Masur Dahl

Masur Dahl

13
Melanie Booth 16

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

1 h 25 m servings 344 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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...

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 cilan...

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, neglect...

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. Won...

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 t...

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 ...

I did not like the spices together at all.

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 I...

Sorry for not liking this recipe, it doesn't have enough spices nor an indian touch, lentil soup is being cooked in the Midle East since ages and it's so close to your recipe, i don't understand...