Quick & Easy Red Masoor Dal – Red Lentils

I developed aversion to fresh coriander and garam masala after 3 months in India. I still remember how shocked I was upon discovery of veggie masala burger in McDonalds in Delhi city center. After 5 years of coriander & garam masala abstinence I can say I’m pretty much over my old aversion and can fully enjoy Indian food once again.

Red Masoor Dal is a great recipe if you’re in hurry or have unexpected guests. Maple syrup gives it an additional twist. Personally: I love it! Dal has a light sweet and sour flavor and makes a balanced meal when served with rice or chapatis, raita, plain yogurt or simply a green salad.


Red Masoor Dal – Red Lentil Dal (the recipe is from The Modern Ayurvedic Cookbook)

Ingredients (make 3-4 servings):

1 cup dried red lentils (no need to be soaked)

3 cups water

1 tbsp salt

3 slices fresh ginger or 1 tsp powdered

1/4 fresh green chili, slit at the end

1/2 cup tomatoes, diced

3 tbsp tomato puree

1/2 cup onions, minced

1/4 tsp turmeric

juice of 1/2 lemon

1 tsp maple syrup or honey

1/4 cup fresh cilantro or parsley leaves (for garnish)



  1. In a large pot, combine all ingredients except turmeric, lemon juice, maple syrup, and cilantro.
  2. Bring to boil, then reduce heat and simmer.
  3. Skimm off froth with a slotted spoon.
  4. Add turmeric, stir, and cook until done, about 20 minutes. You may add more water if dal seems too dry.
  5. Add lemon juice juice and maple syrop, and stir to dissolve.
  6. Garnish with cilantro.
  7. I served it with yogurt and saffron rice





For those who care: this dish is neutral for vata, slightly pacifies pitta and kapha.




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