Masoor Dal (Red Lentil Curry) Recipe

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Masoor Dal (Red Lentil Curry)


A comforting, nutritious, and hearty dish, Masoor Dal is a staple in Indian cuisine. Made with red lentils, aromatic spices, and a rich tempering, it’s the perfect vegan and vegetarian dish to serve with rice or roti. Let’s dive into this easy-to-make, delicious curry!

Ingredients

For the Dal:

  • 1 cup red lentils (masoor dal)

  • 3 cups water (or more for desired consistency)

  • 1/2 teaspoon turmeric powder

  • Salt to taste

For the Tempering (Tadka):

  • 2 tablespoons oil or ghee

  • 1 teaspoon cumin seeds

  • 1 medium onion, finely chopped

  • 1 medium tomato, chopped

  • 2 cloves garlic, minced

  • 1-inch ginger, minced

  • 2 green chilies, slit (optional, for heat)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon red chili powder (optional)

  • 1 teaspoon garam masala

  • Fresh cilantro (coriander) for garnish

  • Lemon wedges for serving

Instructions

1. Cook the Lentils:

  • Start by rinsing the red lentils under cold running water until the water runs clear. This helps remove excess starch and ensures the dal isn’t too sticky.

  • In a large pot, add the washed lentils, turmeric powder, and 3 cups of water. Bring the mixture to a boil over medium-high heat.

  • Once boiling, lower the heat and let the lentils simmer for 20-25 minutes, or until they’re soft and fully cooked. Stir occasionally and skim off any foam that rises to the top.

  • If you prefer a smoother consistency, use a ladle to mash the lentils slightly with the back of the spoon. If the dal is too thick, you can add more water to reach your desired consistency.

2. Prepare the Tempering (Tadka):

  • While the lentils are cooking, heat oil or ghee in a separate pan over medium heat.

  • Once hot, add the cumin seeds. Let them splutter for a few seconds—this infuses the oil with flavor.

  • Add the chopped onions and sauté for 4-5 minutes until golden brown and caramelized.

  • Add the minced garlic, ginger, and slit green chilies (if using). Stir for a minute or until fragrant.

  • Add the chopped tomatoes to the pan and cook for 4-5 minutes, until they soften and release their juices.

  • Stir in the ground cumin, ground coriander, red chili powder, and garam masala. Cook for another minute to allow the spices to bloom and release their aromas.

3. Combine the Dal and Tempering:

  • Once the lentils are cooked, add the tempering mixture (the cooked onions, tomatoes, and spices) into the pot of dal.

  • Stir well and cook for another 5-7 minutes, allowing the flavors to meld together.

  • Taste and adjust salt and spices as necessary. If the dal is too thick, you can add a little more water to reach your preferred consistency.

4. Garnish and Serve:

  • Garnish with freshly chopped cilantro for a burst of color and freshness.

  • Serve your Masoor Dal hot with steamed rice, jeera rice, or soft roti. Add a squeeze of fresh lemon juice on top for a zesty kick!

Tips:

  • For a richer flavor, you can sauté the tempering (tadka) with a tablespoon of ghee instead of oil. Ghee adds a lovely depth to the flavor.

  • For extra heat, add more green chilies or a pinch of cayenne pepper.

  • Storage: Masoor Dal keeps well in the fridge for up to 3-4 days. The flavors only improve the next day, so it’s a great make-ahead dish.

  • Freeze: Leftover dal can be frozen for up to 3 months. Reheat on the stove with a little added water.

Why You’ll Love Masoor Dal

Masoor Dal is not just a comfort food; it’s also a powerhouse of nutrients. It’s high in protein, fiber, and iron, making it a perfect dish for vegetarians and anyone looking for a hearty, plant-based meal. The best part? It’s easy, quick to make, and full of flavor with just a handful of ingredients. Whether you’re new to Indian cuisine or a seasoned pro, Masoor Dal will quickly become a favorite in your kitchen.


Location: Toronto, ON, Canada

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