Masur Dahl Recipe - Allrecipes.com
Masur Dahl Recipe
  • READY IN ABOUT hrs

Masur Dahl

Recipe by  

"This is a delicious Indian lentil soup with spicy red onions!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more.
  2. Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2009

This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery, a bit of organic vegetable boullion and for his enjoyment, a chopped, browned, italian sausage. Great job, Melanie!

 
Most Helpful Critical Review
Nov 20, 2008

I did not like the spices together at all.

 

16 Ratings

Jan 02, 2008

I only cooked this about 40 minutes and it was done, had to add some more liquid at the end. I also would have chopped the onions much smaller and added about double the herbs, except the cilantro. This was very good scooped up with naan.

 
Nov 10, 2009

This rocks! I added 4 additional garlic cloves, a little extra of each spice, one jalapeno, and one dried thai chili 'cause I like it spicy! Used canola oil because I didn't have ghee, neglected to add the cilantro, and added two roma tomatoes for variety. Will be making this VERY frequently from now on. Ate w/ homemade roti and mango chutney!

 
Mar 09, 2009

I liked the spiciness of this thick soup! I only cooked the lentils for 1/2 the time, and they were done. This time, I used a yellow onion. When I make this again, I'll use the red onion. Wonderful vegetarian meal!

 
Jan 09, 2012

this wasn't the best dahl recipe i have tried. there was too much red onion and not much else. also, it doesn't expain that the spices should be tempered and not just thrown in the pot. and there is way too much water. the lentils cook in much less time than the recipe calls for, so in 30 minutes you are left with all this water to be poured off. if you do a google search for 'mum's every day red lentils' - you will get a much more indian variation.

 
Jul 13, 2011

I liked this. I'd say that it could use a bit more flavor, but I just increased the amount of spices and I liked the end result better that way. I did add some chicken in, because I really felt like having a chicken and lentil soup tonight. It was very good. Thanks, Melanie!

 
Oct 04, 2012

I have made the recipe several times make just a few changes adding small red chili peppers in the water and removing them with the ginger and increasing some of the spices. My husband is from India and with those small changes he loves it. Thanks for sharing.

 

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Nutrition

  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 793 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Melanie Booth
14 Followers 0 Saved Recipes
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