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Food · International

Masoor dal: red lentils, warm spices and lemon

A creamy split-lentil dal with tomato and a small finishing drizzle of garlic-cumin oil.

2026-10-27 · Editorial staff · Estimated reading time: 2 min

#QueenOfQueensFood

Masoor dal names both the lentils and the dish made from them. Split red lentils break down during cooking, giving a creamy texture without cream. Our home version includes tomato and lemon. A separate cumin-and-garlic oil is stirred in near the end, keeping its aroma clear without complicating the main pot.

Queen of Queens · Food

The recipe

India

Servings
4
Preparation
10 min
Cooking
30 min
Rest / waiting
0 min
Total time
40 min
Estimated calories per serving
310 kcal

Difficulty: Easy

Ingredients and quantities

  • 250 g dried split red lentils
  • 250 g diced tomatoes
  • 120 g onion
  • 25 g neutral or mild olive oil
  • 10 g fresh ginger
  • 2 garlic cloves
  • 1 tsp cumin seeds and 1/2 tsp turmeric
  • 800 ml water, plus extra as needed
  • 2 tbsp lemon juice; salt, fresh coriander and chilli to taste

Method

  1. Rinse the lentils. Chop onion and ginger and soften in a saucepan with 15 g oil for 5 minutes.
  2. Add tomatoes and turmeric for 2 minutes, then the lentils and 800 ml water. Bring to a boil and simmer for 20–25 minutes, stirring and adding water as needed.
  3. Heat the remaining 10 g oil in a small pan. Add cumin for 20–30 seconds, then sliced garlic and a little chilli for about one minute without blackening.
  4. Stir this seasoning into the lentils. Add salt to taste, lemon and coriander. Divide among four bowls; bread and rice are excluded from the calories.

Tips and variations

Dal thickens as it cools; keep a little hot water ready to loosen it before serving. Whole lentils take longer than split, skinned ones.

Allergens

Check any prepared spice blends.

Sources and further reading

Calories are estimates per serving and vary with ingredients, brands and actual quantities. Times are approximate; the total includes the stated resting time.

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