Masur Dahl

Name: Masur Dahl
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 2 cups red lentils; 7 cups water; 2 teaspoons salt; 4 thin slices ginger; 1 pinch ground dried turmeric; ⅓ cup ghee (clarified butter); 2 red onions, thinly sliced; 2 cloves garlic, minced; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 dash cayenne pepper; ½ cup chopped fresh cilantro

Rating: 4.1 stars

21 Ratings
16 Reviews
4 Photos

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

By Melanie Booth

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Recipe Summary

prep:

15 mins

cook:

1 hr 10 mins

total:

1 hr 25 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

344.1 calories; 16.8 g protein; 42.7 g carbohydrates; 29.2 mg cholesterol; 792.6 mg sodium. Full Nutrition

Reviews (16)

Most helpful positive review

Lace

05/26/2009

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! Read More

Helpful

(13)

Most helpful critical review

heatha

01/09/2012

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. Read More

Helpful

(5)

21 Ratings

5 star values: 10
4 star values: 7
3 star values: 1
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lace

05/26/2009

Helpful

(13)

Candice

01/02/2008

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. Read More

Helpful

(8)

Colleen

11/10/2009

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! Read More

Helpful

(8)

heatha

01/09/2012

Helpful

(5)

sueb

03/09/2009

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! Read More

Helpful

(5)

Judi

10/04/2012

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. Read More

Helpful

(4)

Beth Willis

11/20/2008

I did not like the spices together at all. Read More

Helpful

(4)

Nick Z.

05/05/2010

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 what makes this an indian version. The 7 cups of water are not enough should be 10 u can see from the pic how thick the soup is like custard. Read More

Helpful

(4)

TribePride

07/13/2011

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! Read More

Helpful

(4)

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Nutritional Information

Masur Dahl

Servings Per Recipe: 6
Calories: 344.1

% Daily Value *

protein: 34 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 33 %

sugars:

fat: 20 %

saturated fat: 37 %

cholesterol: 10 %

vitamin a iu: 14 %

niacin equivalents: 28 %

vitamin b6: 21 %

vitamin c: 9 %

folate: 35 %

calcium: 6 %

iron: 30 %

magnesium: 20 %

potassium: 13 %

sodium: 32 %

thiamin: 33 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.