Masoor Dal Recipe – Quick & Easy Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Quick & Easy Indian Lentil Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Masoor Dal recipe is exactly that – a quick and easy Indian lentil curry that’s packed with flavour and perfect for a weeknight dinner. I first made this when I was craving something warm and nourishing, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Masoor Dal is a winner for so many reasons. It’s incredibly simple to make, especially if you’re short on time. Plus, it’s naturally vegetarian and gluten-free. But honestly, the best part is the taste – it’s a beautiful blend of earthy lentils, aromatic spices, and a touch of richness from the ghee. It’s seriously soul-satisfying!

Ingredients

Here’s what you’ll need to whip up this delicious dal:

• 1/3 cup Masoor Dal (red lentils) – about 150g
• 1/4 cup Chana Dal (split chickpeas) – about 75g
• 1 ½ tsp Ghee (clarified butter) – about 7ml
• ¾ tsp Cumin Seeds – about 3g
• 2 medium onions (minced)
• 1 tomato (chopped)
• 2 green chillies (chopped)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• ¼ tsp Turmeric Powder – about 1g
• ¼ tsp Red Chilli Powder – about 1g
• ½ tsp Kashmiri Red Chilli Powder – about 2.5g
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! The combination of Masoor and Chana Dal is chef’s kiss. Masoor Dal cooks down beautifully and gives a lovely creamy texture, while the Chana Dal adds a bit of bite and extra protein.

Don’t skip the Kashmiri Red Chilli Powder if you can help it! It doesn’t add much heat, but it gives the dal a gorgeous, vibrant red colour. It’s a little secret my grandmother taught me.

And finally, ghee. Oh, ghee! It adds such a wonderful flavour and richness. It’s traditional in Indian cooking, and honestly, it just makes everything better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give both the Masoor Dal and Chana Dal a good wash under cold water until the water runs clear. Then, drain them well.
2. Pop the dals into the microwave for just a minute. This helps to lightly toast them and brings out their flavour. Then, grind them into a coarse paste – no water needed!
3. Transfer the dal paste to a large microwave-safe bowl. Add 2 cups (475ml) of water and microwave for 14 minutes, stirring every 5 minutes. This ensures it cooks evenly. Once done, set it aside.
4. In a separate microwave-safe bowl, heat the ghee for 30 seconds. Add the cumin seeds and minced onions, then microwave for another minute until the onions start to soften.
5. Now, stir in the chopped tomato, green chillies, ginger-garlic paste, turmeric powder, red chilli powder, Kashmiri red chilli powder, and salt. Microwave for 1 minute to let the spices bloom.
6. Pour this spiced onion-tomato mixture into the cooked dal. Add ½ cup (120ml) water and the remaining ½ tsp ghee. Microwave for a final 5 minutes.
7. Let the dal rest for 5 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcook the dal! You want it to be creamy but still hold its shape a little.
• If the dal is too thick, add a splash more water. If it’s too thin, microwave for another minute or two without the lid.
• Taste and adjust the salt and spices as needed. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Spice Level Adjustment: Reduce or omit the green chillies and red chilli powder for a milder dal. Or, add a pinch of cayenne pepper for extra heat! My friend loves to add a dash of smoked paprika for a smoky flavour.
• Instant Pot/Pressure Cooker Adaptation: Sauté the onions and spices in the Instant Pot using the sauté function. Then add the dals, water, and salt. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.
• Regional Variations: For a Punjabi-style dal, add a dollop of butter and a swirl of cream at the end. For a Gujarati-style dal, add a pinch of sugar and a squeeze of lemon juice.

Serving Suggestions

Masoor Dal is best served hot with a side of fluffy rotis or warm naan bread. It also pairs beautifully with steamed rice and a side of raita (yogurt dip). A simple salad completes the meal perfectly.

Storage Instructions

Leftover Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

1. What is the best way to adjust the spice level in this Masoor Dal?

Start with less chilli powder and green chillies, and add more to taste. You can always add heat, but it’s hard to take it away!

2. Can I use oil instead of ghee in this recipe?

Yes, you can! While ghee adds a unique flavour, any neutral-flavoured oil like vegetable oil or canola oil will work in a pinch.

3. What is the difference between Masoor Dal and other types of lentils?

Masoor Dal (red lentils) cooks the fastest and breaks down easily, creating a creamy texture. Other lentils like Toor Dal or Urad Dal take longer to cook and hold their shape better.

4. How can I prevent the dal from sticking to the bottom of the microwave-safe bowl?

Stirring frequently during the cooking process is key! Also, make sure your bowl is large enough to accommodate the dal as it cooks and expands.

5. Can this dal be made ahead of time and reheated?

Absolutely! It’s a great make-ahead meal. The flavours actually deepen overnight.

6. What is the best type of roti to serve with Masoor Dal?

Whole wheat roti is a classic pairing. But honestly, any roti you like will be delicious!