Masala Lentils (Sabut Masoor)

Masala lentil dal by Vegan Richa

If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

Masala Lentils (Sabut Masoor)
Author: 
Recipe type: Main dish
Cuisine: Indian / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
Ingredients
  • ¾ cup brown lentils, washed and drained
  • 2 cups water
  • 2 to 3 teaspoons safflower or other neutral oil
  • ½ cup finely chopped red or white onion
  • 6 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
  • 1 teaspoon sweet or hot paprika
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 1½ tablespoons sriracha or other hot sauce, to taste
  • 2 tablespoons water
  • 1½ cups chopped tomato
  • ¾ teaspoon salt
  • 2 tablespoons chopped cilantro, for garnish
  • 1 tablespoon vegan butter (optional)
Instructions
  1. Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
  2. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
  3. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
  4. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
  5. Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
  6. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

 

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Masala lentils dal recipe by Vegan Richa

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3 comments on “Masala Lentils (Sabut Masoor)

  1. Rosa

    Hi,

    I made the Masala Lentils but I had a problem making the paste. I was unable to blend the paste in the blender, the ingredients sat on the bottom of the blender while the blades whirled above them. What kind of blender do I need to blend the ingredients? Thanks,
    Rosa

  2. richa hingle

    Hi Rosa, I usually use a small blender for the paste. You can make the paste in a bowl with minced ingredients and them mash them together and use. Hope this helps
    Richa

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