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Masoor Dal Recipe

Masoor Dal Recipe

Masoor Dal Recipe

4 servings / 8 steps / 8 ingredients

Lentil Nu Spice

Aromatic and fresh vibrantly orange IndianThe aromatic Indian dal, a lentil stew spiced with SugarRoti Lentil Nu Spice and colored with butternut squash and tomatoes. The colorful dish is sure to lift the spirits. Masoor dal is simple to make with Lentil Nu: grab a Lentil Nu packet, a bit of chopping and the stew all but cooks itself. Make it in advance and then reheat for quick dinner prep. This recipe is vegan and gluten free.


    • 1 SugarRoti Lentil Nu Spice
    • 2 tablespoons ghee or vegetable oil
    • 1 small onion finely chopped (approx 1 cup)
    • 2 garlic cloves, minced
    • 1 cup red lentils
    • 1 cup canned or fresh chopped tomatoes
    • 1 cup cubed butternut squash
    • One handful chopped cilantro
    • Pomegranate for topping


    • 3 tbsp coconut milk


      1. Rinse lentils until water runs clear. 
      2. In a large saucepan over medium heat add ghee. Add onion and butternut squash, sauté (5 minutes). 
      3. Add minced garlic and SugarRoti Lentil Nu Spice. Stir and lower heat. 
      4. Stir in lentils and mix until well combined. 
      5. Add tomatoes and 4 cups water, stir. 
      6. Raise heat, bring to a boil, then reduce heat and simmer. Cook uncovered until lentils and butternut squash are soft, (25-30 minutes). During this process make sure to stir occasionally. 
      7. Use a whisk to combine butternut squash and lentils. 
      8. Turn off heat and add in coconut milk. Serve with fresh chopped cilantro and top with pomegranate.

      *Leftovers can be refrigerated up to 3 days or frozen

      Recipe Notes

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