Name: Kashmiri Nadru Masoor Dal
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Whole Brown Lentils, sabut masoor, washed and soaked; 120 g Lotus Root, nadru, cleaned and sliced diagonally; 2 tbsp Mustard Oil; 1 tsp Fennel Powder, saunf powder; ½ tsp Ground Dried Ginger, saunth; 1 pinch Asafoetida, hing; 1 tsp Cumin Seeds; 1½ tsp Kashmiri Chili Powder, for deep red color without extreme heat; ¼ tsp Ground Turmeric; 1 tsp Salt, to taste

1 hr 15 mintotal

55 min hands-on20 min hands-off

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a pressure cooker, add the washed whole brown lentils, sliced lotus stem, salt, and turmeric powder with enough water to cover the ingredients.
Pressure cook for about 4-5 whistles on medium heat. The masoor dal should break down slightly to form a gravy, while the lotus stems should be tender yet retain a slight bite.
Once the pressure releases naturally, open the lid and stir the dal gently. Do not over-mash, as the structure of the lotus stem is visually important.
In a tadka pan, heat the mustard oil until it starts smoking. This removes its raw pungency. Lower the flame immediately.
To the hot oil, add asafoetida and cumin seeds. Allow them to splutter.
Quickly stir in the Kashmiri red chilli powder, fennel powder, and dry ginger powder. Roast for exactly 5-10 seconds to bloom the spices without burning them.
5 sec–10 sec
Pour this vibrant, aromatic spice tempering directly into the cooked dal and lotus stem mixture.
Simmer the entire mixture for 5 minutes on low heat, allowing the porous lotus stems to absorb the fennel and ginger flavors.
5 min
Turn off the heat. Serve hot.

How to tell it's done

The stew should be hearty and red, with tender brown lentils, lightly crunchy lotus stem slices and oil separating at the edges.

Getting it right

Tip

Keep the Kashmiri seasoning intact: mustard oil, fennel powder and dry ginger powder give the dish its warmth.

What to serve it with

Serve with warm Kashmiri Modur Pulao or plain steamed white rice for a comforting winter meal.

Common mistakes

The lotus stem tastes gritty.: Scrape and rinse the hollow tubes thoroughly, then soak the slices in warm water before pressure cooking.

Storing and reheating

Refrigerate nadru masoor dal in a covered container for up to 3 days. Reheat gently until hot; freeze for up to 2 months, though the lotus stem loses some crunch.

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Ingredients