Authentic Masoor Dal Recipe – Quick Indian Red Lentil Curry

Last Updated on 3 months by Neha Deshmukh

Authentic Masoor Dal Recipe – Quick Indian Red Lentil Curry

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian curry, you’ve come to the right place. This Masoor Dal – a classic red lentil curry – is a staple in my kitchen. I first made this when I was craving something warm and nourishing, and it’s been a go-to ever since. It’s perfect for a weeknight meal, and honestly, it just feels like a hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This Masoor Dal recipe is a winner for so many reasons. It’s quick – ready in about 30 minutes! – and uses simple ingredients you likely already have in your pantry. It’s also incredibly versatile. You can adjust the spice level to your liking, and it’s naturally vegetarian and gluten-free. Plus, the aroma while it’s simmering is just divine.

Ingredients

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

• 1 cup Red Lentils (Masoor Dal) – about 200g
• 2 teaspoons Oil
• 1 teaspoon Panch Phoron
• 1 Small Red onion, thinly sliced
• 2 Green chilies, slit vertically
• 2 Medium Tomatoes, chopped – about 300g
• To taste Salt
• 2 tablespoons Lemon juice
• 2 tablespoons Cilantro, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure your dal turns out perfectly!

Red Lentils (Masoor Dal): Types & Benefits

Red lentils are the star of the show! They cook quickly and become beautifully creamy. You’ll find different varieties – sometimes they’re bright red, sometimes more orange. Either works great! Masoor dal is also packed with protein and fiber, making it a really healthy choice.

Panch Phoron: The Quintessential Bengali Spice Blend

Panch Phoron is a whole spice blend – literally meaning “five spices” in Bengali. It typically includes fenugreek, nigella, cumin, mustard, and fennel seeds. It adds a unique, aromatic flavor that’s essential for an authentic taste. Don’t skip it if you can help it!

Oil: Choosing the Right Oil for Flavor

I usually use mustard oil for a really authentic flavor, especially if I’m going for a Bengali-style dal. But vegetable oil or sunflower oil work just fine too. Just avoid anything with a very strong flavor that might overpower the spices.

Tomatoes: Fresh vs. Canned – What’s Best?

Fresh tomatoes are lovely when they’re in season. But honestly, good quality canned diced tomatoes (about 400g) work perfectly well, especially when you want a quick and easy meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the red lentils. You can do this in a pressure cooker or Instant Pot for about 15-20 minutes, or on the stovetop with 2-3 cups of water until they’re nice and tender. Keep an eye on them so they don’t get mushy!
2. While the lentils are cooking, heat the oil in a saucepan over medium heat. Add the panch phoron and let those beautiful seeds splutter – this releases their amazing aroma.
3. Add the sliced red onion and slit green chilies. Sauté until the onions turn translucent and slightly golden.
4. Stir in the chopped tomatoes and turmeric powder. Cook until the tomatoes soften and break down, about 5-7 minutes.
5. Now, add the cooked dal to the tomato-onion mixture. Add about a cup of water (or more, depending on how thick you like your dal) and salt to taste. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
6. Finally, stir in the lemon juice and garnish generously with chopped cilantro. Serve hot with steamed rice!

Expert Tips

• Don’t overcook the lentils! Mushy dal isn’t the best.
• Adjust the amount of green chilies to your spice preference.
• A pinch of asafoetida (hing) along with the panch phoron adds a lovely depth of flavor.

Variations

• Vegan Masoor Dal: This recipe is already vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped chili along with the green chilies.
• Instant Pot vs. Stovetop Cooking: I love the Instant Pot for speed, but stovetop works beautifully too. It just takes a little longer.
• Regional Variations (Bengali, Punjabi): Bengali Masoor Dal often uses a touch of mustard oil and a more generous amount of panch phoron. Punjabi versions might include a little ginger-garlic paste sautéed with the onions. My family loves a little grated ginger in ours!

Serving Suggestions

Masoor Dal is best served hot with a side of fluffy steamed rice. A dollop of ghee on top is always a good idea. You can also serve it with roti or naan for soaking up all that delicious gravy. A simple cucumber raita (yogurt dip) makes a lovely cooling accompaniment.

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 have more time to develop! You can also freeze it for up to a month.

FAQs

What is Panch Phoron and can I substitute it?

Panch Phoron is a unique Bengali spice blend. If you absolutely can’t find it, you can try making your own by combining equal parts fenugreek, nigella, cumin, mustard, and fennel seeds. It won’t be exactly the same, but it’ll get you close.

How can I adjust the consistency of the dal?

If your dal is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes uncovered to allow some of the liquid to evaporate.

Can I make this dal ahead of time?

Absolutely! Masoor Dal is a great make-ahead dish. Just reheat it gently on the stovetop before serving.

What is the best rice to serve with Masoor Dal?

Basmati rice is a classic choice. Its long grains and delicate flavor pair perfectly with the dal.

Is Masoor Dal good for weight loss?

Yes! Red lentils are a great source of protein and fiber, which can help you feel full and satisfied. They’re also low in fat and calories.

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