Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Authentic Indian Red Lentil Curry with Coconut

Introduction

Oh, Masoor Dal! This humble red lentil curry holds a very special place in my heart. It’s the kind of dish my grandmother used to make, filling the house with the most comforting aroma. It’s simple, nourishing, and bursting with flavour – a true taste of home. I’m so excited to share my version with you, complete with a lovely coconut twist! You’ll find it’s surprisingly easy to make, even on a busy weeknight.

Why You’ll Love This Recipe

This Masoor Dal isn’t just delicious; it’s a winner for so many reasons. It’s quick to cook – ready in under 30 minutes! It’s incredibly versatile, pairing beautifully with rice, roti, or even a simple side of yogurt. Plus, it’s packed with protein and fibre, making it a healthy and satisfying meal. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup Masoor Dal (approx. 100g)
• ½ tsp Turmeric Powder (approx. 2.5g)
• 2 Dry Chillies (adjust to your spice preference)
• 3 tbsp Grated Coconut (approx. 30g)
• ½ tsp Cumin Powder (approx. 2.5g)
• Salt to taste
• 1 tsp Coconut Oil (approx. 5ml)
• 6 Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Masoor Dal: The Heart of the Dish

Masoor dal, or red lentils, are the star here. They cook quickly and have a lovely earthy flavour. You can easily find them at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Turmeric Powder: Benefits and Varieties

Turmeric isn’t just about colour and flavour; it’s a powerhouse of health benefits! I prefer a good quality, vibrant turmeric powder for the best results. There are different varieties available, but any standard cooking turmeric will work beautifully.

Dry Chillies: Heat Levels and Regional Preferences

The number of dry chillies you use depends on how much heat you enjoy. I usually go with two for a mild warmth, but feel free to add more if you like it spicy! Kashmiri chillies offer colour with less heat, if you’re looking for that.

Coconut: Fresh vs. Dried – Which to Use?

Traditionally, fresh grated coconut is used, and it adds a wonderful sweetness. However, dried grated coconut works perfectly well – it’s what I usually use for convenience. If using dried, you might want to lightly toast it for extra flavour.

Fennel Seeds: Aromatic and Digestive

Don’t skip the fennel seeds! They add a subtle anise flavour that complements the coconut and dal beautifully. A little goes a long way.

Coconut Oil: The Traditional Fat for South Indian Cooking

Coconut oil is the traditional fat used in South Indian cooking, and it really enhances the flavour of this dal. If you don’t have it, you can substitute with ghee or vegetable oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the masoor dal, turmeric powder, and dry chillies in a pressure cooker. Add enough water to cover the dal by about 2 inches.
2. Close the lid and cook on high heat for 3 whistles. Then, reduce the heat to low and let the pressure release naturally. This is key for perfectly cooked dal.
3. Once the pressure has released, open the cooker and give the dal a good mix. If it’s too thick, add a little more water. You want a nice, creamy consistency.
4. Now, for the flavour boost! In a mortar and pestle (or a small blender if you prefer), pound the grated coconut and fennel seeds into a coarse paste.
5. Add this coconut mixture to the cooked dal and simmer on low heat for about 5 minutes, stirring occasionally. Season with salt to taste.
6. Finally, heat the coconut oil in a small pan. Add the curry leaves and fry until they become crisp and fragrant. Pour this tempering over the dal and stir well.

And that’s it! Your delicious Masoor Dal is ready to be enjoyed.

Expert Tips

A few little secrets to take your dal to the next level:

Achieving the Perfect Dal Consistency

The ideal consistency is creamy and slightly thick. If it’s too watery, simmer for a few more minutes. If it’s too thick, add a splash of hot water.

Balancing Spice Levels

Don’t be afraid to adjust the number of chillies to suit your taste. You can also remove the seeds from the chillies for less heat.

The Importance of Natural Pressure Release

Letting the pressure release naturally ensures the dal cooks evenly and doesn’t become mushy. Trust me, it makes a difference!

Using a Mortar and Pestle for Maximum Flavor

While a blender works, using a mortar and pestle really helps release the flavours of the coconut and fennel seeds. It’s a bit more effort, but worth it!

Variations

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

Vegan Masoor Dal

This recipe is naturally vegan! Just ensure your coconut oil is vegan-friendly.

Gluten-Free Masoor Dal

This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use 1 dry chilli or omit it altogether.
• Medium: Use 2 dry chillies.
• Hot: Use 3-4 dry chillies or add a pinch of cayenne pepper.

South Indian vs. North Indian Style Masoor Dal

This recipe leans towards a South Indian style with the coconut and curry leaf tempering. For a North Indian style, you can skip the coconut and use a tadka of cumin seeds, mustard seeds, and asafoetida.

Festival Adaptations (Onam, Pongal)

Masoor Dal is often served as part of festive meals like Onam and Pongal. You can add a touch of ghee for extra richness during these occasions.

Serving Suggestions

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

• With fluffy basmati rice and a dollop of ghee.
• Alongside roti or naan for a comforting meal.
• With a side of plain yogurt to cool down the spice.
• 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. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

What is the best way to serve Masoor Dal?

With rice and ghee is classic! But honestly, it’s delicious with anything.

Can I make Masoor Dal ahead of time?

Absolutely! It’s a great make-ahead dish. The flavours develop even more overnight.

What rice varieties pair best with Masoor Dal?

Basmati rice is a perfect choice, but any long-grain rice will work well.

Can I use a different type of lentil instead of Masoor Dal?

While Masoor Dal is traditional, you could try Toor Dal (split pigeon peas) as a substitute, but the cooking time will be longer.

How can I adjust the recipe for a thicker or thinner consistency?

Add more water for a thinner consistency, and simmer for longer for a thicker one.

What are the health benefits of Masoor Dal?

Masoor Dal is packed with protein, fibre, iron, and folate. It’s a superfood!