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 make. This recipe blends tender lentils with aromatic spices, creating a hearty 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, such as a 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
• Chopped cilantro and chopped tomato for garnish (optional)

Instructions

1. Step 1: In a medium saucepan, combine 4 cups of water with the rinsed lentils, salt, and turmeric. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the lentils are tender and have absorbed most of the liquid, about 15 minutes.
2. Step 2: While the lentils cook, prepare the tarka. Heat the ghee in a 10-inch deep skillet or medium saucepan over medium heat. Add the cumin seeds and fry until they begin to pop, about 1 minute.
3. Step 3: Add the diced onion and minced green chili to the skillet. Sauté until softened, about 5 minutes. Then add the minced ginger and garlic, cooking until fragrant, about 1 minute.
4. Step 4: Stir in the diced tomatoes with their juices and simmer until heated through, about 5 minutes. Add the garam masala, stir well, then remove from heat and set aside.
5. Step 5: When the lentils are done, remove the lid and stir. If the dal is too watery, simmer uncovered until it reaches your desired thickness. Mix the prepared tarka into the lentils. Add the lemon juice and adjust salt to taste.
6. Step 6: Garnish with chopped cilantro and tomato if desired. Serve hot with steamed Basmati rice and Indian bread such as naan or roti.

Tips & Variations

• For a richer flavor, use ghee instead of oil for the tarka.
• Add a pinch of chili powder if you prefer your dal spicier.
• Swap green chili with red chili flakes for a different heat profile.
• For a creamier texture, stir in a splash of coconut milk just before serving.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water if it has thickened too much. Dal also freezes well for up to one month; thaw in the refrigerator 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, you can substitute red lentils with yellow lentils or split peas, but cooking times may vary slightly. Red lentils cook faster and become soft and creamy, which is ideal for this dish.

Is it necessary to rinse the lentils before cooking?

Rinsing lentils removes any dust or impurities and helps improve their texture. It is recommended for the best results, although some pre-packaged lentils may already be cleaned.

Red Lentil Dal (Masoor Dal) Recipe

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4.5 from 75 reviews

This Red Lentil Dal (Masoor Dal) recipe is a comforting and flavorful Indian dish made with tender red lentils simmered with turmeric and salt, then enhanced with a fragrant tarka of ghee, cumin seeds, onions, green chili, ginger, garlic, tomatoes, and garam masala. Finished with a squeeze of fresh lemon juice, this dish is perfect served with steamed Basmati rice and Indian breads like naan or roti, making it a wholesome, nutritious meal.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Lentils and Seasoning

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

Tadka (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 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. Cook the Lentils: Place 4 cups of water in a medium saucepan and add the rinsed red lentils, kosher salt, and ground turmeric. Cover and bring the mixture to a boil over high heat. Once boiling, reduce the heat to simmer, cover, and cook until the lentils are soft and have absorbed most of the liquid, about 15 minutes.
2. Prepare the Tadka (Tempering): While the lentils cook, heat the 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. Add the diced onion and minced green chili, sautéing until softened, roughly 5 minutes.
3. Add Aromatics and Tomatoes: Add minced ginger and garlic to the skillet with onions and chili. Cook for about 1 minute until fragrant. Stir in the diced tomatoes with their juices, and simmer the mixture until heated through, about 5 minutes. Stir in garam masala, then remove from heat and set aside.
4. Combine Lentils and Tadka: Check the lentils; if too watery, simmer uncovered until thickened to your liking. Add the prepared tadka mixture into the lentils and stir well. Finish by stirring in fresh lemon juice. Taste and adjust salt if needed.
5. Garnish and Serve: Garnish the dal with chopped cilantro and optional chopped tomato. Serve hot with steamed Basmati rice and Indian bread such as naan or roti for a complete meal.

Notes

• For a vegan option, substitute ghee with oil of your choice, such as vegetable or coconut oil.
• Adjust the amount of green chili according to your heat preference.
• Rinsing lentils well ensures a less foamy cooking process and cleaner taste.
• Dal thickens upon standing; add water if reheating to adjust consistency.
• Fresh cilantro garnish adds brightness and freshness to the dish.

Keywords: Red Lentil Dal, Masoor Dal, Indian Lentils, Vegan Indian Dal, Gluten Free Indian Recipe, Easy Dal Recipe, Lentil Soup Indian