Masoor Dal

"Masoor dal 🌿 Bringing back an old photo as posting photos of my take out meals would be cheating. 🌿 My cooker (Hob and oven) is broken so relying on local restaurants for my nutritional needs. 🌿 I don't really mind as long as the toasters working to give my my favourite meal of the day.. Breakfast of toast with butter and marmite 😺 🌿 Ingredients: Masoor dal: 2 C Onions: finely chopped Tomatoes: 2 small Fresh coriander: 1C Green chilly: 1 Ginger: 1 T grated Dried red powder: 1-2 t Cumin seeds: 2 t Asafoetida: 1 t Garm masala: 3-4 t Salt: 2 t Olive oil: 1 T Water: 3 C divided For tempuring: Coconut oil: 1 T Red chilles: 2 mustard seeds: 1 t Method: 1) Cook masoor dal in water till done 2) Bring 2C water to boil in a pot. Add tomatoes to boiling water and cook till soft (5-6 minutes). 3) Drain, peel and add to a blender with fresh coriander, green chilly, chilly powder and garam masala. Blend to form a paste. 4) Heat olive oil in a pan and add ginger, cumin, asafoetida and onions. Stir till onions are translucent and add the prepared paste. Cook stirring for 5-6 minutes till the paste thickens. 5) Add cooked lentils and 1 C water. Bring to a gentle simmer 6) In a separate pan heat coconut oil. When oil is hot add mustard seeds and red chillies. Pour the oil over the dal and serve #whatveganseat #vegansofinstagram #veganfoodie #veganfoodporn #veganrecipes #veganeats #lunchideas #veganshares #eatplants #indianfood #herbivore #plantbased #veganlunch #veganbowls #vegandinner #healthyvegan #veganfoodshare #vegana #veganfoodspot #instagram #vegano #bestofvegan #veganmeals #feedfeed #veganlove #food52 #wholefoods #dal"
-- @the_clumsy_vegan

Recipe Intro From the_clumsy_vegan

This lentil dish is made with the simplest ingredients and comes together so quickly
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  • Recipe Card
Prep time 15mins
Cook time 30mins

Recipe Card


  • 2 small tomatoes
  • 1 cup fresh coriander
  • 1 green chili
  • 3-4 teaspoons garam masala
  • 1-2 teaspoons dried chili powder
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 tablespoon grated ginger
  • 2 teaspoons cumin seeds
  • 1 teaspoon asafoetida
  • 2 cups cooked masoor dal
  • 2 teaspoons salt
  • 1 tablespoon coconut oil
  • 2 red chiles
  • 1 teaspoon mustard seeds


  • Step 1

    Bring 2 cups water to a boil. Add tomatoes and cook 5-6 minutes, until soft. Drain, peel, and add to blender with fresh coriander, green chili pepper, garam masala, and chili powder. Blend to form a paste.

  • Step 2

    Heat olive oil in a pan. Add onion, ginger, cumin seeds, and asafoetida. Stir until onions are translucent, then add tomato mixture. Cook, stirring, 5-6 minutes, until mixture thickens. Pour in 1 cup water and cooked masoor dal lentils. Bring to a gentle simmer and season with salt.

  • Step 3

    In a separate pan, heat coconut oil. Add mustard seeds and red chilies. Cook for a few minutes to release flavor. Pour over masoor dal to serve.