Print

Red Lentil Dal (Masoor Dal) Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/red-lentil-dal-masoor-dal-recipe/