Masoor Dal

I absolutely adore dal, a common dish in Indian cuisine. There are many variations using different types of lentils and peas, but I particularly love using red lentils, also known as ‘masoor’ in Hindi. That is where the inspiration of this dish comes from! In my own rendition of this hearty stew-like recipe, I start with a foundation made from diced onions, carrots, and celery to cook the gorgeous red lentils with. A healthy amount of fresh ginger provides a comforting warmth to the dish that I find to be very grounding. It’s loaded with fragrant spices that are toasted which intensifies their flavor.

Once cooked down, spinach is thrown in right before serving which provides some greens and a nice variation of texture. Then the dahl is poured over a mound of fluffy basmati rice and dolloped with a scoop of tangy coconut yogurt. For some healthy fat, I like to add ripe avocado. The rich texture is a nice contrast to the savory, soft lentils. A sprinkling of fresh cilantro provides a final hit of flavor that’s rounded out from the acidity of freshly squeezed lime juice. It’s sensory overload in the best way possible, not to mention packed with protein, fiber, vitamins, and minerals.

You’ll notice in this gorgeous pile of diced vegetables a little pop of dark green. That’s a Thai chili! This may not be a traditional ingredient to use but I just love the spice that Thai chilis offer. It hits your mouth in a different way than, say, cayenne pepper or hot sauce. It reminds me of the same warming properties that ginger has, a delightful touch to any comforting recipe. You can certainly use a jalapeno or bird’s eye chili if you’d like. But if you have access to Thai chilis, I’d definitely recommend trying them out for this recipe.

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Red lentils are different than say, brown or dark green lentils in that they break down while cooking. In some recipes, you might desire a lentil that holds its shape, say for sprinkling over a salad or serving in a brothy soup. But here, we want the lentils to break down, creating a thick and almost creamy texture that dahl is known for. This creates a beautiful starchy foundation that is the perfect blank canvas for toasted spices. If you don’t have red lentils, you can use green split peas or mung beans, although the color will be different!

Now I know that this may look like a lot of spices. You’d be correct! This recipe is loaded with them. We’re talking all-stars like cumin, coriander, ground mustard and ginger, golden turmeric, and spicy cayenne pepper. These combined with nutty nutritional yeast and fresh or dry bay leaves creates an intense medley of flavors that all work synergistically to deliver a pungent burst of flavor in each spoonful.

The trick for this recipe (and honestly any recipe using dried spices like these) is to toast them. No need to do this in a separate pan. I simply add them to the sautéed veggies and plant-based butter. As you cook them for a few minutes with the piping hot buttery vegetables, you’ll immediately notice an earthy aroma wafting throughout your kitchen. That’s what we’re looking for!

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Traditionally with dahl, I’ve noticed that ghee is used. Ghee is clarified butter which means the milk solids are removed from butter once it’s melted down. This results in a liquid that is very buttery and delicious in flavor that also doesn’t burn from the higher heat (because milk solids can burn). Of course, I want nothing to do with dairy in any form and I’d rather celebrate a delicious plant-based option that offers similar results. so use your favorite vegan butter!

My ‘Red Lentil Dahl’ is best served with basmati rice, as the flavor and texture pair beautifully with this dish, but feel free to use whatever rice you have on hand or even something like quinoa or millet. I had a homemade loaf of turmeric sourdough bread that I toasted and used to dip into the bowl. Toasted pita bread would also be a delicious dunking vessel.

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Check out more tips and tricks below and I truly hope that you enjoy this recipe! One final and very important note: this red lentil dahl is 10x better the next day after sitting in the fridge. All of the flavors develop beautifully. When reheating, simply add a few splashes of water with a pinch of salt to thicken up the mixture. Enjoy!