Masoor Dal

Evan Sung for the New York Times

This dal (made with quick-cooking red lentils) is about as simple as dal gets. A lump of butter stirred in at the end makes it nice and creamy, but to keep it vegan you can just use a little neutral oil instead (or leave it out entirely).

Makes: 4 servings
Time: 30 minutes


  • 2 tablespoons peanut oil

  • 1 large onion, chopped

  • 1 cup dried red lentils, wa…

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