May 01, 2023, Updated Jan 26, 2024
Masoor Dal:Why You’ll Love this Red Lentil Recipe
My South Indian mother-in-law was cooking for us constantly during the months she spent here after the births our babies. She is a fabulous cook, though when you compliment anything she makes, she says, “Oh Jenn, this is so simple!”. And she’s right, of course. Which is why you’ll love her mouthwatering Masoor Dal recipe as much as I do. Here’s why you’ll fall in love:
All you have to do is cook red lentils on the stovetop or in a pressure cooker while in a second small pan you heat oil to sauté the flavourings. This second part is called a “tadka”. Dal with tadka is easiest, most flavourful 5 minutes of actual effort you can hope for. It’s mostly hands-off cooking time, and you can whip it up in under an hour, making it a perfect weeknight dinner option It’s a bowl full of simple, wholesome ingredients that are packed with nutrition. It’s naturally high in fiber and protein, and is a gluten-free recipe. The fragrant blend of mustard seeds, curry leaves, and ginger will make your kitchen smell divine and has the best flavor. Unlike other Indian recipes, masoor daal needs no patient layering of ingredients (like letting the onions cook down slowly before adding the spice powders, etc.)
The smell of fragrant curry leaves and nutty mustard seeds sizzling on my stovetop brings back warm fuzzy feelings of family, being cared for, and well fed. What was once exotic is now familiar comfort food to me, too.
How to Serve it
This is an easy and delicious, cozy and healthy lunch or dinner. Here’s how to enjoy it:
Turmeric Powder: called “yellow powder” by Amma, this dried, ground anti-inflammatory root is added directly to the cooking water where it blooms and turns the liquid a beautiful golden.
Cooking oil: I prefer avocado oil as a high-heat cooking oil with a heart-healthy nutrition profile that rivals olive oil (which you cannot use for this, because it has a low smoke point). You may alternatively use coconut oil (common in South India) or ghee (this clarified butter adds a toasty, golden buttery flavour).
Mustard seeds: I could write a love song for these little seeds. When added to hot oil, they sputter and pop and turn into these nutty, aromatic little toasty bits that flavour the whole pot of masoor dal. Feel free to substitute a teaspoon of cumin seeds. The flavour will be a little different, but still delicious (and this is a common variation).
Curry leaves: these provide a nutty, toasty, and uniquely aromatic flavour here and are very hard to substitute (although Thai basil has a surprisingly similar flavour profile). It’s best if you can find fresh curry leaves but dried curry leaves will do. I buy them at an Indian grocer but I’ve seen them at other Asian grocery stores and sometimes at the supermarket with the plastic clamshell boxes of herbs in produce. Their flavour is irreplaceable in this dish.
Fresh Ginger: in this recipe, ginger provides beautiful flavour and also a warming heat. If fresh ginger isn’t a staple for you, buy some and keep it in the freezer so you always have it when you need it! I don’t even peel it, just freeze it and grate it off from frozen as needed.
Green chilies: splitting the chilies lengthwise and leaving them whole infuses the masoor dal with all the flavour of chilis without all of the heat.
Tomato: this adds a vibrant flavour to the earthy dal. You can use fresh or canned here (save any leftover canned tomatoes for another purpose, you don’t need much!). Amma says this adds “puli” (my crude spelling of the malayalam word for sour). She uses tomato in place of lemon juice in many recipes to add the same brighness.
I loved the simple ingredient list and how the flavouring is built around mostly fresh ingredients – no need to dig through your pantry for garam masala, red chili powder, or other spices.
You may add a small chopped onion to the hot oil in the beginning (before the seeds) and/or a couple of minced cloves of garlic along with the ginger, if you like (but not needed).
What is Masoor Dal Called in English?
Masoor dal is Hindi for red lentils. Lentil is called “dal” in India.
In an ingredient list, if a recipe calls for “masoor dal“, it is the same as red lentils in the dry pulse form.
Bear in mind, however, the word is also used to refer to the saucy, spiced dish made using red lentils.
Whole Masoor Dal vs. Split Masoor Dal
When a recipe calls for masoor dal (or red lentils), it typically refers specifically to split red lentils.
Whole masoor dal are unhusked and the other coating is more brown in colour.
Once the husk is removed and the lentils are split, the characteristic vibrant red colour (well, orange really) is revealed.
Whole red lentils are not as common in basic North American grocery stores, and they also take much longer to cook. They also will not break down as much as the split variety, yielding a chewier, more textured dish. Whole, however, they offer the added nutrition benefit of the insoluble fibre in the husk.
Grab these Tools
To make this Masoor Dal recipe, you don’t need any fancy gadgets, just a few kitchen essentials:
Large Saucepan: Grab a big pot, dutch oven or use a pressure cooker to cook the lentils to perfection and achieve their tender texture Small Saucepan: For sautéing the dal tadka spice mixture, which will add a depth of flavor to the dish Cutting Board and Knife: To chop the tomatoes, ginger, and chili peppers Wooden Spoon or Spatula: To stir the lentils while cooking and to mix in the spice mixture for extra flavor Measuring Spoons: To measure out the perfect amount of spices, ensuring that the dish is balanced and delicious
I was skeptical at first about this method – I mean, I’m used to flavour building in layers. But this is an incredible, tried-and-true Indian cooking technique. The tadka that is stirred into the dish at the last minute provides a massive flavour punch that seasons the entire pot of masoor dal. It feels like a magic trick. Once you’ve added the spiced oil and aromatics to the dish, simmer the masoor dal on the stove until you reach the desired consistency (a longer simmer results in a thicker texture).
Instant Pot Method
This is how to cook red lentils in a pressure cooker/instant pot if you prefer it to using the stovetop:
Use the same quantities of water and lentils (5 cups water to 1 1/2 cups dried lentils) Seal the lid and pressure cook on high. Set the timer for 5 minutes. (Or wait for it to whistle 4 times if using a stovetop pressure cooker) Use the quick release method to let the steam out. Stir the tadka right into the pressure cooker and then leave it on saute or reduce function until it reaches the desired consistency.
Garnish it with fresh cilantro (coriander leaves) if you like. Add some achaar. My Indian husband loves to eat it with spicy mango pickle. Some crispy papads are delicious with it, too. Experiment with toppings: Add a dollop of yogurt, a sprinkle of chopped cilantro, or some crispy fried onions on top of your dal for extra flavor and texture. Although this is a mild lentil curry, I serve it with plain yogurt for the kids to cut through any heat. They absolutely inhale it.
Choose the Perfect Side Dishes
Here are some ideas to take your red lentil dahl meal to the next level:
Basmati Rice: A classic and simple pairing that will help soak up all the delicious masala flavors. Steal my mother-in-law’s instagram-viral rice-cooking method. Naan: Soft and pillowy homemade naan (using my viral recipe!), chapati, roti, or paratha are great accompaniments for sopping up the creamy lentil and spice mixture Raita: This refreshing yogurt-based cucumber salad dish is cool and creamy and provides the perfect contrast to the spiciness of the dal Fresh Cucumber and Tomato Salad: A light and refreshing side dish that adds a pleasant crunch and freshness to the meal Cooked Vegetables: another vegetable such as aloo masala, cauliflower, air fryer eggplant, or okra, provide a wonderful textural contrast to the lentils Don’t forget the Mango Kulfi or homemade Gulab Jamun for dessert.
Make Ahead and Storage Tips
Making Masoor Dal is not only convenient and easy but also perfect for meal prepping for healthy lunch or dinner all week. Here are some tips to help you make the most of this dish:
Make ahead: Save time by cooking your red lentil dahl in advance. Store it in an airtight container in the refrigerator for up to five days. Simply heat the portion you need when you’re ready to eat (don’t reheat and re-chill the whole pot). Reheat on the stove with a splash of water or broth for a delicious and comforting meal. Freeze for later: You can freeze Masoor Dal for up to three months. Allow it to cool completely and store it in an airtight container in the freezer. Just reheat on the stove when you’re ready to enjoy it again.
Other Popular Indian Recipes You Don’t Want to Miss
Adarsh’s Vegetarian favorites:
Madras Lentils with cream sauce Curried Lentils with Coconut Milk Our family’s favorite Indian Chickpea Curry Recipe Saag Paneer Aloo Gobi Potato Curry
Adarsh’s South Indian favorites:
Adarsh’s Chicken 65 Kerala Fish Fry Vindaloo Pork Curry Lamb Vindaloo Kerala Parotta
