Masoor Dal Recipe (Red Lentil Soup)
Masoor Dal is a simple and tasty Indian dish made from red lentils. It is soft, warm, and full of flavor and is served with rice or Indian bread like chapati. This dish is easy to make and is perfect for beginners who want to cook a healthy Indian meal. Masoor Dal is a popular Indian dal and a nutritious lentil dish that you can enjoy for an Indian dinner recipe. If you’re wondering how to make masoor dal at home, this step-by-step guide will help you prepare a healthy and comforting dal wiht fresh ingredients, Indian spices. It’s naturally gluten-free, protein-rich. Gather all the ingredients listed below and follow the instructions to make this simple and delicious red lentil masoor dal at home.
Ingredients and Substitutes
- Masoor dal (red lentils): This is the main lentil used in the recipe and gives a soft, creamy texture. If you do not have masoor dal, you can use moong dal (yellow lentils) or toor dal (pigeon peas) as a substitute.
- Water: Water is used to cook the dal until it becomes soft. For a richer taste, you can replace water with vegetable broth.
- Turmeric powder: Turmeric adds a bright yellow color and health benefits to the dal. If you don’t have turmeric, a small pinch of curry powder can be used instead.
- Salt: Salt balances and enhances the flavors of the dal. You can use pink Himalayan salt or sea salt if you prefer.
- Ghee (clarified butter): Ghee gives the tadka its traditional flavor and aroma. To make the dish vegan, you can replace ghee with vegetable oil or coconut oil.
- Cumin seeds: Cumin seeds add a warm and earthy flavor when fried in hot ghee or oil. If you don’t have cumin seeds, you can use mustard seeds or even a pinch of cumin powder.
- Garlic cloves: Garlic brings a strong, aromatic flavor to the tempering. If fresh garlic is not available, you can use garlic powder or even ginger as an alternative.
- Dried red chilies: Whole dried red chilies give a smoky flavor and gentle heat to the dal. You can replace them with fresh green chilies or a dash of red chili flakes.
- Hing (asafoetida): Hing adds a unique earthy and digestive quality to the dish. If you don’t have hing, you can mix onion powder and garlic powder as a substitute.
- Onion: Onions form the base of the tadka and give sweetness and depth. If onions are not available, you can use shallots or spring onions.
- Tomato: Tomatoes add tanginess and body to the curry. If you do not have fresh tomatoes, you can use tomato puree or even a little yogurt for mild tang.
- Green chili: Green chilies bring heat and freshness to the dish. If you are cooking outside India, you can replace them with jalapeños or serrano peppers.
- Fresh coriander leaves: Coriander leaves are used for garnish and add freshness to the dal. If coriander is not available, you can use parsley or mint leaves instead.
How to Make Masoor Dal (Stepwise Instructions)
1. Wash 1 cup of masoor dal (red lentils) thoroughly in water and optionally soak it for 15–20 minutes, this makes the dal easier to cook and improves the flavor of this protein-rich Indian lentil curry.
2. Add the dal, 3 cups of water, ½ teaspoon turmeric, and salt to a pressure cooker, then cook for 2–3 whistles until the dal becomes soft; lightly mash it to get a creamy consistency similar to a traditional Indian dal recipe.
3. Heat 2 tablespoons of ghee or oil in a small pan, add 1 teaspoon of cumin seeds, and let them splutter to release the classic aroma of North Indian tadka dal.
4. Add 2–3 sliced garlic cloves, 1–2 whole dried red chilies, and a pinch of hing, and fry until the garlic turns golden; this tempering gives the dish its authentic Indian red lentil curry flavor.
5. Stir in 1 finely chopped onion, 1 chopped tomato, and 1 green chili, and cook until the tomatoes soften; this forms a rich base for the homemade masoor dal curry.
6. Pour this spiced tadka over the cooked dal, simmer for 4–5 minutes, then garnish with fresh coriander and fried red chilies. Serve this comforting protein-rich red lentil curry with basmati rice, jeera rice, or roti.
Serving Suggestions
Masoor dal with tadka is most commonly enjoyed with plain steamed basmati rice, making a light and satisfying comfort meal. It pairs beautifully with jeera rice, roti, or paratha for a wholesome Indian vegetarian dinner.
For a traditional North Indian thali, serve masoor dal along with a seasonal sabzi, papad, achar, and fresh salad. Health-conscious eaters can pair this red lentil curry with brown rice, quinoa, or millet for a protein-rich and gluten-free meal.
You can also serve masoor dal as a side dish with a larger spread that includes paneer curry, vegetable pulao, or fried papad. When garnished with fresh coriander and a squeeze of lemon, this dal becomes a perfect weeknight dinner or a cozy weekend meal.
Frequently asked questions
Yes, masoor dal is a great source of plant-based protein, fiber, and iron. Red lentil is light, easy to digest, and fits into vegetarian and vegan diets.
In a pressure cooker, masoor dal cooks in 2–3 whistles. On a stovetop, it takes about 20–25 minutes until the lentils become soft and mushy.
Yes, you can cook masoor dal in a regular pot. It will take longer (about 25–30 minutes), but the taste remains delicious.
The tadka (tempering) is the key to flavor. Adding cumin seeds, garlic, dried red chili, and hing in hot ghee or oil enhances the taste of masoor dal.
Recipe Card
Masoor Dal (Red Lentil Soup)
Ingredients
- 1 cup masoor dal red lentils
- 4 cups water
- 1 teaspoon salt or to taste
- 5 black peppercorns
- 1 green cardamom
- 1 small cinnamon stick
- 1/4 teaspoon asafoetida hing – optional
- 3 tablespoons ghee or oil
- 1 bay leaf
- ½ teaspoon cumin seeds
- 3 chopped green chilies
- 1 chopped onion
- 1 chopped carrot or substitute with 2 chopped tomatoes
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated ginger optional
- ½ teaspoon turmeric powder
- Fresh coriander leaves
- Lemon juice optional
Instructions
- Rinse 1 cup masoor dal (red lentils) 2–3 times until water runs clear.
- In a pot or pressure cooker, add dal (red lentil), salt, turmeric, and 3 cups of water.
- For pressure cooker, you can cook for 2–3 whistles.
- For open pot, simmer for 20–25 mins, stirring occasionally.
- Once soft, lightly mash the dal and set aside.
- Using a mortar & pestle, grind together: peppercorns, cardamom, cinnamon, and hing (optional). Set aside.
- To prepare tempering (Tadka), Heat 3 tbsp ghee/oil in a pan or cooker.
- Add bay leaf and cumin seeds.
- When they sizzle, add garlic and sauté until golden.
- Add green chilies, onion, ginger (if using), and carrot (or tomato). Cook until soft and golden.
- Add cooked dal to the prepared tadka. Mix well.
- Add 1 cup water to adjust consistency. Bring to a gentle simmer.
- Add the prepared masala paste. Mix and simmer for 2–3 minutes.
- Turn off the heat after cooking. Garnish Masoor Dal with chopped coriander and optional lemon juice.
- Serve hot with steamed rice, chapati, or naan.
Notes
- Pair dal with jeera rice, plain basmati rice, or soft chapatis.
- Add a side of cucumber raita or pickles for a complete Indian meal.
- For extra richness in dal, top with a spoonful of ghee or cream.
