Masoor (red lentil) Dal
  • 1½ cups red lentils
  • 3 cups Saffron Road Chicken Broth
  • 1 medium carrot (pealed and chopped in small pieces)
  • 1 cup water (may add more if needed)
  • ½ tsp chili powder
  • ½ tsp salt (adjust to taste at end)
  • ¼ tsp turmeric powder
  • ⅛ tsp garam masala (all spice powder)
  • 2 tbsp butter
  • ½ small onion (peeled and finely chopped)
  • 4 garlic cloves (peeled and diced)
  • 1 tbsp dry fenugreek leaves
  • approx 5 cilantro stems (washed and chopped) for garnishing
  1. Wash lentils thoroughly until the water runs clean and soak for approximately one hour.
  2. Drain lentils and combine in pot with water, chicken broth, chopped carrots, chili powder, salt and turmeric and bring to a boil on high heat for approx 5 minutes. Reduce heat to medium and continue to boil covering half the pot with a lid until the lentils double in size and water/broth is reduced to half.
  3. In a frying pan on a separate element, melt your butter and add onions and garlic. On medium to high heat, begin to cook these (mixing constantly) until the garlic becomes brown and aromatic.
  4. In the palm of your hands, crush the dried fenugreek leaves and add to frying pan giving it a quick mix/fry.
  5. Add this mixture to your red lentils and bring to a rapid boil for 5 minutes stirring at the same time so it does not burn.
  6. If you find it's too thick, you may add water until it reaches the constancy you prefer. Add your garam masala and adjust spices to preference.
  7. Garnish with chopped cilantro and serve warm. Can be eaten with naan/roti, rice or even on it's own as soup. Enjoy!
Recipe by Authentic World Cuisine | Saffron Road at