Masoor dal is the Hindi and Urdu name for red lentils – sometimes known as orange lentils or even pink lentils. This North Indian and Pakistani style Masoor Dal recipe is a staple in our home. I typically serve it alongside a vegetable based curry such as Bhindi Bhaji or Zucchini Curry but its equally good on its own for a super quick meal. The great thing about red lentils is that they do not need soaking prior to cooking and they cook quickly too. Therefore, this recipe is definitely easy – a few simple ingredients and a few steps and you’ve got steaming hot dal on the table! Other delicious lentil recipes that make great side dishes are Mash Dal and Gujarati Chana Dal.
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post Masoor dal – aka red lentils which can be found in most supermarkets, all Indian grocery stores or online Oil – any flavourless oil works. Cumin seeds and hing (asafoetida) – hing is helpful in digestion but you can leave it out if you do not have it. Onion, garlic, green chillies and ginger – finely chopped or crushed. Tomatoes – pureed or passata work well. Alternatively, chop a fresh tomato into small pieces Spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. Alternatively, use curry powder. Finish with chopped coriander and lemon juice.
How to make it
Rinse the dal in running water, then cook the dal in the instant pot or gas stove pressure cooker for approximately 5 minutes. If cooking in a pan/pot over the stovetop you can optionally soak the lentils for 15-20 minutes. Add the soaked dal in a pot with water and cook without lid until tender and mushy. It can take up to 20-25 minutes. In a separate pan, heat oil and add cumin seeds and hing. Add in crushed or chopped green chillies, chopped onion. Cook the onion until translucent and add in crushed tomatoes, ginger garlic paste and sauté. Once oil separates from the mixture, add in the four spice powders, the dal and salt. Top up with water if its too thick. Simmer for 5-7 minutes. Sprinkle over finely chopped coriander and squeezed lemon juice.
Serving Suggestion
Masoor dal is a versatile dish that pairs beautifully with a variety of accompaniments. Traditionally, it is served with steamed basmati rice or soft warm rotis, making it a comforting and wholesome meal. I tend to go for jeera rice or boiled basmati rice and a flatbread like whole wheat chapatti or whole wheat paratha It goes well as a side with most curries like mixed vegetable curry with kachumber salad or garlicky carrots It also works wonderfully as a light soup, accompanied by crusty bread or crackers for a modern twist.
Storage
Store masoor dal in an airtight container and keep in the fridge for up to 2-3 days. Reheat on the stove with a splash of water to loosen it. Red lentil dal freezes really well for up to 3 months. Allow to thaw at room temperature and then reheat thoroughly before serving. You can also cook the red lentils and freeze them to cook a batch of dal later.
Other Dal Recipes
Indian Green Lentils Dal Mixed Lentils with Spinach (Trevti Dal) Dhaba style Dal Fry Lahsuni Moong-Masoor Dal Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2014.
