Masoor Dal Recipe – Authentic Indian Red Lentil Curry with Ghee

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Authentic Indian Red Lentil Curry with Ghee

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? For me, it instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the gentle hum of conversation. Masoor dal, with its beautiful red hue and creamy texture, is a particular favorite. It’s simple to make, incredibly nourishing, and tastes absolutely divine with a side of fluffy rice and roti. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Masoor Dal recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! – making it perfect for busy weeknights. The use of ghee adds a richness and depth of flavor that’s just unmatched. Plus, it’s easily adaptable to your spice preference, and can be made vegan if needed. Honestly, once you try this, you’ll be making it again and again.

Ingredients

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

• 1 cup whole masoor dal (red lentils) – about 200g
• 3 tbsp ghee (clarified butter) – about 42ml
• 1 large onion, finely sliced
• 2 inch cinnamon stick
• 1/2 flower mace (javitri)
• 5 green cardamom pods
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp garlic paste – about 15ml
• 1 tbsp fresh ginger, grated or finely chopped
• 1/2 cup full-fat Greek yogurt – about 120ml
• 3 cups water – about 720ml
• 1 tsp cumin seeds
• 1 tsp paprika
• 1 bunch cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! Using good quality ghee really makes a difference. It adds a nutty, aromatic flavor that’s essential to this dish. Don’t skimp on rinsing the dal – it removes any dust or impurities and helps it cook evenly. And if you don’t have mace, don’t worry, it’s optional (more on that later!).

Masoor Dal: Understanding This Red Lentil

Masoor dal, or red lentils, are a staple in Indian cuisine. They’re known for their quick cooking time and their ability to create a wonderfully creamy texture. Unlike some other dals, masoor dal doesn’t require pre-soaking, which is a huge time-saver! They’re also packed with protein and fiber, making them a healthy and satisfying meal.

Ghee: The Flavor Foundation

Ghee is clarified butter, and it’s a cornerstone of Indian cooking. It has a higher smoke point than regular butter, making it ideal for frying and tempering spices. The process of clarifying removes the milk solids, resulting in a rich, nutty flavor that elevates any dish. You can find ghee at most Indian grocery stores, or even make your own at home!

Regional Variations in Spice Blends

Masoor dal is cooked differently across India. Some regions prefer a simpler spice blend, while others add a touch of sweetness with jaggery or tomatoes. In some parts of Punjab, you’ll find a generous helping of ginger and garlic, while in the South, curry leaves are often added to the tempering. Feel free to experiment and find what you like best!

The Significance of Whole Spices

We use whole spices in this recipe – cinnamon, cardamom, and cloves – because they release their aroma slowly during cooking, creating a more complex and nuanced flavor. Toasting them lightly in ghee before adding the other ingredients is key to unlocking their full potential.

Ingredient Spotlight: Mace (Javitri)

Mace is the outer covering of the nutmeg seed. It has a delicate, warm flavor that adds a subtle complexity to the dal. It’s not essential, but it’s a lovely addition if you can find it. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rinse the Dal: Start by inspecting the masoor dal for any impurities. Rinse it thoroughly under cold water until the water runs clear. This usually takes a few minutes.
2. Fry the Onions: Heat 2 tablespoons of ghee in an Instant Pot (or a heavy-bottomed pot). Fry the sliced onions until they’re golden brown and beautifully crisp. Remove them from the pot and set aside. These crispy onions add a wonderful texture to the dal.
3. Bloom the Spices: Add the cinnamon stick, cardamom pods, and mace (if using) to the remaining ghee. Sauté for about 20-30 seconds, until fragrant. This process, called “blooming” the spices, releases their essential oils and intensifies their flavor.
4. Build the Flavor Base: Stir in the cayenne pepper, garlic paste, salt, and water. Mix well to combine.
5. Pressure Cook (or Simmer): Add the rinsed dal and the fried onions to the pot. If using an Instant Pot, pressure cook on high for 8 minutes, followed by a natural pressure release. If using a traditional pot, bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the dal is tender.
6. Mash and Simmer: Lightly mash the dal with the back of a spoon to create a varied texture. Some people prefer a completely smooth dal, while others like a bit of chunkiness. Add the Greek yogurt and ginger sticks. Simmer for another 5 minutes.
7. Prepare the Vaghaar (Tempering): While the dal simmers, prepare the vaghaar. Heat 1 tablespoon of ghee in a small pan. Add the cumin seeds and paprika. Toast for a few seconds until fragrant.
8. Finish and Serve: Pour the hot vaghaar over the dal. Garnish with chopped cilantro and serve hot with rice or roti.

Expert Tips

• Achieving the Perfect Dal Consistency: Add more water if the dal is too thick, or simmer for a few more minutes if it’s too thin.
• Blooming Spices for Maximum Flavor: Don’t rush this step! Blooming the spices is crucial for developing a rich and aromatic flavor.
• The Importance of Rinsing the Dal: Seriously, don’t skip this! It makes a big difference in the final texture and taste.
• Using an Instant Pot vs. Traditional Methods: The Instant Pot significantly reduces cooking time, but you can absolutely make this dal on the stovetop.

Variations

• Vegan Masoor Dal: Simply substitute the ghee with vegetable oil and the Greek yogurt with coconut yogurt or a cashew cream.
• Gluten-Free Masoor Dal: This recipe is naturally gluten-free!
• Spice Level Adjustments (Mild, Medium, Hot): Adjust the amount of cayenne pepper to your liking. For a milder dal, omit the cayenne pepper altogether. For a spicier dal, add a pinch of red chili powder.
• Festival Adaptations (Diwali, Holi): During festivals, I sometimes add a touch of sweetness with a teaspoon of jaggery or a pinch of sugar.
• Masoor Dal Tadka – A Different Tempering Style: For a smoky flavor, add a dried red chili to the vaghaar and let it sizzle in the ghee for a few seconds before pouring it over the dal.

Serving Suggestions

Masoor dal is best served hot with:

• Steamed basmati rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple salad

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 also freezes well for up to 2 months.

FAQs

What is the best way to serve Masoor Dal?

With a generous helping of rice and a dollop of yogurt! It’s also fantastic with a side of your favorite Indian pickle.

Can I make Masoor Dal ahead of time?

Absolutely! It actually tastes even better the next day as the flavors meld together.

What can I substitute for ghee in this recipe?

You can use vegetable oil, coconut oil, or even butter, but the flavor won’t be quite the same.

How do I adjust the spice level of this dal?

Start with a small amount of cayenne pepper and add more to taste.

What is the difference between Masoor Dal and Toor Dal?

Masoor dal is red lentils and cooks quickly, while Toor dal is split pigeon peas and takes longer to cook. They have different flavors and textures.

Is Masoor Dal good for weight loss?

Yes! It’s a good source of protein and fiber, which can help you feel full and satisfied.