How to Cook Masoor Dal

Masoor dal is one of the most forgiving pulses to cook, ready in a fraction of the time many other dals need, with very little technique required to get a good result.

The method

Rinse split masoor dal, then cook with turmeric and salt in roughly three parts water to one part dal.
It cooks in fifteen to twenty minutes in an open pot, or a single whistle or two in a pressure cooker.
The dal breaks down into a smooth texture quickly, so check consistency earlier than you would with a slower cooking pulse.
Finish with a simple tempering, cumin, garlic and dried red chilli in ghee, poured over just before serving.
Adjust thickness with hot water at the end, since masoor thickens further as it sits after cooking.

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Masoor for cooking

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Red Lentils Broken

$1.25 · 1 KG

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Cooking masoor dal questions

Do I need a pressure cooker for masoor dal?: No, it cooks well enough in an open pot in fifteen to twenty minutes, though a pressure cooker speeds it up further.
Why did my masoor dal turn out too thick?: It thickens noticeably as it sits after cooking. Add a little hot water to loosen it back to your preferred consistency.
Can I add vegetables to masoor dal while cooking?: Yes, quick cooking vegetables like spinach or tomato work well added partway through, since the dal itself cooks so fast.
Is masoor dal good for a quick weeknight meal?: Yes, it is one of the fastest common dals to cook, making it a reliable choice when time is short.

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