Lentils are at the heart of Indian cooking — nourishing, versatile, and deeply comforting. A bowl of dal with rice is what comfort food looks like for most Indians, and I’m no exception.

I love lentils in every form — as a classic dal, hearty soups, savoury pancakes, tangy chutneys, and even in fresh salads. But nothing quite compares to the comfort of masoor dal with steaming hot rice, a spoonful of plain yogurt, and some crunchy poppadums. It’s the kind of meal I grew up on — simple, soulful, and filled with my mom’s warmth and care.

Whole masoor dal (brown lentils) is a rustic, home-style dish that comes together with pantry staples and a few basic spices. The onion-tomato masala adds depth, and in just about 30 minutes, you have a wholesome, one-pot meal on the table.

It’s quick enough for a busy weeknight dinner, healthy enough to feel good about, and comforting enough to keep coming back to. Serve it with rice, rotis, or enjoy it as a light soup — and adjust the consistency just the way you like it. Happy cooking!

Recipe

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4

1 cup masoor dal Whole (uncooked)

5 cloves garlic peeled

1 inch ginger root

1 green chili (optional)

1 onion large

2 tomatoes medium

1 tbsp oil or ghee

1/4th tsp asafoetida

1/2 tsp cumin seeds

2 tsp salt (adjust according to taste)

1 tbsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

2 tbsps coriander fresh

Juice of half a lime

1. Wash and soak the whole masoor dal for 2-3 hours.

2. In a pressure cooker, place the soaked drained lentils, add 3 cups water and a tsp of salt. Pressure cook for two whistles. Note: If using a pan, boil the lentils with 4 cups of water for about 30 minutes. Cover the pan and cook on medium heat. Keep checking on the water level, and add more if required.

3. Crush the garlic, ginger and chilli (optional) to a paste. Finely chop the onion and tomatoes.

4. In a heavy bottomed pan, add oil. When the oil is hot, add the ginger-garlic-chilli paste and saute on low- medium flame for 30 seconds.

5. Add the finely chopped onions and a pinch of salt. Stir the mixture for a minute. Allow the onions to soften and become translucent. This will take around 4-5 minutes.

6. Add the chopped tomatoes to this. On a medium flame, cook until the tomatoes have turned pulpy and you see oil leave the sides of the mixture.

7. Once the tomato mixture is ready, add turmeric powder, coriander and cumin powder and salt according to taste. Stir for a minute or two on low heat.

8. Now add the cooked whole masoor dal along with the cooking liquid and bring to a simmer.

9. Turn off the heat and add the squeezed lime juice. Transfer the dal to a bowl.

10. Tadka/Seasoning: Heat 1 tbsp of ghee or oil in a small pan. When the oil is hot, add a pinch of asafoetida, ½ tsp of red chili powder and 1/2 tsp red chili powder. Pour this tadka/seasoning over the dal. Garnish with fresh coriander. (This step adds extra flavor and color to the dish, but you can skip it if you like. If you are skipping this step, add the red chili powder and garam masala to the tomatoes along with the other spices.

11. Note: Adjust the quantity of water based on your preference. If you want a soupy dal, add a cup of water at step 8 and boil once before proceeding.