Masoor dal with lemon (Masoor dal varn)

She is the owner of one of my favorite food blogs – I have tried so many recipes from that blog, which we have absolutely loved. She is a person for whom, I have very high regards. A great friend who is always ready to help others. Yes, I am referring to Manisha. Probably it is high time I said Thanks to her :).

There are many recipes from her blog, which have become very common at my home. V has a list of dishes which he has been eating for years now. Though he enjoys almost all things I cook, there are only few that go into his list, which he asks for again and again. This is one latest addition to his list. Probably I have cooked this one almost every week after I saw it on Manisha’s blog.

I needed a name for the dish which V would remember easily. So when I tried it first time, I called it Varn – a dish prepared with dal and cumin seeds like this and this(there are some versions which do not have cumin seeds, but I normally follow this combo for varn). Since masoor dal (the red colored dal) cooks very fast, it takes hardly 20mins to cook. I made few changes to the original recipe. Thank you Manisha for this recipe and lot more.

Check out the original recipe.

1 cup masoor dal (red colored, skinned masoor)
2 green chillies
1/2 tea spn cumin seeds
A pinch turmeric
1/4 tea spn pepper powder
2 tbl spn lemon juice
2-3 strands coriander leaves

Cook dal with green chillies and turmeric.
Heat ghee and add cumin seeds. When they start popping, add cooked dal, pepper powder and salt. Cook for few minutes and before removing from heat, add lemon juice and mix well. Take off heat.
Garnish with coriander leaves.
Serve hot with rice.

Serves : 3
Preparation time : 20mins

29 thoughts on “Masoor dal with lemon (Masoor dal varn)”

  1. I make a variation to this masoor daal — i.e. without pepper & lemon instead add diced onions and 1-2 teaspoons of fresh grated coconut and few curry leaves and kokum.

  2. That’s such an adorable looking bucket Shilpa. I’m trying gauge the size – how big is it, about the size of a teacup?

    I don’t think I’ve had a Masoor dish I haven’t liked, this must taste yummy with lemon.

    Shilpa: It is slightly bigger than a big coffee cup (american size…big cup) :D.

  3. Shilpa, I missed this post as we were away the weekend you posted this and I haven’t really caught up on the backlog in my reading! You are really the sweetest and there is no need to thank me, you know that! I’m just glad to have you and V as my friends. And, I’m glad he’s broadening his horizons when it comes to food and that it includes your version of Rose’s Masoor dal. Hugs to you!

  4. hi shilpa dear……i made this for dinner yesterday….along with cauliflower puddi sannapolo… was just fantastic….out of this world.
    thank u so much for introducing this lovely dish called masoor dal varn….nice variation from the usual daalithoy that we make……this one’s surely a keeper.
    just cant thank u enough…ummah!!!!

  5. Hi Shilpa,

    I made this Dal and followed you recipe to the final detail except Coriander leaves and unsalted butter (Was running out of time and ghee). It came out amazingly well. The taste was very similar to Marathi Varan Bhaat. P also loved it. Thanks for this new discovery. Best part is it cooks so fast. Let me know if its ok if I go ahead and post the recipe on my blog with credits to Aayisrecipes. Wanted to seek your nod before I do that.


  6. I am a 8 year old girl and I am reading your blog with my mother. I just wanted to say your recipe sounds delicius.thanks shilpa.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.