Red Lentil Dal Recipe – Authentic Indian Masoor Dal with Tadka

Last Updated on 2 months by Neha Deshmukh

Red Lentil Dal Recipe – Authentic Indian Masoor Dal with Tadka

Hey everyone! If you’re craving a comforting, flavorful, and genuinely satisfying meal, you have to try my Masoor Dal recipe. This red lentil dal is a staple in Indian households, and for good reason – it’s incredibly easy to make, packed with protein, and tastes absolutely divine. I first learned to make this from my auntie, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any dal recipe. It’s a beautifully balanced blend of aromatic spices, perfectly cooked lentils, and a vibrant tadka (tempering) that takes it to the next level. It’s:

• Easy to make: Seriously, even if you’re new to Indian cooking, you can nail this.
• Quick: Ready in under 30 minutes – perfect for weeknights!
• Healthy: Red lentils are a fantastic source of protein and fiber.
• Flavorful: The combination of spices creates a truly unforgettable taste.
• Versatile: Pairs beautifully with rice, roti, naan… you name it!

Ingredients

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

• 1 cup red lentil (masoor dal) – about 200g
• 1 tablespoon butter ghee (or vegetable oil) – about 15ml
• ¼ teaspoon fenugreek seeds (methi)
• ½ teaspoon cumin seeds (jeera)
• 2 small bay leaves (tej patta)
• 1 cinnamon stick
• 1 onion, finely chopped
• 2 green chillies, slit (adjust to your spice preference!)
• 1.5 teaspoon ginger-garlic paste
• 2 teaspoon Kashmiri chilli powder (for color and mild heat)
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon ground cumin (jeera powder)
• 1 teaspoon ground coriander (dhania powder)
• 3 small roma tomatoes, blended to a puree – about 300g
• 2 cups vegetable stock (or water) – about 480ml
• Salt to taste
• 1 tablespoon butter ghee (for the tadka) – about 15ml
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon fennel seeds (saunf)
• 2 green chillies, slit (for the tadka)
• 3 red dried chillies, broken into pieces
• 2 sprigs curry leaves
• 3 cloves garlic, minced
• 1 teaspoon Kashmiri chili powder (for the tadka)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Ghee: Oh, ghee! It adds such a beautiful richness and aroma. If you don’t have ghee, you can use vegetable oil, but ghee really elevates the flavor.
• Fenugreek: Don’t skip the fenugreek seeds! They have a slightly bitter, maple-like flavor that’s essential in Indian cooking. A little goes a long way.
• Kashmiri Chilli Powder: This is my secret weapon for a vibrant red color and a mild, fruity heat. It’s different from regular chilli powder, so try to find it if you can.
• Dal Tadka Regional Variations: You’ll find that every family and region in India has their own spin on Dal Tadka. Some add asafoetida (hing) to the tadka, others use different types of chillies. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the lentils (optional): I like to soak the red lentils in water for about 30 minutes. It helps them cook faster, but it’s not essential.
2. Start the base: Heat 1 tablespoon of ghee in a pot over medium heat. Add the cumin seeds and fenugreek seeds and let them sizzle until fragrant – about 30 seconds.
3. Add aromatics: Toss in the cinnamon stick and bay leaves, and sauté for another 30 seconds. This infuses the oil with lovely flavors.
4. Sauté the onions: Add the chopped onion and green chillies and cook until the onions turn golden brown – about 5-7 minutes. Patience is key here!
5. Ginger-garlic time: Stir in the ginger-garlic paste and cook for 1-2 minutes, until the raw aroma disappears.
6. Spice it up: Add the turmeric, Kashmiri chilli powder, ground cumin, and ground coriander. Fry the spices briefly – about 30 seconds – being careful not to burn them.
7. Tomato time: Pour in the blended tomatoes and cook for 3 minutes, until the oil starts to separate from the mixture. This is a sign that the tomatoes are cooked through.
8. Simmer the dal: Drain the lentils and add them to the pot along with the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the lentils are tender.
9. Prepare the tadka: While the dal is simmering, heat 1 tablespoon of ghee in a separate small pan. Add the mustard seeds and fennel seeds and wait for them to pop.
10. Tadka magic: Add the dried chillies, curry leaves, and minced garlic to the tadka. Fry until the garlic is golden brown – watch it closely, it burns easily!
11. Combine and serve: Pour the tadka over the cooked dal and mix well. Adjust the salt to your liking.
12. Enjoy! Serve hot with naan, roti, or steamed rice.

Expert Tips

• Don’t overcook the lentils: You want them to be tender, but not mushy.
• Adjust the spice level: Feel free to add more or fewer green chillies to suit your taste.
• Use good quality spices: Freshly ground spices will give you the best flavor.
• The tadka is key: Don’t skip the tadka! It’s what really makes this dal special.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Spice Level Adjustment: Reduce or omit the green chillies and Kashmiri chilli powder for a milder dal. Add a pinch of cayenne pepper for extra heat.
• Quick/Instant Pot Version: You can cook this dal in an Instant Pot! Sauté the onions and spices as directed, then add the lentils and stock. Cook on high pressure for 8 minutes, followed by a natural pressure release.
• Festival Adaptations: During Makar Sankranti or Lohri, my family loves to add a dollop of white butter (makhan) to the dal for extra richness.

Serving Suggestions

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

• With fluffy basmati rice.
• With warm, soft roti or naan.
• Alongside a side of raita (yogurt dip).
• As part of a larger Indian thali (platter).

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw it overnight in the fridge before reheating.

FAQs

Is Masoor Dal good for weight loss?

Absolutely! Red lentils are low in fat and high in protein and fiber, which can help you feel full and satisfied.

What is the best rice to serve with Dal Tadka?

Basmati rice is the classic choice. Its long grains and delicate flavor complement the dal perfectly.

Can I make Dal Tadka ahead of time?

You can cook the dal ahead of time and store it in the fridge. However, I recommend making the tadka just before serving for the best flavor and aroma.

How do I adjust the spice level in this Dal?

Start with fewer green chillies and Kashmiri chilli powder. You can always add more, but you can’t take it away!

What is the difference between Masoor Dal and other types of Dal?

Masoor dal (red lentils) cooks the fastest and has a mild, earthy flavor. Other types of dal, like chana dal (split chickpeas) or toor dal (split pigeon peas), have different textures and flavors and require longer cooking times.