Red Split Lentils (Masoor Dal) Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 cup basmati rice
• 4 cups water, divided
• 1 cup red lentils (masoor dal), rinsed
• cup finely chopped red onion (Optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt, or to taste
• teaspoon ground black pepper (Optional)
• teaspoon cayenne powder (Optional)
• teaspoon ground turmeric
• 1 cup broccoli florets (Optional)
• 1 cup diced tomatoes (Optional)
• 1 cup frozen peas (Optional)
• 1 tablespoon olive oil, or as needed
• 1 cup sliced mushrooms (Optional)
• 1 tablespoon peeled, finely grated fresh ginger
• 2 cloves garlic, finely grated

Directions

1. Rinse the rice in several changes of water and transfer it to a . Cover with water and let it soak at room temperature for 15 minutes to 1 hour. Drain the rice once done.
2. In a large pot, combine 3 cups of water with the red lentils over medium heat. Bring the mixture to a simmer, skimming any scum that collects on the surface. Stir in the onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce the heat to low and simmer partially covered until the lentils are tender, about 30 minutes.
3. Once the lentils are tender, stir in the broccoli, tomatoes, peas, and additional salt. Continue cooking, stirring frequently, until the lentils are completely soft, about 30 minutes more.
4. In a separate pot, combine the drained rice with the remaining 1 cups of water. Bring to a boil, then reduce the heat to very low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes.
5. While the rice is cooking, heat the olive oil in a small skillet over medium heat. Add the mushrooms, ginger, and garlic. Cook and stir for 3 to 5 minutes, until fragrant.
6. Pour the mushroom mixture over the lentils and stir to distribute the flavors. Cook the lentils for an additional 5 minutes until the flavors meld together.
7. Serve the lentils with the cooked rice.

Cook's Notes

• If you're not soaking the rice, cook it with 2 cups of water.
• The amount of water used for the lentils can be adjusted to reach the desired consistency. If using less water, be sure to check on the lentils frequently to prevent them from drying out.
• You can substitute butter for olive oil if desired.
• For baby-friendly preparation, mix the dal with rice and let it cool. Mash or puree together depending on the vegetable size. I usually puree when using broccoli, but not peas.

Nutrition Facts (per serving)

• Total Fat: 4g (5% Daily Value)
• Saturated Fat: 1g (3% Daily Value)
• Sodium: 433mg (19% Daily Value)
• Total Carbohydrate: 51g (18% Daily Value)
• Dietary Fiber: 7g (25% Daily Value)
• Total Sugars: 4g
• Protein: 13g (27% Daily Value)
• Vitamin C: 23mg (26% Daily Value)
• Calcium: 48mg (4% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 516mg (11% Daily Value)

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

Note: Nutrient information is based on available data and may not include all ingredients. If you're following a medically restrictive diet, please consult your doctor or a registered dietitian before preparing this recipe for personal consumption.