Authentic Masoor Daal Recipe – Red Lentil Curry with Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Masoor Daal Recipe – Red Lentil Curry with Tamarind

Introduction

There’s just something so comforting about a warm bowl of daal, isn’t there? It’s the kind of dish that feels like a hug from the inside out. This Masoor Daal recipe – a vibrant red lentil curry with a lovely tang from tamarind – is a family favorite, and I’m so excited to share it with you. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But now, it’s a go-to for a quick, healthy, and incredibly flavorful meal.

Why You’ll Love This Recipe

This Masoor Daal is quick to make, ready in under 30 minutes. It’s packed with protein and fiber, making it a super satisfying meal. The tamarind adds a unique tangy twist that elevates it beyond your average lentil curry. Plus, the simple tempering (or tadka as we call it) with mustard seeds and chilies creates an aroma that will fill your kitchen and have everyone asking for seconds!

Ingredients

Here’s what you’ll need to create this delicious Masoor Daal:

• 1 cup Masoor Daal (Orange Lentil) – about 200g
• 3 cups Water – 720ml
• 1 tsp minced Garlic – about 3g
• 1 tsp minced Ginger – about 3g
• ¼ tsp Turmeric Powder – about 1g
• Red Chili Powder – to taste (start with ½ tsp, about 1-2g)
• 5 sprigs chopped Cilantro
• 1 sprig Curry Leaves
• 1 tsp Tamarind Paste – about 7g
• Salt – to taste
• 1 Tbsp Oil – about 15ml
• 1 tsp Mustard Seeds – about 5g
• ½ tsp Cumin Seeds – about 2g
• 2-3 Whole Dried Red Chilies
• 1 sprig Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Masoor Daal (Orange Lentil) – A Staple in Indian Cuisine

Masoor daal is known for its quick cooking time and beautiful color. It doesn’t require pre-soaking, which is a huge win on busy weeknights! You can easily find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

The Role of Tamarind Paste – Tangy Flavor Profile

Tamarind paste is what gives this daal its signature tang. It balances the spices beautifully. If you can’t find tamarind paste, you can substitute with a squeeze of lemon juice (about 1 tablespoon), but the flavor won’t be quite the same.

Regional Variations in Spice Levels

Indian cuisine is all about adapting to your taste! Feel free to adjust the amount of red chili powder to your liking. Some families prefer a milder daal, while others like a real kick.

Curry Leaves – Freshness and Aroma

Don’t skip the curry leaves! They add a unique, citrusy aroma that’s essential to South Indian cooking. If you can find fresh curry leaves, definitely use those. Dried ones work in a pinch, but the flavor isn’t as vibrant.

Mustard Seeds – The South Indian Touch

Mustard seeds are a key component of the tempering. They pop when heated, releasing a nutty, slightly pungent flavor. Make sure to use a lid when tempering, as they can jump!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the masoor daal, water, turmeric powder, red chili powder, minced ginger, minced garlic, chopped cilantro, and curry leaves in a pressure cooker.
2. Seal the pressure cooker and cook until you hear one whistle. Then, turn off the heat.
3. Let the pressure release naturally. This is important – don’t try to force it open!
4. Once the pressure is released, open the cooker and mix in the tamarind paste and salt. Simmer for about 5 minutes, allowing the flavors to meld.
5. While the daal simmers, heat the oil in a small skillet over medium heat. Add the mustard seeds and wait for them to pop – it’s a fun little show!
6. Once the mustard seeds pop, add the cumin seeds, dried red chilies, and another sprig of curry leaves. Sauté briefly, just until fragrant (about 30 seconds). Be careful not to burn the spices!
7. Pour this fragrant tempering over the cooked daal and mix thoroughly.
8. Cover the daal and let it sit for 5 minutes. This allows the flavors to fully absorb and develop.

Expert Tips

A few little secrets to take your daal to the next level:

Achieving the Perfect Daal Consistency

If your daal is too thick, add a little more hot water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

Blooming the Spices for Maximum Flavor

Heating the spices in oil (the tempering) releases their essential oils, creating a more intense and aromatic flavor.

Using Fresh vs. Dried Red Chilies

Fresh red chilies will give a brighter, fresher heat. Dried chilies offer a deeper, smokier flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Masoor Daal

This recipe is naturally vegan!

Gluten-Free Masoor Daal

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild to Spicy

Adjust the amount of red chili powder to your preference. Start with ½ tsp for a mild daal and increase from there.

Festival Adaptations – Makar Sankranti & Lohri

This daal is often served during Makar Sankranti and Lohri festivals in North India, alongside traditional sweets.

Serving Suggestions

Serve hot with fluffy basmati rice or warm chapati. A dollop of yogurt or a side of pickle adds a lovely contrast. My family loves it with a simple onion and tomato salad.

Storage Instructions

Leftover daal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – perfect for meal prepping!

FAQs

Got questions? I’ve got answers!

What is Masoor Daal and is it healthy?

Masoor daal, or red lentils, are incredibly nutritious! They’re a great source of protein, fiber, iron, and folate. They’re also low in fat and cholesterol.

Can I use a different type of lentil for this recipe?

While masoor daal is ideal for this recipe due to its quick cooking time, you could use toor daal (split pigeon peas), but it will take longer to cook.

How can I adjust the tanginess of the daal?

Adjust the amount of tamarind paste. Start with 1 tsp and add more to taste.

What is the best way to temper the spices?

Use a small skillet and medium heat. Be careful not to burn the spices – they should be fragrant, not blackened.

Can this daal be made ahead of time?

Yes! You can make the daal a day or two in advance. The flavors actually develop even more over time. Just reheat gently before serving.