ONE POT POTATO & RED LENTIL CURRY (VEGAN) | EASY ALOO MASOOR DAL RECIPE

masoor dal

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are nutritious and maintain texture, while split peas are more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar fresh flavor, while dried herbs are cost-effective.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color and mild flavor, while cayenne is usually less expensive.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can provide a similar flavor profile at a lower cost.

Cut red small potatoes into halves.

Rinse red lentils thoroughly and drain all the water.

Put oil in a pot on medium heat and allow it to heat up without smoking.

Add cumin seeds, panch phoron, dried bay leaf, and dried red chili to the hot oil; toast for a few seconds without burning.

Add the halved potatoes to the pot and fry on medium-high heat for about 3-4 minutes.

Add grated ginger to the pot and stir on medium-low heat for a few seconds until it splutters.

Add turmeric powder and red chili powder, then add the rinsed red lentils; stir everything on medium heat for about 2-3 minutes.

Add 4 cups of hot water and mix briefly to prevent lentils from sticking to the bottom of the pan.

Once it comes to a boil, add salt, cover, and let it simmer on low heat, stirring occasionally.

Check the lentils; if they are getting thick, add a little more hot water and optionally add a bit of sugar.

Cook until the lentils disappear and become smooth; taste and adjust salt if needed.

Add optional frozen green peas and whole green chilies for flavor without heat.

Pick out the bay leaves and add large slices of tomato; boil for 1-2 minutes without letting them fall apart.

Leave the dal a little runny as it will thicken upon cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary