Masoor Dal
with Bhavna Shivalkar
Comforting, creamy and fragrant — a foundational dal of pink lentils, coconut milk and curry leaves you can master, scale and cook for anyone. Watch Bhavna build it from tempering to finish, then make it a weeknight staple.
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40 minTotal time
2–3Serves
EasyLevel
StovetopMethod
§ In this recipe
What you'll master.
✓
Tempering mustard seeds and curry leaves to bloom their flavour
✓
Simmering pink lentils to a soft, creamy base
✓
Balancing with coconut milk for richness without heaviness
✓
Finishing with a fragrant curry-leaf chilli oil
§ Before you start
What you'll need.
Ingredients
- Dal
- 1 cup pink lentils (masoor dal)
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 tsp mustard seeds
- 1 tbsp coconut oil
- 1 tsp turmeric
- 1 green chilli, finely chopped
- 5 curry leaves
- 2 cups water (plus extra to adjust)
- ½ cup coconut milk (or cream)
- Salt, to taste
- To finish (optional)
- Fresh coriander
- Fried shallots
- Curry-leaf chilli oil
- 2 tbsp coconut oil
- 10 curry leaves
- 1–2 tsp red chilli flakes (to taste)
- 2 garlic cloves, minced
Equipment
- Medium saucepan
- Small pan
- Wooden spoon
- Fine strainer
§ The result
What you'll be plating.
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★★★★★
"Comforting, fragrant and so easy. This has become our default midweek dinner."