Masoor Dal Masala

Masoor Dal Masala, an Indian spice blend for lentils and pulses

Masoor Dal Masala is a traditional masala for all Indian pulse preparations, blended in our workshop in Klingenberg am Main. The finely tuned composition of onion, turmeric, garlic, coriander, cumin, black pepper, mustard, fenugreek and cinnamon comprises 20 components in total and gives every lentil and every bean their full, earthy-warm depth. A blend that transforms simple pulses into what is called soul food in India.

How to use

Ideal for dal dishes from red and green lentils, for lentil soups and pulse stews. Also with curries using beans, chickpeas or kidney beans. Best roasted briefly when frying in ghee or oil, the classic tadka technique for maximum aroma development.

Good to know: The full aroma only develops when roasted in fat, not when merely stirred into the cooking water. Salt the roasted masala only at the end, as lentils absorb salt quickly and otherwise stay firm.

Recipe: classic masoor dal

A creamy, warming lentil dal that's ready in half an hour.

Ingredients for 4:

• 300 g red or green lentils
• 1 litre vegetable stock
• 1 tbsp Masoor Dal Masala
• 2 tbsp ghee or butter
• Juice of half a lime
• Fresh coriander, basmati rice and naan to serve

Method: Heat the ghee and roast the Masoor Dal Masala briefly in it (tadka). Add the lentils and stock and cook soft for about 20 minutes, until a creamy dal forms. Season with lime juice, scatter with fresh coriander and serve with basmati rice and naan.

What's in it?

Turmeric gives the golden colour, fenugreek and cinnamon the typically Indian earthy-warm depth. Onion and garlic form the savoury base, coriander, cumin and ajowan the seasoning. Asafoetida provides the rounded umami note, long pepper and chili the gentle heat, coriander leaves and mint the freshness.

At a glance

• An Indian spice blend of 20 components, specially for lentils and beans
• With turmeric, fenugreek, cinnamon and coriander
• Earthy-warm depth in the Indian tradition
• A classic for dal and lentil soups
• No flavour enhancers, anti-caking agents or additives

Goes well with

The ideal base is green lentils. More Indian blends: the warm Garam Masala, the fermented Vadouvan and the piquant Curry Mumbai. Important single spices: turmeric for the colour and cumin for the seasoning. Find more in our spice blends collection.

Frequently Asked Questions

What is dal?
Dal is the Indian word for pulses, especially lentils, and at the same time the name of the classic Indian lentil dish. “Masoor dal” refers to red or split lentils cooked into a creamy-savoury sauce.

How do I use the blend?
Best added right at the start when frying in the ghee or oil (tadka) and roasted briefly, then add lentils or pulses and liquid. You can also stir it into a finished soup at the end.

How hot is the blend?
Medium-savoury, not burning. The warmth comes from pepper and chili, the unmistakable character from fenugreek and cinnamon.

What does masoor dal taste best with?
With basmati rice and naan bread, a dollop of yoghurt and fresh coriander. A squeeze of lime at the end brings the freshness that makes a good dal.