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Masoor Dal Recipe: The Red Lentil Curry
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Masoor Dal Recipe: The Red Lentil Curry

A rich, tasty, aromatic curry that is so flavorful you won't need any additional accompaniment. This masoor dal, aka red lentil curry, is packed with protein and fiber, making it a nutritious and satisfying meal.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 people
Calories: 254 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Indian, Pakistani

Ingredients

  • 6 ounces masoor dal red lentils
  • 3 tablespoons neutral cooking oil generic cooking oil
  • 2 cloves garlic
  • ½- inch ginger
  • ½ teaspoon Kashmiri red chili powder
  • 3 cups water
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt Himalayan pink
  • ½ teaspoon garam masala
  • 3-4 curry leaves
  • 2-3 green chili or 4-5 dried small red chilies
  • cilantro coriander leaves, chopped, a handful

Instructions

    Cup of Yum
  1. Wash and rinse the lentils several times, then leave to soak in plenty of water. Set aside.
  2. Grind the ginger and 1 garlic into a paste using a food chopper or pestle and mortar.
  3. Heat 1 tablespoon of oil in a large cooking pot, and add ginger-garlic paste and chili powder. Stir-fry until it sizzles.
  4. Carefully pour the water into the pan, strain the masoor dal, and add it to the pan. Add salt and turmeric. Cook at medium-high heat until the water reaches boiling point. If you like, you can use hot boiling water from the kettle to speed up the process.
  5. Once the water boils, put the lid on the pan with a slight ajar and lower the heat. Let it cook for about 30 minutes or until the lentils are soft and fully cooked.
  6. Slice the remaining garlic and chop the fresh green chilies if using.
  7. Then, heat the remaining oil in a small frying pan and add the garlic, curry leaves and chilies. Fry until the garlic turns golden brown.
  8. Carefully transfer the garlic, curry leaves, chilies, and oil to the red lentil pot.
  9. Add garam masala and give it a stir. Let the curry simmer for 2-3 minutes before turning the heat off.
  10. If you like, stir in one tablespoon of ghee towards the end.
  11. Garnish with chopped cilantro at serving.

Notes

  • You can use any salt and add it according to taste.
  • The fresh green chilies and dried chilies are optional. You can omit them altogether if you prefer the mild flavor of masoor dal. Although I recommend you use dried small red chilies at the very least. They do not give spiciness to the curry unless you cut them, but they give an extra delicious aroma to the dish.

Nutrition Information

Calories 254kcal (13%) Carbohydrates 28g (9%) Protein 11g (22%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 7g (35%) Trans Fat 0.04g (2%) Sodium 672mg (28%) Potassium 424mg (9%) Fiber 14g (56%) Sugar 2g (4%) Vitamin A 119IU (2%) Vitamin C 20mg (22%) Calcium 37mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 254

% Daily Value*

Calories 254kcal 13%
Carbohydrates 28g 9%
Protein 11g 22%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Sodium 672mg 28%
Potassium 424mg 9%
Fiber 14g 56%
Sugar 2g 4%
Vitamin A 119IU 2%
Vitamin C 20mg 22%
Calcium 37mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.