Preserved Lemon Masoor Dal
- 10m Prep Time
- 40m Cook Time
- 50m Ready In
A comforting red lentil dal elevated with preserved lemons, offering a mellow citrus note. This Indian-inspired curry is earthy, spiced, and perfect with rice or bread.
Ingredients
- 250 g red lentils
- 200 g tomatoes chopped
- 4.93 ml salt
- 4.93 ml ground turmeric
- 44.4 ml vegetable oil
- 14.8 ml cumin seeds
- 9.86 ml mustard seeds
- 1 large red chilli finely sliced
- 2.46 ml asafoetida/hing
- 1.23 ml chilli powder
- 4.93 ml caster/superfine sugar
- 40 g preserved lemon seeds removed and fruit finely chopped
- fresh coriander/cilantro stems and leaves roughly chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57.3 mg
- Iron: 3.6 mg
- Magnesium: 33.4 mg
- Phosphorus: 60.3 mg
- Potassium: 266 mg
- Zinc: 0.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g red lentils
- 4.93 ml salt
- 4.93 ml ground turmeric
- 44.4 ml vegetable oil
- 14.8 ml cumin seeds
- 9.86 ml mustard seeds
- 2.46 ml asafoetida/hing
- 1.23 ml chilli powder
- 4.93 ml caster/superfine sugar
Prepare
- Chop 200 g tomatoes
- 1 large red chilli, finely sliced
- 40 g preserved lemon, seeds removed and fruit finely chopped
- fresh coriander/cilantro, stems and leaves roughly chopped
Let's Cook
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Step 1.
Combine the red lentils, chopped tomatoes, salt, and ground turmeric in a medium saucepan. Add enough water to cover the ingredients by about 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 25–30 minutes, stirring occasionally, until the lentils are soft and broken down. Remove from the heat and set aside.
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Step 2.
While the lentils are simmering, heat a non-stick frying pan over medium heat. Add the vegetable oil and let it heat for about 30 seconds. Add the cumin seeds and cook, stirring frequently, until they turn dark brown, about 1 minute. Then add the mustard seeds and sliced red chilli. Cook until the seeds start to pop and sizzle, about 30 seconds. Stir in the asafoetida and chilli powder, then remove the pan from the heat.
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Step 3.
Return the saucepan with the cooked lentils to medium heat. Stir in the caster sugar, then pour the tempered spice mixture into the lentils. Stir well to combine. Simmer for 5–6 minutes, stirring occasionally, until the dal thickens to the consistency of thick porridge. Stir in the finely chopped preserved lemon.
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Step 4.
Taste the dal and adjust seasoning with salt if needed. Serve hot, garnished with the chopped fresh coriander.