Simple Lentil Stew 2 - Lal Masoor Daal

Wash 1 cup red lentils in several changes of water. Combine with 1 cup water and bring to boil over medium high heat. When boiling, add 2 medium peeled tomatoes, 1/2 tsp. turmeric and 1/4 tsp. cayenne pepper, reduce heat to low and cook covered for 20-30 minutes. Check to see if the lentils and tomatoes have softened. If so, mash well with a slotted spoon, add salt and cover to cook again. At this point, you can also add some more water (1/2 cup) to thin out if needed (end consistency should be between stew and soup but not runny). Keep mashing frequently to ensure all the ingredients are well blended. Once done, remove from heat and allow to cool slightly. In a separate heated pan, add 2 tbsp. oil, 1/2 tsp. cumin seeds and 1/2 tsp. mustard seeds and allow to sizzle for 10 seconds. Then add 2 thinly sliced garlic cloves, 3-4 curry leaves and 3 dried red chillies (split in half) and cook till then garlic starts to brown. Pour this oil mixture over the daal and cover quickly to let it smoke and flavor. Mix well and serve with steamed rice and achaar.

Lentil stew from Hyderabad - Khatti Daal

A much loved, more elaborate preparation of lentils which is a specialty of Hyderabad. The heart of the tart dish is in the right combination of tamarind and tomatoes. This recipe is for Sana. Enjoy!

1 cup lal masoor daal (red lentils)
1 clove garlic, minced
1 tsp. turmeric powder
1/2 tsp. red chilli powder
2 medium tomatoes, de-skinned and pureed
1 sprig cilantro with stem, chopped
3 green chillies, slit down the middle
4-5 curry leaves
1 tbsp. tamarind


2 tbsp oil
1 tsp. cumin seeds
1 tsp. black mustard seeds
2 clove garlic, thinly sliced
2-3 dry red chilli


Salt to taste

Serves 4 people

Bring the daal to boil in 2 cups of water on high heat.
Reduce heat to low, add the turmeric and chilli powder and cook covered for 15-20 minutes or till the lentils are soft.


Add minced garlic, tomato pulp, tamarind, curry leaves, green chillies, cilantro and salt. Add more water if needed and mash thoroughly with a slotted spoon. Cover and let cook for another 30 minutes or so till the desired consistency is achieved and all the flavors are in harmony.


Separately, heat oil on med-hi heat.
Add cumin seeds, mustard seeds, sliced garlic and the red chillies, latter split in half.
When the garlic starts carmelizing (will take only a few moments), remove from heat and add to daal.
Cover the sizzling dish and smoke the daal for 10-15 seconds.
Uncover the dish and scoop two ladles of daal into the still hot pan and let it sizzle there for a few seconds before adding back to the main dish.

Serve hot with basmati rice.

Simple Lentil Stew - Arhar ki Daal

This daal is a regional comfort food. It has a lingering, nutty taste and is available two ways; plain or oily. I have used the plain one for this recipe. The preparation is minimalistic. It is best when eaten with plain white rice and achaar. 

2 cup Arhar daal (toor or pigeon pea lentil)
2 clove Garlic (minced)
2 tsp. crushed red chilli
4 tbsp oil
2 clove Garlic (sliced)
4-5 Red chilli (whole)
Salt to taste


Serves 4-5 people

Bring the daal to boil in 2 cups of water on high heat.
Reduce heat to low and cook covered for 15-20 minutes.
Add salt, minced garlic and the crushed red chilli flakes and mash thoroughly with a slotted spoon.
Cover and let cook for another 20 minutes or more till the desired consistency is reached.


Separately, heat oil on med-hi heat.
Add sliced garlic and whole red chillies.
When the garlic starts carmelizing (will take only a few moments), remove from heat and add to daal.
Cover the sizzling dish and smoke the daal for 10-15 seconds.
Uncover the dish and scoop two ladles of daal into the still hot pan and let it absorb the residual tadka before adding back into the dish and covering again.