Authentic Masoor Dal Recipe – Easy Indian Red Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Masoor Dal Recipe – Easy Indian Red Lentil Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Masoor Dal. It’s a simple, comforting, and incredibly flavorful red lentil curry that’s a staple in many Indian homes, including mine. I first learned to make this from my nani (grandmother), and it instantly became a family favorite. It’s the kind of dish that just feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This Masoor Dal recipe is all about ease and flavor. It comes together quickly, perfect for a weeknight meal, but tastes like you’ve been simmering it for hours. It’s naturally vegetarian and packed with protein, making it a healthy and satisfying choice. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even a side of naan.

Ingredients

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

• ¾ cup masoor dal (red lentils) – about 170g
• ¼ tsp turmeric powder – about 0.5g
• 1 tbsp coconut oil – about 15ml
• ½ tsp cumin seeds – about 2g
• 1 medium onion, finely sliced
• 1 medium tomato, chopped – about 120g
• ½ tsp ginger paste – about 2.5ml
• 1 tsp garlic paste – about 5ml
• ½ tbsp coriander powder – about 7g
• ½ tsp turmeric powder – about 0.5g
• ½ tsp red chili powder – about 2.5g (adjust to taste)
• ¼ tsp garam masala powder – about 1g
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best results:

Masoor Dal: The Heart of the Curry
Masoor dal, or red lentils, are the star of the show! They cook relatively quickly and have a lovely earthy flavor. You don’t need to soak them, but a quick rinse is always a good idea.

Turmeric Powder: Golden Hue and Health Benefits
Turmeric isn’t just about color; it adds a subtle warmth and is packed with health benefits. I always use good quality turmeric for the best flavor and vibrant color.

Coconut Oil: A South Indian Touch
While you can use any cooking oil, coconut oil lends a beautiful aroma and a subtle sweetness that’s characteristic of South Indian cuisine. It’s my go-to!

Cumin Seeds: Aromatic Base
Don’t skip blooming the cumin seeds! This little step releases their incredible aroma and forms the foundation of the dal’s flavor.

Regional Variations in Spice Levels

Masoor Dal is made differently across India. Some regions prefer a milder flavor, while others like to crank up the heat. Feel free to adjust the red chili powder to suit your preference. My family loves a medium spice level, but I’ve included tips on how to customize it later on.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the masoor dal with water (about 2-3 cups) and ¼ tsp of turmeric powder until it’s soft and easily mashed. Set this aside – we want it nice and tender.
2. Now, heat the coconut oil in a saucepan over medium heat. Once it’s shimmering, add the cumin seeds. Let them splutter for a few seconds – you’ll know they’re ready when they become fragrant.
3. Add the sliced onion and sauté until it turns translucent and softened, about 5-7 minutes. Patience is key here; we want a good base of flavor.
4. Stir in the chopped tomato and cook until it breaks down into a pulpy consistency. This usually takes about 5-8 minutes.
5. Next, mix in the ginger and garlic pastes. Cook for about 2 minutes, stirring constantly, until the raw aroma disappears.
6. Time for the spices! Add the coriander powder, ½ tsp turmeric powder, and red chili powder. Sauté the spices for 1-2 minutes, stirring continuously, to release their flavors. Be careful not to burn them!
7. Now, combine the cooked masoor dal with the spice mixture. Stir well to ensure everything is nicely blended.
8. Simmer on low heat for about 5 minutes, allowing the flavors to meld together beautifully.
9. Sprinkle in the garam masala powder and add salt to taste. Mix thoroughly.
10. Finally, garnish with fresh coriander or curry leaves before serving. A little extra drizzle of coconut oil never hurts either!

Expert Tips

Here are a few tips to take your Masoor Dal to the next level:

Achieving the Perfect Consistency
Some like their dal thick, others prefer it a bit more soupy. Adjust the amount of water you add during cooking to achieve your desired consistency.

Blooming the Spices for Maximum Flavor
Don’t rush the spice sautéing step! Blooming the spices in oil releases their essential oils, resulting in a more aromatic and flavorful dal.

Using Fresh vs. Ground Spices
While ground spices are convenient, using freshly ground spices will always elevate the flavor. If you have the time, consider grinding your own.

Variations

Let’s get creative!

Vegan Masoor Dal
This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Gluten-Free Masoor Dal
This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
* Medium: Use ½ tsp red chili powder (as in the recipe).
* Hot: Increase the red chili powder to ¾ tsp or add a pinch of cayenne pepper.

Festival Adaptations (Makar Sankranti, Lohri)
During Makar Sankranti or Lohri, my family loves to add a dollop of ghee (clarified butter) to the dal for extra richness.

Serving Suggestions

Masoor 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 – perfect for scooping up every last drop.
• Alongside a side of raita (yogurt dip) – for a cooling contrast.
• With a simple vegetable side dish like aloo gobi (potato and cauliflower curry).

Storage Instructions

Leftover Masoor 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 continue to develop! You can also freeze it for up to 2 months.

FAQs

What is the best way to soak masoor dal before cooking?

You don’t need to soak masoor dal, but a quick rinse under cold water helps remove any impurities.

Can I use a pressure cooker to make masoor dal faster?

Yes! You can cook the dal in a pressure cooker for about 2-3 whistles. Just remember to adjust the cooking time based on your pressure cooker.

What can I serve with masoor dal for a complete meal?

Steamed rice, roti, naan, raita, and a vegetable side dish are all excellent choices.

How do I adjust the spice level in this recipe?

Simply adjust the amount of red chili powder to your liking.

Can I make this dal ahead of time and reheat it?

Absolutely! Masoor Dal reheats beautifully. Just add a splash of water if it seems too thick.