Mussoor Dal (Red Lentil Dal)
A traditional Indian red lentil dal prepared similarly to moong dal but flavored with fried garlic instead of onions. The lentils are roasted, boiled until dissolved, churned smooth, and finished with ghee and garlic.
Ingredients
- 0.5 pound Red lentils (mussoor dal), cleaned and picked (About half a cupful; best quality, free of husk)
- 0.5 teaspoon Ground turmeric (Part of ground condiments)
- 0.5 teaspoon Red chili powder (Adjust to taste)
- 0.5 teaspoon Ground cumin (Part of ground condiments)
- 0.5 teaspoon Ground coriander (Part of ground condiments)
- 1 teaspoon Salt (Or to taste)
- 3 cups Water (Should be about 2 inches above the dal in the pot)
- 2 tablespoons Ghee (clarified butter) (For tempering)
- 1 large clove Garlic, finely chopped (Cut up small; replaces the onions used in moong dal)
More recipes using Red lentils
Mussoor Dal with Amchoor or Tamarind
A tangy variation of red lentil dal made with dried mango powder (amchoor) or tamarind for a sour note. The dal is cooked until soft, then churned smooth and flavored with fried garlic.
Dal Foolaree
A traditional Indian lentil dish (burta or mash) with fried onions and aromatic spices, cooked until the dal dissolves into a thick, flavorful mash.
Dalpooree (Stuffed Lentil Flatbread)
Traditional Indian flatbread stuffed with spiced lentil paste and fried until golden. These delicate, crispy breads are best served hot and make an excellent accompaniment to curries or can be enjoyed on their own.
Dal Pittas
Crispy fried pastries filled with spiced lentil mixture. These savory turnovers feature a flaky pie crust exterior and a flavorful dal filling made with red lentils, onions, and aromatic spices. Best served hot as a snack or appetizer.
Instructions
- 1Clean and pick through the red lentils to remove any debris or stones. Roast the lentils in a dry pan over medium heat, stirring frequently, until they become fragrant and slightly darker in color.
- 2In a pot, combine the roasted lentils with turmeric, chili powder, ground cumin, ground coriander, and salt. Mix well to distribute the spices evenly.
- 3Pour water over the lentil mixture, ensuring the water level is about 2 inches above the dal. Bring to a boil, then reduce heat and continue boiling until the dal has completely dissolved and become soft. Do not disturb or stir the dal while boiling; allow it to cake together en masse.
- 4Once the dal is thoroughly boiled and soft, churn it by twirling a wooden whisk (ghootnee) or using a hand blender to create a smooth, creamy consistency.
- 5In a separate small pot or pan, warm the ghee over medium heat. Add the finely chopped garlic and fry until golden brown and fragrant.
- 6Pour the churned dal into the pot containing the melted ghee and fried garlic. Stir continuously until the dal and ghee are well mixed and combined.
- 7Cover the pot with a lid and allow the dal to simmer over a slow fire for about 15 minutes to let the flavors meld together.
