Whole masoor dal calories in vodka

Masoor Dal with Roasted Eggplant

Last updated on April 14th, 2021 at 08:20 am

Masoor Dal or red lentil dal is an aromatic and delicious Indian curry. Simple to make and naturally gluten-free, it's a quick and healthy vegan dinner.

Curry is one of my husband and my favorite things to make and eat. He even wooed me with a mouthwatering vegetable curry that took almost a day to make. Twenty years later I'm still waiting on another serve of that curry. I guess it's stuck in a void with the homemade dog house I was promised for our beautiful dog who passed on 4 years ago. Good thing our boy slept inside, huh?

Thankfully, this Masoor dal does not take a day to make.

Dal (also spelled dhal or daal) translates to "lentil" but most understand it to be a thick soupy curry made with lentils. This Indian red lentil dal is ready in around 40 minutes from start to finish including the roasted eggplant. It is made deliciously tasty with a tarka or tadka.

What is Tarka or Tadka?

Tarka (also called tadka) is simply tempering aromatic spices in hot oil to release their full flavor. For our Masoor dal today the spices are tempered in oil with fresh tomato, onions, garlic, ginger and chillies. The cooked lentils are then added to the tarka to infuse. So good!

Source: One Green Planet

Preparing the Lentils

Red lentils are one of my favorite lentils to cook with because they are just so quick and easy. They are also super inexpensive and available in most grocery stores. They're also great for you being high in protein, fiber and low in fat. So let's get to cooking them!

As with any lentils pick the red lentils over and discard any gnarly ones or stones. Your teeth with thank you.

Rinse the lentils well. You can run them under water in a fine sieve until the water runs clear or swish and repeat as I do.

Swish and Repeat: To swish, put the lentils in a large pot or bowl and add water to cover. Swish the lentils and water around with your hands. The water will turn cloudy - at this point, drain it out. Add more clean water and repeat the process until the water is clear after swishing.

Once the lentils are rinsed, add them to a pot with 3 and three-quarter cups of fresh water. Don't go rogue on me - follow the measurement as the amount of water will affect the thickness of the finish dal. Bring the water to a boil skimming off any white foam that appears on top of the water. Reduce the heat to a simmer, partially cover and cook for 15 minutes. The lentils will cook for another 5 minutes when you add them to the tarka so try not do not overcook them.

After the lentils are cooked, whisk them for a minute to break them up. After you prepare your tarka, the lentils will be stirred in and left to infuse. Simple.

While this red lentil dal is completely delicious on it's own I love adding silky roasted eggplant cubes to mine. I pop them in the oven before I begin cooking the lentils and find they are ready pretty much at the same time the dal is. Cubed pumpkin, carrot or sweet potato also works beautifully. You will just have to adjust their cooking times.

Pro tips

  • Be prepared! Before I cook anything I make sure all my ingredients are ready to go. I pop the mustard seeds and cumin seeds in a little bowl with the ground spices in another. Everything is at hand ready for cooking.
  • Cheat! Before cooking I throw my tomatoes and garlic in to my processor to chop together. I wipe the bowl out and also chop my onion followed by my green peppers (chillies) separately.
  • Adjust! If you don't like things too spicy, remove the seeds from the green peppers before chopping.

Healthy, aromatic and so easy to make, this Masoor dal makes a wonderful and quick dinner. While I would still like to try my husband's vegetable curry again one day (hint!) I am more than happy to bide my time with this gloriously golden and flavorsome bowl. Enjoy, x.


Can I freeze my Masoor Dal?

Yes! Once cooled completely, you can pop your dal in to a sealed, freezer-friendly container safely for up to 3 months. NOTE: Dal will keep in the fridge for only a few days.

Can I use canned tomatoes?

You can. It will change the flavor slightly but they will work fine in a pinch. A 400ml can (13.5oz) should do the trick.

More quick and healthy recipes:

Masoor Dal with Roasted Eggplant

After a quick, healthy, gluten-free vegan meal? This Masoor Dal with Roasted Eggplant is beautifully aromatic, flavorsome and simple to prepare.



  • To prepare the eggplant preheat the oven to 190 ° C (375 ° F) and line a roasting tray