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Dal Masala

The ultimate comfort food, dal is quick, delicious, nutritious and overall a wholesome food. Whether you’ve had a long day of work, are looking for a fulfilling lunch, or feeling in need of cheering up, raid the rack and get cooking!

Yield: 4 Servings


1 tbsp. ghee/vegetable oil 1 cup split red lentils (masoor dal)

2-3 garlic cloves, minced 1-2 serrano peppers, chopped (optional) 1 tbsp. Dal Masala 4 cups water 1 tsp. sea salt or to taste 2 tbsp. cilantro, finely chopped (optional)


1. Soak lentils in cold water for 1-2 hours (optional). Rinse, drain and set aside.

2. Heat the ghee/oil in a deep saucepan or pot. Add the garlic and pepper and sauté until the garlic is golden.

3. Add the lentils and then water, salt and the spice blend. Mix well.

4. Bring to a boil. Then cover and turn the heat down immediately to a gentle simmer. Cook until dal is tender and smooth (approx. 20-30 minutes); add a little more water, if needed.

5. Garnish with cilantro and serve over a hot cooked grain (basmati rice, quinoa, couscous) or with roti.


  • You can substitute the split red lentils with any other type of lentil (e.g. green lentils, split yellow lentils), or even mix different lentils (e.g. half cup red lentils + half cup yellow lentils). Just adjust the water and cooking time accordingly.

  • If you are being adventurous, once the dal is cooked, temper it with a tadka. To prepare the tadka heat 1tbsp ghee or oil in a small pan, once it is hot, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds - let them splutter. Add 1 clove minced garlic, dried red chili (optional) + red chili powder and mix (~30 seconds). Pour the tadka over cooked dal.

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