Authentic Masoor Dal Recipe – Mustard Oil & Nigella Seed Tadka

Last Updated on 4 months by Neha Deshmukh

Authentic Masoor Dal Recipe – Mustard Oil & Nigella Seed Tadka

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Masoor Dal recipe is a real hug in a bowl – simple, flavorful, and incredibly satisfying. It’s one of the first dals I learned to make, trying to recreate my grandmother’s version, and it’s become a staple in my kitchen ever since. The secret? A generous tadka (tempering) with mustard oil and nigella seeds. Trust me, it makes all the difference!

Why You’ll Love This Recipe

This Masoor Dal isn’t just delicious; it’s also quick and easy to make. Red lentils cook up in about 20 minutes, making it perfect for a weeknight meal. Plus, the combination of mustard oil and nigella seeds creates a unique, aromatic flavor that you won’t find in other dal recipes. It’s a little bit different, a little bit special, and totally worth making!

Ingredients

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

• 1 cup Split red lentil (Masoor Dal) – about 200g
• 1 tablespoon Mustard Oil – about 15ml
• 1 medium onion, medium – about 150g
• 1 teaspoon Nigella seeds (Kalonji) – about 5g
• 1 teaspoon salt (plus more to taste) – about 6g
• ?? teaspoon turmeric powder – about 2g (adjust to your preference)
• 3 fresh green chili, each
• Finely chopped cilantro leaves, for garnish
• Fresh lemon juice, to taste (optional)

Ingredient Notes

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

• Mustard Oil: The Key to Authentic Flavor – Don’t be scared of mustard oil! It has a pungent aroma when raw, but it mellows out beautifully when heated, giving the dal a distinctive, slightly nutty flavor. It’s the traditional oil for this recipe, and really elevates the taste.
• Nigella Seeds (Kalonji): Aromatic & Beneficial – These tiny black seeds add a wonderful onion-like flavor and a subtle warmth. They’re also believed to have medicinal properties – a little bonus!
• Red Lentils (Masoor Dal): Nutritional Powerhouse & Quick Cooking Time – Masoor dal is a fantastic source of protein and fiber, and it cooks much faster than other lentils. No soaking required!
• Turmeric Powder: Quality & Color Variations – Use a good quality turmeric powder for the best color and flavor. The color can vary depending on the brand, so adjust the amount to your liking.

Regional Variations in Tadka (Tempering)

The tadka is where the magic happens! While mustard oil and nigella seeds are central to this recipe, you’ll find variations across India. Some families add a pinch of asafoetida (hing) for extra depth, while others include dried red chilies for a spicier kick. Feel free to experiment and make it your own!

Step-By-Step Instructions

Let’s get cooking!

1. First, give the red lentils a good rinse under cold water. Then, in a pot, combine them with 2 cups of water (about 480ml) and ½ teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the lentils are tender.
2. While the lentils are cooking, heat the mustard oil in a separate pan over medium heat. Let it get nice and hot – you’ll know it’s ready when it starts to shimmer.
3. Add the nigella seeds and let them sizzle for a few seconds. Be careful, they can pop!
4. Now, add the thinly sliced onions, the remaining salt, turmeric powder, and a pinch of sugar. Sauté until the onions are beautifully caramelized and golden brown – this takes patience, but it’s so worth it!
5. Pour the cooked lentils into the onion mixture. Stir well to combine. If the dal is too thick, add a little water to reach your desired consistency.
6. Add the slit green chilies and chopped cilantro. Simmer for another 5 minutes to allow the flavors to meld together.
7. Serve warm with steamed rice or enjoy it as a comforting soup. A squeeze of fresh lemon juice adds a lovely brightness!

Expert Tips

Here are a few tips to help you make the perfect Masoor Dal:

• Achieving the Perfect Lentil Consistency – Some people like their dal thick and creamy, while others prefer it more soupy. Adjust the amount of water to achieve your desired consistency.
• Caramelizing Onions for Maximum Flavor – Don’t rush the onion caramelization process! Low and slow is the key to unlocking their sweetness.
• The Importance of the Tadka (Tempering) – The tadka is what gives this dal its signature flavor. Don’t skip it!
• Adjusting Spice Levels – Feel free to adjust the number of green chilies to control the spice level.

Variations

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

• Vegan Masoor Dal – This recipe is naturally vegan!
• Gluten-Free Masoor Dal – This recipe is naturally gluten-free!
• Spice Level Adjustments – For a milder dal, remove the seeds from the green chilies or use only one. For a spicier dal, add a pinch of red chili powder or use more green chilies.
• Festival Adaptations – During Makar Sankranti or Lohri, some families add a dollop of ghee (clarified butter) to the tadka for extra richness.

Serving Suggestions

Masoor Dal is incredibly versatile. Here are a few serving suggestions:

• Serve with steamed basmati rice for a classic Indian meal.
• Enjoy it with roti or naan for dipping.
• Pair it with a side of raita (yogurt dip) to cool down the spice.
• It’s also delicious on its own as a comforting soup.

Storage Instructions

Leftover Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers.

FAQs

Let’s answer some common questions:

• What is the best type of lentil to use for Masoor Dal? Red lentils (Masoor Dal) are the traditional choice. They cook quickly and have a lovely texture.
• Can I substitute mustard oil with another oil? What would be the impact on flavor? You can use another oil like vegetable oil or ghee, but the flavor won’t be quite the same. Mustard oil has a unique pungency that really defines this dish.
• How can I adjust the spice level of this dal? Adjust the number of green chilies or add a pinch of red chili powder. Removing the seeds from the chilies will also reduce the heat.
• What is the significance of nigella seeds in this recipe? Nigella seeds add a wonderful onion-like flavor and a subtle warmth. They’re also believed to have medicinal properties.
• Can I make this dal ahead of time? How does it hold up upon reheating? Yes, you can! Masoor Dal actually tastes even better the next day as the flavors have time to meld. Reheat gently on the stovetop or in the microwave.