Masoor Dal Recipe Indian Red Lentils Recipe

About Masoor Dal

Masoor Dal is Hindi for ‘orange lentils’, ‘red lentils’ or ‘pink lentils’. Basically these are the same lentils with different names. But note that these are not the same as Puy lentils, which are a green French lentil. The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils. While wonderfully unique, both of these lentils are equally delicious and easy to make with whatever pantry staples you have. Keep reading for step-by-step photos and instructions for making this tasty Indian Red Lentils. If interested, you can have a look at a comforting and healthy North Indian style Brown Lentils (Whole Masoor Dal) recipe that I have also posted. This Masoor Dal recipe is a creamy spiced preparation made with the husked and split red lentils (also known as orange lentils or pink lentils). The recipe is very easy to make and is ready in about 30 minutes. It’s perfect for a hearty and healthy weeknight dinner or to enjoy during a relaxing weekend. I have cooked these red lentils in a pressure cooker to save time. You can even cook them in a pan on the stovetop or in an Instant Pot. The Red Lentils recipe is easily adjustable and scaleable. You could any time tone down on the usage of various spices and seasonings.

How to make Masoor Dal

Preparation

1. To start, rinse ½ cup of masoor dal (split and husked red lentils) under cool running water for a minute or so. Drain the water. Then add the rinsed red lentils to a 3-litre stovetop pressure cooker along with 1 ½ to 1 ¾ cups of water. You can opt to cook the lentils in the Instant Pot, adding water as needed. These lentils also cook easily in a pot or pan on the stovetop. Add about 1.5 to 2 cups water or more when cooking in a pan.
2. Pressure cook the red lentils on a medium to medium-high heat for 5 to 6 whistles, or until they become soft and mushy. Let the pressure drop naturally in the cooker, then only open the lid. Check the cooked red lentils. The lentils have to be tender and softened completely. Mash lightly with a wooden spoon or a whisk lightly with a wired whisk. Set aside.

Make Onion Tomato Masala

3. In another large skillet or pot, heat 2 tablespoons of your preferred cooking oil on medium heat. Add 1 teaspoon of cumin seeds and fry until they crackle and change color.
4. Next add ⅓ cup chopped onions. Stir and sauté the onions on low to medium-low heat.
5. Continue to sauté and stir for some minutes until they are light golden. Do not burn or you’ll wind up with an unpleasant bitter taste.
6. Then add 1 teaspoon finely chopped ginger and 2 or 3 peeled and crushed garlic cloves (small to medium-sized). Stir and sauté them for 10 to 15 seconds, or until the raw aroma of both ginger and garlic goes away.
7. Add 1 green chili (chopped or slit) and 1 or 2 whole dry red chilies (broken and seeds removed), optional. Stir and mix well.
8. Next add the following ground spices:

½ teaspoon turmeric powder (ground turmeric) ¼ to ½ teaspoon red chili powder or cayenne pepper ¼ to ½ teaspoon garam masala powder 1 generous pinch of asafoetida (hing)

Skip adding asafoetida if you do not have it. 9. Stir and mix well. Next add ½ cup finely chopped tomatoes. 10. Stir the tomatoes and mix them well with the onions and spices. Sauté the tomatoes on medium-low heat until the oil separates and the tomatoes become soft.

Make Masoor Dal

11. Now add the cooked and lightly mashed lentils to the skillet.
12. Mix thoroughly.
13. Pour in 1 to 1 ½ cups water, depending on how firm, thick or thin you like your masoor dal. Start with just 1 cup and stir, and then add more water bit by bit as needed. Taste and season with salt.
14. Simmer the dal for 6 to 7 minutes more on a low or medium heat. The dal will get thicker as it cooks, so simmer just until you get the desired consistency.
15. I prefer my dal as shown, with a medium consistency that isn’t too thick or thin.
16. I also like to add 1 teaspoon of crushed dry fenugreek leaves (kasuri methi) for a slightly nutty and earthy bite. Feel free to leave out if you prefer.
17. Simmer for 1 more minute to combine the flavor of the leaves.
18. Once the dal has reached desired consistency, stir in 1 teaspoon of lemon juice and 1 to 2 tablespoons of chopped coriander (cilantro) leaves. Give another stir and turn off the heat.
19. You can also garnish with coriander leaves if you prefer while serving the dal.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dal Fry Recipe Moong Dal Recipe (Fry & Tadka Versions) Chana Dal (Split Chickpeas) Green Moong Dal | Green Gram Curry | Sabut Moong Dal This Masoor Dal Recipe from the archives first published in July 2013 has been republished and updated on November 2022.

title: “Masoor Dal Recipe Indian Red Lentils Recipe” ShowToc: true date: “2024-10-22” author: “Shirley Cadena”

About Masoor Dal

Masoor Dal is Hindi for ‘orange lentils’, ‘red lentils’ or ‘pink lentils’. Basically these are the same lentils with different names. But note that these are not the same as Puy lentils, which are a green French lentil. The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils. While wonderfully unique, both of these lentils are equally delicious and easy to make with whatever pantry staples you have. Keep reading for step-by-step photos and instructions for making this tasty Indian Red Lentils. If interested, you can have a look at a comforting and healthy North Indian style Brown Lentils (Whole Masoor Dal) recipe that I have also posted. This Masoor Dal recipe is a creamy spiced preparation made with the husked and split red lentils (also known as orange lentils or pink lentils). The recipe is very easy to make and is ready in about 30 minutes. It’s perfect for a hearty and healthy weeknight dinner or to enjoy during a relaxing weekend. I have cooked these red lentils in a pressure cooker to save time. You can even cook them in a pan on the stovetop or in an Instant Pot. The Red Lentils recipe is easily adjustable and scaleable. You could any time tone down on the usage of various spices and seasonings.

How to make Masoor Dal

Preparation

1. To start, rinse ½ cup of masoor dal (split and husked red lentils) under cool running water for a minute or so. Drain the water. Then add the rinsed red lentils to a 3-litre stovetop pressure cooker along with 1 ½ to 1 ¾ cups of water. You can opt to cook the lentils in the Instant Pot, adding water as needed. These lentils also cook easily in a pot or pan on the stovetop. Add about 1.5 to 2 cups water or more when cooking in a pan.
2. Pressure cook the red lentils on a medium to medium-high heat for 5 to 6 whistles, or until they become soft and mushy. Let the pressure drop naturally in the cooker, then only open the lid. Check the cooked red lentils. The lentils have to be tender and softened completely. Mash lightly with a wooden spoon or a whisk lightly with a wired whisk. Set aside.

Make Onion Tomato Masala

3. In another large skillet or pot, heat 2 tablespoons of your preferred cooking oil on medium heat. Add 1 teaspoon of cumin seeds and fry until they crackle and change color.
4. Next add ⅓ cup chopped onions. Stir and sauté the onions on low to medium-low heat.
5. Continue to sauté and stir for some minutes until they are light golden. Do not burn or you’ll wind up with an unpleasant bitter taste.
6. Then add 1 teaspoon finely chopped ginger and 2 or 3 peeled and crushed garlic cloves (small to medium-sized). Stir and sauté them for 10 to 15 seconds, or until the raw aroma of both ginger and garlic goes away.
7. Add 1 green chili (chopped or slit) and 1 or 2 whole dry red chilies (broken and seeds removed), optional. Stir and mix well.
8. Next add the following ground spices:

½ teaspoon turmeric powder (ground turmeric) ¼ to ½ teaspoon red chili powder or cayenne pepper ¼ to ½ teaspoon garam masala powder 1 generous pinch of asafoetida (hing)

Skip adding asafoetida if you do not have it. 9. Stir and mix well. Next add ½ cup finely chopped tomatoes. 10. Stir the tomatoes and mix them well with the onions and spices. Sauté the tomatoes on medium-low heat until the oil separates and the tomatoes become soft.

Make Masoor Dal

11. Now add the cooked and lightly mashed lentils to the skillet.
12. Mix thoroughly.
13. Pour in 1 to 1 ½ cups water, depending on how firm, thick or thin you like your masoor dal. Start with just 1 cup and stir, and then add more water bit by bit as needed. Taste and season with salt.
14. Simmer the dal for 6 to 7 minutes more on a low or medium heat. The dal will get thicker as it cooks, so simmer just until you get the desired consistency.
15. I prefer my dal as shown, with a medium consistency that isn’t too thick or thin.
16. I also like to add 1 teaspoon of crushed dry fenugreek leaves (kasuri methi) for a slightly nutty and earthy bite. Feel free to leave out if you prefer.
17. Simmer for 1 more minute to combine the flavor of the leaves.
18. Once the dal has reached desired consistency, stir in 1 teaspoon of lemon juice and 1 to 2 tablespoons of chopped coriander (cilantro) leaves. Give another stir and turn off the heat.
19. You can also garnish with coriander leaves if you prefer while serving the dal.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dal Fry Recipe Moong Dal Recipe (Fry & Tadka Versions) Chana Dal (Split Chickpeas) Green Moong Dal | Green Gram Curry | Sabut Moong Dal This Masoor Dal Recipe from the archives first published in July 2013 has been republished and updated on November 2022.