Masoor Dal Recipe – Quick Indian Red Lentil Curry with Turmeric

Last Updated on 2 months by Neha Deshmukh

Masoor Dal Recipe – Quick Indian Red Lentil Curry with Turmeric

Introduction

There’s 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. It’s the kind of dish that just feels like home. I first made this when I was a student, needing something nourishing and affordable, and it’s been a staple ever since! It’s perfect for a weeknight dinner, and honestly, it tastes even better the next day.

Why You’ll Love This Recipe

This Masoor Dal is a winner for so many reasons! It’s ready in under 30 minutes, making it ideal when you’re short on time. The simple spice blend delivers a lovely warmth without being overpowering. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with roti, rice, or even naan.

Ingredients

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

• 1 cup Masoor Dal (Red Lentils)
• 1 small onion, chopped
• 2 green chillies, slit or chopped (adjust to your spice preference!)
• 0.5 tbsp ginger-garlic paste (about 7-8 grams)
• 1 tbsp red chilli powder (around 6-8 grams)
• 0.25 tbsp turmeric powder (about 1.25 grams)
• 2-3 sprigs fresh coriander leaves, chopped
• Salt to taste
• Oil (any neutral cooking oil)

Ingredient Notes

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

• Masoor Dal: The Heart of the Curry – Masoor dal cooks quickly and doesn’t require pre-soaking for too long (though a quick rinse is always good!).
• Onions & Green Chillies: Building Flavour – I prefer using small, red onions for a slightly sweeter flavour, but any onion will work. Adjust the number of green chillies depending on how much heat you like.
• The Spice Blend: Turmeric & Red Chilli Powder – These two are the stars! Turmeric not only adds colour and flavour but is also incredibly good for you. Use Kashmiri red chilli powder for a vibrant colour and milder heat.
• Oil: Choosing the Right Oil for Authentic Taste – Traditionally, ghee (clarified butter) is used for an extra rich flavour. However, any neutral cooking oil like sunflower or vegetable oil works perfectly well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous splash of oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden – about 5-7 minutes.
2. Now, add the green chillies and ginger-garlic paste. Sauté for another minute until fragrant. Don’t let the garlic burn!
3. Sprinkle in the red chilli powder and turmeric powder. Give it a quick stir – this “blooms” the spices, releasing their flavour.
4. Add water (about 3-4 cups) and bring it to a boil.
5. Rinse the masoor dal quickly and add it to the boiling water. Stir well.
6. Cover the pan and reduce the heat to low. Let it simmer gently for 15-20 minutes, or until the lentils are tender and have broken down slightly.
7. Once the dal is cooked, add salt to taste and mix well. If it’s too thick, add a little more water to reach your desired consistency.
8. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

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

• Achieving the Perfect Consistency – Some people like their dal quite soupy, while others prefer it thicker. Adjust the amount of water to get it just right.
• Blooming the Spices – Sautéing the spices in oil releases their essential oils, making the flavour much more intense.
• Using Fresh vs. Ground Spices – While ground spices are convenient, using freshly grated ginger and garlic will always give you a brighter flavour.

Variations

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

• Vegan Masoor Dal – This recipe is naturally vegan! Just ensure you’re using oil instead of ghee.
• Gluten-Free Masoor Dal – This recipe is also naturally gluten-free.
• Spice Level Adjustment: Mild to Spicy – Reduce or omit the green chillies and red chilli powder for a milder flavour. Add a pinch of cayenne pepper for extra heat! My friend, Priya, loves adding a dash of smoked paprika for a smoky kick.
• Festival Adaptation: Masoor Dal for Makar Sankranti – During Makar Sankranti, some families add a spoonful of jaggery (gur) to the dal for a slightly sweet and savoury flavour.

Serving Suggestions

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

• With hot, fluffy roti or paratha.
• Alongside steamed basmati rice.
• With a side of raita (yogurt dip) to cool things down.
• A dollop of ghee on top never hurts!

Storage Instructions

Leftovers? Even better! Masoor Dal keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to a month. Just reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What is Masoor Dal and is it healthy? Masoor Dal is red lentils, a staple in Indian cuisine. It’s incredibly nutritious, packed with protein, fibre, and iron.
• Can I use a pressure cooker to make Masoor Dal faster? Absolutely! Pressure cook for about 3-4 whistles, then follow the remaining steps.
• What can I substitute for ginger-garlic paste? You can use equal parts minced ginger and garlic.
• How do I prevent the dal from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir frequently, especially during the simmering process.
• Can I make Masoor Dal ahead of time? Yes! It actually tastes better the next day as the flavours meld together.