Masoor Dal

(Pakistani Lentils)

January 6: National Bean Day

We were friends with a really talented and smart guy from Pakistan from our university days some three decades ago. Highlander would play on some sports teams with Shakoor S. and Islander would be work with him on extra-curricular cultural activities. On spring break, when we all had nowhere to go one day due to a late seasonal snowstorm in the Midwest, he invited us to his little apartment when his roommate was away and cooked a nice meal for us. Islander took notes as Shakoor showed her how to make a chicken curry with basmati rice, cucumber yogurt salad and a lentil dish. 

It is Shakoor’s simple masoor dal that we have cooked for National Bean Day. Lentils are like cousins of beans in the legume family. This protein-packed side is budget-friendly for college students, makes a lot to share with friends and family and is easy to make. Masoor dal is humble as a home-cooked meal, but it is also found at the finest Indo-Pak restaurants all over the world. 

Shukriya (thank you) to Shakoor for showing us how to make masoor dal and for his Pakistani hospitality.

Recipe

(Adapted from Shakoor S.)

Ingredients

  • 1 cup lentils
  • 1 tablespoon ghee (may use oil or butter)
  • 1 teaspoon cumin seeds
  • 2-3 garlic cloves, minced (we used jarred minced garlic)
  • 1 small onion, chopped
  • 1 thumb size piece of ginger, peeled and grated
  • 1 small tomato, chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder (or to taste)
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • 2 ½ – 3 cups water 
  • Cilantro leaves to garnish (optional), see Notes

Directions

Rinse and strain the raw lentils with water, picking out the debri, and let the water run clear. Drain and set aside. Mince the garlic, chop the onions, grate the ginger and chop the tomatoes.

In a large pot, melt the ghee or butter or heat the oil over medium high. Stir fry the cumin seeds for a minute or until fragrant. 

Saute the garlic, onion, ginger and tomatoes until soft. Then sprinkle the spices—turmeric, coriander, chili, garam masala and salt. Add the lentils and mix well. 

Pour in the water, more or less depending on desired consistency (thick or soupy). Lower the heat to simmer and cover for 20 minutes. Stir on occasion to make sure the lentils do not stick to the bottom of the pot. When soft and cooked, serve the lentils with chopped cilantro leaves as a garnish.

Notes

  • Shakoor sometimes garnishes this dish with thinly sliced fried garlic cloves or crispy salad onions.
  • Search our blog for other bean recipes.