Masoor Dal

Discover everything you need to know about India’s favorite daily lentil dish, Masoor Dal. This classic Indian recipe is made with quick-cooking red lentils, onions, tomatoes, and a pile of warm, fragrant spices. Enjoy Masoor Dal with cooked white rice, chewy naan, and a dollop of plain yogurt.

Meggan’s notes

I didn’t grow up cooking or eating Indian food, so my training started from ground zero. As a classically-trained chef, I enjoy a deep-dive into new ingredients and techniques, and there was a lot to learn when it comes to Masoor Dal and other Indian recipes.

I came to Indian cuisine full of curiosity and questions. I worked hard to present the details in a clear, organized manner so you can find success in your home kitchen. You won’t need to make each recipe a dozen times, like I did, either. You’ll also discover that Indian food is fairly predictable in ingredients and method, so once you master one recipe, the next ones will start to feel familiar.

Above all, I’m convinced there is no tastier way to eat a pile of lentils and vegetables. The spices are full-bodied and satisfying, especially with a scoop of chewy basmati rice and plenty of soft, pillowy naan.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Red lentils: Red lentils are split in half so they cook quickly, in just 10 to 15 minutes. You don’t need to soak them in advance. If you can’t find red lentils, substitute split peas.
• Oil: Or substitute ghee or clarified butter. Look for something with a high smoke point, and you need enough that the seeds don’t scorch. 
• Black mustard seeds: Or substitute brown mustard seeds. They have a similar appearance, are easier to find, and have a milder flavor.
• Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
• Green chilies: Look for long, slim “Indian” or “finger” chilis. Or, substitute serranos or even jalapeños (they are milder in flavor). For a milder curry, remove the seeds.
• Red chili powder: Look for a single ground chili or blend of different kinds but not the Americanized “chili powder” used in chili recipes. Guntur and Kashmiri chili powder are popular varieties, or substitute cayenne pepper.

Step-by-step instructions

1. Using a fine-mesh sieve or colander, rinse lentils until the water runs clear (lentils tend to be dusty). Drain well. In a medium saucepan over medium-high heat, add lentils and 6 cups water.

2. Bring to a boil, reduce heat, and simmer until the lentils are tender, about 10 to 15 minutes. Skim any foam off the top of the water with a spoon.

3. Drain well (the lentils will be extremely soft and falling apart).

4. Meanwhile, in a large saucepan over medium-high heat, heat oil until shimmering. Add mustard seeds, cumin seeds, and onion and stir until the seeds crack and pop and onion is softened, about 5 to 8 minutes. Stir in ginger and green chili until fragrant, about 1 minute.

5. Stir in the tomatoes and their juice and mash to break up the tomatoes (I like to use a potato masher).

6. Cook until the tomato juice has started to evaporate, about 10 minutes. Stir in chili powder, coriander, turmeric, and salt.

7. Cook for 2 minutes, then stir in the cooked lentils.

8. Garnish with cilantro and serve with cooked rice, yogurt, and naan bread.

Recipe tips and variations

• Yield: This recipe makes about 6 cups of Masoor Dal, enough for 4 servings, 1 ½ cups each.
• Storage: Store leftovers in the refrigerator for up to 4 days.
• Freezer: Masoor Dal is a great freezer-friendly dish. Cool the lentils completely, then pack into freezer-safe containers leaving at least 1 inch for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stove or in the microwave to 165 degrees.

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Masoor Dal

By Meggan Hill

Discover everything you need to know about India's favorite daily lentil dish, Masoor Dal. This classic Indian recipe is made with quick-cooking red lentils, onions, tomatoes, and a pile of warm, fragrant spices.

Cook Time 35 minutes mins

Total Time 35 minutes mins

Servings 4 servings (1 ½ cups each)

Course Main Course

Cuisine Indian

Calories 248

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Ingredients 

US CustomaryMetric

• ▢ 8 ounces dried red lentils (about 1 heaping cup, see note 1)
• ▢ 1 tablespoon peanut oil or canola oil (see note 2)
• ▢ 1/2 teaspoon black mustard seeds (see note 3)
• ▢ 1/2 teaspoon cumin seeds
• ▢ 1 small onion peeled and finely chopped (about 1 cup)
• ▢ 1 tablespoon fresh grated ginger (see note 4)
• ▢ 1 green chili minced (see note 5)
• ▢ 1 (28-ounce) can whole plum tomatoes undrained
• ▢ 1/2 teaspoon red chili powder (see note 6)
• ▢ 1/2 teaspoon ground coriander
• ▢ 1/2 teaspoon ground turmeric
• ▢ 1 teaspoon salt
• ▢ cilantro leaves for garnish
• ▢ cooked rice and plain yogurt and naan bread, for serving.

Instructions 

• Using a fine-mesh sieve or colander, rinse lentils until the water runs clear (lentils tend to be dusty). Drain well. In a large pot over medium-high heat, add lentils and 6 cups water.
• Bring to a boil, reduce heat, and simmer until the lentils are tender, about 10 to 15 minutes. Skim any foam off the top of the water with a spoon. Drain well (the lentils will be extremely soft and falling apart).
• Meanwhile, in a large saucepan over medium-high heat, heat oil until shimmering. Add mustard seeds, cumin seeds, and onion and stir until the seeds crack and pop and onion is softened, about 5 to 8 minutes. Stir in ginger and green chili until fragrant, about 1 minute.
• Stir in the tomatoes and mash to break up the tomatoes (I like to use a potato masher). Cook until the tomato juice has started to evaporate, about 10 minutes. Stir in chili powder, coriander, turmeric, and salt.
• Cook for 2 minutes, then stir in the cooked lentils. Garnish with cilantro and serve with cooked rice, yogurt, and naan bread.

Notes

1. Red lentils: Red lentils are split in half so they cook quickly, in just 10 to 15 minutes. You don’t need to soak them in advance. If you can’t find red lentils, substitute split peas.
2. Oil: Or substitute ghee or clarified butter. Look for something with a high smoke point, and you need enough that the seeds don’t scorch. 
3. Black mustard seeds: Or substitute brown mustard seeds. They have a similar appearance, are easier to find, and have a milder flavor.
4. Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
5. Green chilies: Look for long, slim “Indian” or “finger” chilis. Or, substitute serranos or even jalapeños (they are milder in flavor). For a milder curry, remove the seeds.
6. Red chili powder: Look for a single ground chili or blend of different kinds but not the Americanized “chili powder” used in chili recipes. Guntur and Kashmiri chili powder are popular varieties, or substitute cayenne pepper.
7. Yield: This recipe makes about 6 cups of Masoor Dal, enough for 4 servings, 1 ½ cups each.
8. Storage: Store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving: 1.5 cupsCalories: 248kcalCarbohydrates: 37gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 628mgPotassium: 597mgFiber: 18gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 43mgIron: 5mg

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