Tender, flavorsome, and satiating. This Red Lentils Dal recipe is a perfect blend of taste and nutrition. This recipe of dal with red lentils will become your family favorite with equal parts nutty and sweet, with a hint of spice and aromatics, the goodness of veggies, and the tang of ripe tomatoes.
A great source of plant proteins and fiber, red lentil dahl is a quick and easy recipe to add to your weekday meal plan.
There are many delicious recipes in Indian cuisine for many kind of lentil. However, if you’re looking for a side dish that is a curry, stew and thick soup rolled in one, this is the dish for you!
If mac and cheese is comfort food for some, it is dal and rice for most Indians.
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🥘 About Red Lentils Dal
Did you know that dal (or dahl) refers to both the ingredients and the recipe? The term covers any dried split lentils or whole pulses.
What Is Red Lentil (Masoor Dal)?
You won’t be wrong in declaring dal as an Indian staple dish. Red Lentil Dal, one of the most common pantry staples, is a smaller-sized edible seed in three varieties. You’ll find lentils shelled with skins on, dehulled, and split. Subtle flavored split red lentil or Indian red lentil dahl is often used as meat substitutes in recipes like vegetarian moussaka.
With its creamy texture and slightly sweet taste, this lentil works well in mild or hot curries, hearty soups, stews, and dahls.
Are Lentils Good For You?
Although keto and paleo diets have become popular, you require healthy carbs for energy and essential body functions. Lentils and the more prominent legume family, which includes beans and peas, are powerhouses of protein, iron, fiber, vitamins, and minerals.
Low-calorie lentils have the third-highest levels of protein among nuts and legumes. Therefore, adding legumes like red lentils to your plant food diet provides necessary proteins and covers any nutrient gap.
Food research indicates that fiber-rich foods also help your digestive system work efficiently and your gut healthy.
Should Lentils Be Soaked?
There is no need to soak red lentils before cooking them, as they will cook faster than other legumes. However, soaking them for a few hours can reduce the cooking time by up to half if you have time. Soaking also makes them more digestible. In addition, pre-soaking removes some of the indigestible sugars that can cause gas.
Unlike like brown lentils and toor dal, red lentils don’t need to be soaked.
📋 Ingredients
This recipe uses common ingredients found in grocery stores or kitchens that stock Indian food ingredients.
Lentils: Split red lentil is the star of this dish that adds texture, structure, and depth. You can swap it for whole masoor dahl, other dals, or use a mix of dals.
Vegetables: Bell pepper and carrots provide the dal dish with texture and extra nutrition, while tomatoes provide the tangy-sweet flavor.
Aromatics: Onions provide crunch and zest, while garlic adds a deeper flavor. Use red onions for the original flavor. White onions, although sweeter, make a decent sub.
Tempering: While some recipes stick with cumin seeds, I’ve used both mustard and cumin here. These are tempered in hot oil with aromatics to enhance the taste of the masoor dal recipe.
Spices: Nourishing spices like ginger, turmeric, paprika or chili powder, and garam masala provide the flavor kick.
Garnish: Fresh coriander or parsley leaves, cream, seeds, or yogurt adds creamy and contrasting flavors to your lentil dish with fresh and contrasting flavors.
See recipe card for exact quantities.
🍳 How to make
While dal is traditionally cooked on the stovetop or in a pressure cooker, you can cook red lentils in an Instant pot. A slow cooker is another option you can try for a hands-free experience.
Sometimes the dal is cooked separately, and a tadka or oil-based tempering of spices and seeds is added later with sautéed onions and tomatoes.
My recipe is a one-pot dish you can prepare directly on the stovetop. I am adding some basic instructions on making the dal in the pressure cooker and the Instant pot.
To make in pressure cooker – Add the oil and tempering to the pan. Add vegetables and sauté. Add the dal, spices, salt, and water, close the cooker and pressure cook for 8-10 minutes. Release the pressure, garnish, and serve.
To make in Instant pot – Press the SAUTÉ button and make the tempering and sauté the veggies in the pan. Add red lentil, spices, salt, and water, mix well, and close the lid. Next, press the PRESSURE COOK button, select high pressure, set the timer for 4-5 minutes, and let it cook. Naturally release pressure for 15 minutes, then quick release the pressure. Keep it in warm mode until ready to serve.
To make on stove top
1. Add 1½ cups of red lentils (masoor dal) to a colander with fine mesh and rinse well several times. Drain and set aside.
2. Grate ginger, garlic, and finely chopped onion and coriander leaves. Chop the carrot, tomato, and bell pepper and keep the seasonings on hand.
3. Heat oil in a saucepan on medium-high heat. Vegetable oil or coconut oil would be best for this recipe. Lower to medium heat and add ½ teaspoon of mustard seeds and ½ teaspoon of cumin seeds.
Tip: Add more or less oil as per your cooking preference.
4. When the seeds begin to crackle, it is time to add finely chopped onions (around ½ cup). Sauté for 2-3 minutes until the onions lose the raw flavor and turn translucent. Now add ½ teaspoon of grated ginger and 1 teaspoon of minced garlic. Sauté for one minute until fragrant and the raw aroma is gone.
5. Add the chopped vegetables to the onion mixture. Add 2 tomatoes (around ¾ cup), 1 small carrot (¼ cup), and 1 small bell pepper (½ cup). Combine and sauté for 4 to 5 minutes. Stir frequently to ensure the food doesn’t burn or stick to the bottom of the pan.
6. Drain the lentils and add them to the pan with the spices.
7. Add ½ teaspoon turmeric powder, 1 teaspoon red paprika or red chili powder, and 1 teaspoon coriander powder. Add the salt (around 1 teaspoon) and the optional sugar now. Mix well and sauté for a minute or two to release the flavors.
8. Pour 3½ to 4 cups of water and stir well to combine. Cover with a lid and let the lentil simmer for 10 minutes.
9. Now add the final ingredient – 1 to 2 teaspoons of garam masala or mild curry masala, and simmer for a minute more. Taste and adjust seasonings. If you add cream or coconut milk, make sure to simmer on low heat for five more minutes.
10. Transfer to a serving bowl and garnish with seeds, coriander leaves, cream, or other ingredients as desired. Squeeze some lime juice or lemon juice for extra flavor. Serve warm with flatbreads, roti, rice, or cooked grains.
Hint: Frequently check if the lentils are cooked and tender to touch (not overcooked). Most of the liquid should have been absorbed, leaving a stew-like texture. Add ½ cup or more of water if your dal is too thick to reach your desired consistency.
🧾 Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.
- Lettuce – instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun – use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian – the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Even if your reader doesn’t follow a specific diet (eg. gluten free), they may have friends or family that they’re cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
📖 Variations
Dal dishes can be as simple or as elaborate as you want them. My red lentil recipe is straightforward, with basic ingredients and uncomplicated steps, but brimming with taste. Here are some suggestions for alterations:
- While I’ve added carrot and bell pepper to make it healthier, you can skip veggies or add your favorites.
- Don’t have any red lentils in your pantry? You can easily swap with other dals and dried peas. You’ll have to adjust the cooking time accordingly. Some take anything from 20-40 minutes to cook on the stovetop.
- Switch lentils and vegetables around, and even experiment with spice mixes and seasonings to create newer variations. Add ground nuts or seeds to boost the nutritional value.
🥢 Equipment
Large Saucepan or Stockpot
A 3.5 non-stick saucepan or 4-quart stainless stockpot is perfect when you want to cook ingredients with liquids like this dal, stews, or soups.
Cutting board and knife
A good cutting board is essential for chopping vegetables and greens for the dish you’re preparing. In addition, a sharp, high-quality knife makes all that chopping much easier. The sharper the blade, the smoother and faster the cuts.
Measuring spoons and cups
Cooking recipes are forgiving and experienced cooks can sort to eyeball ingredients before adding them. Measuring spoons and cups make it easy to add the right amount of ingredients, spices, salt, and oil
Fine-mesh colander
Every kitchen needs a colander to rinse veggies and drain liquids after soaking or cooking. For example, use a fine-mesh colander to rinse dals.
Prep bowls
You’ll need a few prep bowls of different sizes to hold cut veggies, soaked lentils, and other ingredients necessary for making this dish.
🌡️ Storage
Cooked red lentil stays well in the refrigerator for 3-5 days. Make a big batch as part of your meal prep. Store in an airtight container. You can freeze it for a month or two.
🥗 Serving Options
Lentil dals are versatile and a great choice to pair with many main dishes, from cooked grains to flatbreads. And even roasted meats.
For a little twist on this recipe, try this Dal Tadka recipe with masoor dal.
Serve this delicious red lentil dal with fluffy white basmati rice. Swap with brown rice, millet, or quinoa if you’re keen on eating whole grains.
Naan bread, Rotis, and chapatis commonly served with red lentil dal in Indian homes. However, pita or other flatbreads will also go well with this dal.
💭 Top tip
● You should use fresh and quality red lentils as this will directly affect the flavor of the dish. This applies to other ingredients in the recipe as well. Use fresh vegetables, herbs and aromatics, juicy tomatoes, and high-quality spices.
● Clean and rinse well to remove debris before cooking the masoor dal.
● Keep an eye on the cooking time and let the red lentil stew for 10-15 minutes on low heat. This is a tender dal compared to yellow, green, and brown varieties and can turn mushy when overcooked.
● You may have to increase the cooking time.
📋 Red Lentils Dal Recipe
Looking for a red lentil dal recipe? This hearty and comforting Indian-style masoor dahl recipe delivers a perfect meal in under 30 minutes! Made with red masoor dal, it’s packed with protein and fiber; and it’s quick and easy to make. It is also vegan-friendly and gluten-free. Plus, it can be made in an instant pot or pressure cooker. So why wait? Get the recipe now!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 1 tablespoon neutral oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (optional)
- 1–2 teaspoon garam masala (or mild curry masala)
- 1 teaspoon red paprika / red chili powder (½ tsp cayenne)
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 small carrot, cubed
- 1 small red or yellow bell pepper, chopped
- 1 ½ cups (260 g) red lentils (masoor dal)
- 3 ½–4 cups (840-960 ml) water or vegetable broth
- Salt to taste
Optional:
- 1 teaspoon sugar
- 1 teaspoon lime or lemon juice
- ¼ cup fresh cream or coconut milk
For garnishing:
- 2–4 tbsp fresh cream
- 1 teaspoon roasted seeds
- 2–3 sprigs fresh coriander or parsley
Instructions
- Add 1½ cups of red lentils to a colander with fine mesh and rinse well several times. Drain and set aside.
- Grate ginger, garlic, and finely chopped onion and coriander leaves. Chop the carrot, tomato, and bell pepper and keep the seasonings on hand.
- Heat oil in a saucepan on medium-high heat. Vegetable oil or coconut oil would be best for this recipe. Lower to medium heat and add ½ teaspoon of mustard seeds and ½ teaspoon of cumin seeds. Tip: Add more or less oil as per your cooking preference.
- When the seeds begin to crackle, it is time to add finely chopped onions (around ½ cup). Sauté for 2-3 minutes until the onions lose the raw flavor and turn translucent. Now add ½ teaspoon of grated ginger and 1 teaspoon of minced garlic. Sauté for one minute until fragrant and the raw aroma is gone.
- Add the chopped vegetables to the onion mixture. Add 2 tomatoes (around ¾ cup), 1 small carrot (¼ cup), and 1 small bell pepper (½ cup). Combine and sauté for 4 to 5 minutes. Stir frequently to ensure the food doesn’t burn or stick to the bottom of the pan.
- Drain the lentils and add them to the pan with the spices.
- Add ½ teaspoon turmeric, 1 teaspoon red paprika or red chili powder, and 1 teaspoon coriander powder. Add the salt (around 1 teaspoon) and the optional sugar now. Mix well and sauté for a minute or two to release the flavors.
- Pour 3½ to 4 cups of water and stir well to combine. Cover with a lid and let the lentil simmer for 10 minutes.
- Now add the final ingredient – 1 to 2 teaspoons of garam masala or mild curry masala, and simmer for a minute more. Taste and adjust seasonings. If you add cream or coconut milk, make sure to simmer on low heat for five more minutes.
- Transfer to a serving bowl and garnish with seeds, coriander leaves, cream, or other ingredients as desired. Squeeze some lime juice or lemon juice for extra flavor. Serve warm with flatbreads, roti, rice, or cooked grains. Store leftover dal in an airtight container in the fridge for 3-4 days.
Hint: Frequently check if the lentils are cooked and tender to touch (not overcooked). Most of the liquid should have been absorbed, leaving a stew-like texture. Add ½ cup or more of water if your dal is too thick to reach your desired consistency.
To make in pressure cooker – Add the oil and tempering to the pan. Add vegetables and sauté. Add the dal, spices, salt, and water, close the cooker and pressure cook for 8-10 minutes. Release the pressure, garnish, and serve.
To make in Instant pot – Press the SAUTÉ button and make the tempering and sauté the veggies in the pan. Add red lentil, spices, salt, and water, mix well, and close the lid. Next, press the PRESSURE COOK button, select high pressure, set the timer for 4-5 minutes, and let it cook. Naturally release pressure for 15 minutes, then quick release the pressure. Keep it in warm mode until ready to serve.
Notes
- Use yogurt or coconut milk instead of cream for garnish.
- Add a teaspoon of sugar, lemon, or lime juice for a sweeter or tangier taste.
- Cook the lentils separately on the stovetop or in an Instant Pot.
- Adjust salt and spices according to your taste preferences.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Curry
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Calories: 302
- Fat: 4.7g
- Carbohydrates: 49.2g
- Fiber: 16.5g
- Protein: 17.1g
Keywords: Red lentils dal, Masoor dal
💬 FAQ
That’s the nature of carb foods, which tend to observe liquid when cooled. If your dahl has thickened, dilute it with little hot water or vegetable broth. You can add coconut milk or yogurt for additional flavor.
Definitely. For a busy week ahead, cook a double batch in the weekend and refrigerate or freeze in airtight containers. Add water or vegetable broth to dilute and reheat it in the microwave or stove top until heated thoroughly.
♨️ Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
