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Red Lentil Dal (Masoor Dal) Recipe

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★★★★★

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.

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 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

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