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Masoor Dal

November 12, 2010

Masoor Dal

It has been an incredibly busy week of packing and cleaning and organising; I still can’t believe we are leaving New Zealand in only one week! We are going to miss this place like you wouldn’t believe but there’s all the excitement of seeing family & friends again and finding a new place to live to look forward to.

Feeling quite sad and a little exhausted last night the craving for some serious comfort food kicked in; and Dal is warm, spicy comfort food at its best. It’s so simple to prepare and with only a few inexpensive ingredients you can whip up a delicious bowl of spicy and satisfying food. Lentils are a great source of vegetarian protein, iron and dietary fibre, making Dal not only amazingly tasty but super good for you too.

Here the Dal is served topped with cashew nuts, coconut, sultanas (raisins) and coriander for added texture and flavours and a good dollop of natural yoghurt if you like. Try serving this easy vegetarian recipe accompanied with pappadams, naan bread and/or rice for a truly delicious meal; perfect for the whole family.

Masoor Dal

Preparation time: 40mins // Serves 4

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  • 450g (1 lb) red lentils, rinsed
  • 400g (14 0z) tomatoes, roughly diced
  • 1 brown onion, finely diced
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 1 green chilli, finely diced
  • 2 tsp cumin seeds
  • 1-2 tbs peanut (or vegetable) oil
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp raw sugar
  • 6 cups vegetable stock

to serve

  • ¼ cup raw cashew nuts, roughly chopped
  • ¼ cup shredded coconut
  • ¼ cup sultanas (raisins)
  • ¼ cup fresh coriander (cilantro), roughly chopped
  • natural yoghurt (optional)
  • steamed Basmati rice
  • pappadams or naan bread

In good sized heavy-based pot or deep frypan, dry roast the cumin seeds over a medium heat for 2-3 minutes until fragrant. Remove from the pan and grind or chop seeds finely.

In the same pan heat the oil and the mustard seeds over a high heat until the seeds start to pop. Add the onion and fry over a medium heat for 2 minutes until soft, turn down the heat a little, add the spices, including the cumin plus the garlic, ginger and chilli, continue to cook over a medium to low heat for a further minute until fragrant.

Add the red lentils and toss to combine, add the chopped tomatoes and sprinkle with sugar, bring the heat up to medium/high and add a splash of stock, continuing to toss the tomatoes and lentils with the spice mixture for a minute or so, adding more stock when needed to stop it from sticking.

Add the remaining stock and bring the Dal to a gentle simmer. Cook uncovered for 25 minutes until lentils are soft and the Dal is a thick stew/soup consistency.

Serve in warm bowls topped with nuts, coconut, sultanas and coriander or a little natural yoghurt and accompanied with pappadams or naan bread and steamed basmati rice.

A great easy Vegan meal and healthy recipe the whole family will enjoy and the perfect comfort food to make you feel good inside and out.

Masoor Dal

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  • Naomi November 12, 2010 at 6:39 pm

    mmm looks fantastic!

    good luck with your move!

  • Nuts about food November 13, 2010 at 3:55 am

    The whole moving back thing sounds pretty bitter sweet, although it probably is more so now then when you get back. Have a great move and keep strong and healthy with this lovely recipe. I love the toppings for added texture!

  • Ann November 13, 2010 at 10:35 am

    Beautiful recipe Trudy. I’ll have to try it (love the image).
    Good luck with the move (Australia?)

  • Jennifer (Delicieux) November 15, 2010 at 5:24 pm

    Looks delicious, as always Trudy. As much as I love Dal I’ve never even thought to make it at home. I will have to give it a try.

    Good luck with the move. I am sure your family and friends will be so happy at your return….and think of the warmer weather and all of the delicious cooking that will inspire :)

  • pb November 16, 2010 at 1:00 am

    i just came across your blog and liked it. this is a really unique way of dishing up plain old masoor dal, and the recipe is gr8 too..its robust enough to eat without any rice or naan.
    than ks..

  • Vegolicious November 16, 2010 at 7:49 pm

    Great recipe. Your photo really makes the dal look fantastic.

    I’d love for you to submit some of your beautiful photos, and a link to your posts, to my vegetarian food photo gallery showcasing the best vegetarian/vegan dishes on the web.

  • Nadia November 17, 2010 at 2:42 pm

    daal is the ultimate cold weather comfort dish. hope your move went well!

  • Trudy (veggie num num) November 30, 2010 at 6:06 pm

    Hi everyone! thanks for the lovely comments, the move went well and we all made it back safely and without too much stress… now on to finding a new little house to call home :)

  • Anja @ AnjasFood4Thought September 13, 2011 at 1:46 pm

    Love the fact that it is topped with yogurt and raisins. Will have to try this soon. Your site is a true treasure chest to me!

  • Tamara October 6, 2011 at 1:05 pm

    I made this for diner last night and it was so yummy!

    It is a great, simple recipe to whip up after work and so satisfying. My meat eater husband loved it too which is always exciting.

    The addition of shredded coconut and sultanas was really nice. Although my husband thought he ate a bug as something dark caught his eye, he was relieved to know it was just a sultana.

  • Britt December 6, 2011 at 7:55 pm

    This recipe looks delicious and I can’t wait to try it! Just wondering though, can leftovers be stored in the fridge or freezer to eat later??