Red Lentils Curry (Masoor Dal)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
217 kcal
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Course
Main Course
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Cuisine
Indian
Red Lentils Curry (Masoor Dal)
Description
The recipe for Red Lentils Curry (Masoor Dal) involves sautéing cumin seeds, green chili, onions, garlic, and ginger to create a fragrant base. Chopped tomatoes and an array of spices—turmeric, coriander, red chili powder, and optional garam masala—build complexity. Rinsed red lentils are added with water and pressure cooked until soft and tender, resulting in a smooth dal with a slightly thick consistency adjusted by water quantity.
The addition of lime juice brightens the dish, while fresh cilantro adds a fresh herbal note. An optional tempering with ghee, cumin seeds, sliced garlic, and a dusting of Kashmiri red chili powder creates a subtle pop of color and mild heat when drizzled over the dal at serving.
This dal pairs well with roti, naan, or rice, providing a comforting and nutritious meal component. Adjust spice levels by omitting green chili or red chili powder as preferred. The recipe supports a vegan variation by using oil instead of ghee.
Using an Instant Pot or stovetop pressure cooker speeds the cooking process, while the pot-in-pot method allows simultaneous rice preparation. The dal can be garnished just before serving for best freshness.
Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper optional
- 1/2 cup onion diced
- 1/2 tablespoon garlic minced
- 1/2 tablespoon ginger grated
- 1 cup tomato chopped
- 1 cup red lentils rinsed, aka masoor dal
- 3 cups water or reduce to 2.5 cup for a thicker dal
- 1 tablespoon lime juice
- cilantro to garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon red chili powder adjust to taste, I used mild Kashmiri red chili powder, Mirchi powder
- 1/2 teaspoon garam masala optional
- 1 teaspoon salt adjust to taste
For Basmati Rice
- 1 cup basmati rice
- 1.25 cup water
- 1 tablespoon ghee or oil
- 1 teaspoon salt
Instructions
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and sauté for another 2 minutes.
- Add the lentils, water and stir well.
- (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
- Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
- After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Open the pot. Add the lime juice and stir the dal.
- Garnish with cilantro. Serve dal with roti, naan or rice.
For stovetop pressure cooker
- Follow the same steps as above. In the stovetop pressure cooker, cook for 1 whistles (about 5 minutes) and let the pressure release naturally.
For stovetop pot
- In a large pot over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes.
Notes
- For milder flavor, omit green chili and red chili powder.
- To add tempering, heat ghee or oil with cumin seeds and sliced garlic until garlic is golden, then sprinkle with red chili powder and drizzle over dal before serving.
- Green chilis such as Thai, Birdeye, or Serrano are commonly used; adjust amount to taste.
- Use vegan oil instead of ghee for a vegan version of this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 640mg | 27% |
| Potassium | 556mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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