Masoor Dal Recipe- Authentic Indian Red Lentil Dal with Tadka

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe: Authentic Indian Red Lentil Dal with Tadka

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside out. This Masoor Dal recipe is a family favorite – a simple, flavorful red lentil dal that’s perfect for a weeknight meal or a festive gathering. I first made this when I was just starting to learn Indian cooking, and it quickly became a staple. It’s surprisingly easy to make, even if you’re new to lentils! Let’s get cooking.

Why You’ll Love This Recipe

This Masoor Dal isn’t just delicious; it’s also quick, healthy, and incredibly satisfying. It’s packed with protein and fiber, and the aromatic spices will fill your kitchen with the most amazing scent. Plus, the tadka (tempering) at the end takes it to a whole new level of flavor! You’ll love how easily it comes together, and how much everyone enjoys it.

Ingredients

Here’s what you’ll need to make this delicious Masoor Dal:

• 0.5 cup masoor dal (split red lentils) – about 100g
• 0.5 cup moong dal (split petite yellow lentils) – about 100g
• 1 tablespoon oil – about 15ml
• 1 teaspoon cumin seeds
• 0.25 inch cinnamon stick
• 2 green cardamom
• 2 whole cloves
• 1.5 teaspoon ginger garlic paste
• 1 large red onion, finely chopped
• 1 green chili, finely chopped
• 2 medium tomatoes, chopped
• 0.5 teaspoon coriander powder
• 0.5 teaspoon Kashmiri red chili powder
• 3.5 cups water – about 830ml
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 1 tablespoon ghee – about 15ml
• 0.25 teaspoon hing (asafoetida)
• 2-3 garlic cloves, finely chopped
• 0.25 teaspoon Kashmiri red chili powder
• 1-2 tablespoons chopped cilantro
• 0.5 tablespoon kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your dal turns out perfectly!

Masoor Dal & Moong Dal: The Lentil Blend

I love using a combination of masoor and moong dal. Masoor dal cooks quickly and gives a lovely reddish color. Moong dal adds a subtle sweetness and a creamy texture. You can use all masoor dal if you prefer, but the blend really elevates the flavor.

Kashmiri Red Chili Powder: For Color and Mild Heat

Don’t skip this one! Kashmiri red chili powder isn’t about intense heat; it’s all about that beautiful vibrant red color and a mild, fruity flavor. It adds so much visual appeal to the dal. If you can’t find it, you can substitute with regular chili powder, but use less to avoid making it too spicy.

Hing (Asafoetida): The Secret Umami Ingredient

Hing might smell a little…interesting when you open the jar! But trust me, it’s a game-changer. It adds a savory, umami depth to the dal that you won’t get from anything else. A little goes a long way, so don’t overdo it.

Kasuri Methi: Adding That Authentic Flavor

Kasuri methi, or dried fenugreek leaves, is another essential ingredient. It has a unique, slightly bitter flavor that adds an authentic touch to Indian dishes. Crush it between your palms before adding it to release its aroma.

Oil & Ghee: Choosing the Right Fat

I like to use a neutral oil for the initial sautéing and then finish with ghee for the tadka. Ghee adds a wonderful richness and nutty flavor. You can use all oil if you prefer, or even substitute with vegan butter for a plant-based version.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal and moong dal a good rinse under cold water. This helps remove any impurities. Set them aside to drain.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the oil, cumin seeds, cinnamon stick, cardamom, and cloves. Let them sizzle for about 30 seconds until fragrant.
3. Add the ginger-garlic paste and cook for another 45 seconds, stirring constantly. Then, toss in the chopped onions and green chili. Cook for about 3 minutes, until the onions soften and turn translucent.
4. Add the chopped tomatoes, coriander powder, and Kashmiri red chili powder. Cook for another 3 minutes, stirring occasionally, until the tomatoes soften and break down.
5. Time for the lentils! Add the rinsed masoor and moong dal, 3 cups of water, salt, and turmeric powder to the Instant Pot. Give everything a good stir.
6. Seal the Instant Pot lid and set it to ‘Pressure Cook’ on High for 7 minutes. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
7. Carefully open the lid and stir the dal. If it’s too thick, add up to ½ cup of hot water to reach your desired consistency.
8. Now for the best part – the tadka! In a separate small pan, heat the ghee over medium heat. Add the hing and chopped garlic. Sauté until the garlic turns golden brown. Be careful not to burn it!
9. Stir in the Kashmiri red chili powder and immediately pour the hot tadka over the dal. It will sizzle and release an incredible aroma.
10. Garnish with chopped cilantro and crushed kasuri methi. Serve hot with rice or your favorite Indian bread.

Expert Tips

• Don’t skip rinsing the lentils! It makes a big difference in the texture.
• If you don’t have an Instant Pot, you can cook the dal in a regular pressure cooker or a pot on the stovetop.
• Taste and adjust the salt and spices as needed. Everyone’s palate is different!

Variations

• Vegan Masoor Dal: Simply substitute the ghee with a plant-based oil for a delicious vegan version.
• Gluten-Free Masoor Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the amount of green chili and Kashmiri red chili powder to control the heat.
• Festival Adaptations (e.g., Diwali, Lohri): For special occasions, you can add a dollop of cream or a sprinkle of garam masala before serving. My grandmother always added a pinch of sugar during Lohri for good luck!

Serving Suggestions

Masoor Dal is incredibly versatile. It’s fantastic with:

• Steamed basmati rice
• Roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to serve Masoor Dal?

Traditionally, Masoor Dal is served hot with rice or roti. A dollop of ghee on top is always a good idea!

Can I make Masoor Dal ahead of time?

Absolutely! Masoor Dal actually tastes even better the next day as the flavors meld together.

What is the difference between Masoor Dal and Toor Dal?

Masoor Dal is made from split red lentils and cooks relatively quickly. Toor Dal is made from split pigeon peas and takes longer to cook. They have different flavors and textures.

Can I use a pressure cooker instead of an Instant Pot?

Yes, you can! Cook for about 4-5 whistles on medium heat, then let the pressure release naturally.

How can I adjust the consistency of the dal?

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