red lentil dal

Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!&nbsp;

Red Lentils Recipe (Masoor Dal)

Ghee

tsp Cumin seeds (Jeera)

Green chili pepper (optional)

Onions (diced)

tbsp Garlic (minced)

tbsp Ginger (grated)

Tomatoes (chopped)

Red lentils (Masoor Dal) (rinsed)

Water

Lime juice

Cilantro (to garnish)

tsp Ground Turmeric (Haldi powder)

Coriander powder (Dhaniya powder)

tsp Garam Masala (optional)

(adjust

Basmati Rice

Salt

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.

When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Add tomato and spices. Stir and sauté for another 2 minutes.&nbsp;

Add the lentils, water and stir well.&nbsp;

(For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati  rice and place it on top of the trivet. Close the lid with vent in sealing position.&nbsp;

Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.&nbsp;

After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).&nbsp;

Open the pot. Add the lime juice and stir the dal.&nbsp;

Garnish with cilantro. Serve dal with roti, naan or rice.&nbsp;

Follow the same steps as above. In the stovetop pressure cooker, cook for 1 whistles (about 5 minutes) and let the pressure release naturally.

For stovetop pressure cooker

In a large pot  over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes.

For stovetop pot

https://content.jwplatform.com/videos/q0KbPO7a.mp4

Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot along with pot-in-pot basmati rice. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!

Red Lentil Curry (Masoor Dal) in Instant Pot

This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. It's also ready in 30 minutes, perfect for easy weeknight meals.

Red Lentil Dal

Tbsp Olive Oil

Medium Onion (chopped)

Tbsp Crushed Garlic

tsp Minced Ginger

tsp Turmeric

tsp Coriander Powder

tsp Cinnamon

tsp Curry Powder (Mild

(400 grams) Dried Red Lentils

(720 milliliters) Vegetable Stock

(14 ounces 400 milliliters) Coconut Milk*

Tbsp Coconut Sugar*

Salt and Pepper to taste

Poppadoms

Cilantro

Add the olive oil to a pot along with the chopped onions, crushed garlic and minced ginger and sauté until the onions are softened.

Add the turmeric, coriander powder, cinnamon, curry powder and red lentils and sauté the lentils in the spices briefly and then add the canned chopped tomato, vegetable stock and coconut milk.

Bring it to a simmer and then turn down the heat and cover the pot and leave to simmer, checking it and stirring regularly, until the lentils are cooked. Keep an eye out as they cook fast*.

Add in some coconut sugar (for flavor balance) and salt and pepper to taste.

Serve with basmati rice and fresh chopped cilantro with some poppadoms on the side (optional). 

Everytime I make this I'm surprised by how good it is, because it's so easy to make. Great recipe! Thank you.

Love this recipe! I make it in bulk and it freezes well too. Great with plain or Greek yogurt as a side. I also sometimes serve it with fresh spinach. 

Does anyone know how many grams or cups each serving size it??

Yummy! I was in the mood for coconut so I made this dish plus I made your Bounty Bars which the ingredients required coconut also. I am in love with both recipes.

This recipe is one of our favorite ones. So tasty, flavored and easy to prepare. Thank you Alison for one more excellent suggestion. Isabelle

Love this recipe just made it again 3 nights ago. Yum...my!!

Using this flavourful recipe for supper tomorrow night.   It's just sooo good!   I don't know if it's necessary but I soak the lentils the night before which makes it even easier..

I made this last night and we all LOVED it!  It's so easy and fast, and is so delicious!  Thank you for sharing this recipe-it is officially one of our regulars

This has been the best red lentil dish I have ever eaten! Absolutely delicious and super easy to prepare. I added some cayenne pepper on top of all the spices listed in the recipe and it just took it to another level (if you like your food a bit more spicy). It is definitely a top top dish and I will be going back to it. Thank you so much for this recipe!

I just love scrolling through the pictures on your website when thinking what to cook for dinner. This Dahl was loved by all family members including my 5year old fussy eater. Gorgeous and packed with flavour !
I only had 200g of lentils ,so added a tin of chickpeas and a bag of spinach- soooo good! Thank you Alison

I have wanted to make this recipe for a while and I was not disappointed. I had 100g short of red lentils so used a tin of chick peas to compensate. It was delicious and enjoyed by all my family. Definitely a winner and will be a regular on our autumn and winter menu.  We had rice as an accompaniment and also some lightly toasted soda bread.

I made this for the first time! Really good and delicious with basmati rice and naan! I forgot that lentils cook fast so I had a bit of my lentils burnt but overall it was easy and quick to make. Perfect meal prep as well!

I made this a couple of weeks ago and it was super easy and tasted delicious. It also froze very well. Will make again tomorrow. Thx so much x

I made this last Sunday and have had the leftovers for lunch the last two days. It’s absolutely delicious.  This is one of those meals that is even better the next day. I served it with homemade naan.

Soulful, Comforting Red Lentil Dal with Sweet Potatoes and a flavorful "tempering oil". A quick 30 minute meal that is simple to make and full of fragrant Indian spices. Vegan!

Lentil Dal with Sweet Potatoes 

red lentils (split lentils)

tablespoons ghee, or olive oil

yellow onion, diced

grated (or minced) fresh ginger

garlic – minced

cumin seeds (or substitute ground cumin)

Garam Masala Spice

fenugreek leaves

salt

honey

bay leaves

serrano chili pepper, (or jalapeño) slit down the side vertically (optional)

sweet potato

water

tomatoes,

cilantro leaves scallions

Flaked coconut- optional

ghee, or coconut oil

cumin seeds

fennel seeds

black mustard seeds (optional, but amazing)

curry leaves (optional, but doubly amazing.)

Rinse lentils and soak in a bowl of water.

In a large heavy bottom pot or Dutch over, heat oil over medium high heat.

Saute onion for 2-3 minutes, stirring, then add ginger. Saute two more minutes, then add garlic and turn heat to medium. Add spices, salt, bay leaves and chili. Stir for another minute letting spices toast, then add honey, and sweet potatoes.

Strain lentils and add to the pot, along with water and tomatoes. Give a stir, bring to boil, cover, and turn heat down, and let gently simmer, about 15 minutes. After 15 minutes, uncover and check consistency, If watery, continue to simmer uncovered until it reduces and becomes thicker.

Adjust salt,

adding more to your taste, keeping in mind you want this to be slightly salty if serving over rice.

Make tempering oil to drizzle over top:  heat oil or ghee over medium high heat, add seeds and curry leaves and swirl or stir until you hear popping, about 30- 45 seconds. Turn heat off. Spoon it over the dal, after plating it up.

Serve with toasted naan bread, or basmati rice, garnishing with cilantro and flaked coconut.

Such a great dish! Absolutely dahliscious. So  quick and easy to make with ability to use whole spices and just some chopping. The tempered oil gives it a real restaurant quality.
Thanks for the recipe!

One of my go-to recipes, true comfort food.

Thank you so much for sharing this recipe! It is delicious!

This recipe is just fabulous and so amazingly easy.   My taste buds are doing a happy dance!  Thank you!!

Such a delicious dish! Definitely a keeper. Thank you!

This was so delicious!  Run the cooktop fan, or the remaining cooking odors will linger.

This dish is easy to make and delicious!! It has become a family favorite. Good idea to make extra. It’s even better the second day.

Outstanding! Simple and delicious. Perfect for a chilly late fall supper.

This easy red lentil dal is prepared with tomatoes, onion, garlic, ginger and a combination of Indian spices like turmeric, cinnamon, coriander, cumin and cayenne. Quick, easy and perfect for a healthy weeknight meal!

SPICY RED LENTIL DAL

lentils

water or vegetable broth

olive oil

yellow onions, diced

inch knob ginger (about 2 tablespoons), minced

coriander

cinnamon

cayenne pepper

salt,

Saute: In dutch oven or pot, heat oil over medium heat, add onions and saute until onions are translucent, about 5 &#8211; 7 minutes. Add tomatoes, garlic and ginger, and cook 5 minutes, or until tomatoes start to break down.

Simmer: Add the lentils, liquids, and dry spices, bring to boil, cover, reduce heat to low and simmer at a gentle rolling boil for 15 &#8211; 20 minutes, stirring occasionally, until lentils are tender, not mushy. Dal will thicken upon standing, add more liquids as needed.

Serve: Ladle into individual serving bowls as is. Or serve over a bed of arugula, white rice, brown rice, or this Cilantro Lime Rice. Top with a squeeze of lemon for brightness. It pairs great with a side of homemade Vegan Naan.

Store

Leftovers can be stored in the refrigerator for up to 5 &#8211; 6 days, in a covered container.

The perfect amount of spice! it was a little watery and could've used less liquid but otherwise it was absolutely delicious! using for lunches the next week!

Indian Dal (also spelled Dhal or Daal) is a delicious plant-based, yet high protein meal. Warm, comforting, and aromatic, this lightened up red lentil dal contains all of your favorite Indian flavors, minus the oil and fat. Healthy and vegan friendly!

Red Lentil Dahl (aka Masoor Dal)

tsp extra virgin olive oil

dry red lentils

red onion

celery

garlic

tsp grated ginger

curry powder

tsp coriander

½ tsp garam masala

⅛ tsp crushed red pepper

vegetable stock

tomatoes

coconut milk

cilantro

Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.

Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.

Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.

Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and  add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.

Serve as a soup, or over brown rice with some steamed veggies, or with naan or roti! I chose to have ours as a "stew" over brown rice.

https://www.youtube.com/watch?v=wydpgMol8l4

Ready for a delicious twist on Indian curry or stew? You have to try this Red Lentil Dal. It’s vegan, gluten free, and loaded with plant-based protein - a perfectly filling Indian meal.
Recipe -- https://pickyeaterblog.com/red-lentil-dal/

Red Lentil Dahl

A tray of spicy roasted sweet potato and crispy onion infuses so much flavor into this red lentil and coconut milk dal. This is a fresh, filling, protein packed vegetarian dinner with an easy relaxed process... you will want to make it time and time again!

Roasted Sweet Potato Coconut Dal

red lentils

tsp salt

turmeric

lemon

cilantro (fresh coriander) (chopped)

onion

ginger

fennel seeds (lightly crushed)

tsp cumin seeds (lightly crushed)

tsp garam masala

tsp smoked paprika

tsp chili powder

tbsp salted butter or coconut oil

Preheat the oven to 200C / 400F.

First, we&#39;ll get the dal simmering. Add the red lentils, coconut milk, salt and water into a saucepan and bring to a gentle boil. Stir and allow to simmer over a very low heat. The lentils will soften and turn creamy after about 15-20 minutes, but you can just let them bubble away until the sweet potatoes are ready.

Next, we&#39;ll get the sweet potatoes roasting. Scatter the cubed sweet potato and onion slices into a lightly oiled baking dish (ideally 9x13&#39; with high sides). Drizzle with olive oil, add salt and pepper to taste and then place in the oven for 20 minutes.

Meanwhile, measure out and prep your spices and aromatics. Using a pestle and mortar, lightly crush the cumin and fennel seeds. Add to small bowl with the garam masala, chili powder and smoked paprika. Chop your ginger, garlic and cilantro (coriander).

After 20 minutes in the oven, check in on the sweet potato and onion. The sweet potato should be soft and brown at the edges, and the onions a little bit crispy and caramelised. Give them a little more oven time if needed.

Remove from the oven and immediately pour the spices, ginger and garlic into the pan and mix through. Add the butter to the dish, then place back in the oven for another 2-3 minutes, or until the spices are fragrant and the butter is melted (it may even be bubbling a little). Be careful not to leave it in the oven any longer than this - you don&#39;t want it to dry out or for the spices to burn.

Now pour the cooked lentils into the pan with the sweet potatoes and onion. Add the cilantro and a couple squeezes of lemon juice. Stir to combine, making sure the butter and spices infuse through all of the dal. You can use a wooden spoon to break up some of the sweet potato cubes if you wish, though it&#39;s fine to leave them all whole.

Serve immediately, with rice and/or naan, and additional lemon slices for squeezing if desired.

Red lentil dal is one of the most comforting and nourishing dishes in Indian cooking. The lentils break down into a thick, creamy porridge that is then finished with a fragrant tadka (tempered spices sizzled in hot oil), creating layers of flavor from a handful of simple pantry ingredients.

Basic: Dal

red lentils (masoor dal), rinsed until water runs clear

ghee

brown mustard seeds

yellow onion, finely diced

garlic,

ginger,

green chili, slit lengthwise (optional)

(14 oz) can diced tomatoes

garam masala

fresh cilantro, chopped

Rinse the red lentils in several changes of cold water until the water runs clear. This removes starch and prevents excessive foaming.

Combine the rinsed lentils, 3 cups water, turmeric, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils have broken down into a thick, creamy porridge. Add more water if needed for your desired consistency.

While the lentils cook, prepare the tadka: Heat ghee in a small skillet over medium-high heat. Add cumin seeds and mustard seeds. Cook for 30 seconds until the seeds begin to pop and crackle.

Immediately add the diced onion and cook for 4-5 minutes until golden. Add the garlic, ginger, and green chili. Cook for 1 minute until fragrant.

Add the diced tomatoes and garam masala. Cook for 3-4 minutes until the tomatoes break down.

Pour the entire tadka mixture into the cooked lentils and stir to combine. Simmer together for 2-3 minutes.

Stir in lemon juice and cilantro. Taste and adjust salt. Serve over steamed basmati rice or with warm naan.

Dal in under thirty minutes with no soaking is dangerous knowledge for a weeknight. The tadka is where I always rush and pay for it. Doing it slow this time and the bloom of spice is going to be incredible.

Creamy red lentil porridge is pure comfort. Yum!

The tadka poured straight into the lentils is the whole GAME here. Made it tonight and licked the spoon clean.

Top 7 red lentil dal recipes from across the web

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

Top Tags

Red Lentils Recipe (Masoor Dal)

Red Lentil Dal

Lentil Dal with Sweet Potatoes

SPICY RED LENTIL DAL

Red Lentil Dahl (aka Masoor Dal)

Roasted Sweet Potato Coconut Dal

Basic: Dal

Top 7 red lentil dal recipes from across the web

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

Top Tags

Red Lentils Recipe (Masoor Dal)

Red Lentil Dal

Lentil Dal with Sweet Potatoes

SPICY RED LENTIL DAL

Red Lentil Dahl (aka Masoor Dal)

Roasted Sweet Potato Coconut Dal

Basic: Dal

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