Masoor Dal Recipe – Authentic Indian Red Lentil & Chana Dal Curry

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Authentic Indian Red Lentil & Chana Dal Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of dish that feels like a hug from the inside out. This Masoor Dal recipe – a beautiful blend of red lentils (masoor dal) and chana dal – is a family favourite, and I’m so excited to share it with you. It’s a flavourful, aromatic curry that’s surprisingly easy to make, even on a busy weeknight. I first made this when I was just starting to learn to cook, and it quickly became a staple!

Why You’ll Love This Recipe

This Masoor Dal isn’t just delicious; it’s also:

• Nutritious: Packed with protein and fibre, it’s a wholesome and satisfying meal.
• Easy to make: Ready in under 30 minutes, perfect for weeknights.
• Versatile: Pairs beautifully with rice, naan, roti, or even a simple side of yogurt.
• Flavourful: A wonderful blend of spices creates a truly authentic Indian taste.

Ingredients

Here’s what you’ll need to create this comforting curry:

• 1/3 cup masoor dal (red lentils) – about 150g
• 1/3 cup chana dal (bengal gram) – about 150g
• 1 tsp ghee (clarified butter) – about 15ml
• 1/2 tsp cumin seeds – about 2.5g
• 3 cloves
• 1 small cinnamon stick – about 2.5cm
• 1 medium onion (minced)
• 1/2 tsp ginger paste – about 5ml
• 1/2 tsp garlic paste – about 5ml
• 2 green chillies (minced)
• 1 tomato (chopped)
• 1 tsp coriander powder – about 5g
• 1/2 tsp turmeric powder – about 2.5g
• 1/2 tsp red chilli powder – about 2.5g
• 1/2 tsp Kashmiri chilli powder – about 2.5g
• 1 lemon (juiced)
• Salt to taste
• Chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Masoor Dal & Chana Dal – A Classic Combination: Masoor dal cooks quickly and gives a lovely creamy texture, while chana dal adds a bit of bite and nutty flavour. Using both creates a wonderful balance.
• The Significance of Ghee in Indian Cooking: Ghee adds a richness and aroma that’s hard to replicate. It’s traditional in Indian cooking, and really elevates the flavour.
• Understanding Kashmiri Chilli Powder – Colour and Flavour: This isn’t about heat! Kashmiri chilli powder is prized for its vibrant red colour and mild flavour. It adds a beautiful hue to the dal without making it overly spicy.
• Fresh is Best: Whenever possible, use fresh ginger, garlic, and chillies for the most vibrant flavour.

Regional Variations in Dal Tadka Spices

Dal recipes vary hugely across India! Some regions add a pinch of asafoetida (hing) for digestion, while others might include dried mango powder (amchur) for a tangy twist. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your masoor dal and chana dal a good rinse. Then, add them to your pressure cooker with about 3 cups of water. Pressure cook until they’re beautifully soft – usually 3-4 whistles on medium heat. Let the pressure release naturally.
2. While the dal is cooking, let’s start the tadka (tempering). Heat the ghee in a pan over medium heat. Once it’s hot, add the cumin seeds, cloves, and cinnamon stick. Let them sizzle for a few seconds until they become fragrant – this is where the magic begins!
3. Add the minced onion and sauté until it turns translucent and slightly golden. Then, stir in the ginger paste, garlic paste, and minced green chillies. Cook for another minute until fragrant.
4. Now, add the chopped tomato and cook until it softens into a lovely pulp. This usually takes about 5-7 minutes.
5. Time for the spices! Add the coriander powder, turmeric powder, red chilli powder, and Kashmiri chilli powder. Sauté for 2 minutes, stirring constantly to prevent burning.
6. Pour in the cooked dal and mix everything together well. If the dal is too thick, add a little hot water to reach your desired consistency.
7. Let the dal simmer for about 5 minutes, allowing the flavours to meld. Then, stir in the lemon juice and salt to taste. Cook for one more minute.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the tadka: This is the heart and soul of the dal, adding incredible flavour.
• Adjust the water: The consistency of dal is a personal preference. Add more or less water to achieve your desired thickness.
• Taste as you go: Adjust the salt and chilli powder to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the red chilli powder for a milder flavour. Add an extra chilli or a pinch of cayenne pepper for a spicier kick. My friend, Priya, loves to add a dash of smoked paprika for a unique flavour.
• Festival Adaptations (Diwali, Holi): During festivals, I sometimes add a dollop of cream or a sprinkle of garam masala for an extra touch of indulgence.

Serving Suggestions

Masoor Dal is incredibly versatile! Here are a few of my favourite ways to serve it:

• With fluffy basmati rice.
• Alongside warm naan or roti.
• With a side of raita (yogurt dip).
• As part of a larger Indian thali (platter).

Storage Instructions

Leftover Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully for up to a month.

FAQs

• What is the best way to soak the dals for faster cooking? Soaking isn’t essential for masoor dal as it cooks quickly. However, soaking chana dal for 30 minutes to an hour can help it cook more evenly.
• Can I use a pot instead of a pressure cooker? Yes, absolutely! It will take longer – about 45-60 minutes – and you’ll need to add more water.
• What can I substitute for ghee? You can use vegetable oil, coconut oil, or any other cooking oil. However, ghee adds a unique flavour that’s hard to replicate.
• How do I adjust the consistency of the dal? Add hot water to thin it out, or simmer it uncovered for a few minutes to thicken it.
• What side dishes complement Masoor Dal perfectly? A simple cucumber raita, a side of sautéed spinach (palak), or a fresh salad are all great choices.