Masoor Dal (Indian Red Lentil Curry) Recipe
This authentic Masoor Dal recipe offers a flavorful and easy-to-make Indian red lentil curry seasoned with a traditional tadka of mustard seeds, curry leaves, ginger, and green chilies. Quick to prepare with minimal hands-on time, this comforting dal is perfect as a hearty main or side dish.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Dal and Cooking
- 1 ½ cups red lentils, uncooked
- 2 tsp salt (plus more to taste, see notes)
- ½ tsp turmeric
- 5 cups water
Tadka (Tempering)
- ¼ cup avocado oil (or substitute with coconut oil or ghee)
- ⅛ tsp asafoetida (hing)
- 1 tsp mustard seeds
- ¼ cup loosely packed curry leaves
- 1 tbsp minced ginger
- 2-3 Thai green chilies, split lengthwise (3 can be quite hot)
- ½ cup diced tomato, fresh or canned
Instructions
- Prepare Lentils: Rinse the red lentils thoroughly under cold water. In a large pot, combine rinsed lentils with 5 cups of water, 2 tsp salt, and ½ tsp turmeric. Bring to a boil over high heat.
- Simmer Dal: Once boiling, reduce heat to low-medium. Cover the pot mostly but keep the lid slightly cracked. Let the lentils simmer for 30-40 minutes, stirring occasionally to prevent sticking. Add more water if lentils begin to stick to the bottom, and cook until very soft.
- Heat Oil: While the lentils cook, heat ¼ cup avocado oil in a small saucepan over medium heat until shimmering hot.
- Add Spices: Sprinkle ⅛ tsp asafoetida into the hot oil (if using), then add 1 tsp mustard seeds and ¼ cup curry leaves. Allow mustard seeds to pop, signaling the oil is infused.
- Sauté Aromatics: Reduce heat to low. Stir in 1 tbsp minced ginger and the split green chilies. Fry these ingredients for about 15 seconds to release their flavors.
- Add Tomatoes: Carefully add ½ cup diced tomatoes to the tadka mixture and cook briefly to combine.
- Combine Tadka and Dal: Pour the hot oil mixture, including all spices and aromatics, directly into the pot of cooked lentils. Stir gently to combine, being cautious as the hot oil may splatter.
- Adjust Seasoning: Taste the dal and add more salt as needed, up to an extra ½ tsp depending on water evaporation and personal preference.
Notes
- Salt amount varies based on water evaporation; start with less and adjust gradually for best taste. Kosher salt measurement used here; if using table salt, reduce quantity slightly.
- For thicker, curry-like dal, cook lentils in 3 cups water instead of 5, adding more if needed while cooking; reduce initial salt to 1 tsp and adjust to taste.
- Avocado oil is favored for its high smoke point and health benefits, but coconut oil or ghee can be used for different flavor nuances.
- The dal yields a soup-like consistency but can be thickened to preference.
