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Indian Masoor dhal

Masoor Dhal with Tomatoes and Coriander

Lentils cooked in tomatoes and spices and garnished with coriander.

Course Main Course
Cuisine Bangladesh, Indian
Keyword masoor dhal, masoor dhal recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 4 servings
Author Magida


  • 1 cup lentils red, yellow, or brown type
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 small onion diced (about 1/4 cup)
  • 1 tablespoon minced garlic and 1 tablespoon minced fresh ginger (or 2 tablespoons of garlic-ginger paste
  • 1/2 teaspoon ground turmeric turmeric powder
  • 1 teaspoon salt or to taste
  • 1 medium chopped tomato
  • 1 or 2 dried red chiles or chili powder
  • fresh coriander for garnish


  1. Boil lentils until soft, scooping out scum at the top, as necessary
  2. Heat oil in a separate pot, add cumin and mustard seeds, and cook stirring for a couple of minutes or until the seeds splutter.
  3. Add in the onions and cook for about 5 minutes, or until soft and golden.
  4. Add ginger and garlic, or ginger-garlic paste and cook stirring for another minute.
  5. Add tomatoes and cook until well mixed and the tomatoes are soft, followed by turmeric and dried chilies (or chili powder).
  6. Add boiled lentils, stir and let simmer over medium heat until well mixed, adding cups of water to your desired consistency. Add a teaspoon of salt, or to taste.
  7. Serve with steaming hot rice or freshly made flatbreads.