masoor dal

Masoor dal is a spiced Indian lentil dish that's equal parts flavorful and cozy; serve with rice or naan bread for dipping.

Masoor Dal (Indian Red Lentils)

(1 pound) red lentils

ghee

red chilis

onion

garlic

salt

turmeric

cumin seeds

curry leaves

Flatbread (naan or chipati) or cooked basmati rice

cilantro,

Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh col water. (If you do not have time to soak the lentils, just wash them before adding to the pan &#8212; red lentils cook quickly and so do not need long soaking.)

In a heavy-based pan that has a lid, heat the ghee or oil over medium-high heat. Add the dried red chilis to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to color (about 5 minutes).

Add the soaked lentils to the pan, then the salt and ground turmeric. Add 5 cups warm water to the lentils and bring to a boil. When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan. Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.

For the tempering, heat the ghee or oil in a small frying pan over high heat. Working very quickly so the tempering does not burn, add the dried red chilis, cumin seeds, garlic slivers and finally, the curry leaves. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil &#8211; take care while doing this since the oil may spatter &#8211; then tip the spoonful of dal from the frying pan back into the main dal pan.

Serve immediately, ladling the dal into separate serving bowls. Serve with basmati rice or flatbread for dipping.

This Vegan Masoor Dal is a simple and easy lentil recipe made with split pink lentils (dhuli masoor dal). It goes well with roti or rice.

Easy Masoor Dal

masoor dal (or pink lentils

water for pressure cooking dal

sized onion, (chopped)

ginger, (chopped)

green chillies, (chopped or slit)

sized tomato, (chopped)

chili

generous pinch asafoetida ((hing))

turmeric powder

water

coriander leaves ((cilantro leaves))

lemon juice

coriander leaves

Pick and rinse the pink lentils (dhuli masoor dal) well.

Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame. 

When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.

Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more. 

preparation

In another pan or pot, heat oil. Fry the cumin seeds till golden. 

Then add onions and fry till they are light golden.&nbsp;

Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.&nbsp;

Add green chilies and red chilies. Stir.

Add all the dry spice powders one by one including asafoetida (hing) and stir.

Add the tomatoes and fry till the oil separates and the tomatoes become soft.

making masala base for the dal

Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.

Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.

This dal is neither thick nor thin and has a medium consistency.

Lastly add kasuri methi and simmer for 1 minute.

Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.

You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.

making vegan masoor dal

Indian style red lentil dish prepared with basic spices and seasoning. It can be served with plain rice or any Indian breads like roti, paratha or naan. Instructions for Instant pot, stove top or regular pressure cooker.

Masoor Dal Recipe (Red Lentil Recipe)

moong dal ((optional))

tomatoes (chopped & deseeded)

green chili ((optional))

water ((for 1¾ cups for IP))

ghee (or oil

red chili (broken)

garlic (cloves chopped)

mustard seeds ((optional))

asafoetida ((hing))

red chili powder

garam masala ((or ⅛ tsp) (adjust to taste))

kasuri methi ((dried fenugreek leaves) or 2 tbsp coriander leaves)

lemon juice (for serving)

Masoor dal recipe (Red lentil recipe)

Add masoor dal &amp; moong dal (optional) to a pot or pressure cooker. Wash it a few times until the water runs clear.

Next add chopped tomatoes, water and green chili.

Pressure cook for 1 to 2 whistles on a medium heat. If cooking in a pot, cook on a medium heat until soft adding more water if needed.

Once the pressure releases, open the cooker.

Mash the dal to suit your liking. You can make it smooth or keep it grainy. If needed you can pour 2 to 3 tbsp water to bring it to a consistency.

Stovetop masoor dal

Heat 1 tbsp ghee in a small pan.

Add mustard, cumin, red chilies and garlic.

Saute until the garlic turns slightly golden.

Turn off the heat and add hing, chili powder and turmeric. You can also add in garam masala if using.

Quickly pour this off to the dal. Time to add salt and kasuri methi if using.

Mix and simmer for 2 mins. If using coriander leaves add them now.&nbsp;

Squeeze in some lemon before serving. Masoor dal is ready to serve with roti or rice.

Tempering

Press saute button on the Instant pot and pour oil to the inner pot.

Add mustard, cumin, broken red chilies and garlic.

When they splutter add tomatoes along with salt, chilli powder, hing, garam masala (optional) and turmeric.

Saute for 1 min. Next add dal, green chilli and pour water.

Stir well and deglaze to release any bits of food stuck. Secure the Instant pot with lid. Set the steam release handle to sealing.

Optional :You can cook basmati rice together by placing the rice bowl on a long legged trivet.

Press pressure cook button and set the timer for 7 mins.

Wait for the pressure to release naturally. When the pin drops, open the IP.

Stir well and add more salt &amp; hot water if needed. Cook on saute mode to bring to consistency if needed.

Squeeze lemon juice and serve masoor dal with rice.

Instant pot masoor dal

Adapted from Milk Street's recipe for Goan lentil curry (masoor dal). 
I've made a few small changes:

In place of fennel, I've used cumin. The two spices are not similar, but I like cumin, and I like cumin in curries. You could certainly use both.
I like to toast the cumin and coriander seeds and grind them in a mortar and pestle, but using pre-ground spices is fine.
I like to use two kinds of lentils: French green lentils, which hold their shape, and red lentils, which break down. You certainly could use all red, which is what the recipe calls for.
I've use kale in place of spinach.
I omit the coconut and tomato garnish.

Don't be afraid to make this ahead of time — it's even tastier on day two. Recipe doubles well, too.

Curried Lentils with Kale and Coconut Milk (Masoor Dal)

coconut oil oil

yellow onion, finely chopped, to yield 1-1.5 cups

garlic cloves,

Kosher salt

ginger

mustard seeds

coriander

cumin

red pepper flakes

coconut milk

red lentils

French green lentils

kale (or baby spinach),

lime,

In a large pot over medium-high, combine the oil, onion, garlic and 1 teaspoon salt. When you hear a sizzle, cover the pot, turn heat to low, and cook, stirring every so often, until the onion has softened and is just beginning to color, 7 to 9 minutes. Stir in the ginger, the mustard seeds, turmeric, coriander, fennel and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 40 to 50 minutes.

Stir in the kale and return to a simmer. Taste and season with salt if desired. Serve immediately or cool and refrigerate for a future day — it&#8217;s good cold straight from the fridge.

Delicious! Made this over the weekend along with your chicken satay recipe and the whole family loved it. Thank you!

Love this dish! Making for at least the 5th time tonight. Thank you so much for all of your amazing recipes and video tutorials. I always come to your site for inspiration. 

We made this a few days ago and it was amazing. Had it for 2 nights, and as you say, it got better the 2nd night. We used spinach for the greens and red lentils. Also used Trader Joe's frozen garlic and ginger to save time. Had some frozen pita bread and had that with. It was all wonderful. Thanks for posting and the step by step directions.

I just made this after watching your story on Instagram today.
The flavors are wonderful and definitely hit the spot. I can’t wait to eat it again tomorrow! Thanks for all the great recipes and stories.

This is an amazingly delicious recipe with perfectly blended complimentary flavors! Superb!!

This was delish! My 4yo, 2yo and 8mo  all had second helpings. I made some naan to go with it as well as rice and a dollop of natural coco yoghurt on top. Divine! Thanks Ali!

I stapled over the 1/2 tsp red pepper flakes and thought it read 2 tsp. Turned out verrrrrrry spicy, but equally delicious!🔥🔥🔥

I have made this many times because it's so aromatic and tasty. Today, I made it in the Instant Pot (lentil/water ratio 1/3): cooked for 10 min at high pressure followed by quick release, added spinach and coconut milk after the pressure cooking time. Worked really well.

I love this recipe!  I also add chopped carrots and some fresh mushrooms sometimes too.

I made this today, and got approval from two picky teenagers. I added some chopped fennel, too, inspired by the original aniseed. Thanks for this!

Amazing. Definitely one of our new favorites. The layer of flavors is perfect. Served with rice on the side and warm pitas for dipping. Quick and easy to put together.  Was able to clean up and enjoy a glass of wine while waiting for it to finish simmering. Thank you for sharing this wonderful recipe.

This is a wonderful recipe! It comes together quickly, the ingredients are inexpensive, it tastes delicious and satisfying, and it even freezes well!  Definitely a keeper.

https://www.youtube.com/watch?v=9yM_D8ewx_I

This is a favorite vegetarian — vegan in fact — winter meal. It's a mash-up of two recipes: one from Milk Street and the other from Cal Peternell's cookbook Twelve Recipes. 

Find the full recipe here: https://alexandracooks.com/2019/02/27/curried-lentils-with-kale-and-coconut-milk/

It's great with plain rice, coconut rice, or naan: 

Coconut rice: https://alexandracooks.com/2019/10/15/easy-thai-chicken-satay-with-coconut-rice/

Homemade naan: https://alexandracooks.com/2020/02/27/simple-yeasted-homemade-naan-a-step-by-step-guide/

Curried Lentils with Kale & Coconut Milk

Whole Masoor Dal curry made with brown lentils. Creamy, wholesome and nutritious Dhal curry. Makes a great weeknight dinner.

Instant Pot Whole Masoor Dal

c Whole Masoor Dal (Brown lentils)

c Water

Cumin seeds

slit Green chili

tbsp Finely chopped garlic

1.5 tsp Grated ginger

c Finely chopped onions

Salt

1.5 tsp Ground paprika

tsp Garam Masala

Turmeric powder

c Finely chopped tomatoes

recipe Soaked masoor dal

tsp Ginger juliennes

tsp finely chopped green chili

tbsp coriander leaves

Basmati rice

Wash the whole masoor dal thoroughly under running water.

Drain all the water used for washing.

Add 2 c water to this and let it soak for 1 hour.

Soaking the Masoor Dal

Place the inner pot in the IP.

Turn on saute mode on normal in the IP for 9 mins.

Now add the oil.

When the display reads hot, add cumin seeds and green chili.

Once the cumin seeds crackle, add the ginger and garlic.

Mix well and saute for 1 min.

Now, add the finely chopped onions and salt.

Mix well and saute till onions become soft.

Add all the spice powders and mix well.

At this stage, add the finely chopped tomatoes and mix well.

Continue to cook till tomatoes turn mushy. This takes 3 mins.

Drain the water from the soaked lentils.

Add the soaked lentils to the pot along with 3 c water.

Mix well.

Turn off the saute mode.

Making Instant Pot Whole Masoor Dal

Place a trivet inside the pot.

To another stainless steel pot, add and wash the basmati rice under running water for 2 times.

Add salt and 2 c water to the washed rice.

Place the rice pot on the trivet and close the rice pot.

Close the lid of the IP and turn valve to sealing.

Turn on Pressure cook mode on high for 10 mins.

Allow the cooking cycle to complete.

Wait for the pressure to release naturally.

Once done, switch off the IP.

Open the lid, remove the cooked rice and the trivet.

Fluff the cooked rice with a fork.

Using a ladle, mash the lentils gently.

Turn on saute mode on high for 2 mins and allow the curry to simmer.

Garnish with finely chopped coriander leaves, ginger juliennes and finely chopped green chili.

Mix well and serve hot with the cooked rice.

Pot In Pot Cooking along with Basmati rice

This Sri Lankan dal of tender lentils, like other dals on Sri Lankan tables, are central to every meal and usually served with several other dishes, such as <a href="https://cooking.nytimes.com/recipes/1022004-kukul-mas-maluwa-sri-lankan-chicken-curry">kukul mas maluwa</a> (chicken curry). Because it is part of a larger meal, dal is often seasoned simply. This version is as well, but it is richer in taste from curry leaves, which infuse the lentils with their flavor. Dry or frozen curry leaves are fine substitutes if you can’t find fresh ones. You can add some cumin or coriander powder, too, if you’d like, or skip the Maldive fish flakes for a vegan dish. This dal is easy to cook and can be refrigerated in a covered container for up to three days. Serve with long-grain rice, bread or any of your favorite roti or other Indian flatbreads.

Parippu Themparaduwa (Dal With Curry Leaves)

masoor dal (red lentils)

cayenne

Maldive fish flakes (optional; see Tip)

coconut oil

curry curry leaves

red onion,

garlic cloves, finely chopped

rice

Put masoor dal in a medium bowl, cover with water and rinse thoroughly. Drain and repeat twice more until the water runs clear.

Transfer dal to a medium saucepan and add 3 cups water. Bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until the water has absorbed and the dal has cooked through and softened, about 15 minutes.

Turn off the heat and add ground turmeric, cayenne and fish flakes, if using. Mix well.

In a large nonstick pan, heat coconut oil over medium. Add curry leaves and onion, and cook, stirring often, until the onion has softened, about 5 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 to 2 minutes. Add the dal mixture and stir well. Add 1/4 cup water, reduce heat to medium-low and simmer for 3 to 5 minutes. Season to taste with salt and serve with rice or roti. The curry leaves aren’t meant to be eaten but can be served with the dal, then discarded after the meal.

Restaurant-Style Masoor Dal Tadka (Indian split Red lentil Dal tempered with whole spices) is easy and to make, super comforting, creamy, and oh so flavorful! Glutenfree Soyfree nutfree coconutfree

Vegan Masoor Dal Tadka Indian Split Red Lentil Dal

split red lentils (, masoor dal)

red onion (thinly sliced)

tomato (chopped)

Top 21 masoor dal recipes from across the web

The most viewed masoor dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Masoor Dal Tadka Indian Split...

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Masoor Dal

Masoor Dal (Indian Red Lentils)

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Masoor Dal (Red Lentils)

Top 21 masoor dal recipes from across the web

The most viewed masoor dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Masoor Dal (Indian Red Lentils)

Easy Masoor Dal

Masoor Dal Recipe (Red Lentil Recip...

Curried Lentils with Kale and Cocon...

Instant Pot Whole Masoor Dal

Parippu Themparaduwa (Dal With Curr...

Vegan Masoor Dal Tadka Indian Split...

Masoor Dal in the Instant Pot

Whole Masoor Dal

Moong Masoor Dal

Nourishing Masoor Dal for the New M...

Traditional Indian Masoor Dal | Bro...

Traditional Indian Masoor Dal | Bro...

Masoor dal masala - brown lentil cu...

My Go-To Masoor Dal Recipe (Red Len...

Red Lentil Dal (Masoor Dal)

Purslane / Kulfa Saag Dal

Masoor Dal

Masoor Dal (Indian Red Lentils)

Instant Pot Masoor Dal

Masoor Dal (Red Lentils)

The most viewed masoor dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine