How to Cook Red Split Lentils (Masoor Dal)

Ingredients 0/17

Step 1

Rins the rice a few times until the water runs clear, then soak it in a bowl of water for at least 15 minutes, up to an hour. Once soaked, drain the rice. Meanwhile, add the red lentils and 3 cups of water to a large pot and bring it to a gentle simmer over medium heat. As it heats, skim off any foam that rises to the surface. Toss in the chopped onion along with the spices—cumin, coriander, salt, black pepper, cayenne, and turmeric. Lower the heat, cover the pot partially, and let it cook until the lentils start to soften, about half an hour.

Step 2

Stir in the broccoli, tomatoes, peas, and a pinch more salt. Keep the pot on low, stirring now and then, until the lentils are really tender and creamy, which should take another 30 minutes or so. While the lentils are cooking, put the soaked rice in a separate pot with 1 ½ cups of fresh water. Bring it to a boil, then turn the heat down to the lowest setting. Cover with a tight lid and let the rice steam gently until all the water is absorbed and the grains are tender—about 20 minutes.

Step 3

In a small skillet, heat some oil over medium heat. Add the mushrooms, grated ginger, and minced garlic, cooking and stirring until everything smells wonderful and the mushrooms have softened, around 3 to 5 minutes. Pour this flavorful mixture over the cooked lentils and give it a good stir to combine. Let everything cook together for about 5 more minutes so the flavors meld nicely. Serve the lentils warm alongside the fluffy rice and enjoy!