Red Lentil Dal (Masoor Dal) Recipe

Introduction

Red Lentil Dal, also known as Masoor Dal, is a comforting and flavorful Indian dish that’s both nutritious and easy to prepare. This recipe brings together fragrant spices, tender lentils, and a tangy finish for a satisfying meal perfect for any day of the week.

Ingredients

• 1 cup red lentils, rinsed and drained
• 1 tsp kosher salt
• ¼ tsp ground turmeric
• 3 Tbsp ghee or oil
• 1 tsp cumin seeds
• 1 yellow onion, diced
• 1 fresh green chili (jalapeño or Serrano), seeded and minced
• 1-inch piece of fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 15 oz can diced tomatoes with their juices
• 1 tsp garam masala
• Juice of one lemon

Instructions

1. Step 1: Place 4 cups of water in a medium saucepan and add the lentils, salt, and turmeric. Cover and bring to a boil over high heat. Reduce heat and simmer, covered, until lentils are cooked and have absorbed most of the liquid, about 15 minutes.
2. Step 2: While lentils cook, melt the ghee in a 10-inch deep skillet or medium saucepan over medium heat. Add cumin seeds and fry until they begin to pop, about 1 minute. Add the onion and green chili, sauté until softened, about 5 minutes.
3. Step 3: Add the ginger and garlic to the onion mixture and sauté until fragrant, about 1 minute. Stir in the diced tomatoes and cook until heated through, about 5 minutes. Add garam masala and mix well. Remove from heat and set aside.
4. Step 4: When lentils are done, remove lid and stir. If too liquid, simmer uncovered until thickened. Stir the tarka (spice mixture) into the lentils. Add lemon juice and adjust salt to taste.
5. Step 5: Garnish with chopped cilantro and chopped tomato, if desired. Serve with steamed Basmati rice and Indian bread like naan or roti.

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk before serving.
• If you prefer less heat, omit the green chili or reduce the amount used.
• Use vegetable oil instead of ghee for a vegan version.
• Add a pinch of asafoetida (hing) with cumin seeds for traditional flavor depth.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. Dal also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this dal?

Yes, while red lentils cook faster and become creamy, you can use yellow or split mung lentils. Adjust cooking time accordingly as they may take longer to soften.

Is it necessary to rinse the lentils before cooking?

Rinsing lentils helps remove dust and excess starch, which improves texture and reduces foaming while cooking. It’s a recommended step for best results.

Red Lentil Dal (Masoor Dal) Recipe

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★★★★★

4.8 from 85 reviews

A flavorful and comforting Red Lentil Dal (Masoor Dal) recipe that combines tender red lentils simmered with aromatic spices and a vibrant tomato-onion tarka. This Indian-inspired dish is perfect for a nutritious, protein-rich meal served with rice or bread.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentil Base

• 1 cup red lentils, rinsed and drained
• 1 tsp kosher salt
• ¼ tsp ground turmeric
• 4 cups water

Tarka (Tempering)

• 3 Tbsp ghee or oil
• 1 tsp cumin seeds
• 1 yellow onion, diced
• 1 fresh green chili (jalapeño or Serrano), seeded and minced
• 1-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 15 oz can diced tomatoes with juices
• 1 tsp garam masala

Finishing

• Juice of one lemon
• Optional garnish: chopped cilantro and chopped tomato

Instructions

1. Cook the Lentils: In a medium saucepan, combine 4 cups of water, rinsed red lentils, kosher salt, and ground turmeric. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for about 15 minutes until lentils are tender and have absorbed most of the liquid.
2. Prepare the Tarka: While lentils cook, heat ghee in a 10-inch deep skillet or medium saucepan over medium heat. Add cumin seeds and fry until they start to pop, about 1 minute.
3. Sauté Aromatics: Add diced yellow onion and minced green chili to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add Ginger, Garlic, and Tomatoes: Stir in minced ginger and garlic, sautéing until fragrant, about 1 minute. Add the diced tomatoes with juices, stir to combine, and simmer until heated through, around 5 minutes.
5. Season the Tarka: Stir in garam masala, remove from heat, and set the tarka mixture aside.
6. Combine and Adjust Consistency: When lentils are done, remove lid and stir. If too watery, simmer uncovered to thicken. Mix the prepared tarka into the lentils, stirring well to combine.
7. Add Lemon Juice and Season: Stir in fresh lemon juice and taste for seasoning, adding more salt if needed.
8. Serve: Garnish with chopped cilantro and chopped tomato if desired. Serve the dal hot alongside steamed Basmati rice and Indian breads such as naan or roti.

Notes

• Rinsing lentils well before cooking helps remove dust and impurities.
• Adjust the green chili quantity to control spiciness.
• Ghee adds richness, but oil can be used for a lighter version.
• The dal thickens upon standing; add a splash of water if reheating and it becomes too thick.
• For a vegan version, substitute ghee with oil.

Keywords: red lentil dal, masoor dal, Indian lentil recipe, vegetarian dal recipe, easy dal, lentil stew, Indian comfort food