Dahl is a classic Indian lentil soup made with red lentils, aromatic spices, and
tomatoes. This recipe uses moji masala® Dahl Masala for an authentic
Kashmiri-style version in about 30 minutes — hearty, plant-based, and naturally
gluten-free.
We made this delicious masoor dahl (Indian-style red lentils) 2 days ago using moji's Dahl Masala. It was intended for a family dinner that didn't happen (classic plan-and it-doesn't-work-out!). So instead we are enjoying it today as an incredibly nourishing and delicious lentil soup, garnished with the most intensely fragrant chives, a swirl of EV olive oil and a dollop of yogurt (bc everything is better with yogurt:). The dish was initially finished with an onion baghar that has been marinating beautifully in the stewed lentils, creating this wonderfully smoky caramelized flavor that's just insane! A little reward for waiting to eat it! If you have half an hour, moji's dahl masala and a few simple ingredients, give this a try! Mazdaar! (delicious!)
The Ultimate Weeknight Comfort Food
There's a reason dahl is a staple across India — it's affordable, fast, plant-powered, and when it's done right, it tastes like a hug in a bowl. Our Dahl Masala blend is built specifically for this dish: toasted cumin, coriander, turmeric, fenugreek, and a careful balance of warming spices that turn a humble pot of lentils into something you'll genuinely crave.
This recipe uses masoor dahl (split red lentils), which cook down quickly into a silky, golden soup. No soaking, no fuss.
What You'll Need (Serves 4)
- 1 cup red lentils (masoor dahl), rinsed until water runs clear
- 4 cups water or vegetable broth
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 small knob ginger, grated (about 1 inch)
- 2 medium tomatoes, chopped (or 1 cup canned)
- 2 tablespoons neutral oil or ghee
- 2 tablespoons moji masala® Dahl Masala
- 1 teaspoon salt, plus more to taste
- Juice of half a lemon
- Fresh cilantro or chives, to finish
How to Make It
1. Simmer the lentils. Add the rinsed lentils to a pot with the water (or broth) and a pinch of turmeric if you have it. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top. Cook 20–25 minutes, until the lentils fall apart and turn creamy.
2. Make the tadka (tempered base). In a separate pan, heat the oil over medium heat. Add the diced onion and cook until deeply golden — don't rush this, it's where the flavor lives. Add the garlic and ginger, sauté for one minute, then stir in the chopped tomatoes. Cook until they break down into a thick masala.
3. Bloom the spices. Add 2 tablespoons of moji masala® Dahl Masala to the pan and stir for 30 seconds, until everything smells incredible. A splash of water helps if it gets too dry.
4. Bring it together. Pour the tadka into the pot of cooked lentils. Stir well, add salt, and simmer another 5 minutes so the flavors marry. Adjust the consistency with extra water if you like it more soup-like.
5. Finish. Squeeze in the lemon juice, taste for salt, and shower with fresh cilantro or chives.
How We Like to Serve It
Spooned over basmati rice with warm naan or roti for scooping. A dollop of yogurt on top is a beautiful counterpoint to the warmth of the spices (because everything is better with yogurt). Leftovers are arguably better the next day — the flavors deepen overnight.
Make It Your Own
- Creamier: Stir in a splash of coconut milk at the end.
- Heartier: Add a handful of baby spinach or kale in the last 2 minutes.
- Smokier: Finish with a fresh onion baghar — ghee, mustard seeds, sliced onion and a dried red chili poured over the top right before serving.
That's it. One pot (okay, technically two), thirty minutes, and dinner is done. Let us know how yours turns out — we love seeing your bowls. Tag us @mojimasala.
Mazdaar! (delicious!)
