Masoor ki daal with baghar recipe, also known as red lentils, is a staple comfort food in many South Asian households. It’s simple, nutritious, and delicious—making it a perfect dish for everyday meals. This lentil curry is not only easy to prepare but also packed with protein and fiber, making it a healthy option for vegetarians and non-vegetarians alike. What sets this recipe apart is the aromatic baghar or tadka (tempering) poured over the cooked daal, which enhances its flavor with fragrant spices sizzling in hot oil or ghee. Masoor ki daal with baghar can be enjoyed with steamed rice, roti, or even with naan for a wholesome and satisfying meal. It’s also perfect for meal prepping and tastes even better the next day as the flavors continue to develop.
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Ingredients:
For the Daal:
1 cup masoor daal (red lentils)
3 cups water
1 medium onion (finely chopped)
1 medium tomato (chopped)
2–3 garlic cloves (chopped)
½ tsp turmeric powder
½ tsp red chili powder (adjust to taste)
Salt to taste
For the Baghar (Tempering):
2 tbsp oil or ghee
½ tsp cumin seeds
½ tsp mustard seeds (optional)
2 dried red chilies
4–5 curry leaves (optional)
2 garlic cloves (sliced thin)
A pinch of asafoetida (hing) – optional
Directions:
- Rinse and boil the lentils: Wash masoor daal thoroughly until the water runs clear. In a pot, add the lentils along with water, turmeric, red chili powder, and salt. Bring to a boil, then reduce heat and let it simmer for 20–25 minutes or until the lentils are soft and fully cooked. Stir occasionally and mash lightly with a spoon for a smooth consistency.
- Add vegetables: In the same pot, add chopped onions, tomatoes, and garlic. Cook for another 10 minutes until the vegetables are softened and well incorporated into the daal.
- Prepare the baghar: In a small pan, heat oil or ghee. Add cumin seeds, mustard seeds (if using), dried red chilies, curry leaves, sliced garlic, and hing. Fry until garlic is golden and fragrant.
- Finish the daal: Immediately pour the hot tempering over the cooked daal. Cover for a few minutes to let the flavors infuse.
- Serve hot with steamed rice, roti, or naan.
