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87 Comments

  1. Already shared with my friends this easy and delicious recipe !! It’s always my go to dal recipe when i want some comforting nutritious food ! love and thanks a lot for the easy way you explain the recipe, in this way anybody can follow it !5 stars

  2. Hi, Can you share our whole masoor dal recipe? it is much loved in my family and i cannot find it

    1. Its already shared. Kindly check the home page. Under the heading of Latest Recipes, you will find the recipe. I will update the link in this recipe post too.

  3. Hi, can you kindly upload the whole masoor dal recipe. I have been following your recipe and would appreciate if you could share it. Thanks

  4. Hi Dassana,
    I cannot find the whole masoor dal recipe the Punjabi style one has it been removed from the website.

    Thanks

  5. Thank you so much for this recipe, my 12 year old daughter loves it so much that she wants me to cook it very often; my daughter took it to school for her school lunch and her school friends love this masoor dal recipe. It is a winner ❤️❤️❤️5 stars

  6. I can’t thank you enough for all your delicious recipes which came in very handy during the lockdown. They were simple to cook and so easy to follow. They tasted so good with both phulkas as well as rice. I must add my family really enjoyed my cooking all thanks to your wonderful recipes.

    Definitely a five star rating!!!

  7. Tried this recipe and it was delicious. Have also tried a couple other recipes on your blog – thanks so much for the pictures and step by step instructions.

    The page doesn’t let me give the star rating – but it’s five stars for sure!

    1. Thanks a lot Tripti for this lovely feedback on masoor dal and other recipes from the blog. I am glad that the photos and step by step instructions are helpful. Sometimes the star rating feature behaves cranky. Thanks again.

  8. The recipes look great! I love dal and make it regularly, though the finishing oil (tadka?) at the end always gives me trouble. How do you make sure the spices don’t burn but still ‘bloom’? How high should the heat be? And when you saute the onion – again how do you get the onion browned without the spices burning in the process?

    1. Thanks Rebecca. Firstly for the tadka always use a good small pan. By good I mean with a heavy base or a heavy pan. Keep the flame to a low or medium-low. Let the oil get heated up. The oil just need to be hot and not smoking or very hot. Add the spices and let them crackle or pop in the hot oil.

      For sautéing onions too, I sauté them at a low or medium-low heat. Stirring frequently while sautéing also makes sure that the onions get cooked uniformly. Low heat cooking makes sure that the spices do not get burnt. I hope this helps.

  9. Hi thank you for the lovely recipe. I tried it today. The colour, smell are beautiful. The taste is outstanding. I would definitely use this recipe again. Much love and God bless.5 stars

  10. I am a kenyan and have tried the receipe. Simple n the results are excellent. Next thing is how to teach my wife prepare it for us all n family. Goes well with steamed rice.
    Thank you for the recipe n b blessed.5 stars

  11. Tried this recipe today.
    I don’t have enough words to thank you for these simple and tasty recipes which can be used in our daily cooking.It tasted so good with phulkas as well as basmati rice.5 stars

  12. Wow!! Thank you for this recipe. My husband and I love Indian food and we are both vegetarians. I am new to Indian cooking but this was easy to make following your instructions. Awesome recipe and I know I will be making again.5 stars

    1. Welcome Jane. Glad to know this. Thanks for sharing your positive feedback on masoor dal. If any doubt, then feel free to ask any query on recipes posted.

  13. Brown color of masoor dal ia because we use chilke wala dal…its not bcoz of adding garam masala..
    If you use without chilke wala dal..it will give you yellow color n love all ur recepies..my fav website4 stars

    1. thanks deepika. when the reader had asked the query, i thought she had used husked dal (bina chilke wala dal) and i could not figure out why the brown color. agree with what you say. thanks for the inputs.

  14. I need to adjust the quantities of ingredients because I am pitta to the max. How can I do that? I used to copy-and-paste so I could remember what I changed the ingredients to but you’ve disabled that feature.

    What is your suggestion?

    1. Don’t worry! I figured it out! I ‘Saved’ the recipe and there I can make the adjustments I need to make.

      I love-love-love your recipes. I have learned so much about Indian Food (he’s now my pretend boyfriend) and vegetarian eating in general.

      Hope your week is good!

  15. You recipes are so good that when I first time ever cooked the daal, even my very fussy wife loved it, despite being partially jealous!!

  16. Hi amit dassana its a gud recipe shared.but i feel still there is scope 4 perfection.i think amit dalchini spoilz fragrance of other flvrs n spices.wht say?

  17. thanks a lot Dassana…………your website is brilliant…………easy to understand recipes….well illustrated esp with photos……….
    May God Bless you both always with abundance knowledge….
    thanks and keep up this excellent cooking website.5 stars

  18. I didn’t follow the recipe exactly, but it still came out really nice. My parents loved it too. This is the first time my dhal was successful 🙂5 stars

  19. Really delicious dal, everyone loved it!! Your recipes have always turned out great except tadka dal somehow didn’t turn out the way I hoped it would taste was very different:(

    1. thanks suparna for sharing positive feedback on recipes. about tadka dal, if you had shared what went wrong then probably i would have been able to help.

  20. Made this for dinner last night and everyone loved it. I did adjust the spice levels to suit my family but that was the only difference.Thanks!5 stars

  21. I tried the masoor dhal recipe yesterday Dassana & it turned out perfect, it had a lovely colour. Have been busy for the last 2 weeks & haven’t got a chance to make anything from ur blog. But whenever I do get a chance, I try recipes only from here 🙂5 stars

  22. Cooked something first time in my life and I did really well. Thanks to you guys… I rocked and you rock too 😉5 stars

  23. Another delicious recipe! This was wonderful. I wish I had doubled it, everyone wanted more. However – My finished dal was much darker and more brown than yours – it was definitely not the pretty mustard yellow color in your pictures. Trying to figure out why… What temperature should I be frying the cumin seeds / onions? Are the tomatoes supposed to melt into a sauce, or just get really soft? Should I be cooking the tempering in a sauce pan or a skillet?5 stars

    1. thanks kim. dal should have a nice yellow color. should not be brown or darker. frying can be at a medium temperature. the tomatoes do soften while sauteing and yes they melt too in the dal. either will work. if you plan to add the cooked dal to the tempering, then cook in a sauce pan. if you plan to add the the tempering to the dal, then cook in a skillet.

  24. I tried this recipe first time today, it turned out very well!

    Thanks for the wonderful recipe, I will repeat this recipe once again.

  25. Dassana, I’m just back from an Indian restaurant where I had masoor dahl for the first time and I loved it. I want to try your recipe I need to know what asafoetida (hing) is. Do I find that in Indian food stores? And does it go under another name?

    I also would like to know how long it keeps (refrigerated) once made. Can we freeze it?

    Thank you so much!

    1. helene, asafoetida or hing is a dried resin got from the roots of ferula plant. you should be able to get asafoetida in indian stores easily. its just called as hing in hindi. there are twp types. one is in the form of a powder and the other is in a form of small rock like pieces . the powdered one is light and less pungent. the small pieces are strong, so just advisable to add a pinch in the food.

  26. I’m an ardent fan of your dishes, but this dal rocks! Made it for a dinner party and it was licked clean! Awesome! Simple but lovely taste!

  27. hi dassana
    i am an amateur in the cooking field,i like your recipe.
    i wish to take cooking advice from you in future .
    i have a problem with boiling the rice,whenever i boil the rice it becomes very wet and meshed,would you please give me some tips about how to boil the rice perfectly.

    REGARDS

    1. firstly, soak the rice for just 30 mins. then drain it completely. now you can heat water till it boils and then add rice or mix water (at room temperature) and rice together and keep the pan on the stove. cover and cook the rice, till the water is absorbed. for 1 cup of rice which has been soaked, you can add upto 1.5 to 2 cups of water. this depends on the quality of rice. some rice grains get cooked in 1.5 cups and for some, you may need to add sometimes even 2.5 cups of water. if pressure cooking, then for 1 cup of rice, add 1.5 cups and pressure cook for 2 to 3 whistles on high flame. a tip would be add about 1/2 tsp of oil or ghee or butter to the water+rice mixture. this prevents the rice grains from being sticky. add salt too while cooking the rice.

  28. I just made this and it turned out really well. Lunch tomorrow for my boyfriend and myself 🙂5 stars

  29. Bummer, whenever we try making an Indian lentil dish, it smells like it has flavoured but it’s bland. Even from our friends grandmas recipie. Which we followed to a tee. Hmm. Can anyone help. Just made this one, and didn’t have a few ingredients. Do the chilies make this spicy? And where do I buy them.
    Can the other not common spices be found at bulk barn?
    Tnx a bunch. Would like to attempt this again with all the ingredients
    Sue

    1. yup chilies do make them spicy. but it depends on how many you add. as i mentioned before, in the absence of whole chilies, you can use the cayenne pepper. just increase the quantity depending upon the heat to 1/2 tsp or 1 tsp… 1 tsp would really make it more spicy and hot. i am not sure what is bulk barn. most of the indian spices and herbs you will get at an asian or indian store. you can also buy them online.

  30. Trying to make this for supper tonight as both hubby and daughter love lentil dishes . Can red chili powder be substituted for cayenne or reg chili powder that is used for chili? Also, don’t have either green or red chilies . Will it still taste good? I only have garam, for. Corriander, cumin seeds and turmeric
    Tnx. Sue

    1. late in replying, but next time you can add add cayenne pepper as sub for red chilli powder. if you don’t have green chilies or red chilies, just use cayenne pepper. green chilies as well as red chilies give a bit of smoky flavor and heat to the dal. even with garam masala, turmeric, cumin seeds and coriander powder the dal tastes good.

  31. Dear dassana I am looking for vegetarian recipes using (summer) seasonal vegetables. Can you help me?

    1. after rinsing soak the lentils in water for an hour. drain and then add the soaked lentils to a pot. add about 3.5 to 4 cups water to the lentils. add a few drops of oil and turmeric powder. cover and cook the lentils. if the water begins to froth and bubble, then remove the lid or cover it partly and continue to cook the lentils till they become mushy. if the water becomes less, then add some hot water. once the lentils are cooked, then follow the recipe.

      1. Hi,
        I regularly cook mussoor daal as its super easy to make and no need of pressure cooker. I have noticed you have suggested soaking the daal for an hour. In my experience, i just rinse it a few times (no need for soaking) and then boil it in a vessel and the whole daal is well-cooked within 15 mins! I have been cooking it like this for the past 3-4 years. You can try it one day if you are pressing on time 🙂

  32. I just made this and it tastes wonderful!! Such great comfort food!! Thank you for sharing this recipe

  33. 5 stars for this simple and lovely dal. i have already made this twice and this is sure to become a staple in our household! thanks so much!5 stars