Red Lentil Dal (Masoor Dal) Recipe

Introduction

Red Lentil Dal, also known as Masoor Dal, is a comforting and flavorful Indian staple that’s both nutritious and easy to prepare. This recipe combines tender red lentils with aromatic spices and a zesty lemon finish, perfect for a wholesome 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 (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: In a medium saucepan, combine 4 cups of water, red lentils, salt, and turmeric. Cover and bring to a boil over high heat. Reduce to a simmer and cook, covered, until the lentils are tender and most of the liquid is absorbed, about 15 minutes.
2. Step 2: While the lentils cook, heat ghee in a deep skillet or saucepan over medium heat. Add cumin seeds and fry until they start to pop, about 1 minute. Add diced onion and green chili, sautéing until softened, about 5 minutes.
3. Step 3: Stir in minced ginger and garlic, cooking until fragrant, about 1 minute. Add diced tomatoes with juices and simmer until heated through, about 5 minutes. Mix in garam masala, then remove from heat.
4. Step 4: When lentils are done, remove lid and stir. If too watery, simmer uncovered until thickened. Combine the cooked tarka mixture with the lentils, stir well, then add lemon juice. Taste and adjust salt as needed.
5. Step 5: Garnish with chopped cilantro and tomato if desired. Serve warm with steamed Basmati rice and Indian bread like naan or roti.

Tips & Variations

• For a richer flavor, use ghee instead of oil for the tarka.
• Add a pinch of chili powder or cayenne for extra heat.
• Serve with a dollop of yogurt to balance the spices.
• Swap green chili with red chili flakes if preferred.
• Try using fresh chopped tomatoes instead of canned for a fresher taste.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the dal has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, but cooking times and textures will vary. Red lentils cook fastest and break down to create a creamy dal, while other lentils like brown or green hold their shape more and may need longer cooking.

How spicy is this dal?

The level of spice depends on the type and amount of green chili used. You can adjust or omit the chili based on your preference for mild or spicy dishes.

Red Lentil Dal (Masoor Dal) Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

This Red Lentil Dal (Masoor Dal) is a comforting and flavorful Indian dish made with red lentils simmered with aromatic spices and a vibrant tomato and onion tarka. Perfectly spiced with cumin, turmeric, and garam masala, and finished with fresh lemon juice, this dal pairs beautifully with steamed Basmati rice or Indian breads like naan or roti for a wholesome, satisfying meal.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• 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 Lentils: In a medium saucepan, combine 4 cups of water with rinsed red lentils, kosher salt, and ground turmeric. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until lentils are tender and most of the liquid is absorbed, about 15 minutes.
2. Prepare Tarka: While the lentils cook, heat ghee or oil 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 diced onion and green chili, sautéing until softened, about 5 minutes.
3. Add Aromatics and Tomatoes: Stir in minced ginger and garlic to the onion mixture, cooking until fragrant, about 1 minute. Add the canned diced tomatoes with their juices and stir well. Let the mixture simmer until heated through, about 5 minutes. Stir in garam masala, then remove from heat and set aside.
4. Combine Lentils and Tarka: Once lentils are cooked, remove lid and stir. If too watery, simmer uncovered to thicken to desired consistency. Mix the prepared tarka into the lentils and stir thoroughly. Add lemon juice and adjust salt to taste.
5. Serve and Garnish: Garnish the dal with chopped cilantro and chopped tomato if desired. Serve hot alongside steamed Basmati rice and Indian breads such as naan or roti for a complete meal.

Notes

• For a thicker dal, allow the cooked lentils to simmer uncovered until the desired consistency is reached.
• Adjust the heat by varying the amount or type of green chili.
• Ghee imparts a rich, traditional flavor, but vegetable oil can be used as a dairy-free alternative.
• This dal can be refrigerated up to 3 days and reheated gently before serving.
• Adding fresh cilantro and tomato at the end adds brightness and texture.

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