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My Go-To Masoor Dal Recipe (Red Lentil Dal) Recipe

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4.3 from 3 reviews

A comforting and flavorful Masoor Dal (Red Lentil Dal) recipe that is perfect for a hearty meal. This recipe uses simple ingredients with a traditional Indian tempering (tarka) to create a delicious, protein-rich dish served best with rice or flatbreads. It offers two cooking methods: stovetop and Instant Pot, making it adaptable to your kitchen setup.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Dal

  • 1 cup masoor dal (red split lentils)
  • 3 1/4 cups water (for stovetop)
  • 1 1/2 cups water (for Instant Pot)

Tempering (Tarka)

  • 1/4 cup neutral oil (such as grapeseed oil)
  • 1 tsp cumin seeds
  • 1 small to medium yellow onion, finely chopped
  • 4-5 garlic cloves, crushed
  • 1/2 inch piece ginger, crushed
  • 2 small tomatoes (Roma or Vine), finely chopped
  • 1 small green chili (Thai or Serrano), chopped or sliced lengthwise
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 to 1/2 tsp red chili powder or cayenne (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1 1/8 tsp sea salt or table salt

Finishing

  • 1 tbsp ghee or butter (omit for vegan)
  • 1 tsp kasuri methi or dry fenugreek leaves (optional)
  • 1 tsp freshly squeezed lemon juice
  • 1-2 tbsp chopped cilantro
  • 1/4 tsp garam masala (optional)

Instructions

  1. Wash and soak dal: Rinse the masoor dal thoroughly under running water until the water runs clear. Soak the lentils in water for about 10 minutes to remove any debris and ensure even cooking.
  2. Cook Dal – Stovetop Method: Drain the soaked dal. In a medium pot, combine the dal with 3 1/4 cups (approximately 769 ml) of water. Bring to a boil over medium-high heat, then reduce heat to low-medium to simmer. Skim off any white scum that forms on top with a slotted spoon. Cover the pot with the lid slightly ajar and cook for 30 minutes, stirring occasionally, until the dal is soft and easily mashed. Add 1/4 cup water if the dal becomes too thick. Turn off heat once done.
  3. Cook Dal – Instant Pot Method: Add the dal with 1 1/2 cups (355 ml) of water to the Instant Pot. Seal the lid and set to Pressure Cook on Low for 7 minutes. After cooking, perform a manual release of pressure carefully.
  4. Prepare the Tarka (Tempering): Heat 1/4 cup neutral oil in a large pan over medium-high heat. Once hot, add 1 tsp cumin seeds and sauté for about 15 seconds until fragrant. Add finely chopped onions and cook for approximately 7 minutes until golden. Add crushed garlic and ginger, sauté for around 30 seconds until the raw smell dissipates. Next, add chopped tomatoes, green chili, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Cook for about 3 minutes until the tomatoes soften and the oil starts to separate.
  5. Combine Dal and Tarka: Stir the cooked dal into the tarka mixture. Add about 1 cup of water depending on your preferred consistency, and mix well to combine all ingredients.
  6. Simmer Dal: Bring the mixture to a simmer and cook for an additional 5 minutes, allowing flavors to meld and the dal to thicken slightly. Adjust salt to taste.
  7. Finish with Ghee and Spices: Remove from heat and stir in 1 tablespoon ghee or butter (if not vegan). If using, crush kasuri methi between your hands and sprinkle into the dal. Add freshly squeezed lemon juice, chopped cilantro, and garam masala, then stir gently to combine.
  8. Serve: Serve the hot Masoor Dal with steamed rice, roti, or naan. It pairs well with a side of chopped onions, carrots, and cucumber for added crunch.

Notes

  • Cooking times may vary slightly depending on the lentils and your stove or Instant Pot model.
  • Adjust the level of chili according to your heat preference by chopping the chili finely for more spice or slicing lengthwise for milder heat.
  • Adding water during cooking helps control the consistency of the dal; add more or less based on your desired thickness.
  • Omit ghee or butter to make this recipe fully vegan.
  • Kazuri methi is optional but adds a lovely earthy flavor; it can be skipped if unavailable.
  • The dal can be refrigerated for up to 3 days and reheated with a splash of water to maintain consistency.

Find it online: https://cheftinaskitchen.com/my-go-to-masoor-dal-recipe-red-lentil-dal-recipe/