Red Lentil Recipe – Authentic Indian Masoor Dal with Ginger & Chillies

Last Updated on 4 months by Neha Deshmukh

Red Lentil Recipe – Authentic Indian Masoor Dal with Ginger & Chillies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Masoor Dal. This red lentil dal is a staple in Indian households, and for good reason. It’s quick to make, incredibly nourishing, and tastes absolutely divine with a side of rice or roti. I first learned to make this from my dadi (grandmother), and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Masoor Dal isn’t just another lentil dish. It’s a hug in a bowl! It’s perfect for a weeknight dinner when you want something healthy and satisfying without spending hours in the kitchen. Plus, the aromatic spices – especially the cumin and fennel – create a warmth that’s just… magical. It’s naturally vegetarian and gluten-free, making it a great option for many dietary needs.

Ingredients

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

• 1 cup red lentils (lal masoor) – about 200g
• 1 tbsp light cooking oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 small onion, thinly sliced
• 1-2 green chillies, finely chopped (adjust to your spice preference!)
• 2 garlic cloves, sliced
• 1 inch piece of ginger, peeled and thinly sliced
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 1 medium tomato, chopped
• 2 cups water (about 480ml)
• Salt to taste
• Finely chopped fresh cilantro for garnish

Ingredient Notes

Let’s talk ingredients! Using lal masoor (red lentils) is key here. They cook quickly and break down beautifully, creating a creamy texture. Don’t skip the cumin and fennel seeds – their combination is what gives this dal its signature aroma.

A little tip: lightly toasting the seeds in the hot oil really wakes up their flavour! As for the green chillies, feel free to adjust the quantity depending on how much heat you like. Some regions in India prefer a milder dal, while others like it fiery hot. I usually go with one chilli for a gentle warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the red lentils a good rinse under cold water. Then, pop them into a pot with enough water to cover them and bring to a boil. Once boiling, reduce the heat and simmer until they’re tender – about 15-20 minutes. Drain and set aside.
2. Now, heat the oil in a deep pan or pot over medium heat. Add the cumin and fennel seeds and let them sizzle for about 10 seconds. You’ll know they’re ready when they become fragrant and start to pop.
3. Add the sliced onion, chopped green chillies, sliced garlic, and ginger to the pan. Sauté until the onions turn a lovely golden brown – this usually takes about 5-7 minutes. Patience is key here; well-sautéed onions are the foundation of flavour!
4. Stir in the turmeric powder and red chilli powder. Cook for another minute, stirring constantly, to prevent the spices from burning. Then, add the chopped tomato and cook until it softens – around 3-5 minutes.
5. Time to add the cooked lentils and water to the pan. Give everything a good mix. If the dal seems too thick, add a little more water to reach your desired consistency.
6. Season with salt to taste and simmer for 5-7 minutes, allowing the flavours to meld together beautifully.
7. Finally, garnish with fresh cilantro and serve warm!

Expert Tips

• Don’t overcook the lentils! You want them tender, but not mushy.
• If you’re short on time, you can use pre-cooked lentils. Just reduce the simmering time in the final step.
• A pinch of hing (asafoetida) added with the cumin and fennel seeds adds a lovely depth of flavour.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder dal, reduce or omit the green chillies and red chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chillies.
• Quick Masoor Dal (Pressure Cooker Version): Pressure cook the lentils with 2 cups of water for 2-3 whistles. Then, follow steps 2-7 in a separate pan. This cuts down the cooking time significantly! My friend, Priya, swears by this method when she’s having a busy week.
• Festival Adaptations: During Diwali or Holi, I sometimes add a dollop of ghee (clarified butter) to the dal for extra richness. It’s a special treat!

Serving Suggestions

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

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover 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 have more time to develop! You can also freeze it for up to a month.

FAQs

1. What is the best way to ensure the lentils are cooked through but not mushy?

Keep a close eye on them! Start checking for tenderness around 15 minutes. They should be soft but still hold their shape slightly.

2. Can I use a different type of lentil for this recipe? If so, what adjustments should I make?

You can, but the cooking time will vary. Yellow lentils (toor dal) will take longer to cook than red lentils. Brown or green lentils will take even longer and may not break down as much, resulting in a less creamy texture.

3. How can I adjust the spice level of this dal?

Easily! Reduce or omit the green chillies and red chilli powder for a milder flavour. Add a pinch of cayenne pepper or use hotter chillies for more heat.

4. What is the significance of using both cumin and fennel seeds in this recipe?

Cumin provides a warm, earthy flavour, while fennel adds a subtle sweetness and anise-like aroma. Together, they create a complex and incredibly fragrant base for the dal.

5. Can this dal be made ahead of time? How does it affect the flavor?

Absolutely! Making it ahead of time allows the flavours to meld and deepen. It’s a great option for meal prepping. Just reheat gently before serving.

Enjoy! I hope this Masoor Dal becomes a favourite in your home too. Let me know how it turns out in the comments below!