Masoor Dal Recipe – Authentic Indian Red Lentil Curry with Tadka

Last Updated on 4 months by Neha Deshmukh

Masoor Dal Recipe – Authentic Indian Red Lentil Curry with Tadka

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? For me, it instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and love. Masoor dal, or red lentil curry, is a staple in Indian households, and it’s one of the first dals I learned to make. It’s simple, nourishing, and incredibly flavorful – especially with that gorgeous tadka (tempering) on top! I’m so excited to share my family’s recipe with you.

Why You’ll Love This Recipe

This masoor dal recipe is a winner for so many reasons. It’s quick to make – ready in under an hour! – and requires minimal ingredients. It’s also naturally vegetarian and gluten-free, making it a great option for many dietary needs. But most of all, you’ll love it for its rich, comforting flavor and the satisfying warmth it brings to your table.

Ingredients

Here’s what you’ll need to create this delicious masoor dal:

• 1 cup masoor dal (approx. 200g)
• Big pinch of turmeric powder (about ¼ tsp / 1g)
• 1 green chilli, slit lengthwise
• 1 small onion, finely chopped (approx. 80g)
• 1 tomato, finely chopped (approx. 120g)
• ¼ tsp turmeric powder (1g)
• ½ tsp coriander powder (2g)
• Pinch of cumin powder (approx. ½g)
• ¼ tsp red chilli powder (1g)
• ½ tsp grated ginger (2g)
• Few curry leaves (about 10-12 leaves)
• Salt to taste
• ½ tbsp oil (7.5ml)
• ½ tsp cumin seeds (2.5g)
• 1-2 dry red chillies
• Pinch of asafoetida (hing) (approx. ¼g)
• 2 tsp ghee (10ml)

Ingredient Notes

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

• Masoor Dal: The Heart of the Dish Masoor dal is known for its quick cooking time and beautiful reddish-orange color. It’s a fantastic source of protein and fiber.
• Turmeric Powder: Varieties and Uses I prefer using a good quality, vibrant turmeric powder. It not only adds color but also boasts incredible health benefits. There are different varieties available – some are more earthy, others more citrusy.
• The Significance of Curry Leaves in South Asian Cuisine Don’t skip the curry leaves! They add a unique, fragrant flavor that’s essential to South Indian cooking. If you can find fresh ones, that’s ideal.
• Ghee vs. Oil: Understanding the Flavor Difference Ghee (clarified butter) adds a lovely nutty aroma to the tadka. You can substitute with oil if you prefer, but ghee really elevates the flavor.
• Asafoetida (Hing): A Unique Spice and Its Benefits Asafoetida has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s often used to aid digestion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal a good rinse under cold water. This helps remove any impurities.
2. Place the rinsed dal in a pressure cooker with a big pinch of turmeric powder and 2 cups (480ml) of water. Pressure cook for 2 whistles.
3. Once the pressure has released, open the cooker and gently mash the cooked dal with a spoon or potato masher. Add about ½ cup (120ml) of water and salt to taste. Adjust the consistency to your liking – some people prefer a thicker dal, others a more soupy one.
4. Now, let’s make the base. Heat the oil in a pan over medium heat. Add the curry leaves, slit green chilli, and grated ginger. Sauté for about 30 seconds until fragrant.
5. Add the chopped onions and sauté for 4 minutes, until they turn translucent. Then, stir in the chopped tomatoes and cook for another 4 minutes, until they soften.
6. Sprinkle in the turmeric powder, coriander powder, cumin powder, and red chilli powder. Sauté the spices on low heat for another 30 seconds – be careful not to burn them!
7. Pour the cooked dal into the pan with the onion-tomato mixture. Stir well to combine.
8. Simmer for 8 minutes on medium heat, stirring occasionally, allowing the flavors to meld together beautifully.

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Dal Consistency If your dal is too thick, add a little more hot water. If it’s too thin, simmer for a few more minutes uncovered.
• Blooming Spices for Maximum Flavor Sautéing the spices in oil (or ghee) releases their essential oils, intensifying their flavor.
• The Importance of Low and Slow Cooking Simmering the dal gently allows the flavors to develop and deepen.
• Mastering the Tadka Technique The tadka is the crowning glory of this dish! It adds a burst of flavor and aroma.

Variations

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

• Vegan Masoor Dal: Simply substitute the ghee with oil for a completely vegan version.
• Gluten-Free Masoor Dal: This recipe is naturally gluten-free!
• Spice Level Adjustments: Mild, Medium, and Hot Reduce or omit the red chilli powder for a milder flavor. Add an extra chilli or a pinch of cayenne pepper for a spicier kick. My friend, Priya, loves to add a dash of smoked paprika for a unique smoky heat.
• Regional Variations: Punjabi, Gujarati, and South Indian Styles Punjabi masoor dal often includes a touch of cream or butter. Gujarati versions are slightly sweeter, with a hint of jaggery. South Indian dals often incorporate tamarind for a tangy flavor.
• Festival Adaptations: Serving Masoor Dal During Special Occasions During festivals, I sometimes add a sprinkle of garam masala to the dal for an extra layer of warmth and fragrance.

Serving Suggestions

Masoor dal is incredibly versatile!

• Raita Pairings A cooling cucumber raita or a refreshing mint raita complements the dal perfectly.
• Bread Choices: Roti, Naan, or Rice Serve with warm roti, fluffy naan, or fragrant basmati rice. I personally love it with a simple jeera rice (cumin rice).
• Accompaniments: Papadums and Pickles Crispy papadums and a tangy pickle add a delightful crunch and zing.

Storage Instructions

• Refrigerating Leftover Dal Store leftover dal in an airtight container in the refrigerator for up to 3 days.
• Freezing Masoor Dal for Later Masoor dal freezes beautifully! Store in freezer-safe containers for up to 2 months.
• Reheating Instructions Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• What is the best way to soak masoor dal before cooking? Masoor dal doesn’t need to be soaked, which is one of the reasons it’s so convenient! But a quick 30-minute soak can help reduce cooking time slightly.
• Can I use a different type of dal for this recipe? You can, but the cooking time and texture will vary. Toor dal (split pigeon peas) or moong dal (split yellow lentils) are good substitutes.
• How can I adjust the spice level of this dal? Easily! Reduce or increase the amount of red chilli powder.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell. You can find it in Indian grocery stores, or online.
• Why is tempering (tadka) important in Indian cooking? Tempering infuses the dish with incredible flavor and aroma. It’s a key technique in Indian cuisine.
• Can I make this dal in an Instant Pot? Absolutely! Reduce the cooking time to about 8-10 minutes on high pressure, followed by a natural pressure release.