Masoor Dal Recipe – Quick Indian Red Lentil Curry with Ginger & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Quick Indian Red Lentil Curry with Ginger & Mustard Seeds

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Masoor Dal recipe is one I’ve been making for years – it’s quick, easy, and packed with flavour. I first stumbled upon it when I was a student and needed something nourishing I could whip up in under 30 minutes. It quickly became a staple, and I’m so excited to share it with you! It’s perfect for a weeknight dinner, a cozy weekend lunch, or even as part of a larger Indian feast.

Why You’ll Love This Recipe

This Masoor Dal is a winner for so many reasons! It’s incredibly fast – ready in about 20 minutes. The simple ingredient list means you probably have most of what you need already. Plus, the combination of ginger, mustard seeds, and turmeric creates a flavour profile that’s both warming and incredibly satisfying. It’s a hug in a bowl, honestly!

Ingredients

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

• 1 Tbsp oil or ghee
• 1 tsp mustard seeds
• ½ tsp turmeric powder (about 2 grams)
• ½ tsp fresh grated ginger (about 2 grams)
• 1 tsp ground black pepper (divided)
• 1 cup masoor dal (red lentils – about 200 grams)
• 3 cups water (720 ml)
• Salt to taste
• Lemon juice 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, or red lentils, are the star of the show. They cook quickly and don’t require pre-soaking, making them super convenient. They’re also a fantastic source of protein and fibre.

Ghee vs. Oil: Choosing Your Fat

You can use either ghee (clarified butter) or oil for this recipe. Ghee adds a lovely richness and traditional flavour. I personally love using ghee, but any neutral-flavoured oil like vegetable or canola oil works just fine.

Mustard Seeds: A South Indian Flavor Staple

Mustard seeds are essential for that signature South Indian flavour. They must be heated in oil to release their aroma – you’ll know they’re ready when they start to pop and splutter!

Turmeric Powder: Benefits and Varieties

Turmeric not only adds a beautiful colour but also boasts incredible health benefits. Look for good quality turmeric powder for the best flavour and colour.

Black Pepper: Freshly Ground vs. Pre-Ground

Freshly ground black pepper really elevates the flavour, but pre-ground is perfectly acceptable if that’s what you have on hand. I always keep a pepper grinder nearby!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal a really good rinse under cold water until the water runs clear. This helps remove any dust or impurities. Drain it well and set aside.
2. Heat the ghee or oil in a medium-sized pot over medium heat. To test if the oil is hot enough, drop in one mustard seed – it should sizzle immediately.
3. Add the remaining mustard seeds and let them crackle for about 20-30 seconds. This is where the magic happens! Then, mix in the turmeric powder, grated ginger, and ½ tsp of the black pepper.
4. Stir in the rinsed dal, coating it well with the spices. Add the 3 cups of water and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. The dal will thicken as it cooks. If it gets too thick, add a little more water to reach your desired consistency.
6. Finally, season with salt, the remaining ½ tsp black pepper, and a generous squeeze of lemon juice. Give it a good stir and adjust the thickness with a little more water if needed.

Expert Tips

• Don’t skip rinsing the dal! It really does make a difference.
• Keep a close eye on the mustard seeds – they can burn quickly.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Masoor Dal: Simply use oil instead of ghee.
• Gluten-Free Masoor Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped green chilli for a spicier kick. My friend, Priya, loves adding a whole dried red chilli while it simmers.
• Festival Adaptations (Makar Sankranti/Lohri): During Makar Sankranti or Lohri, you can add a little bit of jaggery (gur) for a slightly sweet and festive flavour.

Serving Suggestions

Masoor Dal is incredibly versatile. It’s fantastic served hot with:

• Steaming basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple vegetable side dish like aloo gobi (potato and cauliflower curry)

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 cooking. It’s incredibly healthy, being a great source of protein, fibre, iron, and folate.

Can I use a pressure cooker to make Masoor Dal faster?

Yes, absolutely! You can cook Masoor Dal in a pressure cooker for about 8-10 minutes after the first whistle. Just reduce the amount of water to about 2 cups.

What can I serve with Masoor Dal for a complete meal?

Rice, roti, naan, raita, and a vegetable side dish all make excellent accompaniments.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

Can I make Masoor Dal ahead of time?

Yes! Masoor Dal is a great make-ahead dish. It actually tastes better after the flavours have had a chance to develop.