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Red Split Lentils (Masoor Dal)

Rated as 3.75 out of 5 Stars
1

"Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids."
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Ingredients

2 h 18 m servings 282
Original recipe yields 6 servings

Directions

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  1. Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
  2. Combine 6 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
  3. Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
  4. Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
  5. Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

Footnotes

  • Cook's Notes:
  • If you're not soaking the rice, cook it with 2 1/4 cups water.
  • The amount of water used to cook the lentils can be altered to reach the desired consistency. If using less water than directed, be sure to check on lentils frequently to make sure they are not drying out.
  • Substitute butter for the olive oil if desired.
  • To prepare for a baby, mix dal with rice and let cool. Mash or puree together. Whether you puree will depend on the size of the vegetables in dish. I usually puree the baby food when I use broccoli, but not peas.

Nutrition Facts


Per Serving: 282 calories; 3.7 50.8 13.4 0 437 Full nutrition

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Reviews

Read all reviews 6
  1. 8 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 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent flavor! I used much less water than called for: 2.5 cups water per 1 cup of lentils, and for the rice I followed the instructions on the package. I then cooked the lentils for 20-25 mi...

Most helpful critical review

This was a watery mess. You will need to cook this for an additional 30 minutes to get any semblance of thickness from your lentils. I think the initial 6 cups water to 1 cup lentils is not co...

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This was a watery mess. You will need to cook this for an additional 30 minutes to get any semblance of thickness from your lentils. I think the initial 6 cups water to 1 cup lentils is not co...

Excellent flavor! I used much less water than called for: 2.5 cups water per 1 cup of lentils, and for the rice I followed the instructions on the package. I then cooked the lentils for 20-25 mi...

I'm not familiar with how this dish is supposed to turn out, ,but was more of a soup than a rice dish. The amount of water required was quite high, with the rice overdone and lentils having comp...

I skipped the rice, it's just extra carbs. Tasty and easy.

MMMM lovin it

Perfect! So, so, so good. I added some cauliflower because I didn't have peas or mushrooms. It cooks up exactly in the time and manner described. Excellent recipe. Thank you for sharing it with ...