Masoor Dal Recipe – Sesame Coconut Lentils with Garam Masala

Last Updated on 6 months ago by Neha Deshmukh

Masoor Dal Recipe – Sesame Coconut Lentils with Garam Masala

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Masoor Dal recipe is a little different though – it’s packed with flavour thanks to toasted sesame seeds, fragrant coconut, and a beautiful blend of garam masala. I first made this when I was trying to recreate a dish my grandmother used to make, and it’s become a family favourite ever since. It’s a little bit special, a little bit different, and so delicious with a side of fluffy rice or warm chapatis. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your everyday lentil dish. The sesame and coconut add a wonderful nutty sweetness, while the garam masala brings a lovely warmth. It’s relatively quick to make, perfect for a weeknight meal, but feels special enough for guests. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!).

Ingredients

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

• 1 cup whole masoor dal (approx. 200g)
• 1 cup water (for cooking the dal)
• 1 tablespoon white sesame seeds
• 3 tablespoons desiccated coconut
• 2 tablespoons peanut oil or sunflower oil
• 1 medium onion, finely chopped
• 1 teaspoon Ginger Garlic Paste
• 1 medium tomato, chopped
• 2 tablespoons chopped coriander leaves (plus extra for garnish)
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon Coriander Powder
• ½ – 1 teaspoon cumin powder (adjust to taste)
• ½ – 1 teaspoon Garam Masala (adjust to taste)
• ½ teaspoon turmeric powder
• ½ cup water (or cooking stock, for simmering)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Masoor Dal: Exploring Varieties & Nutritional Benefits – We’re using whole masoor dal here, which holds its shape a little better than the split red lentils. Masoor dal is a fantastic source of protein and fibre, making it a really nourishing meal.
• Sesame Seeds: The Significance of Roasting & Flavor Profiles – Don’t skip roasting the sesame seeds! It really brings out their nutty flavour. Keep a close eye on them, as they burn easily.
• Desiccated Coconut: Fresh vs. Dried – Which to Use? – I prefer desiccated coconut for convenience, but freshly grated coconut works beautifully too. If using fresh, you’ll need about ½ cup.
• Garam Masala: Regional Variations & Homemade Blends – Garam masala blends vary from region to region. Feel free to use your favourite brand, or even make your own!
• Oil Choice: Peanut vs. Sunflower – Impact on Flavor – Both peanut and sunflower oil work well. Peanut oil adds a slightly more robust flavour, while sunflower oil is more neutral.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal a really good rinse under cold water. Then, pop it into your pressure cooker with 1 cup of water. Cook for 4-5 whistles, or until the lentils are tender but still hold their shape – we don’t want mushy dal!
2. While the dal is cooking, let’s make the sesame-coconut powder. In a dry pan, roast the sesame seeds over medium heat until they start to pop and turn golden brown. Add the desiccated coconut and roast for another minute or two, until golden. Grind everything together into a fine powder. Set aside.
3. Now, heat the oil in a pan over medium heat. Add the chopped onion and sauté until golden brown and softened.
4. Add the Ginger Garlic Paste and cook for another minute, until fragrant.
5. Throw in the chopped tomatoes and cook until they break down and become pulpy.
6. Time for the spices! Stir in the turmeric powder, cumin powder, garam masala, red chili powder, and coriander powder. Cook for a minute, stirring constantly, to bloom the spices.
7. Add the ground sesame-coconut mixture and chopped coriander leaves. Give it a good stir.
8. Finally, add the cooked lentils and ½ cup of cooking stock or water. Bring to a simmer and cook for 5-6 minutes, until the oil starts to separate from the sides.
9. Adjust the salt to your liking and garnish with a generous sprinkle of fresh coriander leaves. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this dal even better:

• Achieving the Perfect Lentil Texture – The key is not to overcook the lentils. You want them tender, but still holding their shape.
• Blooming Spices for Maximum Flavor – Cooking the spices in oil for a minute or two really helps to release their flavour.
• The Importance of Roasting Sesame Seeds – Seriously, don’t skip this step! It makes all the difference.
• Adjusting Spice Levels to Your Preference – Feel free to adjust the amount of red chili powder to suit your taste.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation – This recipe is already naturally vegetarian! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Confirmation – This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot) – Reduce or omit the red chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Diwali, Lohri) – This dal is perfect for festive occasions! You can add a dollop of ghee for extra richness.
• Regional Variations (Punjabi, Gujarati) – My friend’s Gujarati mother adds a pinch of sugar to her dal for a touch of sweetness.

Serving Suggestions

What goes well with this delicious Masoor Dal?

• Rice Pairings: Basmati, Brown Rice, Jeera Rice – all are fantastic choices.
• Bread Pairings: Chapati, Roti, Naan – perfect for scooping up every last bit of dal.
• Accompaniments: Raita, Salad, Pickles – add a cooling element and some extra flavour.

Storage Instructions

• Refrigerating Leftovers – Store leftover dal in an airtight container in the refrigerator for up to 3 days.
• Freezing for Longer Storage – This dal freezes beautifully! Store in an airtight container for up to 2 months.
• Reheating Instructions – Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen it up.

FAQs

Got questions? I’ve got answers!

• What is the best way to soak masoor dal before cooking? Soaking isn’t essential for masoor dal, as it cooks relatively quickly. However, if you have time, a 30-minute soak can help reduce cooking time.
• Can I use a different type of lentil in this recipe? You can, but the texture and flavour will be different. Red lentils will become mushier, while chana dal will take longer to cook.
• How can I make this dal spicier? Add a pinch of cayenne pepper or a finely chopped green chili.
• What if I don’t have a pressure cooker? You can cook the dal in a regular pot, but it will take longer – about 45-60 minutes.
• Can I make the sesame-coconut powder ahead of time? Absolutely! Store it in an airtight container at room temperature for up to a week.
• What is the best way to adjust the consistency of the dal? Add more water or cooking stock to thin it out, or simmer for a few more minutes to thicken it up.