One-Pot Masoor Dal

Carlene Thomas RDN
Carlene Thomas RDN
November 15, 2021
This one-pot version of Indian masoor dal is a thick stew of red lentils and warm spices that cooks with sous vide mode and steam in the Anova Precision Oven. The dish is finished using top heat to create caramelized, cohesive flavor.
Serves
4
Prep Time
00:10
Cook Time
01:40
One-Pot Masoor Dal
3 (1)
58
Ingredients
2 tsp
coriander seeds
1 tsp
cumin seeds
1 tsp
whole mustard seeds
1 Tbsp
coconut oil
1 Tbsp
curry powder
½ tsp
ground turmeric
½ tsp
chili powder
½ cup
diced white onion
1 Tbsp
grated fresh ginger
2 cloves
garlic, minced
1.5 Tbsp
tomato paste
3.5 cups
water
1.5 cups
split red lentils, rinsed
2 tsp
Diamond Crystal kosher salt
Whole milk yogurt, for serving
Chopped fresh cilantro, for serving
Naan, for serving
Pickled cucumber, for serving
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 192°F
Heat: Rear

2. Grind and Toast Spices

Grind the coriander seeds, cumin seeds, and mustard seeds in a mortar and pestle or spice grinder until they form a fine powder. Heat the coconut oil in a Dutch oven over medium heat. When the oil is hot, add the ground spice mixture, along with the curry powder, turmeric, and chili powder. Cook, stirring constantly, until aromatic, about 3 minutes.
Grind and Toast Spices

3. Sauté Aromatics

Add the onion, ginger, and garlic to the pot. Cook, stirring, until softened, about 3 minutes. Stir in the tomato paste until well combined.
Sauté Aromatics

4. Add Water and Lentils

Stir in the water, lentils, and salt. Remove from the heat.
Add Water and Lentils

5. Cook

Rack
Transfer to the oven and cook until the lentils are tender, 1 hour and 10 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 192°F
Heat: Rear
01:10 Timer

6. Let Oven Adjust for Dry Heat

Rack
Leave the dal in the oven as the settings adjust. Continue to cook for 30 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:30 Timer

7. Pulse

Remove the dal from the oven. Use an immersion blender to pulse the dal a few times. The dal should be fragrant and thick.
Pulse

8. Top and Serve

Top the dal with yogurt and cilantro. Serve with naan and pickled cucumber.
Top and Serve
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