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Masur Dahl

Rated as 4.1 out of 5 Stars

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

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

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.

Nutrition Facts


Per Serving: 344 calories; 13 g fat; 42.7 g carbohydrates; 16.8 g protein; 29 mg cholesterol; 793 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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 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 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 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...

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 ...

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...

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...