Masur Dahl

Masur Dahl

13
Melanie Booth 15

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

Ingredients

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

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Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

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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.
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Reviews

13
  1. 18 Ratings

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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...

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 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...