How does the green serrano chile contribute to this Masoor Daal?

The whole green serrano chile is simmered with the lentils and spices, adding a subtle heat that can be intensified by scoring the top before cooking, if desired.

What is the purpose of chaat masala in this lentil dish?

Chaat masala powder is a key spice blend that provides a unique tangy, savory, and slightly spicy flavor profile, elevating the overall taste of the Masoor Daal.

Why are the onions cooked separately before adding them to the daal?

Cooking the onions separately until they brown and caramelize develops a deep, sweet, and savory flavor that significantly enhances the richness and complexity of the Masoor Daal.

What are the recommended accompaniments for this Masoor Daal?

This Masoor Daal is traditionally served hot with fluffy basmati rice and warm naan bread, which are perfect for soaking up the flavorful lentil stew.

How should I store leftover Masoor Daal?

Leftover Masoor Daal can be stored in an airtight container in the refrigerator for 3-4 days. It reheats well on the stovetop or in the microwave.

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Masoor Daal
[Vegan]

AA By: Adam Merrin and Ryan Alvarez

Author Bio

Adam and Ryan are two husbands cooking together in a small kitchen in a house... Read More

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A steaming bowl of rich orange Masoor Daal, served hot with a side of fluffy white basmati rice and warm, soft naan bread.

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Masoor Daal [Vegan]

6-8

Dairy Free

You will be amazed how easy it is to make daal at home. You just simmer some lentils and spices in a pot, sauté onions in a skillet, then combine the two!

Ingredients You Need for Masoor Daal [Vegan]

2 cups red lentils (masoor daal)
6 cups water
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 teaspoons ground coriander (cilantro)
1/2 teaspoon ground turmeric
2 teaspoons chaat masala powder (see note)
1 whole green serrano chile, stem removed and top scored to increase heat, if desired
2 tablespoons olive oil
1 large yellow onion, chopped
To serve: basmati rice, naan

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How to Prepare Masoor Daal [Vegan]

Inspect the lentils for any stones and discard them. Place the lentils in a fine-mesh strainer and rinse until the water runs clear. Transfer the lentils to a 4-quart saucepan, add the water, then all the spices and the chile pepper. Place saucepan over medium heat and bring to a boil, stirring occasionally. Once boiling, continue to simmer for 20 minutes, stirring occasionally.
While the daal is boiling, heat a skillet over medium heat. When hot, add the oil and the onions. Cook until the onions begin to brown and caramelize, about 15 to 20 minutes. Add the onions to the pot of simmering daal, being careful as it may spatter. Stir well to combine, cover saucepan, lower heat to a simmer, and cook for another 15 minutes, stirring occasionally. Serve hot, with basmati rice and naan if desired, and enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.