Red Lentil Dal


  • 1 cup masoor dal
  • 2.5 cups water
  • 2 medium tomatoes, or 8-10 cherry tomatoes, sliced, or a couple tsp of tomato paste sliced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander

  • 1 medium onion, sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 4 cloves garlic, thinly sliced
  • 1 (1/2-inch) piece ginger, peeled and minced

  • vegetable oil or butter
  • optional: Fresh cilantro leaves, 1 tsp dried fenugreen/methi leaves, 1/4 cup cream


  1. Cook dal with water, tomatoes, turmeric, and coriander for 15-20 minutes.
  2. Fry onions with cumin seed and butter/oil in a pan until starting to blacken. Add mustard seed, garlic, and ginger and cook for another minute.
  3. Add onion/garlic/ginger mixture to dal, mash some of the dal to get the right texture.
  4. Add extras (cream/methi/cilantro) and serve with Naan