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Masoor dal with rice
Also known as मसूर दाल · masoor dal chawal · red lentil dal with rice · dal chawal
Red lentils cooked until they collapse into a loose, savoury purée, warm with cumin and turmeric. Mild rather than hot; the rice takes up the liquid.
Typical serving
420 kcal
usually 330–540 kcal
 Protein | 18 g |
|---|---|
 Carbs | 68 g |
 Fat | 8 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 120gred masoor lentils
- 100gbasmati rice
- 1onion
- 2garlic cloves
- 1tomato
- 2 tspghee or oil
- 1 tspcumin seeds
- ½ tspturmeric
- ½lemon
- to tastesalt
Method
7 steps
chop · 4mDice the onion and tomato, slice the garlic.
boil · 5mRinse the lentils until the water runs clear, then cover with three times their depth of water and bring up.
simmer · 22m walk awayCook uncovered with the turmeric until the lentils collapse and the whole thing thickens by itself.
- boil · 12m walk away
Rice on at the same time: rinsed, twice its volume in water, lid on, lowest heat.
fry · 7mBloom the cumin in hot ghee until it crackles, add garlic and onion and cook to gold, then the tomato until it breaks down.
fold · 1mStir that into the lentils. Loosen with hot water if it has gone past thick.
finish · 1mSalt, then lemon off the heat — the lemon is what lifts the whole bowl.
Worth knowing
Masoor are split red lentils with the skin removed, which is why they break down completely — dal thickens itself, with nothing added to make it do so.
Lentils and rice eaten together supply the full set of essential amino acids. The pairing appears independently in cuisines that never met.
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