Creamy Masoor Dal with Toasted Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Velvety red lentil soup simmered with aromatic spices and finished with nutty cumin oil for a deeply comforting bowl of warmth. This indian-inspired soups (vegetarian) ready in about 50 minutes pairs (200g) Masoor dal, (950ml) Water, medium (150g), finely chopped Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup (200g) masoor dal under cold water until water runs clear, then drain. In a large pot, combine rinsed dal, 4 cups (950ml) water, 1/2 tsp (2g) turmeric, and 1/2 tsp (2.5g) salt. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 20 minutes, stirring occasionally, until lentils are very soft.
  2. Step 2: Heat 2 tbsp (30ml) olive oil in a small skillet over medium heat. Add 1 tsp (5g) cumin seeds and 1/4 tsp (1g) salt, and toast for 1 minute until seeds pop and oil is fragrant. Remove from heat.
  3. Step 3: Add 1 medium onion (150g), finely chopped, 2 medium tomatoes (250g), finely chopped, 1 tbsp (20g) minced ginger, and 3 cloves (15g) minced garlic to the pot. Cook for 5 minutes until onions are translucent and tomatoes break down.
  4. Step 4: Stir in 1 tsp (2g) coriander powder and 1/2 tsp (2g) garam masala, cooking for 1 minute until fragrant. If too thick, add 1/2 cup (120ml) water. Blend mixture until smooth using an immersion blender.
  5. Step 5: Return to low heat, stir in toasted cumin oil from step 2, and simmer for 5 minutes. Adjust salt to taste. Serve hot, garnished with 2 tbsp (5g) fresh cilantro.

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Frequently asked questions

How long does Creamy Masoor Dal with Toasted Cumin take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Masoor Dal with Toasted Cumin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (200g) masoor dal from drying out.

Can I substitute ingredients in Creamy Masoor Dal with Toasted Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Masoor Dal with Toasted Cumin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Masoor Dal with Toasted Cumin vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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