Masoor Dal
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 6
  • ¾ cup pink lentils (masoor dal), cooked with about 3 cups of water and a pinch of salt until tender
  • 5 cardamom pods, bruised
  • 1 medium red onion, thinly sliced
  • 6 cloves of garlic, thinly sliced
  • 1 tsp ginger, grated
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • 3 cups cauliflower florets
  • 2 cups mushrooms, quartered (I used crimini but feel free to use button or even portabella)
  • 1 cup watercress leaves, chopped
  • 1 medium tomato, diced
  • 1 tbsp canola oil
  1. Heat the oil in a saucepan.
  2. Add the cardamom pods and saute for about a minute
  3. Add the onions and cook on a medium flame until they brown at the edges.
  4. Add the garlic and ginger and stir for a minute.
  5. Add the cauliflower, mushrooms, turmeric, chili powder and salt to taste.
  6. Stir, then cover and cook for about 10 minutes until vegetables are almost tender.
  7. Add the lentils and some water, if the mixture is too thick.
  8. Cook for about 10 minutes until the flavors assimilate.
  9. Add the watercress and tomato and stir it in.
  10. Turn off the heat after about two minutes of adding the watercress. Check seasoning and add more salt if needed.
  11. Serve hot with rice and a spritz of lemon juice.
Recipe by Holy Cow! Vegan Recipes at