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If you are in the mood for a simple and healthy meal, you have to try this super easy Masoor Dal recipe. It is easy to prepare and packed with nutrients, making it an ideal choice for family meals. Save this quick comforting red lentil curry recipe for later!
About Masoor Dal Recipe
Masoor Dal Recipe is a beloved Indian Curry made by cooking red lentils along with chopped onions, tomatoes, and a mix of spices. It is a spiced red lentil dahl that pairs well with steamed rice or any Bread.
It is ideal for a budget-friendly weeknight family dinner or a simple weekend meal.
I’ve opted to cook these red lentils in a pressure cooker, but you can also prepare them on the stovetop or in an Instant Pot.
Quick and easy to cook!
Why You’ll Love This
- Quick and easy recipe
- Perfect for those busy days
- Amazing source of protein
- Full of comforting flavors
- A budget-friendly dinner recipe
How to Make Masoor Dal Recipe
Step 1 – Wash the Lentils
Begin by washing the red lentils. Wash the lentils with water twice. Soak them for at least 15 minutes before you start cooking.
Soaking the red lentils softens them which reduces the cooking time. Soaking the lentils makes them soft, which means they cook up faster.
If you are in a hurry, you can speed things up by soaking them in hot water for 5 minutes while you get other ingredients ready before cooking.
Step 2 – Prepare Masoor Dal
In a pressure cooker, combine the soaked red lentils, water, chopped tomatoes, slit green chilies, a spoonful of ghee, and turmeric powder.
Step 3 – Cook the Masoor Dal
Pressure cook the lentils for 3-4 whistles. Cook until the dal is tender and mushy. Once the dal is cooked, whisk it and set it aside.
Step 4 – Temper the Dal
Heat oil in a pan. Once the oil is heated, add the Panch Phoran seeds and a bay leaf. Let the seeds splutter.
Buy Panch Phoran on Amazon.com!
Step 5 – Make it Flavorful
Add the finely chopped onions and sauté until they are golden brown. Next, add the ginger-garlic paste and cook until the raw aroma disappears.
Add the turmeric powder and dry red chili powder. You can adjust the red chili powder according to your spice tolerance.
Next, add the whisked cooked dal to the pan. Be careful, as it may splutter. Add water to adjust the consistency.
Just a suggestion: if you’re having it with bread, use less water for a thicker version. This makes it easier to scoop with bread. On the other hand, if you’re serving it with rice, prepare the dal in a thinner consistency.
Also Read: Dal Palak | Lentil Spinach Dahl
Step 6 – Simmer the Dal
Season the red lentil dahl with salt, garam masala, and sugar. Mix the dal and let the curry simmer on low heat for a few minutes.
Garnish the red lentil dahl with freshly chopped coriander leaves.
Step 7 – Add the Second Tempering
Heat a tadka pan and add oil to it. Once the oil is hot, add the dry red chilies and Kashmiri red chili powder to the tadka pan. Carefully pour the tempering mixture into the prepared lentil curry. Gently stir the dahl.
Serve the Masoor Dal hot, paired with your choice of rice or any Indian bread.
How to Cook Red Lentils in Instant Pot?
Here’s an easy step-by-step guide to cook the split red lentils (masoor dal) in an Instant Pot:
- To begin, wash the red lentils with water. Then, soak the lentils for at least 15 minutes so they cook better.
- Add the soaked lentils to the instant pot. Also, add the chopped tomatoes, slit green chilies, ghee, turmeric powder, and water.
Check out the recipe for Beetroot Yogurt Raita!
- Close the Instant Pot lid and cook on high pressure. Select the “Manual” or “Pressure Cook” setting, and set the timer to 8 minutes.
- Let the Instant Pot release pressure for about 10 minutes naturally. Then carefully release any remaining pressure by turning the valve to the venting position.
- Open the Instant Pot and whisk the lentils. Temper the lentils by following the steps mentioned above or in the recipe card below.
Serving Suggestions
1. Steamed Rice – A bowl of masoor dal curry is served with steamed rice. It is a classic and comforting combination!
2. Indian Bread – Pair it with Indian bread such as roti, chapati, or naan. Make a thicker version of this Red Lentil Dahl, by adding less water while cooking; it will taste better with bread.
3. Pickle or Raita – A bowl of raita and a spoonful of pickle served with red lentil dahl and steamed rice might be the ultimate comfort food for many people! Personal Favorite! 💖
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I really hope you give this Masoor Dal Recipe (Red Lentil Dahl) a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot! 💬
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Happy cooking!
Masoor Dal Recipe
Equipment
- 1 mixing bowl
- 1 pan
- 1 pressure cooker
Ingredients
For Pressure Cooking
- 1/2 cup masoor dal (red lentils) washed and soaked
- 1 no tomato diced
- 2 nos green chilies slit
- 1/4 tsp turmeric powder
- 1/2 tsp ghee
- 2 cups water
For First Tempering
- 2 tbsp oil
- 1 tsp panch phoran
- 1 no bay leaf
- 1 tsp ginger-garlic paste
- 1 no onion medium, finely sliced
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 tsp sugar
- salt to taste
- 1/4 tsp garam masala
For Second Tempering
- 1 tbsp oil
- 2 nos dry red chilies
- 1/2 tsp kashmiri red chili powder
- coriander leaves chopped
Instructions
Preparation
- Begin by washing and soaking masoor dal for a minimum of 15 minutes.1/2 cup masoor dal (red lentils)
- In a pressure cooker, combine soaked dal, water, chopped tomato, slit green chilies, ghee, and turmeric powder.1 no tomato, 2 nos green chilies, 1/2 tsp ghee, 2 cups water, 1/4 tsp turmeric powder
- Cook until the dal achieves a soft and mushy consistency. Set aside.
First Tempering
- Heat oil in a pan. Add panch phoran seeds and bay leaf.2 tbsp oil, 1 tsp panch phoran, 1 no bay leaf
- Once the seeds splutter, add finely chopped onions and sauté until they turn golden brown.1 no onion
- Add ginger-garlic paste and sauté until the raw aroma disappears.1 tsp ginger-garlic paste
- Add turmeric powder, red chili powder, and the cooked dal to the pan. Adjust the consistency with water if necessary.1/2 tsp turmeric powder, 1 tsp red chili powder
- Add salt, garam masala, and sugar. Mix well.1/4 tsp sugar, salt, 1/4 tsp garam masala
- Simmer for a few minutes and garnish with chopped fresh coriander leaves.coriander leaves
Second Tempering
- Heat oil in a tadka pan. Add dry red chilies and kashmiri red chili powder.1 tbsp oil, 2 nos dry red chilies, 1/2 tsp kashmiri red chili powder
- Add the tempering to the masoor dal.
- Serve the Masoor Dal hot, paired with steamed rice or any Indian bread.
Notes
- Start by rinsing the red lentils. Soak the cleaned lentils for 30 minutes in water.
- In an instant pot, combine soaked dal, water, chopped tomato, slit green chilies, ghee, and turmeric powder.
- Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure – select the “Manual” or “Pressure Cook” setting, and set the timer to 8 minutes.
- Allow the Instant Pot to naturally release pressure for about 10 minutes. After that, carefully release any remaining pressure by turning the valve to the venting position.
- Open the Instant Pot, and check the lentils if they are fully cooked.
- Follow the next steps as mentioned in the recipe above.
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