This Assamese masoor dal recipe makes a lightly tangy red lentil dal with ripe tomatoes, mustard seeds and green chilli. Serve it with steamed rice and a spoonful of aloo pitika for a simple lunch.
Assamese cooking uses sour flavours in dishes known as tenga. One documented variation pairs masoor dal with fiddlehead ferns, tomatoes and lemon. This version uses everyday tomatoes and skips the ferns, so you can make it with ingredients available year-round. Read the study on pulse-based recipes in Assam.
Ingredients
Serves 4 · Prep 10 minutes · Cook about 25 minutes
- ¾ cup split red lentils (masoor dal)
- 3 cups water, plus extra to thin as needed
- ¼ teaspoon ground turmeric
- ½ teaspoon fine salt, plus more to taste
- 1 tablespoon edible mustard oil or neutral cooking oil
- ½ teaspoon black mustard seeds
- 1 green chilli, slit lengthwise, optional
- 2 medium ripe tomatoes, chopped
- 1–2 teaspoons lemon juice, optional
- 2 tablespoons chopped coriander leaves, optional
How to make Assamese-style masoor dal
- Cook the lentils. Rinse the dal under running water. Put it in a saucepan with 3 cups of water and the turmeric. Bring to a boil, then simmer partially covered for 18–22 minutes, stirring occasionally, until the lentils are soft enough to mash with a spoon.
- Make the tempering. While the dal cooks, warm the oil in a small pan over medium heat. Add the mustard seeds. When they start to pop, add the slit chilli and chopped tomatoes. Stir in the salt and cook for 5–7 minutes, until the tomatoes soften and release their juices.
- Bring it together. Stir the tomato mixture into the dal and simmer for 3–4 minutes. Add a splash of hot water if you want it thinner. The dal should pour easily over rice.
- Adjust the sourness. Take the pan off the heat and taste the dal. If the tomatoes are mild, add a little lemon juice at a time. Finish with coriander if you like.
What to serve with it
Start with steamed rice and a vegetable side such as sautéed greens or roasted aubergine. A spoonful of aloo pitika adds a soft, rustic texture to the meal. For more dishes to pair with the dal, browse our Assamese recipes. If you’re planning a full day of meals, see our traditional Assamese breakfast ideas.
Can you make it without mustard oil?
Yes. Use a neutral cooking oil and keep the black mustard seeds in the tempering for their aroma. For a milder dal, leave out the green chilli. Ripe tomatoes are the main source of tang, so taste before adding any lemon.
Can you use whole masoor instead of split red lentils?
Yes, but the texture and timing will change. Whole masoor holds its shape and generally needs longer to soften. Cook it until tender before adding the tomato tempering, then adjust the water to get the consistency you like.
