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 combines tender lentils with aromatic spices and a tangy lemon finish for a perfect weeknight meal.

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
• Optional garnish: chopped cilantro and chopped tomato

Instructions

1. Step 1: In a medium saucepan, combine 4 cups of water, red 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 ghee or oil 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 diced onion and minced green chili; sauté until softened, about 5 minutes.
3. Step 3: Add minced ginger and garlic to the onion mixture and cook until fragrant, about 1 minute. Stir in diced tomatoes and simmer for about 5 minutes until heated through. Add garam masala, stir well, then remove from heat.
4. Step 4: Check the lentils and stir. If they are too watery, simmer uncovered until thickened to your liking. Stir the tarka mixture into the lentils, then add lemon juice. Taste and adjust salt if needed.
5. Step 5: Garnish the dal with chopped cilantro and tomato if desired. Serve warm alongside steamed Basmati rice and Indian bread like naan or roti.

Tips & Variations

• Use ghee for a richer, more authentic flavor, or substitute with vegetable oil for a lighter option.
• Adjust the heat by adding more or less green chili according to your preference.
• For a smoky flavor, add a pinch of smoked paprika or lightly roast the cumin seeds before frying.
• Try adding a handful of fresh spinach or kale towards the end of cooking for extra nutrition.

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. This dal also freezes well for up to 2 months; thaw overnight 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?

Red lentils cook quickly and break down easily, making them ideal for this recipe. You can try yellow lentils, but other varieties like green or brown lentils will need longer cooking and will retain their shape more.

Is this dish vegan?

This dal can be made vegan by using oil instead of ghee. The rest of the ingredients are plant-based, making it suitable for vegan diets.

Red Lentil Dal (Masoor Dal) Recipe

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★★★★★

4.9 from 139 reviews

This Red Lentil Dal (Masoor Dal) is a vibrant, comforting Indian lentil stew made with red lentils cooked in turmeric and salt, then tempered with a flavorful tarka of cumin seeds, onions, green chili, ginger, garlic, and tomatoes. Finished with garam masala and fresh lemon juice, this dal is perfect served alongside steamed basmati rice and Indian bread for a wholesome, delicious meal.

• Author: Nora
• 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

• 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
• Chopped cilantro, for garnish (optional)
• Chopped tomato, for garnish (optional)

Instructions

1. Cook the Lentils: In a medium saucepan, combine 4 cups of water with the rinsed red lentils, kosher salt, and ground turmeric. Cover the pot and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer covered for about 15 minutes, or until the lentils are fully cooked and most of the liquid is absorbed.
2. Prepare the Tarka: While the lentils cook, heat the ghee or oil in a 10-inch deep skillet or medium saucepan over medium heat. Add the cumin seeds and fry them just until they start popping, about 1 minute. Then add the diced onion and minced green chili, sautéing until softened, roughly 5 minutes.
3. Add Aromatics and Tomatoes: Stir in the minced ginger and garlic with the onion mixture and cook until fragrant, about 1 minute. Add the canned diced tomatoes with their juices and stir to combine. Allow the mixture to simmer until warmed through, approximately 5 minutes. Sprinkle in the garam masala, stir well, then remove from heat.
4. Combine Lentils and Tarka: Once the lentils are ready, remove the lid and stir them. If the dal is too watery, continue simmering uncovered to thicken as desired. Mix the tarka mixture into the cooked lentils thoroughly. Add lemon juice and adjust salt to taste.
5. Garnish and Serve: Garnish the dal with chopped cilantro and optional chopped tomato. Serve hot alongside steamed basmati rice and Indian breads like naan or roti for a complete meal.

Notes

• To make this dish vegan, use oil instead of ghee.
• Adjust the amount of green chili based on your preferred spice level.
• For a creamier texture, you can blend part of the cooked lentils before adding the tarka.
• Leftover dal tastes great the next day and can be refrigerated for up to 3 days.
• Serve with yogurt or a side salad for added freshness.

Keywords: red lentil dal, masoor dal, Indian lentil stew, vegetarian dal recipe, gluten free Indian food, easy red lentil curry, spicy lentil soup