Masoor Dal Recipe – Creamy Indian Lentils with Thai Green Chilli

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Creamy Indian Lentils with Thai Green Chilli

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. I stumbled upon this particular Masoor Dal recipe a few years ago, experimenting with adding a touch of Thai green chilli to the traditional flavours. It was a happy accident, and now it’s a family favourite! It’s quick, easy, and delivers a creamy, flavourful experience that’s a little bit different. You’ll absolutely love it.

Why You’ll Love This Recipe

This Masoor Dal isn’t your average lentil dish. The Thai green chilli adds a lovely subtle heat that complements the earthy lentils beautifully. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s incredibly versatile – serve it with rice, roti, or even naan!

Ingredients

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

• ½ cup whole masoor dal (approx. 100g)
• 2 garlic cloves (crushed)
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 Thai green chilli (split)
• ¼ cup cream or whole milk (60ml)
• 2 tablespoons butter (30g)
• ½ teaspoon cumin seeds
• ¼ cup red onion (chopped) (approx. 30g)
• 1 garlic clove (minced)
• ½ lime
• Salt to taste
• 2 tablespoons cream (for garnish) (30ml)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Masoor Dal: I prefer using the whole masoor dal as it holds its shape a little better, but you can use the split red lentils if that’s what you have.
• Thai Green Chilli: Don’t be scared! It adds a fantastic flavour, and you can adjust the amount to your spice preference. Removing the seeds will reduce the heat.
• Cream/Milk: I usually use cream for extra richness, but whole milk works beautifully too, especially if you’re watching your calories.
• Butter: Ghee is a fantastic substitute for butter, adding a lovely nutty flavour.

Masoor Dal: Exploring Varieties & Nutritional Benefits

Masoor dal, also known as red lentils, are a staple in Indian cuisine. They’re incredibly nutritious, packed with protein, fibre, and iron. There are two main types: whole and split. Whole masoor dal takes a bit longer to cook but retains more of its shape. Split masoor dal cooks faster and creates a creamier texture.

Thai Green Chilli: A Unique Spice Addition

While not traditionally used in dal, Thai green chillies bring a bright, fresh heat that elevates the flavour profile. They have a fruity undertone that pairs surprisingly well with the earthy lentils and warming spices.

The Role of Cream/Milk in Achieving Creaminess

The addition of cream or milk is what gives this dal its signature creamy texture. It balances the spice and creates a luxurious mouthfeel. Don’t skip this step!

Regional Variations in Dal Tadka

Dal Tadka, or tempered dal, varies greatly across India. Some regions use mustard seeds instead of cumin, while others add dried red chillies or asafoetida (hing). This recipe is my take on a classic, with a little Thai twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal a good rinse under cold water. This helps remove any impurities.
2. Now, pop the lentils into a pressure cooker or a pot with 1.5 cups of water (approx. 360ml). If using a pressure cooker, cook for 2-3 whistles. If using a pot, bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender.
3. Once cooked, gently mash the lentils with the back of a spoon or a potato masher until smooth. Don’t overdo it – a little texture is nice!
4. Stir in the crushed garlic, red chilli powder, turmeric powder, split Thai green chilli, and cream or milk. Simmer for another 5-7 minutes, stirring occasionally, until the dal thickens slightly.
5. While the dal simmers, let’s make the tadka (tempering). Heat the butter in a small pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
6. Add the chopped red onion and minced garlic to the pan and sauté until translucent and lightly golden.
7. Pour the tempered onion mixture into the cooked dal. Season with salt to taste and mix well.
8. Finally, turn off the heat, squeeze the lime juice over the dal, and garnish with a drizzle of cream. Serve hot!

Expert Tips

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

Achieving the Perfect Dal Consistency

The consistency of dal is a personal preference. If you like it thicker, simmer for a longer time. If you prefer it thinner, add a little more water.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering! Allowing the cumin seeds to sizzle in the hot butter releases their flavour. Be careful not to burn the garlic.

Balancing Spice Levels

Taste as you go! Adjust the amount of red chilli powder and Thai green chilli to your liking.

Variations

Vegan Masoor Dal: Simply substitute the butter with a plant-based oil and the cream with coconut cream or cashew cream.

Gluten-Free Masoor Dal: This recipe is naturally gluten-free!

Spice Level Adjustment (Mild to Spicy): Remove the seeds from the Thai green chilli for a milder flavour. Add an extra pinch of red chilli powder for more heat.

Festival Adaptations (Diwali, Holi): This dal is a wonderful addition to any festive meal. You can add a sprinkle of chopped coriander leaves for extra freshness.

Serving Suggestions

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

• With steamed basmati rice
• With roti or naan bread
• As part of a thali (Indian platter)
• Alongside a side of raita (yogurt dip)

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.

FAQs

What is the best way to cook masoor dal for a smooth texture?

Rinsing the lentils well and mashing them after cooking are key to achieving a smooth texture.

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

While masoor dal is ideal, you can experiment with other lentils like toor dal or chana dal, but the cooking time and texture will vary.

How can I adjust the heat level of this dal?

Remove the seeds from the Thai green chilli or reduce the amount of red chilli powder.

What is the best accompaniment to serve with Masoor Dal?

Steamed rice, roti, naan, and raita are all excellent choices.

Can this dal be made ahead of time?

Yes, you can make the dal ahead of time and reheat it when ready to serve. The flavours actually develop even more overnight!