Red Lentil Dal (Masoor Dal) Recipe

Introduction

Red Lentil Dal, also known as Masoor Dal, is a comforting and flavorful Indian dish made with tender red lentils simmered in a spiced tomato and onion sauce. It’s simple to prepare and makes a nourishing 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 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: Place 4 cups of water in a medium saucepan and add the lentils, salt, and turmeric. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the lentils are soft and have absorbed most of the liquid, about 15 minutes.
2. Step 2: While the lentils cook, prepare the tarka (tempering). Heat the ghee 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.
3. Step 3: Add the diced onion and green chili to the skillet and sauté until softened, about 5 minutes. Then add the ginger and garlic and cook 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 thin, simmer uncovered until it reaches your desired thickness. Mix the tarka into the lentils, add lemon juice, and adjust seasoning with salt as needed.
6. Step 6: Garnish with chopped cilantro and diced tomato if desired. Serve hot with steamed Basmati rice and Indian bread such as naan or roti.

Tips & Variations

• Use red chili powder or fresh green chilies to adjust the heat level to your preference.
• Swap ghee for vegetable oil or coconut oil for a different flavor or to keep it vegan.
• Add a pinch of asafoetida (hing) in the tempering for an authentic aroma.
• For a creamier texture, stir in a splash of coconut milk or yogurt before serving.
• If fresh tomatoes aren’t available, canned diced tomatoes work perfectly.

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 has thickened too much. Dal also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of red lentils?

Red lentils cook quickly and break down easily, making them ideal for dal. Yellow lentils or split pigeon peas (toor dal) can be used but will require longer cooking times and may produce a different texture.

Is this dish suitable for a vegan diet?

Yes, simply substitute the ghee with vegetable oil or another plant-based oil to make the dal completely vegan while maintaining its rich flavor.

Red Lentil Dal (Masoor Dal) Recipe

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★★★★★

4.6 from 106 reviews

A comforting and flavorful Red Lentil Dal (Masoor Dal) recipe featuring tender lentils cooked with aromatic spices, fresh vegetables, and finished with a zesty lemon juice. This traditional Indian dish is easy to prepare on the stovetop and pairs wonderfully with steamed Basmati rice or Indian breads like naan or roti.

• Author: Daniel
• 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 Base

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

Tarka (Seasoned 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

Additional Flavorings

• 15 oz can diced tomatoes with their juices
• 1 tsp garam masala
• Juice of one lemon
• Chopped cilantro (for garnish)
• Chopped tomato (optional garnish)

Instructions

1. Cook the Lentils: Place 4 cups of water in a medium saucepan and add the rinsed lentils, salt, and turmeric. Cover and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook covered until lentils are tender and mostly liquid is absorbed, about 15 minutes.
2. Prepare the Tarka: While the lentils cook, heat ghee in a 10-inch deep skillet or medium saucepan over medium heat. Add cumin seeds and fry until they start popping, about 1 minute. Add diced onion and minced green chili; sauté until softened, about 5 minutes.
3. Add Aromatics and Tomatoes: Mix in the minced ginger and garlic, cooking until fragrant, about 1 minute. Stir in the canned diced tomatoes with their juices. Simmer until heated through, about 5 minutes. Add garam masala, stir well, then remove from heat.
4. Combine Lentils and Tarka: Remove the lid from the cooked lentils and stir. If too watery, simmer uncovered until thickened to your preference. Stir the prepared tarka into the lentils. Add lemon juice and taste; adjust salt as needed.
5. Garnish and Serve: Sprinkle chopped cilantro and optional chopped tomato on top. Serve warm alongside steamed Basmati rice and Indian bread such as naan or roti.

Notes

• Adjust the green chili quantity based on your preferred spice level.
• Ghee can be substituted with your choice of oil to make the dish vegan.
• Lentils can be rinsed thoroughly to reduce any grit and improve digestibility.
• Adding lemon juice at the end brightens the flavors without overpowering the dish.
• For a thicker dal, simmer uncovered for a longer time after cooking.

Keywords: red lentil dal, masoor dal, Indian lentil recipe, vegetarian Indian recipe, gluten free dal, easy dal recipe, Indian comfort food