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Red Lentils Curry (Masoor Dal)
4.9 from 618 votes

Red Lentils Curry (Masoor Dal)

This Red Lentils Curry (Masoor Dal) features tender red lentils cooked with sautéed cumin, onions, garlic, ginger, and chopped tomatoes. The use of traditional spices like turmeric, coriander, and garam masala builds a warm, earthy flavor enhanced by lime juice and fresh cilantro. Cooking in an Instant Pot or stovetop pressure cooker yields a creamy texture, while an optional tempering adds a colorful and lightly spiced finish.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 217 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
  2. 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.
  3. Add tomato and spices. Stir and sauté for another 2 minutes. 
  4. Add the lentils, water and stir well. 
  5. (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. 
  6. 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. 
  7. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR). 
  8. Open the pot. Add the lime juice and stir the dal. 
  9. Garnish with cilantro. Serve dal with roti, naan or rice. 
For stovetop pressure cooker
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 217

% 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.