Red Lentil Curry Recipe (Masoor Dal)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
476 kcal
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Course
Main Course
Red Lentil Curry Recipe (Masoor Dal)
Description
This Masoor Dal recipe starts by sautéing onions, jalapeño peppers, and chopped potatoes in oil to soften their flavors. Fresh ginger and garlic join the mixture, adding aromatic depth. A complex spice blend including red curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, and cumin is incorporated and cooked briefly to release fragrant oils. Chopped tomatoes, coconut milk, and red lentils are added with water, then simmered until the lentils and potatoes are tender and the sauce thickens into a creamy consistency. Salt and pepper adjust seasoning to taste. The result is a warm, flavorful curry combining mild heat with a balance of spices and creamy coconut richness.
This versatile curry pairs well with rice and can be modified by adjusting pepper heat or adding other vegetables like sweet potato or butternut squash. It also serves as a base for protein additions such as chicken, seafood, or beans. For increased spiciness, use hotter chilies or chili powders. The dish can be scaled up easily for larger portions by increasing ingredients proportionally and ensuring adequate liquid to cook the lentils and potatoes.
Ingredients
- 1 tablespoon vegetable oil or use coconut oil
- 1 onion chopped
- 2 jalapeno pepper chopped (use bell pepper for milder heat
- 1 potato chopped, large
- 1 tablespoon ginger chopped fresh
- 4 cloves garlic chopped
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon cayenne pepper powder
- 1 teaspoon chili flakes or more to taste!
- 1 teaspoon mustard seeds
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
- 14 ounces tomato or use chopped fresh tomato, chopped
- 2 cups water or more as needed – or use vegetable broth
- 14 ounces coconut milk 1 can
- 1 cup red lentils masoor dal
FOR SERVING: Cooked rice, fresh chopped herbs, spicy chili flakes, sliced peppers
Instructions
- Heat the oil in a large pot to medium heat.
- Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
- Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
- Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
- Add the chopped tomato, water, coconut milk and red lentils. Stir.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
- Serve with rice and garnish!
Notes
- The heat level is mild to medium; increase spiciness with hotter peppers like serrano or habanero, or add more chili flakes or spicy curry powders.
- You can use either red curry paste and curry powder together or just one, depending on desired seasoning strength.
- This recipe can be doubled easily by increasing potatoes, lentils, and liquids accordingly to maintain the right consistency.
- Substitute potatoes with sweet potatoes or butternut squash for variation, or add chickpeas and beans for a different texture.
- Non-vegetarian variations can include chicken, beef, pork, or seafood such as shrimp or fish added to the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 22g | 110% |
| Sodium | 181mg | 8% |
| Potassium | 1180mg | 25% |
| Fiber | 18g | 72% |
| Sugar | 6g | 12% |
| Vitamin A | 1761IU | 35% |
| Vitamin C | 31mg | 34% |
| Calcium | 123mg | 12% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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