Masoor Dal Recipe – Authentic Indian Red Lentil Curry with Jalapeño

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Authentic Indian Red Lentil Curry with Jalapeño

Introduction

There’s something so comforting about a warm bowl of dal, isn’t there? It’s the kind of dish my grandmother always made, filling the house with the most incredible aroma. This Masoor Dal recipe – a vibrant red lentil curry with a little kick from jalapeño – is my take on that classic comfort. It’s surprisingly easy to make, packed with flavour, and perfect for a weeknight meal or a festive gathering. I hope you love it as much as my family does!

Why You’ll Love This Recipe

This Masoor Dal isn’t just delicious; it’s also wonderfully versatile. It’s quick to come together (ready in under an hour!), naturally vegan and gluten-free, and you can easily adjust the spice level to your liking. Plus, it’s a fantastic source of protein and fibre, making it a healthy and satisfying meal.

Ingredients

Here’s what you’ll need to create this flavourful dal:

• 1 cup Masoor Dal (red lentils) – about 200g
• 3.5 cups Water – 840ml
• 6 Garlic cloves, minced
• 0.5 tsp Turmeric powder
• 1 cup Onions, chopped – about 150g
• 3 tbsp Neutral Oil (like sunflower or vegetable)
• 0.5 tsp Cumin seeds
• 0.5 tsp Mustard seeds
• 1 Jalapeño, finely diced (seeds removed for less heat)
• 1 large Tomato, chopped – about 120g
• 3 tbsp Cilantro, chopped
• 1 tsp Kosher Salt (or to taste)

Ingredient Notes

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

• Masoor Dal: The Heart of the Dish – Masoor dal cooks relatively quickly compared to other lentils, making it perfect for a speedy weeknight meal. You can find it at most Indian grocery stores or online.
• Turmeric: Golden Spice & Health Benefits – Don’t skip the turmeric! It not only gives the dal its beautiful golden colour but also boasts amazing health benefits.
• Jalapeño: Adding a Kick – Adjusting the Heat – I love a little heat, but feel free to adjust the amount of jalapeño to your preference. Removing the seeds will significantly reduce the spice. You could even substitute with a milder chili if you prefer.
• Cumin & Mustard Seeds: The Aromatic Base – These little seeds are essential for that authentic Indian flavour. Toasting them really wakes up their aroma.

Regional Variations in Dal Tadka

Dal Tadka, which is what we’re making here, varies hugely across India! Some regions use asafoetida (hing) for a unique flavour, others add dried red chilies for extra spice, and some even include a touch of ginger. This recipe is a fairly classic version, but feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the masoor dal, water, minced garlic, and turmeric powder in a pot.
2. Bring it to a simmer, uncovered, to avoid any overflow (lentils can be bubbly!). Once simmering, cover the pot and cook for about 45 minutes, or until the lentils completely disintegrate and become soft. Give it a stir every now and then to prevent sticking.
3. While the dal is cooking, let’s make the tarka (tempering). Heat the oil in a skillet over medium heat.
4. Add the chopped onions and sauté for about 5 minutes, until they become translucent and softened.
5. Now, add the diced jalapeño and cook for another minute, until fragrant.
6. It’s time for the cumin and mustard seeds! Add them to the skillet and toast for about 30 seconds, until they start to pop and become fragrant. Be careful not to burn them!
7. Stir in the chopped tomato and cilantro, and cook until the tomatoes soften, about 5-7 minutes. This is your tarka – the flavour bomb that will transform the dal.
8. Finally, gently pour the tempering (tarka) into the cooked dal. Be careful, it will sizzle! Stir well to combine.
9. Adjust the salt to taste. And that’s it!

Expert Tips

A few little things to keep in mind for dal perfection:

• Achieving the Perfect Dal Consistency – Some people like their dal thick, others prefer it more soupy. If it’s too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes.
• Tempering (Tarka) Techniques for Maximum Flavor – Don’t rush the tempering! Allowing the spices to bloom in the hot oil is key to unlocking their flavour.
• Avoiding Overflow During Cooking – Keeping the pot slightly ajar during the initial simmer helps prevent overflow. And remember to stir occasionally!

Variations

• Vegan Masoor Dal – This recipe is already vegan! Just double-check your oil doesn’t contain any animal products.
• Gluten-Free Masoor Dal – Naturally gluten-free, this dal is perfect for those with dietary restrictions.
• Spice Level Adjustment: Mild to Hot – As mentioned before, adjust the amount of jalapeño to your liking. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chili for a more complex heat.
• Festival Adaptations: Serving During Diwali or Holi – Dal is a staple during Indian festivals. You can garnish it with a swirl of cream (if not vegan) and some extra cilantro for a festive touch.

Serving Suggestions

Masoor Dal is incredibly versatile. Serve it with:

• Warm flatbreads like roti or naan
• Steamed basmati rice
• As a side dish to your favourite curries
• A dollop of yogurt (if not vegan)

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 flavours meld together! You can also freeze it for up to 2 months.

FAQs

• What is Masoor Dal and is it healthy? Masoor Dal is a type of red lentil that’s commonly used in Indian cuisine. It’s incredibly healthy, being a great source of protein, fibre, iron, and folate.
• Can I use a different type of lentil for this recipe? While masoor dal is ideal, you could use other red lentils. However, cooking times may vary. Yellow lentils (toor dal) will also work, but the flavour will be slightly different.
• How can I adjust the spice level of this dal? Remove the seeds from the jalapeño, use a milder chili, or reduce the amount of chili altogether.
• What is the purpose of tempering (tarka) in dal recipes? Tempering is a crucial step in Indian cooking. It infuses the dal with aromatic spices, creating a depth of flavour that’s simply irresistible.
• Can I make this dal ahead of time? Absolutely! You can cook the dal and the tempering separately and combine them just before serving. This is a great option for meal prepping.