Print Recipe
0 from 0 votes

Nourishing Masoor Dal for the New Mom

A nourishing Masoor Dal for the New Mom. Nutritious and high in protein, easy to digest and considered to facilitate lactation. Easy to make and tasty.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: soups stews
Cuisine: Indian
Servings: 2 servings
Author: Sujata Shukla


To cook the masoor dal

  • 1 cup masoor dal split red lentils
  • ¼ cup Beans shelled broad beans and sliced green beans
  • teaspoon turmeric powder haldi
  • 2 cups water

To grind coarsely

  • 2 cloves garlic
  • 1 small tomato about ¼ cup when sliced
  • 1 tablespoon coriander leaves
  • a few curry leaves

To make the red masoor dal

  • ½ tablespoon ghee clarified butter
  • ½ tablespoon pepper powder kali mirch powder / milagu podi
  • ½ tablespoon cumin powder jeera powder/ jeera podi
  • 1 teaspoon salt add as per taste
  • 1 cup as required warm water to make the dal thinner
  • 1 tablespoon coriander leaves minced dhaniya/ kothamalli leaves for garnish


  • Wash the masoor dal and place in the pressure cooker. Add shelled broad beans. Slice green beans thinly and add. I used cranberry beans, but fresh broad beans such as avarekai will be good. Add haldi (turmeric powder) and 2 cups of water. Pressure cook for one whistle (the dal cooks quickly) and then remove from the stove. Allow the cooker to cool on its own while you prepare the rest of the ingredients.
  • Slice the tomatoes and garlic. Remove tough stalks from the coriander leaves and shred the leaves and soft stalks. Add curry leaves. Grind in a food processor without adding water. For a normal diet (not post partum) I add sliced onion and a small green chilli (sliced) to the mix for grinding
  • Heat a pan and add the ghee. Ghee is good after delivery as it helps heal the tissues. Alternatively use olive oil or a mild vegetable oil that will not overpower the flavours of the dal.
  • When the ghee has melted, add the ground tomato garlic coriander leaves mixture. Sauté on low flame for 3- 5 minutes till the oil shows at the sides of the mixture. Keep stirring during sautéing so that it does not catch at the bottom of the pan.
  • Mash the cooked dal lightly with a whisk or spatula and add to the pan. Add the pepper and cumin powders Stir well and add salt to taste. I always add just a little salt, and then taste the dish at the end when the cooking is almost done, adding more if required.
  • Bring the dal to a boil on high heat and then simmer on low heat till it begins to boil. Keep stirring as the dal can catch at the bottom of the pan and char. Once the dal begins to bubble up (about 6-7 minutes), add warm water (maximum one cup) if you want it thinner. The dal will thicken as it cools after cooking. Check for salt and pepper and a more if required. This is a soft and mild dal and too much of pepper or salt would overpower the taste. As the dal boils, it will start spluttering and may splash out of the pan, so be careful when stirring or checking it out. Stir and remove the from the stove. Garnish with minced coriander leaves and serve it when hot with rice or roti.