Slow-Cooked Masoor Dal with Fresh Cumin
A comforting lentil stew simmered for hours with whole spices and fresh ginger, embodying the soul of North Indian home cooking. This indian-inspired vegetarian ready in about 60 minutes pairs masoor dal, fresh ginger, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 200g masoor dal
- 20g fresh ginger
- 1 tsp cumin seeds
- 2 tbsp ghee
- 1/4 cup coriander leaves
- 1/2 tsp turmeric powder
Instructions
- Step 1: Rinse 200g masoor dal thoroughly under cold water until water runs clear, then soak in 2 cups water for 30 minutes.
- Step 2: Heat 2 tbsp ghee in a pot over medium heat, add 1 tsp cumin seeds, and cook until they begin to pop (about 1 minute).
- Step 3: Finely mince 20g fresh ginger and add to the pot; cook for 2 minutes until fragrant and golden.
- Step 4: Drain soaked dal, add to the pot with 2 cups water, 1/2 tsp turmeric powder, and a pinch of salt; bring to a gentle boil, then reduce to low heat and simmer covered for 45 minutes until lentils are meltingly tender and break apart easily.
- Step 5: Stir in 1/4 cup chopped coriander leaves and cook for 2 more minutes; adjust salt to taste before serving with rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Masoor Dal with Fresh Cumin take to make?
Total time is about 60 minutes (15 min prep + 45 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 Slow-Cooked Masoor Dal with Fresh 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 masoor dal from drying out.
Can I substitute ingredients in Slow-Cooked Masoor Dal with Fresh 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 Slow-Cooked Masoor Dal with Fresh 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.
What goes well with Slow-Cooked Masoor Dal with Fresh Cumin?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
