Masoor Dal Recipe- Authentic Indian Red Lentil Dal with Spices

Last Updated on 4 months by Neha Deshmukh

Masoor Dal Recipe: Authentic Indian Red Lentil Dal with Spices

Hey everyone! If you’re anything like me, a comforting bowl of dal is a total soul hug. Today, I’m sharing my go-to recipe for Masoor Dal – a classic Indian red lentil dish that’s packed with flavour and surprisingly easy to make. I first learned this recipe from my nani (grandmother), and it’s been a family favourite ever since. It’s the kind of dish that just gets better with time, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Masoor Dal isn’t just delicious; it’s also incredibly versatile. It’s a fantastic source of protein, fibre, and all sorts of good stuff. Plus, it comes together relatively quickly, especially if you use a pressure cooker. Perfect for a weeknight meal, or a cozy weekend lunch. You’ll love how the simple spices transform these humble lentils into something truly special.

Ingredients

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

• 1 cup whole masoor dal (approx. 200g)
• 2 tbsp oil (approx. 30ml)
• 1 bay leaf
• 0.5 tsp cloves (approx. 2.5g)
• 1 black cardamom pod
• 1 inch cinnamon stick
• 1 tsp cumin seeds (approx. 5g)
• 4 garlic cloves
• 1 inch ginger
• 1 onion
• 0.5 tsp turmeric powder (approx. 2.5g)
• 1 tsp chilli powder (approx. 5g)
• 1 tsp coriander powder (approx. 5g)
• 0.5 tsp cumin powder (approx. 2.5g)
• 1 tsp salt (approx. 6g)
• 2 tomatoes
• 3 cups water (approx. 720ml)
• 2 tbsp fresh coriander, chopped (approx. 10g)
• 2 tbsp ghee (approx. 30ml)
• 1 tsp cumin seeds (for tempering, approx. 5g)
• 2 whole chillies, dried
• 1 pinch hing (asafoetida)
• 1 pinch chilli powder (for tempering, approx. 2.5g)
• 1 pinch garam masala

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Masoor Dal: Understanding This Red Lentil: I prefer using whole masoor dal because it holds its shape a little better, but you can use the split red lentils if that’s what you have. Just be aware they’ll break down more during cooking.
• Spice Blend: The Heart of Authentic Flavor: Don’t be shy with the spices! They’re what give this dal its signature flavour. If you’re unsure about the heat level, start with a little less chilli powder and add more to taste.
• Oil vs. Ghee: Choosing the Right Fat: Ghee adds a beautiful richness and aroma, but oil works perfectly well if you prefer. I like to use a neutral oil like sunflower or vegetable oil for the initial sautéing, and then reserve the ghee for the final tempering.
• Hing (Asafoetida): This one’s a bit funky! It has a strong smell, but it adds a wonderful savoury depth to the dal. Don’t skip it if you can find it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal a good wash under cold water. Then, soak it in water for at least 4 hours, or for a quicker option, 30 minutes in hot water. This helps it cook evenly.
2. Heat the oil in a pressure cooker over medium heat. Add the bay leaf, cloves, black cardamom, cinnamon, and cumin seeds. Let them sizzle for a minute or two until they become fragrant – you’ll know it when you smell it!
3. Now, add the chopped garlic and grated ginger. Sauté for about a minute until they release their aroma.
4. Toss in the chopped onion and cook until it turns translucent and slightly golden.
5. Reduce the heat to low. Add the turmeric powder, chilli powder, coriander powder, cumin powder, hing, and salt. Sauté the spices for another 2 minutes, stirring constantly to prevent them from burning.
6. Add the chopped tomatoes and cook until they soften and break down.
7. Drain the soaked dal and add it to the pressure cooker along with 3 cups of water. Close the lid and pressure cook for 5 whistles, or until the dal is tender.
8. Once the pressure has released naturally, open the lid and give the dal a gentle mash with the back of a spoon to achieve your desired consistency. Some people like it smooth, others prefer a bit of texture – it’s up to you!
9. Now for the tadka (tempering)! Heat the ghee in a small pan over medium heat. Add the cumin seeds and whole chillies. Let them splutter.
10. Add the hing and a pinch of chilli powder and garam masala. Sauté for just a few seconds until fragrant.
11. Pour the hot tempering over the dal. Garnish with fresh coriander and mix well.

Expert Tips

Here are a few things I’ve learned over the years to make this dal even better:

• Achieving the Perfect Dal Consistency: If your dal is too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Blooming the Spices for Maximum Flavor: Sautéing the spices in oil or ghee is crucial. It releases their essential oils and creates a much more complex flavour.
• Pressure Cooking vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the dal in a regular pot. It will take longer – about 45-60 minutes – and you may need to add more water.

Variations

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

• Vegan Masoor Dal: Simply substitute the ghee with a plant-based oil.
• Gluten-Free Masoor Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of chilli powder to your liking. For a milder dal, use just ½ tsp. For a spicier dal, add up to 1.5 tsp.
• Festival Adaptations (Diwali, Holi): During festivals, I sometimes add a dollop of cream or a sprinkle of chopped nuts for a more festive touch.

Serving Suggestions

Masoor Dal is incredibly versatile. It’s delicious with:

• Roti or naan
• Jeera rice (cumin rice)
• 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. It also freezes well for up to 2 months.

FAQs

Let’s answer some common questions:

How long can Masoor Dal be stored in the refrigerator?
Up to 3 days in an airtight container.

Can I use a different type of lentil for this recipe?
You can, but the cooking time and texture will vary. Red lentils (masoor dal) are ideal for this recipe.

What is hing (asafoetida) and can I substitute it?
Hing has a unique flavour that’s hard to replicate. If you can’t find it, you can omit it, but it will affect the overall flavour.

How can I adjust the thickness of the dal?
Add hot water to thin it out, or simmer uncovered to thicken it.

What is the best way to serve Masoor Dal for a potluck or gathering?
Keep it warm in a slow cooker or insulated container. Garnish with fresh coriander just before serving.

Enjoy! I hope this Masoor Dal recipe becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!