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If there’s one dal that truly feels like home, it’s this lal masoor ki dal. No frills, no elaborate prep needed. Just red lentils slow-cooked with aromatics and basic north Indian spices until creamy and flavorful.
This simple dal with ghee-smeared rotis or plain rice is what I turn to it when I want something warm, filling, and familiar. You can simmer it low and slow the way I do, or take the quicker pressure cooker or instant pot route. Either way, it delivers pure comfort in every bite.
Dal is a staple in indian homes and we grew up eating some version of masoor dal a few times a week. Some days,lentils were cooked with onion tomato masala. Other days, it was humble masoor dal khichdi. And then there were those quieter meals where the dal was boiled and finished with a gentle tempering of ghee, cumin, and green chillies. That’s the version I’m sharing today.
If you’ve seen my whole masoor dal recipe, you’ll know it’s hearty and earthy, with deep, robust flavours. Red masoor, or lal masoor, is de-skinned whole masoor and can be used either split or whole.Split red masoor, in particular, is lighter, quicker to cook, and more delicate in flavor. It’s the kind of dal that fits easily into the rhythm of a busy week.
My Recipe
- I’m a quite particular about the texture and consistency of my dal, so I prefer to slow cook it. That way, I have more control. I keep an eye on it as it simmers, stirring and adjusting the water as I go, until it reaches just the right consistency, which is neither too thick nor too runny. Slow cooking takes 20-25 minutes.
- If you didn’t know, yes, you can absolutely overcook lentils. It happens more easily than you’d think. When they’re cooked too long or with too much water, the excess starch starts to break down, and instead of a soft, creamy dal, you end up with something gloopy and pasty.
- That said, you can definitely quicken things up and boil the dal in pressure cooker or IP. These lentils cook pretty fast. I am adding instuctions in recipe card.
- In my version, much like a classic dal tadka, I stick to jeera-hing tempering. That’s how dal is most often finished in North Indian homes. Of course, you can absolutely switch it up, use black mustard seeds, curry leaves, or even garlic would work beautifully.
Why Do I call it Simple?– Becasue all you have to do is boil the lentils with a handful of ingredients, temper it (with 4 ingredient tadka) and you’re done. No frying masala, no browning onions! Yes, there’s a bit of chopping, but even that’s easy if you use a chopper! This recipe is perfect for anyone who wants real food with minimal effort.
My Tips for Delicious Masoor Dal
- Make sure to use fresh purchased dal for best flavor. As they sit on our kitchen shelves, pulses and beans dry up, lose their flavor and need lot more water for cooking.
- Use fresh ingredients only. Don’t use ginger garlic paste or canned tomatoes. Chop fresh onions, ginger, garlic and tomatoes finely. It takes extra 5-10 minutes but they will cook down as the dal boils and every spoonful will be smooth.
- Do not overload with spices. Red lentils are mild and for sure need a little boost, but too many spices will take away the earthy taste of the lentils.
- Keep it slightly thick. I am very careful about this. Masoor dal does not taste right when it is too soupy. I like the consistency that is pourable yet holds together nicely.
- Make extra. Leftovers taste even better because the spices and aromatic mingle. I highly suggest making extra and enjoying it the next day.
Ingredients
- Red Lentils – You can use split red lentils or whole, deskinned red lentils. Any variety will work, just adjust slow cooking time as needed.
- I use regular red chilli powder which has a kick. You can add Kashmiri chilli powder for mild heat.
How To Make Masoor Ki Dal
- Step 1: Add ½ cup washed masoor dal to your cooking pot. Pour 1+¼ cup water and let soak for 15-20 minutes. Switch on the stove and bring the dal to a boil on medium heat.
- Step 2: As dal comes to first boil, there will be a layer of white foam on the top. Using a spoon, skim and discard the white foam.
- Step 3: Next, add the chopped onions, ginger, garlic, tomatoes and all the ground spices. Also add salt and a tablespoon of ghee. Ghee at this stage prevents a sticky consistency of dal as the grains soften and release their starches.
- Step 4: Cover, and let the dal cook on low heat for 25-30 minutes. Check occasionally to ensure there’s enough water and give it a stir each time. Top with water as needed. Cook longer if you prefer softer grains.
5. Step 5: Once the dal is fully cooked and the grains are soft, gently mash it with the back of a spoon. This helps make the dal creamy and breaks the soft grains further. If you want a super smooth dal, use a metal whisk and whisk while dal is hot for grains to fully break down.
6. Step 6: Prepare the tempering. In a small saucepan or tadka pan, warm up the ghee. Once hot, add cumin seeds and let crackle. Add chopped green chillies and hing powder. Fry for 10-15 seconds taking care not to burn the cumin.
7. Step 7: Immediately pour the tadka over the cooked dal. Add chopped fresh cilantro and add lemon juice for little tang.You can also add a dash of garam masala powder for added aroma.
8. Step 8: Mix the dal very well. After adding tadka, we usually don’t cook the dal further as the aroma of tadka fades away. But again, if you want, you can simmer dal for few minutes. Masoor dal is ready!
Serve with homemade roti, plain basmati rice, a dry sabzi and a side of achar for the a soul warming, traditional indian meal. Enjoy!
Simple Masoor Dal Recipe (Spiced Red Lentils)
Homestyle, slow-cooked masoor dal recipe made with red lentils, aromatics, and Indian spices, finished with a fragrant cumin tadka.
Ingredients
To Boil The Dal
- 1 cup(200g) masoor dal red lentils (split or whole red lentils, both work)
- 1 small(~150g) onion finely chopped, red onions tastes best
- 1 tablespoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 1-2 green chillies slit
- 1 medium(~100g) tomato finely chopped
- 1 tablespoon ghee
- 1 teaspoon salt adjust to taste after dal is cooked
- 3.5 cup water (for stove top), 1+¾ cup water for pressure cooker/Instant Pot
Ground Spices To Add While Boiling Dal
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder (hot), use kashmiri chilli powder for mild heat
- ¾ teaspoon coriander powder
For Tempering (Tadka)
- 2-3 tablespoon ghee
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafoetida powder
- 2-3 green chillies chopped (hot, adjust to taste)
To Serve
- 2 tablespoon fresh cilantro leaves chopped
- ½ tablespoon fresh lime juice adjust to taste
- ghee as much as you like, usually 1 teaspoon ghee is added to about ¾ cup of dal while serving
Instructions
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Add the lentils to a medium size bowl. Scan the dal for debris and pick them out. Take the bowl to kitchen sink and cover them with water. Gently swirl the lentils with your hand to release any dust or impurities. You will immediately see cloudy water. Pour off the water, then refill and repeat this process several times until the water stays clear.
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Place the washed dal in a medium size cooking pot and pour 3.5 cup room temperature water. Let the lentils soak for 15-20minutes. You can use up this time to chop the aromatics and gather ingredients for cooking dal.
Stove Top Method
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Place the cooking pot over a medium heat and bring dal to a boil. As the dal reaches its first boil, you’ll notice a layer of white foam forming on the surface. Using a spoon, gently skim this foam off the top and discard it to ensure a clearer dal.
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Next, add the chopped onions, ginger, garlic, and tomatoes to the dal, along with all the ground spices and salt. Also stir in a tablespoon of ghee. Adding ghee during boiling helps prevent the dal from turning sticky as the lentils continue to soften and release their starches. Mix everything well to combine.
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Cover the cooking pot and let the dal simmer gently over low heat for 25 to 30 minutes. Check in every so often to make sure there’s enough water, giving it a stir each time to prevent sticking. Add a splash of water if it starts to look too thick. If you like the dal extra soft and creamy, let it cook a little longer to reach your desired texture.
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Once the dal is fully cooked and the grains are tender, use the back of a spoon to gently mash it against the sides of the pot. This gives the dal a creamier texture and helps break down any remaining whole grains. For an even smoother consistency, you can use a metal whisk while the dal is still hot, whisking until the grains completely break down and the dal becomes silky.
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As the dal nears the end of its cooking time, begin preparing the tadka so it’s ready to pour in while the dal is still hot. To prepare the tempering, heat ghee in a small saucepan or tadka pan. Once the ghee is hot, add cumin seeds and let them crackle and release their aroma. Add chopped green chillies and a pinch of hing powder, then fry everything for 5-10 seconds while stirring constantly and keeping a close eye to make sure the cumin doesn’t burn.
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As soon as the tadka is ready, pour it directly over the hot, cooked dal. The sizzling tempering will release aroma as it hits the surface. Stir in freshly chopped cilantro and a squeeze of lemon juice for a touch of tang. If you like, sprinkle in a pinch of garam masala powder to add a warm, fragrant finish.
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Mix the dal so the tempering blends evenly throughout. Traditionally, the dal isn’t cooked further after adding the tadka, as simmering can dull the fresh aroma and flavor of the tempering. However, if you prefer, you can let it simmer for a few more minutes. And that’s it—masoor dal is ready to serve!
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Serve with homemade roti, plain basmati rice, a dry sabzi and a side of achar for the a soul warming, traditional indian meal. Enjoy!
Pressure Cooker & Instant Pot Method
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The steps for washing and soaking masoor dal remain the same as written above.
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Pressure Cooker– To pressure cook the dal, add 1+¾ cup water. Close the lid of pressure cooker and place on medium heat. Pressure cook for 5-7 minutes (2 full whistles). Switch off the stove and manually release pressure after 5-6 minutes. If desired, add water to adjust conistency of dal. Simmer for few minutes if you add water before adding the tadka.
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Instant Pot – Add dal to steel insert of the IP along with 1+¾ cup water. Close the lid and press pressure cook (normal) for 5-6 minutes. Manually release pressure after 8 minutes.