Imagine cozying up with a bowl of homemade lentil soup that’s as nourishing as a warm hug after a long day – this spiced red lentil dish is my go-to comfort food that’s both soul-soothing and simple to whip up!

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Red lentils, or masoor dal, are a kitchen staple for me because they are so easy to prepare and pack such a nutritional wallop. I love Bollywood spices, and red lentils are my canvas for turmeric, cumin seeds, and the other star performers in the lentil-boosting spice lineup.

My very favorite fuel-for-thought dal amped-up with the spice trifecta and some green chilies comes together in less than 30 minutes.

What Is Masoor Dal Red Lentil Recipe Ingredients

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Red Lentils (Masoor Dal): Rich in protein and fiber; promotes digestion.
Onion: Adds depth with sweet and savory notes; contains antioxidants.
Tomatoes: Offers natural acidity and sweetness; rich in vitamins.
Turmeric Powder: Provides earthy flavor; known for anti-inflammatory properties.
Green Chilies: Adds heat and spice; high in vitamin C.
Cilantro: Aromatic herb; enhances freshness.
Mustard Seeds: Impart pungency and texture; aid in digestion.
Lemon Juice: Brightens and balances flavors; excellent vitamin C source.

What Is Masoor Dal Red Lentil Recipe Ingredient Quantities

1 cup red lentils (masoor dal), rinsed thoroughly

4 cups water

1 medium onion, finely chopped

2 tomatoes, chopped

1-2 green chilies, slit (optional for heat)

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 tablespoons vegetable oil or ghee

Salt to taste

2 tablespoons chopped fresh cilantro (coriander leaves)

1 teaspoon red chili powder or to taste (optional for heat)

1 tablespoon lemon juice

How to Make this What Is Masoor Dal Red Lentil Recipe

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1. Start by washing the red lentils well in running water. Rinse them until the water runs clear, and then drain.

2. In a saucepan, add the cleaned lentils and 4 cups of water. Bring to a boil over medium heat and remove any foam that tends to form on the surface.

3. In a pan, boiling lentils were combined with turmeric powder and salt. The heat was then reduced to low, the pan was covered, and the mixture was allowed to simmer until the lentils were tender, which took about 20-25 minutes.

4. At the same time, warm the vegetable oil or ghee in another pan over medium heat.

5. Put the cumin and mustard seeds in the hot oil. Let them sizzle and pop for a few seconds.

6. To the pan, add the onion, chopped finely, and sauté until it becomes golden brown.

7. Mix in the diced tomatoes and simmer until they are tender, which should take about 5 minutes.

8. If you want to create an even hotter dish, you can add split green chilies and red chili powder to taste, and sauté for a minute more.

9. Combine the cooked lentils with the sautéed onion and tomato mixture and stir thoroughly. Taste and adjust seasoning with salt, if necessary.

10. At last, fold in the lemon juice and the freshly minced cilantro, and serve piping hot with rice or bread.

What Is Masoor Dal Red Lentil Recipe Equipment Needed

1. Measuring cups
2. Sieve or colander
3. Saucepan with lid
4. Skimmer or slotted spoon
5. Mixing spoon
6. Frying pan
7. Knife
8. Cutting board
9. Stirring spoon

FAQ

What is Masoor Dal?Masoor Dal, known likewise as red lentils, is a type of lentil that cooks quickly and is found commonly in Indian cuisine. These lentils possess a mild, nutty flavor and become soft and mushy when cooked. One could say that these lentils possess some qualities of the split pea—and of course, split peas have their own qualities. But one thing to understand especially about split peas, when compared to lentils, is this: peas cook in an entirely different way.

Can I adjust the spice level?Certainly! The quantity of green chilies and red chili powder used in the recipe can be altered to make the dish spicier or milder. For a heat boost, increase the amount of these two ingredients. To keep it from sizzling, cut back on them or leave them out entirely.

How can I store leftover Masoor Dal?Stored properly, Masoor Dal can be left over in an airtight container and kept in the refrigerator for no more than 3 days. When it’s time to heat the leftover Masoor Dal, do so gently, either on the stovetop or in the microwave. If the sauce is looking too thick, add water, and bring the sauce back to the right consistency.

Is it necessary to soak the red lentils before cooking?Red lentils do not need soaking. They cook too quickly for that. They cook very quickly indeed. They cook very quickly and very well without any soaking. Just rinsing them so that they are sort of squeaky clean is really all that I would ask for when cooking with red lentils.

Can I use other types of lentils for this recipe?Although it is traditional to use Masoor Dal, you can substitute quick-cooking lentils such as moong dal; however, the flavor and texture might differ slightly.

What can I serve with Masoor Dal?Masoor Dal is generally accompanied by steamed basmati rice or Indian bread like chapati or naan. It also goes well with a side of yogurt or a stir-fried vegetable medley.

Is this recipe vegan?The recipe is indeed vegan provided you substitute ghee with vegetable oil and exclude any animal-based products.

What Is Masoor Dal Red Lentil Recipe Substitutions and Variations

1 cup red lentils (masoor dal), rinsed really well

1 carrot, chopped

1 stalk celery, chopped

3 cups vegetable broth (or water)
You can swap in yellow lentils or green lentils, but they might take a different amount of time to cook.
Four cups water.
1 medium onion, very finely chopped
Use 2-3 shallots or 1/2 cup leeks instead.
Chop 2 tomatoes.
1. Canned diced tomatoes (1 cup)
2. Tomato puree (1/2 cup)
1-2 green chilies, slit (optional if you want heat)

Substitution: Use jalapeño or serrano peppers.
1 teaspoon turmeric powder

(turmeric, ground)
1 teaspoon of cumin seeds
Alternative: 1 teaspoon ground cumin or 1/2 teaspoon caraway seeds.
1 teaspoon mustard seeds
Substitution: 1 teaspoon kalonji or omit for a milder flavor.
2 tablespoons of vegetable or ghee oil
Season with salt to your liking.
2 tablespoons fresh cilantro (coriander leaves), chopped
Swap out the fresh parsley or use fresh basil leaves in place of parsley for a different flavor profile.
1 tsp red chili powder or to taste (optional for heat)
1 tablespoon juice of lemon
Lime juice or 1 tablespoon vinegar may be used to replace the acidity.

Pro Tips

1. Soak the Lentils: Before cooking, soak the red lentils for at least 15 minutes. This will help them cook faster and become more digestible.

2. Bloom the Spices Properly: Ensure that the cumin and mustard seeds are fully sizzled and popped in the hot oil before adding the onions. This will release their full aroma and flavor.

3. Use Homemade Vegetable Stock: For richer flavor, substitute the water with homemade vegetable stock when cooking the lentils.

4. Caramelize the Onions: Take time to slowly caramelize the onions until they are deep golden brown. This adds a complex, sweet depth to the dish.

5. Finish with Ghee for Extra Flavor: Just before serving, add an additional teaspoon of ghee on top for a rich, buttery flavor. This can elevate the dish, especially when serving to guests.

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What Is Masoor Dal Red Lentil Recipe

My favorite What Is Masoor Dal Red Lentil Recipe

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Equipment Needed:

1. Measuring cups
2. Sieve or colander
3. Saucepan with lid
4. Skimmer or slotted spoon
5. Mixing spoon
6. Frying pan
7. Knife
8. Cutting board
9. Stirring spoon

Ingredients:

1 cup red lentils (masoor dal), rinsed thoroughly

4 cups water

1 medium onion, finely chopped

2 tomatoes, chopped

1-2 green chilies, slit (optional for heat)

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 tablespoons vegetable oil or ghee

Salt to taste

2 tablespoons chopped fresh cilantro (coriander leaves)

1 teaspoon red chili powder or to taste (optional for heat)

1 tablespoon lemon juice

Instructions:

1. Start by washing the red lentils well in running water. Rinse them until the water runs clear, and then drain.

2. In a saucepan, add the cleaned lentils and 4 cups of water. Bring to a boil over medium heat and remove any foam that tends to form on the surface.

3. In a pan, boiling lentils were combined with turmeric powder and salt. The heat was then reduced to low, the pan was covered, and the mixture was allowed to simmer until the lentils were tender, which took about 20-25 minutes.

4. At the same time, warm the vegetable oil or ghee in another pan over medium heat.

5. Put the cumin and mustard seeds in the hot oil. Let them sizzle and pop for a few seconds.

6. To the pan, add the onion, chopped finely, and sauté until it becomes golden brown.

7. Mix in the diced tomatoes and simmer until they are tender, which should take about 5 minutes.

8. If you want to create an even hotter dish, you can add split green chilies and red chili powder to taste, and sauté for a minute more.

9. Combine the cooked lentils with the sautéed onion and tomato mixture and stir thoroughly. Taste and adjust seasoning with salt, if necessary.

10. At last, fold in the lemon juice and the freshly minced cilantro, and serve piping hot with rice or bread.