Authentic Masoor Dal Recipe – Coconut Milk & Spice Flavors

Last Updated on 6 months ago by Neha Deshmukh

Authentic Masoor Dal Recipe – Coconut Milk & Spice Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Masoor Dal made with creamy coconut milk and a beautiful blend of South Indian spices. This isn’t just any dal; it’s a hug in a bowl, perfect for a cozy weeknight dinner or a festive feast. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Masoor Dal is special because it’s so easy to make, yet bursting with flavor. It’s a quick and nutritious meal that comes together in under 30 minutes. The coconut milk adds a richness that elevates the humble lentil to something truly special. Plus, the aromatic spices create a warmth that’s incredibly satisfying.

Ingredients

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

• ¾ cup masoor dal (red lentils)
• 3 green chillies
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 sprig curry leaves
• 5-6 dried red chillies
• 4 cloves garlic, minced
• 1 onion, sliced thinly
• ½ cup coconut milk

Ingredient Notes

Let’s talk about a few key ingredients to make sure your dal turns out just right:

Masoor Dal: The Heart of the Dish
Masoor dal, also known as red lentils, cooks quickly and doesn’t require pre-soaking. It’s a fantastic source of protein and fiber. About 175g of masoor dal is equivalent to ¾ cup.

Coconut Oil: Regional Variations & Benefits
Coconut oil is traditionally used in South Indian cooking and lends a lovely aroma. You can use refined or unrefined coconut oil – unrefined will have a stronger coconut flavor. If you don’t have coconut oil, you can substitute with ghee or vegetable oil, but the flavor profile will change slightly.

Mustard Seeds, Cumin & Fenugreek: The South Indian Spice Trio
These seeds are the foundation of many South Indian dishes. Don’t skip them! The mustard seeds must splutter in the hot oil to release their flavor. A little goes a long way with fenugreek, so stick to the measurement.

Dried Red Chillies: Spice Level & Types
I use Byadagi chillies for color and mild heat, but you can adjust the type and quantity based on your spice preference. Kashmiri chillies are another good option for vibrant color with less heat.

Coconut Milk: Full-Fat vs. Light & Flavor Impact
Full-fat coconut milk will give you the richest, creamiest dal. Light coconut milk works in a pinch, but the flavor won’t be as intense. I prefer using canned coconut milk for convenience, around 120ml for ½ cup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your masoor dal a good wash under cold water. Then, in a pressure cooker, combine the washed dal, green chillies, turmeric powder, salt, and a pinch of oil. Add 1 cup (240ml) of water.
2. Close the pressure cooker and cook for one whistle on medium heat. Once the whistle blows, reduce the heat to low and simmer for another 5 minutes. Let the pressure release naturally – this is important!
3. While the dal is cooking, heat the coconut oil in a separate pan over medium heat. Add the mustard seeds and wait for them to splutter – it’s a sign they’re ready!
4. Now, add the cumin and fenugreek seeds and briefly fry them for about 30 seconds, until fragrant.
5. Toss in the curry leaves and dried red chillies. Sauté for about 2 minutes, until the curry leaves are crisp and the chilies are slightly browned.
6. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic!
7. Add the sliced onions and cook until they turn golden brown and softened. This usually takes about 5-7 minutes.
8. Now, it’s time to bring everything together! Pour the cooked dal into the pan with the spices. Add a little extra water if the dal seems too thick.
9. Simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld.
10. Finally, pour in the coconut milk, adjust the salt to your liking, and simmer for just 1 minute – don’t let it boil! Remove from heat and let the dal rest, covered, for 5 minutes before serving. This allows the flavors to deepen.

Expert Tips

• Don’t overcook the dal! You want it to hold its shape slightly.
• Tempering is key. The spices fried in oil (the tadka or chhonk) are what give this dal its signature flavor.
• Adjust the water. If you prefer a thinner dal, add more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut milk is plant-based.
• Spice Level Adjustment: Reduce or increase the number of green chillies and dried red chillies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Instant Pot/Pressure Cooker Variation: You can make this entirely in the Instant Pot! Sauté the spices directly in the pot, then add the dal, water, and cook on high pressure for 6 minutes, followed by a natural pressure release.
• Festival Adaptations (Onam, Pongal): During Onam and Pongal, I sometimes add a small piece of jaggery to the dal for a touch of sweetness.

Serving Suggestions

Masoor Dal is incredibly versatile. It’s fantastic with:

• Steaming hot rice – basmati is my go-to!
• Warm chapati or paratha
• A side of vegetable stir-fry or raita

Storage Instructions

Leftover Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to serve Masoor Dal?
With a generous dollop of ghee and a side of rice! It’s also lovely with a sprinkle of fresh coriander leaves.

Can I make Masoor Dal ahead of time?
Absolutely! The flavors actually develop more beautifully overnight.

What type of rice pairs best with this dal?
Basmati rice is a classic pairing, but jasmine rice or even brown rice would also be delicious.

Can I use a different type of lentil instead of Masoor Dal?
While masoor dal is ideal for this recipe, you could try toor dal (split pigeon peas), but it will require pre-soaking and a longer cooking time.

How can I adjust the consistency of the dal?
If it’s too thick, add more water. If it’s too thin, simmer for a few more minutes uncovered to allow some of the liquid to evaporate.