Masoor Dal (Red Lentil Dal)
Masoor dal recipe - Red lentils has the highest amount of protein among all the lentils & is often widely used to make dal curry.
- Total time
- 25 min
- Active time
- 5 min
- Yield
- 2, 2 to 3
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Moong Dal
2 tablespoons (23 grams) moong dal ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Tomatoes
2 medium (½ to ¾ cup) tomatoes ((deseeded & chopped))
The source row includes a form, size, temperature, preparation, or handling detail.
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Green Chilies
1 green chili ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Garlic
2 garlic (cloves chopped)
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Mustard Seeds
¼ teaspoon mustard seeds ((optional))
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Salt
½ teaspoon salt ((adjust to taste))
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Kashmiri Red Chilli Powder
¼ to ½ teaspoon Kashmiri red chili powder ((use up to ¾ for heat, adjust to taste))
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Coriander Leaves
2 tablespoons coriander leaves (fine chopped, to garnish)
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Additional ingredient notes
Variations
I have shared one of the simplest ways to cook red lentils in this post.
However you can also cook this in combination with other lentils. I usually add a handful of moong dal to this which makes the dish slightly creamy and thick. A lot of people feel masoor dal tastes bland but that’s because of the older stock. If so prefer to use some more spices for flavoring. You can also add ingredients like garam masala, whole spices, kasuri methi or amchur powder to suit your liking. But remember not to overuse them. You will loose the original flavor of lentils if you overload the dish with plenty of spices. Moderation is the key here.
Notes
I usually add 2 tbsps of moong dal to this as it gives a thick texture.
If using moong dal as well, just use 1/4 cup more water to cook the dal. For variations you can also add some carrots, spinach, methi leaves to the dal. You can set aside half of the tadka (tempering) for garnish.
Method Overview
Structured method notes that are separate from the step timeline.
Cook Lentils
Add ½ cup masoor dal to a pot or pressure cooker.
Rinse it well a few times. Drain the water completely. Add 2 medium chopped tomatoes (about ½ to ¾ cup), 1 slit or chopped green chili and pour 1¼ to 1½ cups water. You can leave out the chilies if you have toddlers/young kids for the meal. Tips: I prefer to deseed my tomatoes always & sometimes peel them too if they are not organic. If you are cooking dal in a pot and want to use canned tomatoes, avoid adding them here. Cook the lentils first until soft and add the tomatoes later, simmer for 5 mins. Pressure cook on a medium heat until you hear 1 whistle.
Temper Masoor Dal With Spices
Heat 1 to 2 tbsp ghee or butter (or 1 tablespoon oil) on a medium heat.
Add one after the other – ¼ teaspoons mustard seeds (optional), ½ teaspoon cumin seeds, 2 chopped garlic cloves and 1 to 2 broken dried red chilies. You can also add a bay leaf or a sprig of curry leaves (pat dry) if you want. When the garlic turns slightly golden, turn the heat to low (or turn off if the pan is too hot). Add 1 pinch hing, ¼ teaspoon turmeric and ¼ to ½ teaspoon red chili powder (adjust to taste). If you like to flavor it up more, you can add ⅛ teaspoon garam masala. Chili powder tends to burn quickly so pour this immediately to the dal. You may set aside half of this to garnish. Keep the stove flame on a low to medium heat.
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
25 min
Total time from the source recipe card.
Step 1
Add ½ cup masoor dal to a pot or pressure cooker. Rinse it well a few times. Drain the water completely. Add 2 medium chopped tomatoes (about ½ to ¾ cup), 1 slit or chopped green chili and pour 1¼ to 1½ cups water. You can leave out the chilies if you have toddlers/young kids for the meal. Tips: I prefer to deseed my tomatoes always & sometimes peel them too if they are not organic. If you are cooking dal in a pot and want to use canned tomatoes, avoid adding them here. Cook the lentils first until soft and add the tomatoes later, simmer for 5 mins.
Step 2
Pressure cook on a medium heat until you hear 1 whistle. To cook in a pot, bring the water to a rapid boil on a medium high heat, turn down the heat and cook on a medium to low heat until the lentils turn soft. As the lentils cook, skim off the froth & discard that arises on top. Add more hot water if required. This step should take you about 15 mins. Older lentils can take longer to cook.
medium heat
Image detailsadding dal tomatoes to pot to make masoor dalSwasthis Recipes · Masoor Dal Recipe (Red Lentil Dal)Dev reference Visual cue
until you hear 1 whistle.
Checks2
Visual cueInfoVisualuntil you hear 1 whistle.
Expected state: until you hear 1 whistle.
TimingInfoTimingabout 15 mins
Target: 15 minute
Expected state: This step should take you about 15 mins.
Why and source
This step has reviewed source-backed guidance.
Step 3
When the pressure drops, open the lid.
Step 4
Mash the cooked dal to suit your liking – smooth or coarse. You can also add 2 to 3 tbsp hot water to bring it to a desired consistency. It will thicken slightly upon cooling. So adjust accordingly.
Step 5
Heat 1 to 2 tbsp ghee or butter (or 1 tablespoon oil) on a medium heat. Add one after the other – ¼ teaspoons mustard seeds (optional), ½ teaspoon cumin seeds, 2 chopped garlic cloves and 1 to 2 broken dried red chilies. You can also add a bay leaf or a sprig of curry leaves (pat dry) if you want.
medium heat
Image detailsmashing masoor dal before temperingSwasthis Recipes · Masoor Dal Recipe (Red Lentil Dal)Dev reference Inputs and tools5
Uses
- 1 to 2 tablespoon ghee (or (1 tbsp oil or 2 tbsps butter))
- 2 garlic (cloves chopped)
- ¼ teaspoon mustard seeds ((optional))
- ½ teaspoon cumin seeds
- 2 tablespoons coriander leaves (fine chopped, to garnish)
Step 6
When the garlic turns slightly golden, turn the heat to low (or turn off if the pan is too hot). Add 1 pinch hing, ¼ teaspoon turmeric and ¼ to ½ teaspoon red chili powder (adjust to taste). If you like to flavor it up more, you can add ⅛ teaspoon garam masala. Chili powder tends to burn quickly so pour this immediately to the dal. You may set aside half of this to garnish.
Step 7
Keep the stove flame on a low to medium heat. Add salt and ½ teaspoon crushed kasuri methi. (Crush the kasuri methi in your palms first before adding). Mix well.
medium heat
Image detailstempering spices in gheeSwasthis Recipes · Masoor Dal Recipe (Red Lentil Dal)Dev reference Inputs and tools2
Uses
- ½ teaspoon salt ((adjust to taste))
- ½ teaspoon kasuri methi ((dried fenugreek leaves))
Step 8
Simmer for 2 mins and turn off the stove. You can garnish half of the tempering, sprinkle some finely chopped coriander leaves & lemon juice. Serve masoor dal with rice or roti, some papads, pickle, veggie salad and curd.
Image detailstempered spic mix to make masoor dalSwasthis Recipes · Masoor Dal Recipe (Red Lentil Dal)Dev reference Checks2
TimingInfoTimingfor 2 mins
Target: 2 minute
Expected state: Simmer for 2 mins and turn off the stove.
ServiceMain recipeSource service instruction
Simmer for 2 mins and turn off the stove. You can garnish half of the tempering, sprinkle some finely chopped coriander leaves & lemon juice. Serve masoor dal with rice or roti, some papads, pickle, veggie salad and curd.
Inputs and tools1
Uses
- 1 to 2 tablespoons lemon juice (to serve)
Why and source
This step has reviewed source-backed guidance.
Step 9
Press saute button on the Instant pot and pour oil to the inner pot.
Step 10
Add mustard, cumin, broken red chilies and garlic.
Step 11
When they splutter add tomatoes along with salt, chilli powder, hing, garam masala (optional) and turmeric.
Step 12
Saute for 1 min. Next add dal, green chilli and pour water.
Step 13
Stir well and deglaze to release any bits of food stuck. Secure the Instant pot with lid. Set the steam release handle to sealing.
Step 14
Optional : You can cook basmati rice together by placing the rice bowl on a long legged trivet.
Step 15
Press pressure cook button and set the timer for 7 mins.
Step 16
Wait for the pressure to release naturally. When the pin drops, open the IP.
Step 17
Add kasuri methi and stir well. Taste test and add more salt or garam masala if required. If the dal is runny, cook on saute mode for a few minutes. If it is too thick pour little hot water and saute for a minute.
Step 18
Squeeze lemon juice and garnish with chopped coriander leaves. Serve masoor dal with rice.
Learn More
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Testing notes
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Testing photos
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Source: Masoor Dal Recipe (Red Lentil Dal)
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2, 2 to 3
Garnish
Source step 6 creates or uses garnish.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
I usually add 2 tbsps of moong dal to this as it gives a thick texture.
I usually add 2 tbsps of moong dal to this as it gives a thick texture. If using moong dal as well, just use 1/4 cup more water to cook the dal.
For variations you can also add some carrots, spinach, methi leaves to the dal.
For variations you can also add some carrots, spinach, methi leaves to the dal.
You can set aside half of the tadka (tempering) for garnish.
You can set aside half of the tadka (tempering) for garnish.
Mention @SwasthisRecipes or tag #swasthisrecipes!
Mention @SwasthisRecipes or tag #swasthisrecipes!
More source notes
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Nutrition
Calories 269kcal Carbohydrates 36g Protein 13g Fat 8g Saturated Fat 4g Cholesterol 19mg Sodium 95mg Potassium 793mg Fiber 16g Sugar 6g Vitamin A 1240IU Vitamin C 54.8mg Calcium 43mg Iron 4.3mg.
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Masoor Dal Recipe (Red Lentil Dal)
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