Red Lentil Dal Recipe – Authentic Indian Masoor Dal with Dill

Last Updated on 4 months by Neha Deshmukh

Red Lentil Dal Recipe – Authentic Indian Masoor Dal with Dill

Hey everyone! If you’re anything like me, a comforting bowl of dal is a total lifesaver. It’s warm, nourishing, and just… feels like home. Today, I’m sharing my go-to recipe for Red Lentil Dal, or Masoor Dal, with a little twist – a blend of lentils and a generous sprinkle of fresh dill. Trust me, this one will become a regular in your kitchen too!

Why You’ll Love This Recipe

This isn’t just any dal recipe. It’s quick, easy, and packed with flavour. It’s perfect for a weeknight meal, and it’s naturally vegetarian and gluten-free. Plus, the combination of red lentils and pigeon peas creates a beautifully textured dal, and the fresh dill adds a bright, fragrant finish that’s just divine. I first made this when I was craving something comforting after a long day, and it instantly lifted my spirits!

Ingredients

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

• 1 cup split red lentils (masoor dal), soaked
• 1 cup split pigeon peas (toor dal), soaked
• 2 tablespoons oil of choice (I love using mustard oil for an authentic flavour!)
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 onion, diced
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tomatoes, diced
• 1 teaspoon coriander powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper
• ¼ – ½ teaspoon cayenne pepper (depending on your spice preference)
• 2 cups water (approximately 480ml)
• ½ cup chopped fresh dill

Ingredient Notes

Let’s talk about a few key ingredients!

• Masoor Dal & Toor Dal Blend: I love using a combination of masoor dal (red lentils) and toor dal (split pigeon peas). The masoor dal cooks down beautifully and creates a creamy texture, while the toor dal holds its shape a bit more, giving the dal some lovely body. You can adjust the ratio to your liking, or even use just one type of lentil if that’s what you have on hand.
• Cumin & Mustard Seed Tempering (Tadka): This is where the magic happens! The tadka is the aromatic base of the dal, and it’s crucial for developing that authentic Indian flavour. Don’t skip it!
• Fresh Dill: Dill might seem a little unusual in dal, but trust me on this one. It’s a regional variation, particularly popular in North Indian cuisine, and it adds a wonderful freshness that complements the spices perfectly. If you can’t find fresh dill, you can use dried, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the lentils in cold water for 1-2 hours. This helps them cook evenly and become nice and tender. Once soaked, drain and rinse them well.
2. Now, let’s make the tadka! Press the sauté button on your Instant Pot (or use a regular pot over medium heat). Add the oil and heat for about a minute.
3. Add the cumin and mustard seeds. Let them sizzle and pop – this is a good sign! It releases their flavour.
4. Add the diced onion and stir-fry for 4-5 minutes, until it softens and turns golden brown.
5. Mix in the minced garlic and ginger, and sauté for another 30 seconds until fragrant.
6. Add the diced tomatoes, coriander powder, salt, garam masala, turmeric, black pepper, and cayenne pepper. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and break down.
7. Stir in the soaked lentils and water. Give everything a good mix.
8. If you’re using an Instant Pot, secure the lid, close the pressure valve, and cook on high pressure for 10 minutes.
9. Once the cooking time is up, allow the pressure to release naturally. This usually takes about 10-15 minutes.
10. Open the lid, stir in the chopped fresh dill, and serve hot!

Expert Tips

• Don’t overcook the lentils! You want them to be tender, but not mushy.
• Adjust the spice level to your liking. Start with a smaller amount of cayenne pepper and add more if you prefer a spicier dal.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil of choice is plant-based.
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a good pinch of cayenne. But for my friend Sarah, who prefers milder flavours, I reduce it to just a tiny dash.
• Instant Pot vs. Stovetop: If you don’t have an Instant Pot, you can easily make this dal on the stovetop. Simply cook the lentils in a pot with the water for about 25-30 minutes, or until they are tender.
• Festival Adaptations: During Diwali or Holi, I sometimes add a little bit of ghee (clarified butter) to the tadka for an extra rich flavour.

Serving Suggestions

This dal is amazing on its own, but it’s even better with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Let’s answer some common questions:

1. What is the best way to soak the lentils for optimal texture?

Soaking the lentils in cold water for at least an hour (or even overnight) helps them cook more evenly and become softer.

2. Can I use a different type of oil for the tempering?

Absolutely! You can use any oil you like, such as vegetable oil, canola oil, or coconut oil. Mustard oil gives the most authentic flavour, but it’s not essential.

3. How can I adjust the spice level of this dal?

Start with a small amount of cayenne pepper and add more to taste. You can also add a pinch of red chilli powder for extra heat.

4. What is the significance of the tempering (tadka) in Indian cooking?

The tadka is a crucial step in Indian cooking. It infuses the dish with aromatic flavours and creates a complex and delicious base.

5. Can this dal be made ahead of time?

Yes! Dal actually tastes even better the next day, as the flavours have had time to meld together.

6. What is the difference between Masoor Dal and Toor Dal and why are they used together?

Masoor dal (red lentils) cooks quickly and becomes creamy, while toor dal (split pigeon peas) holds its shape better and adds texture. Using them together creates a perfectly balanced dal!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!