Masoor Dal Recipe | Indian Red Lentils Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
162 kcal
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Course
Main Course
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Cuisine
Indian
Masoor Dal Recipe | Indian Red Lentils Recipe
Description
The Masoor Dal Recipe uses red lentils that are pressure cooked until tender and mushy, creating a creamy base to be flavored with a sautéed onion and tomato masala. The tempering includes basic Indian spices such as cumin seeds, turmeric, garam masala, asafoetida, and optional dry chilies for mild heat. Aromatic ingredients like garlic, ginger, and fresh green chilies add depth and freshness.
The cooking method balances simmering the lentils to a soft texture and preparing a fragrant spiced onion-tomato mixture that is then combined with the dal. Adjustments in water quantity and pressure cooking duration allow achieving the right consistency, either thicker or more soupy based on preference.
This dal can be served alongside rice or Indian breads as a staple home-cooked dish. It accommodates variations in spice levels and can be adapted to stovetop or pressure cooker methods. Using fresh coriander and crushed fenugreek leaves helps finish the dish with herbal notes and a slight citrus tang from lemon juice brightens the flavor.
For convenience, lentils can also be cooked in a pot with a soak, or in an Instant Pot as an alternative to stovetop pressure cooking. Adjust seasoning to taste and consistency to your preference.
Ingredients
For stovetop pressure cooking
- ½ cup masoor dal or red lentils (husked and split)
- 1.5 to 1.75 cups water for pressure cooking dal
For making masoor dal
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- ⅓ cup onion or 1 medium-sized, chopped
- 2 to 3 garlic small to medium-sized), crushed or finely chopped, cloves
- 1 inch ginger finely chopped or 1 teaspoon
- 1 to 2 green chili chopped or slit or ½ to 1 teaspoon
- 1 to 2 red chili broken and seeds removed, optional, dry
- ½ tomato or 1 medium-sized, cup chopped
- ¼ or ½ teaspoon red chili powder or cayenne pepper
- 1 generous pinch asafoetida (hing)
- ¼ or ½ teaspoon garam masala (homemade garam masala powder can be just ¼ teaspoon)
- ½ teaspoon turmeric powder (ground turmeric)
- 1 to 1.5 cups water or add as required
- salt as required
- 1 teaspoon fenugreek leaves kasuri methi) - crushed, optional, dry
- 1 to 2 tablespoons Coriander leaves cilantro, chopped
- ½ or 1 teaspoon lemon juice or as required
- 1 tablespoon Coriander leaves for garnish, optional, chopped
Instructions
Cooking Lentils
- Pick and rinse the red lentils (masoor dal) a few times in water.
- Drain the water and add the lentils to a 3-litre stovetop pressure cooker. Also add 1.5 to 1.75 cups water to the lentils in the cooker.
- Pressure cook for 5 to 6 whistles on medium heat until the lentils become soft and mushy.
- Let the pressure drop naturally in the cooker, and then only open the lid.
- When the lentils are softened and cooked well, mash lightly with a wooden spoon or whisk lightly with a wired whisk.
- Keep the cooked red lentils aside. If lentils are undercooked, then add some more water and pressure cook for a few minutes more.
Making onion-tomato masala
- In another pan or pot, heat oil. Keep the heat to a low. Add cumin seeds and fry the cumin seeds till they crackle.
- Then add onions and sauté stirring often till they are light golden on low to medium-low heat.
- Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
- Add green chilies and red chilies. Stir to mix.
- Add all the ground spices - turmeric powder, red chilli powder or cayenne pepper, garam masala powder one by one including asafoetida (hing) and stir to mix on a low heat.
- Add the finely chopped tomatoes and sauté on medium-low heat till the oil separates and the tomatoes become mushy and soft.
Making Masoor Dal
- Add the cooked and lightly mashed red lentils. Pour 1 to 1.5 cups water depending on the consistency you prefer. So you can adjust the quantity of water as required and add bit by bit as you go on mixing.
- Add salt as required and stir again. Simmer for 6 to 7 minutes more on a low to medium heat till you get the desired consistency in the dal.
- Masoor dal is neither thick nor thin and has a medium consistency.
- Add crushed dry fenugreek leaves and simmer for 1 minute.
- Lastly add lemon juice and 1 tablespoon chopped coriander leaves (cilantro) and stir to mix. Switch off the heat.
- You can also garnish the Masoor Dal with coriander leaves while serving. Serve the Red Lentils hot with steamed basmati rice or roti or chapati.
Notes
- Red lentils can be cooked in a pot with soaking for 30-40 minutes to reduce cooking time if a pressure cooker is unavailable.
- Adjust water amounts to achieve desired consistency—add more water if lentils are undercooked or too thick.
- Modify spices and seasonings to suit your taste preferences.
- Using an Instant Pot to cook the lentils is a convenient alternative to stovetop pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 342mg | 14% |
| Potassium | 309mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 228IU | 5% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 7mg | 8% |
| Vitamin E | 3mg | |
| Vitamin K | 4µg | |
| Calcium | 32mg | 3% |
| Vitamin B9 (Folate) | 114µg | |
| Iron | 2mg | 11% |
| Magnesium | 36mg | 9% |
| Phosphorus | 116mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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