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Red Lentil Curry Recipe (Masoor Dal)
5 from 18 votes

Red Lentil Curry Recipe (Masoor Dal)

Red Lentil Curry (Masoor Dal) is a richly spiced dish featuring red lentils cooked with potatoes, onion, and peppers, simmered in a coconut milk and tomato base. A blend of curry powder, red curry paste, and warm spices like garam masala, turmeric, and mustard seeds creates layers of flavor. The curry has a mild to medium heat, with tender lentils and softened vegetables absorbed in a creamy sauce, making a comforting vegetarian entrée often served with rice.

Prep Time
10 mins
Cook Time
30 mins
Servings: 4
Calories: 476 kcal
Course: Main Course
Cuisine: Indian, American

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

    Cup of Yum
  1. Heat the oil in a large pot to medium heat.
  2. Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
  3. Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
  4. 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.
  5. Add the chopped tomato, water, coconut milk and red lentils. Stir.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 476

% 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.