Enjoy Masoor Dal, a staple of Indian cuisine

I’m a bit obsessed with Masoor Dal right now — it’s a go-to recipe for my husband and I, and we often eat this meal once per week.

Masoor Dal, made here with Split Brown Lentils, is a staple of vegetarian and Indian cuisine. It can be made ahead, and it tastes excellent reheated. I discovered this Indian dish when attempting to pursue an anti-inflammatory diet, and it’s become one of our favorite options. We serve it with warm naan. To make things easy, we buy Stonefire Original Naan from the grocery, then simply pop it in the oven.

Side note: If you’re new to naan, get ready for your obsession to begin. This stuff is the bread of my dreams.

What’s so great about lentils?

According to Lentils.org, lentils are high in fiber, complex carbohydrates and are an excellent source of protein with a nutritional profile similar to meat. Just check out this nutritional label for lentils — that’s some pretty healthy stuff! What I love about lentils is that they absorb the flavors in the dish you’re preparing.

Masoor Dal Recipe (Split Brown Lentils)

Prep Time: 25 minutes
Cook Time: 1 hour – 1.5 hours
Ready In: 1.5 to 2 hours

Ingredients

• 1 cup basmati rice
• 7.75 c. water, divided
• 1 c. masoor dal (split brown lentils)
• 1/2 c. finely chopped onion
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 2 tsp. salt
• 1/2 tsp. ground black pepper
• Small pinch of cayenne
• 1/2 tsp. ground turmeric
• 1 can diced tomatoes
• 1 c. frozen peas
• 1 tbsp. olive oil, or as needed
• 1 c. thinly-sliced mushrooms
• 1 c. chopped broccoli
• 2 cloves minced garlic (I use Spice World’s minced garlic. It’s way less work!)

Directions

1. Combine 6 cups water with 1 tsp. salt and split brown lentils in a large pot over medium heat.
2. Bring to a simmer and skim scum that collects on the surface. Stir in onion, cumin, coriander, salt, pepper, cayenne and turmeric.
3. Reduce heat to low and simmer, partially covered, until lentils are tender. This takes about 30 minutes.
4. Stir broccoli, tomatoes, peas, and salt into the pot. Stir frequently, and continue cooking, until lentils are soft. This typically takes an additional 30 minutes.
5. Rinse basmasti rice multiple times in water, until the water runs clear. I do this with a fine mesh strainer.
6. Combine drained rice with remaining 1 3/4 cup water in another pot and bring to a boil.
7. Reduce heat to very low and simmer, cover with aluminum foil, then a tight-fitting lid. Cook until rice is tender and liquid is absorbed. This takes about 20 minutes.
8. Heat oil in a small skillet over medium heat. Add mushrooms and garlic. Cook 3 to 5 minutes. Pour over lentils.
9. Pile rice with masoor dal and mushrooms. Enjoy!