Red Lentil Dal (Masoor Dal) Recipe
Introduction
Red Lentil Dal, or Masoor Dal, is a comforting and nourishing Indian dish that’s both hearty and flavorful. This simple recipe uses red lentils simmered with aromatic spices and finished with a zesty lemon touch. It’s perfect for a cozy weeknight meal or a satisfying lunch.
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
Instructions
- 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 the heat and simmer, covered, until lentils are cooked and have absorbed most of the liquid, about 15 minutes.
- Step 2: While the lentils cook, 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. Add the onion and green chili and sauté until softened, about 5 minutes.
- Step 3: Add the ginger and garlic to the skillet and cook until fragrant, about 1 minute. Stir in the diced tomatoes and simmer until heated through, about 5 minutes. Add garam masala, stir, then remove from heat.
- Step 4: When lentils are done, remove the lid and stir. If too liquid, simmer uncovered until thickened to your liking. Mix in the onion and tomato mixture (tarka). Add lemon juice and adjust salt to taste.
- Step 5: Garnish with chopped cilantro and chopped tomato if desired. Serve warm alongside steamed Basmati rice and Indian breads like naan or roti.
Tips & Variations
- Use ghee for a richer, more traditional flavor or olive oil for a lighter version.
- Adjust the green chili amount to control the heat level.
- Add a pinch of asafoetida (hing) with cumin seeds for extra depth in flavor.
- For a creamier dal, stir in a splash of coconut milk or yogurt before serving.
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 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 types of lentils for this dal?
Yes, while red lentils cook faster and become soft and creamy, you can substitute with yellow lentils (moong dal) or split pigeon peas (toor dal), but cooking times may vary.
Is this recipe vegan?
This recipe is vegan if you use oil instead of ghee. Ghee is clarified butter and contains dairy, so substituting with vegetable oil keeps it plant-based.
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Red Lentil Dal (Masoor Dal) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Red Lentil Dal (Masoor Dal) is a classic, comforting Indian dish featuring tender red lentils simmered with turmeric and salt, then combined with a fragrant tarka of cumin seeds, onion, green chili, ginger, garlic, and tomatoes. Finished with garam masala and bright lemon juice, this dal is perfect served with basmati rice and Indian breads.
Ingredients
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 (such as jalapeño or Serrano), seeded and minced
- 1-inch piece of fresh ginger, peeled and minced
- 3 cloves garlic, minced
Other
- 15 oz. can diced tomatoes with their juices
- 1 tsp. garam masala
- Juice of one lemon
- Chopped cilantro and chopped tomato for garnish (optional)
Instructions
- Cook Lentils: Place 4 cups of water in a medium saucepan and add the rinsed red lentils, salt, and ground turmeric. Cover and bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until the lentils are tender and have absorbed most of the liquid, about 15 minutes.
- Prepare Tarka (Tempering): While 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 begin to pop, about 1 minute. Add diced onion and minced green chili, sautéing until softened, approximately 5 minutes.
- Add Aromatics and Tomatoes: Stir in minced ginger and garlic with the onion mixture and cook until fragrant, about 1 minute. Add the diced tomatoes along with their juices and stir well. Simmer until heated through, roughly 5 minutes. Stir in garam masala, then remove from heat and set aside.
- Combine and Adjust Consistency: Once lentils are cooked, remove the lid and stir. If the dal is too liquid, simmer uncovered until it thickens to your liking. Then mix the prepared tarka into the lentils and stir well to combine. Add lemon juice and adjust salt to taste.
- Serve: Garnish the dal with chopped cilantro and chopped tomato if desired. Serve hot alongside steamed basmati rice and Indian bread such as naan or roti.
Notes
- Rinse lentils thoroughly before cooking to remove excess starch and impurities.
- Adjust green chili quantity to control dish spiciness according to preference.
- Ghee provides a rich flavor, but oil can be used as a vegan alternative.
- Lemon juice added at the end brightens the flavors and balances the spices.
- Dal can be reheated and often tastes better the next day as flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Red Lentil Dal, Masoor Dal, Indian Lentil Curry, Vegetarian Indian Recipe, Easy Dal Recipe
