Masoor Dal Recipe – Authentic Indian Red Lentil Stew with Panch Phoran

Last Updated on 4 months by Neha Deshmukh

Masoor Dal Recipe – Authentic Indian Red Lentil Stew with Panch Phoran

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside. This Masoor Dal recipe is a particular favorite of mine – a simple, yet incredibly flavorful red lentil stew, elevated by the magic of panch phoran. I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen. It’s become a regular in my rotation, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Masoor Dal is quick, easy, and packed with flavor. It’s perfect for a weeknight meal, but special enough to serve to guests. The panch phoran adds a unique Bengali touch, creating a depth of flavor you won’t find in other lentil recipes. Plus, it’s naturally vegan and gluten-free!

Ingredients

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

• 1 cup masoor dal (split red lentils) – about 200g
• 3 cups water – 720ml
• 1 tsp panch phoran
• 0.5 tsp brown mustard seeds
• 1 tsp paprika
• 1 tsp salt
• 1 cup diced onions
• 1 Tbsp garlic ginger paste
• 1-2 green finger hot chiles
• 2 medium tomatoes
• 3 Tbsp vegetable oil

Ingredient Notes

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

• Onions: I prefer using yellow onions for their sweetness, but red onions work in a pinch.
• Chiles: Adjust the number of chiles to your spice preference. Removing the seeds will reduce the heat.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned, opt for whole peeled tomatoes and crush them yourself.
• Garlic Ginger Paste: You can easily make your own by blending equal parts garlic and ginger with a little water. It keeps well in the fridge for a week!
• Oil: Any neutral vegetable oil will do – sunflower, canola, or even avocado oil.

Masoor Dal (Split Red Lentils): Benefits & Selection

Masoor dal is a nutritional powerhouse! It’s an excellent source of protein, fiber, and iron. Red lentils cook relatively quickly compared to other varieties, making them perfect for a speedy weeknight meal. When buying, look for lentils that are vibrant red and free of any debris.

Panch Phoran: The Quintessential Bengali Spice Blend

Panch phoran (meaning “five spices”) is a whole spice blend originating from Eastern India, particularly Bengal. It typically contains fenugreek, nigella, cumin, mustard, and fennel seeds. It adds a wonderfully complex and aromatic flavor to dishes. You can usually find it at Indian grocery stores, or online.

Mustard Seeds: Varieties & Flavor Profile

Brown mustard seeds are what we’re using here, but black mustard seeds are also common in Indian cooking. Brown mustard seeds have a milder, slightly nutty flavor, while black mustard seeds are more pungent. When heated in oil, they pop and release their flavor – it’s a key step in tempering spices!

Regional Variations in Lentil Cooking – From Across India

Lentils are a staple across India, and each region has its own unique way of preparing them. In Gujarat, you’ll find Gujarati Dal, often sweetened with jaggery. South India boasts Sambar, a lentil-based vegetable stew with tamarind. And in Punjab, Dal Makhani is a creamy, buttery black lentil dish. This Masoor Dal, with its panch phoran, is a nod to the flavors of Bengal.

Step-By-Step Instructions

Let’s get cooking!

1. First, rinse the masoor dal thoroughly under cold water. This removes any dust or impurities. Combine the rinsed lentils with 3 cups (720ml) of water in a large pot.
2. Bring the mixture to a boil, uncovered. Once boiling, reduce the heat to low, cover the pot, and simmer for about 40 minutes, or until the lentils have completely broken down and are soft and mushy.
3. While the lentils are simmering, heat 3 tablespoons of vegetable oil in a separate pan over medium heat. Add the panch phoran and brown mustard seeds. Cook for 20-30 seconds, or until the seeds start to crackle and pop. This is where the magic happens!
4. Add the diced onions and minced green chiles to the pan. Sauté for 8-10 minutes, until the onions become translucent and softened.
5. Stir in the garlic ginger paste and cook for another minute, until fragrant. Then, add the paprika and salt, mixing well to combine.
6. Add the chopped tomatoes to the pan and cook for 5-7 minutes, until they soften and the skins start to separate from the flesh.
7. Finally, pour the tomato mixture into the pot with the cooked lentils. Stir well to combine. Adjust the salt to your taste. Simmer for another 5 minutes, allowing the flavors to meld together. Serve hot!

Expert Tips

• Achieving the Perfect Dal Consistency: If your dal is too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
• Blooming the Spices for Maximum Flavor: Don’t rush the tempering process! Allowing the spices to bloom in hot oil releases their essential oils and creates a more flavorful dal.

Variations

• Vegan Masoor Dal: This recipe is already vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Masoor Dal: Naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chiles for a milder flavor. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a dash of red chili powder for a vibrant kick.
• Festival Adaptations – Serving with Puja/Celebratory Meals: During festivals, my family loves to serve this dal with luchi (deep-fried flatbread) and a side of vegetable curry.

Serving Suggestions

Masoor Dal is incredibly versatile! It’s delicious served with:

• Steamed rice
• Roti or naan
• A side of yogurt or raita
• A simple vegetable curry

Storage Instructions

Leftover Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – simply portion it into freezer-safe containers and thaw overnight in the fridge.

FAQs

What is Masoor Dal and is it healthy?

Masoor dal, or split red lentils, is a highly nutritious legume. It’s packed with protein, fiber, iron, and folate, making it a healthy addition to any diet.

What exactly is Panch Phoran and where can I find it?

Panch Phoran is a Bengali spice blend consisting of five spices: fenugreek, nigella, cumin, mustard, and fennel seeds. You can find it at Indian grocery stores or online retailers.

Can I use a different type of lentil in this recipe?

While masoor dal is ideal for this recipe due to its quick cooking time, you can experiment with other lentils like toor dal (split pigeon peas) or moong dal (split yellow lentils). Keep in mind that cooking times will vary.

How can I prevent the dal from sticking to the bottom of the pot?

Use a heavy-bottomed pot and stir the dal frequently, especially during the simmering process.

Can this dal be made in an Instant Pot or pressure cooker?

Yes! You can cook the lentils in an Instant Pot for about 15-20 minutes on high pressure, followed by a natural pressure release.