UP Masoor Dal Red Lentil Everyday Simple

Method

1. 1

   Wash the masoor dal: Rinse 3 to 4 times. The water will run orange from the dal.

2. 2

   Cook the masoor dal: Masoor dal cooks very fast — no soaking needed. Pressure cook with 3 cups water and turmeric for 2 to 3 whistles. Or cook in a regular pot in 15 to 20 minutes. Mash smooth.

3. 3

   Heat oil or ghee: Heat 2 tbsp oil or ghee in a pan.

4. 4

   Add cumin seeds: Add cumin seeds — crackle. Add asafoetida. Stir 5 seconds.

5. 5

   Cook onion: Add finely chopped onion. Cook 8 to 10 minutes until golden.

6. 6

   Add ginger and garlic: Cook 2 minutes.

7. 7

   Add tomatoes: Add chopped tomatoes. Cook 5 minutes until soft and oil separates.

8. 8

   Add spice powders: Turn low. Add red chilli powder and coriander powder. Stir 2 minutes.

9. 9

   Combine with dal: Pour the cooked, mashed masoor dal into the pan. Add salt. Simmer 5 minutes. Adjust consistency with water if too thick.

10. 10

    Serve: Scatter coriander. Serve with roti, rice or any bread.

11. 11

    Note: Masoor Dal is the most commonly eaten dal in the UP-Bihar-MP belt — its speed of cooking (no soaking, cooks in 15 minutes), availability and low cost make it the practical everyday choice for the majority of households in the region. The reddish-orange colour when cooked turns a warm yellow after tempering. Unlike toor or chana dal, masoor dissolves almost completely when cooked — creating a uniformly smooth, flowing dal without needing significant mashing.