Red Lentil Recipe – Authentic Indian Dal with Mustard Seeds & Turmeric

Last Updated on 2 months by Neha Deshmukh

Red Lentil Recipe – Authentic Indian Dal With Mustard Seeds & Turmeric

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian dish, you’ve come to the right place. This red lentil dal (Masoor Dal) is a staple in my family, and I’m so excited to share my go-to recipe with you. It’s packed with warming spices, comes together quickly, and is perfect with a side of rice and roti.

Why You’ll Love This Recipe

This dal isn’t just delicious; it’s also incredibly versatile. It’s a fantastic source of protein and fiber, making it a healthy and satisfying meal. Plus, the Instant Pot makes it unbelievably convenient – seriously, it’s a weeknight winner! I first made this when I was a student and needed something quick, healthy, and comforting, and it’s been a favorite ever since.

Ingredients

Here’s what you’ll need to make this flavorful dal:

• 1 cup red lentils (Masoor Dal)
• 3 cups water
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 inch ginger, chopped
• 3 garlic cloves, minced
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Red Lentils (Masoor Dal): These cook up quickly and become beautifully creamy. They’re a fantastic source of plant-based protein.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savory depth to the dal. It’s often used in Indian cooking to aid digestion. If you can’t find it, see the FAQs for substitution ideas.
• Regional Variations in Spice Levels: Indian cuisine is incredibly diverse. Some regions prefer a milder dal, while others like a real kick. Feel free to adjust the amount of green chili to suit your taste. My grandmother always added an extra chili – she loved a bit of heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the red lentils and soak them in water for about 15 minutes. This is optional, but it helps them cook a little faster.
2. Now, set your Instant Pot to the sauté mode. Add the olive oil, mustard seeds, cumin seeds, and asafoetida. Let them sizzle and crackle – this is where the magic begins!
3. Add the chopped onion, tomato, ginger, garlic, and green chili to the pot. Cook for 2-3 minutes, until the onions are softened and fragrant.
4. Drain the lentils and add them to the pot along with the turmeric powder. Give everything a good stir to combine.
5. Pour in the water and add salt to taste. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
6. Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
7. Finally, stir in the lemon juice and garnish with fresh cilantro. Serve hot and enjoy!

Expert Tips

• Don’t skip the sautéing step! It really builds the flavor base of the dal.
• If you’re using older lentils, you might need to add a little extra cooking time.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: This recipe is also naturally gluten-free.
• Spice Level Adjustments: Add more or fewer green chilies to control the heat. You can also add a pinch of red chili powder for an extra kick.
• Festival Adaptations: During Makar Sankranti or Lohri, many families add a dollop of ghee (clarified butter) to their dal for extra richness. It’s a special touch!

Serving Suggestions

This dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With steamed basmati rice – a classic pairing!
• With roti or naan bread for scooping up every last drop.
• Alongside a side of raita (yogurt dip) to cool things down.
• With a simple vegetable side dish like aloo gobi (potato and cauliflower).

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• Is soaking the lentils necessary? No, it’s not essential, but it does help them cook faster and become creamier.
• What is asafoetida and can I substitute it? Asafoetida (hing) has a pungent smell but adds a unique savory flavor. If you can’t find it, you can substitute with a pinch of garlic powder or onion powder, but it won’t be quite the same.
• Can I make this dal in a regular pot instead of an Instant Pot? Absolutely! Just cook the lentils in a pot with the water and spices for about 20-25 minutes, or until they are tender.
• How can I adjust the consistency of the dal? If the dal is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• What are some good accompaniments to serve with this dal? Raita, rice, roti, naan, and a simple vegetable side dish all pair beautifully with this dal.