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Masoor Dal

This is a recipe I found online and HAD to try it. While I love eating salads for dinner, it's fun mixing things up a bit. This recipe is now a staple in my diet and love eating it on cold nights!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 2 tbsp vegetable oil
  • 1 cup finely chopped onion
  • 2 1/2 cups finely diced sweet potato
  • 1 tbsp ginger minced
  • 2 garlic cloves minced
  • 1 Thai or bird's-eye red chili
  • 1 cup red lentils
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tsp ground ginger
  • 1 cup canned chopped tomatoes
  • 3 tbsp chopped cilantro
  • Pieces of coconut flesh from a fresh coconut (optional)
  • salt (to taste)


  • In a large saucepan over medium-low heat, heat oil, and sauté onion until softened.
  • Add sweet potato, and sauté for about 5 minutes.
  • Add minced ginger and garlic; stir, and reduce heat to low.
  • Finely dice chili, keeping seeds if you wish to add more heat.
  • Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan.
  • Stir until lentils are well coated with oil.
  • Add tomatoes and 4 cups water.
  • Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer.
  • Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  • Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes.
  • Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  • To serve, place dal in a serving bowl and sprinkle with chopped cilantro.
  • If desired, shave thin strips of fresh coconut on top. Serve hot.


Keyword lentils