Beautifully balanced, creamy, comforting Masoor ki Daal that always always feels like a hug from your grandmother. A secret ingredient makes this daal extra special!
This Masoor ki Daal is one of my top 5 foods. True Story. It is utterly fabulous with or without tomatoes and friends if you are wondering if the iterations then take up two spots instead of one then I shall tell you that for this daal I would gladly sacrifice two.
To Tomato or not to Tomato
The version of this daal made the most by my mother was the tomato paste one (left). I still adore it, but the version I now make the most often is the simple tomato-less one because my kids (and I) adore it. It is also more traditional to chop tomatoes and add them in and my sweet spot for fresh tomatoes is 2 because otherwise I feel that the texture of the daal suffers.
While the tomato forward version of this daal is characterized by an over the top tanginess which is a result of the double whammy of tomato paste and lemon, the tomato-less version reads more like a clean mellow flavorful comfort akin to that of moong ki daal.
Daal Tips & Tricks I learnt from my Mama
1.) A little diced onion adds creaminess, body, and flavour.
2.) Soaking your daal before cooking doesn't just make it cook faster it also makes the daal easier to digest.
3.) Daal freezes beautifully - always make a big batch and freeze it once it's boiled for quick weekday fixes.
Instant Pot?
While I wholeheartedly support making chanay ki daal or even sabut masoor in the Instant Pot for this variation I really truly don't think it's worth the effort. Here is why:
1.) daal is a fair bit of liquid so between the time it takes to come up to and then release pressure you could have just boiled it stove top.
2.) easier to wash a pot than the instant pot.
The ONLY time I use the Instant Pot for this daal is when I am making a big batch to portion off and freeze.
What to Serve, What to Serve
Made this daal? Would love to hear which version you tried and what you thought! rate it below!
Masoor ki Daal - with and without tomatoes
Equipment
- 1 pot 8 inches or so
Ingredients
For the Daal
- 1 cup Masoor Daal (red lentils)
- 1.5-2 tsp Salt
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 2 cloves Crushed Garlic
- ⅓ cup diced onion
- 2 diced tomatoes for 4 tbsp of tomato paste for a rich tangy red (optional)
- ½ cup chopped cilantro
- 3-4 Green Chilies For optimum heat slice them thinly, for medium cut into halves and for less leave them whole.
- Lemon Juice according to taste
Baghaar/tadka/tempering
- ¼ cup neutral oil
- 3-4 dried whole red chilies
- 1 tsp cumin seeds
- 3-4 cloves garlic - sliced
- ½ tsp Kalonji / Nigella Seeds (optional)
- 1 sprig Curry Leaves
Instructions
- Bring the daal to a boil with along with the, garlic, onion, and spices with 3-3.5 cups of water till tender. I recommend starting with 1 tsp of salt.
- Add the tomato paste and whisk energetically or use an immersion blender to make a smoothish daal
- Now turn off the heat and add the Cilantro, Green Chillies and Lemon Juice. Stir and adjust seasoning.
Baghaar
- Heat oil in a small frying pan - you can use less if you prefer
- Add the remaining ingredients, be careful!
- When the garlic cloves turn a golden brown colour pour them over the daal. You can simmer on low for a minute or two at this point if you want.
Notes
- Salt tastes different based on where you are so please start with less and then adjust accordingly. The difference between an average daal and a great daal is seasoning because daal really soaks it up!
- This daal cooks quick so I don't typically use the IP unless I am making a huge batch. 10 Minutes is plenty of time for it to cook and then just natural release.
Are you a daal fiend like me? If so then I have quite the collection going. Just click here! Happy Daal-ing friends.
Want to save this for later? Then just pin it right here.
Shabibi says
This daal was absolutely delicious. Adding kalongi to the tarka was another level.
I love this daal and will be making this quite frequently.
RH says
Love your recipes so much! They’re so easy to follow and always turn out amazing.
My masoor daal sometimes though turns out quite earthy/ unrefined in texture and taste.. not sure if I’m explaining myself well? but would you know why that may be?
Sarah Mir says
Hi Raisa! Thank you! And I do actually! I find if I don't soak the daal or cook it for long enough it doesn't get past that stage where it feels rough and unrefined.
Vaish says
This is my go to dal recipe! So tasty and easy to make. Thanks Sarah.
Tahera says
Hi Sarah
This is my go to daal recipe! It is such an easy and delicious recipe.
I was wondering if I can make daal gosht with this recipe?
Nicola says
I have been searching for the elusive flavour-bomb Pakistani Dahl for over 10 years now, ever since I had a beautiful homemade one but could never recreate the recipe, no matter how many dozens of (very nice but ultimately unsatisfactory) dahls I made. Made this last night, and my search is finally at an end! Glorious!! Thank you!!! (It was the nigella seeds that convinced me to give this a go). Thanks so much, from Australia!
sarahjmir@gmail.com says
first of all - it gives me the warm fuzzies when someone clearly feels about daal like I do!! I am THRILLED you enjoyed it!
Nida says
Made this today and it turned out to be fabulous! I didn’t have tomato paste so I ended up adding 1 chopped tomato instead and that tasted just fine. Thank you for yet another great recipe 🙂
sarahjmir@gmail.com says
Am so happy to hear that - this is my favourite daal and as a daalaholic I don't take that title lightly!
Nutrition by Jenn says
This is so delicious! Adding nigella seeds made the flavour so perfect.
sarahjmir@gmail.com says
Am so glad to hear you felt that way! I LOVE the flavour they bring too!
Shafaq habib says
I made it yesterday and omg everyone loved it. My fil took it 3 times this is how much he loved it. Thank you for this wonderful recipe!
sarahjmir@gmail.com says
Shafaq that is awesome to hear!!! Thank you for sharing your feedback!
Liz says
The soup looks very delicious and tasty!
Saima says
So yum! I usually find Daal very boring and dont care much for leftovers but this one was definitely different! I loved the tanginess from the tomato paste!
sarahjmir says
Thank you thank you - you are awesome!
Garam chai ki pyalli says
I make it the same way, thanks to mom
sarahjmir says
moms really are the best!
Deepa says
Dhal is total comfort food for me too. And love a good tangy dish, so would love to give your version a go. Best part is, having never tried Mama Jafri's, I have nothing to compare it to!
sarahjmir says
hahaha you lucky duck! happy cooking!
myninjanaan says
Momma's cooking is always the best 🙂 Your daal looks delicious and I bet your mother would be proud 🙂
Asiya @ Chocolate and Chillies says
We love daal in our home....both my boys sometimes will just have a bowl of daal for dinner. Masoor daal is their favourite..pinning this recipe for later!
sarahjmir says
Isn't it lovely how there are so many yummy ways to make masoor daal? Have you posted your favorite on your blog yet?
Asiya @ Chocolate and Chillies says
Yup! I posted a long time ago the daal that is made twice a week in our home. Growing up the only daal I knew of was Kati Daal..then I married a Pakistani and the world of daal opened up! 🙂
Namrata says
I make dal this way too. Its yumm. and mothers are the bestest cooks we will have in our lives, ever 🙂
sarahjmir says
Could not agree more!
Shabibi Khan says
This daal is my absolute favourite. The simplest ingredients with the addition of tomato paste and lemon make it so flavourful and delicious.
Perfect with rice!.