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Masar Dal

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Masar Dal is a comforting, protein-rich lentil stew that serves as a staple side dish in Indian cuisine. Made from split red lentils, this dish cooks down into a silky, smooth puree with the help of turmeric and salt. The key to its flavor lies in the final tempering, where garlic slices are fried in ghee until golden and aromatic, then poured over the hot lentils. This savory, earthy dish pairs beautifully with steamed rice or warm naan bread. It is quick to prepare, deeply satisfying, and perfect for a wholesome weeknight dinner or a light lunch. While often tagged as vegan in basic forms, the traditional use of ghee makes this version rich and vegetarian.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 330.8
Dietary: Gluten-free, Vegetarian
Description
Masar Dal is a comforting, protein-rich lentil stew that serves as a staple side dish in Indian cuisine. Made from split red lentils, this dish cooks down into a silky, smooth puree with the help of turmeric and salt. The key to its flavor lies in the final tempering, where garlic slices are fried in ghee until golden and aromatic, then poured over the hot lentils. This savory, earthy dish pairs beautifully with steamed rice or warm naan bread. It is quick to prepare, deeply satisfying, and perfect for a wholesome weeknight dinner or a light lunch. While often tagged as vegan in basic forms, the traditional use of ghee makes this version rich and vegetarian.
Ingredients
  • 1 1/2 cup Pink lentils
  • 3/4 teaspoon Turmeric
  • 2 teaspoon Salt
  • 5 tablespoon Ghee
  • 6 lg Garlic cloves
Directions
  1. 1
    Rinse the pink lentils thoroughly under cold water until the water runs clear.
  2. 2
    Place the washed lentils in a deep pot with 5 cups of water and the turmeric.
  3. 3
    Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
  4. 4
    Reduce the heat to medium-low and let the lentils simmer uncovered for 15 to 20 minutes, until they are soft and have broken down.
  5. 5
    Turn off the heat and use a wire whisk to beat the lentils until the mixture is smooth and creamy.
  6. 6
    Stir in the salt until fully dissolved.
  7. 7
    In a small skillet, heat the ghee over medium heat.
  8. 8
    Add the sliced garlic cloves to the hot ghee and fry until they are golden brown and fragrant.
  9. 9
    Pour the hot ghee and garlic mixture over the lentil puree.
  10. 10
    Stir gently to combine and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 330.8kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9777.5mg408%
Total Carbohydrate 68.1g23%
Dietary Fiber 10.5g42%
Sugars 3.1g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the ghee with vegetable oil or coconut oil.

This dish is traditionally served as a side dish with rice or roti, not as a dessert.

If the dal becomes too thick while reheating, add a splash of hot water to reach your desired consistency.

For extra flavor, you can add a pinch of cumin seeds or dried red chili flakes when frying the garlic.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Read it online: https://www.chefs-mate.com/recipe/masar-dal/