Masoor dal recipe with video and step by step photos. Flavorful, tasty and nutritious red lentil recipe. Masoor dal is one of the most commonly used lentils in Indian cuisine. It is used by a larger population since it has the highest amount of protein compared to the other lentils.
Here is some quick info if you are new to this lentil:
What is masoor dal?
Masoor dal is a quick cook protein rich lentil known as red lentils. These have a high nutrition profile similar to that of meat. Hence eaten by many as a substitute to non-veg or meat.
What is red masoor dal?
Masoor dal comes in 2 varieties. One is the skinned and the other variety is the whole lentil. The skinned variety is known as red lentils or red masoor dal. The other one is known as the sabut (whole) dal.
Masoor dal is a quick cook lentil and can be prepared just under 20 to 25 mins. Most Indian homes use a pressure cooker to cook dal as it saves some time.
But it can be prepared in a pot as it doesn’t take much time. Any dal recipe can be prepared in various ways.
Whole masoor dal known as sabut masoor dal is also enjoyed by many people. The whole lentils have higher fiber so it is always good to soak them in enough water for few hours to prevent stomach problems.
I usually soak them for 3 to 4 hours, rinse them and pressure cook for 3 to 4 whistles or until they cook up soft.
How to make masoor dal
1. Add ½ cup masoor dal to a pot or pressure cooker. Rinse it well a few times. Drain the water completely. Add 2 medium chopped tomatoes, 1 green chilli and pour water. You can skip chilies if you have young kids at home.
2. Pressure cook on a medium heat for 1 whistle. If cooking in a pot, cook until the dal turns soft. You may need more water to cook if making in pot.
3. When the pressure goes down, open the lid.
4. Mash the cooked dal to suit your liking – smooth or coarse. You can also add 2 to 3 tbsp water to bring it to a desired consistency. It will thicken slightly upon cooling. So adjust accordingly.
Tempering
5. Heat 1 tbsp ghee. Add one after the other – ¼ teaspoons mustard seeds (optional), ½ teaspoon cumin seeds, 2 chopped garlic cloves and 1 to 2 broken dried red chilies. You can also add a bay leaf or a sprig of curry leaves.
6. When the garlic turns slightly golden, add 1 pinch hing, ¼ teaspoon turmeric and ¼ to ½ teaspoon red chili powder. If you like to flavor it up more, you can add a pinch of garam masala. Chili powder tends to burn quickly so pour this immediately to the dal. You may set aside half of this for garnish.
8. Keep the stove flame on a low to medium heat. Add salt and kasuri methi. Mix well.
9. Simmer for 2 mins and turn off the stove.
You can garnish with half of the tempering, sprinkle some finely chopped coriander leaves & lemon juice.
Serve masoor dal with rice or roti, some papads, pickle, veggie salad and curd.
More Dal recipes
Instant pot dal & rice
Moong dal
Chana dal
Dal fry
Dal makhani
Variations
I have shared one of the simplest ways to cook red lentils in this post.
However you can also cook this in combination with other lentils. I usually add a handful of moong dal to this which makes the dish slightly creamy and thick.
Compared to other lentils, masoor dal tastes bland so I do prefer to use some spices for flavoring. You can also add ingredients like garam masala, whole spices, kasuri methi or amchur powder to suit your liking.
This can be served with plain rice, turmeric rice, roti, paratha or naan. Some pickle & papads will go well in the meal.
Most Indian homes cook masoor dal using onions & tomatoes. However you can make your own variations by adding some spinach or palak & carrots.
I add them to the pot along with dal as they not only perk up the nutrition but also enhance the taste & texture of the dal. This way I can skip making another veggie dish for the meal.
Related Recipes
Recipe card
Masoor dal recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup masoor dal (red lentils)
- 2 tablespoons moong dal (optional)
- 2 medium tomatoes chopped & deseeded
- 1 green chili (optional)
- 1¼ to 1½ cup water (for 1¾ cups for IP)
Tempering
- 1 tablespoon ghee or oil or butter
- 1 red chili broken
- 2 garlic cloves chopped
- ¼ teaspoon mustard seeds (optional)
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- salt as needed
- ¼ to ½ teaspoon red chili powder
- ¼ teaspoon turmeric
optional
- 1 pinch garam masala (or ⅛ tsp) (adjust to taste)
- ¼ teaspoon kasuri methi (dried fenugreek leaves) or 2 tbsp coriander leaves
- 1 to 2 tablespoons lemon juice for serving
Instructions
Stovetop masoor dal
- Add masoor dal & moong dal (optional) to a pot or pressure cooker. Wash it a few times until the water runs clear.
- Next add chopped tomatoes, water and green chili.
- Pressure cook for 1 to 2 whistles on a medium heat. If cooking in a pot, cook on a medium heat until soft adding more water if needed.
- Once the pressure releases, open the cooker.
- Mash the dal to suit your liking. You can make it smooth or keep it grainy. If needed you can pour 2 to 3 tbsp water to bring it to a consistency.
Tempering
- Heat 1 tbsp ghee in a small pan.
- Add mustard, cumin, red chilies and garlic.
- Saute until the garlic turns slightly golden.
- Turn off the heat and add hing, chili powder and turmeric. You can also add in garam masala if using.
- Quickly pour this off to the dal. Time to add salt and kasuri methi if using.
- Mix and simmer for 2 mins. If using coriander leaves add them now.
- Squeeze in some lemon before serving. Masoor dal is ready to serve with roti or rice.
Instant pot masoor dal
- Press saute button on the Instant pot and pour oil to the inner pot.
- Add mustard, cumin, broken red chilies and garlic.
- When they splutter add tomatoes along with salt, chilli powder, hing, garam masala (optional) and turmeric.
- Saute for 1 min. Next add dal, green chilli and pour water.
- Stir well and deglaze to release any bits of food stuck. Secure the Instant pot with lid. Set the steam release handle to sealing.
- Optional :You can cook basmati rice together by placing the rice bowl on a long legged trivet.
- Press pressure cook button and set the timer for 7 mins.
- Wait for the pressure to release naturally. When the pin drops, open the IP.
- Stir well and add more salt & hot water if needed. Cook on saute mode to bring to consistency if needed.
- Squeeze lemon juice and serve masoor dal with rice.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Just made this recipe tonight along with your other recipe for shahi paneer and both turned out delicious! Very similar to the dishes we order at the restaurant.
I cooked the lentil on the stovetop for around 20 minutes on medium heat.
Thank you Swasthi!
Hello Xieyu,
So glad to know both turned out good. Thank you so much for leaving a comment. That makes me happy
🙂
This is was delicious and I found the process of cooking it very soothing!
Thanks Alice! Happy to know you enjoyed cooking the dal.
🙂
Nice recipe! I know how to cook dals well… yet your take on masoor dal is delicious ?.. I used my instant pot!
Glad to know! Thank you!
Just made this tonight. I’ve never used a recipe like this yet but its a 10/10 !!!!! I added more water to my liking because I like it more watery/soupy than thick. But thick or watery it’s still delicious ! Completely delicious flavour. I omitted the garam masala.
Thank you so much Alana
Ms.Swasthi
Greetings of the day!
I never even made a tea using a instant tea bag in my life! I was always busy and cooking was of no interest to me.But the pandemic changed everything in my life.We are living in Dubai.I am a south indian but lived all my life in kolkata and married to a Punjabi.My wife started cooking very late in life since we had servants for everything in kolkata.After few days at home during the lockdown in Dubai i was bored with my wife’s dishes, even though she manages the kitchen very well along with her own work.One fine morning i was searching the internet for good indian recipes and i came across your site…….i started cooking for the family learning from your site.Then i started taking interest in cooking and now it has become a hobby.I have tried with many online authors but i love your recipes since it is easy to follow and you do not use any unavailable raw materials.I have tried most of your recipes.We have stopped ordering food from outside for many months now.Everyone demands me to cook now……
I told you my story in detail just to let you know that how you have changed my life and of many others.
A big THANK YOU for your great help.
With regards
iqbal
Hello Mr.Iqbal,
You are most welcome! So happy to read you. The best part is that you have stopped ordering outside food. Thanks much for leaving this wonderful note. It made my day!!
🙂
I’ve tried several other similar recipes and I always come back to this one as it is the most flavoursome. You’ve really been my guide in the Indian cooking journey. Thank you.
Welcome Alex
Glad you like it! Thank you so much!
A simple preparation but so full of flavors. Loved it.
Thanks winnie
Should we soak the madoor dhal before pressure cooking?
Masoor dal cooks fast so don’t need to soak
Would there be a way of incorporating amchoor powder into this instead of lemon juice? I got some for another recipe and am trying to use it when possible, but the substitution volumes vary and I didn’t want to risk messing up the recipe.
Yes you can add about ¼ to ½ teaspoon amchur once the dal is soft cooked. After that add tempering. You may skip lemon juice.
Delicious! I did the Instant Pot version of this recipe, and substituted 1/4 tsp red pepper flakes for the broken chili pepper. Everything turned out lovely. Great step-by-step instructions, and LOTS of flavor!
Easy. I used a pot instead of a pressure cooker as sometimes the dal becomes too mushy. Hence I did not mash the dal. Delicious authentic Indian taste! Thanks so much!
Should I presoak the dal or not? I did, and with 1 1/2 cups,it was very watery.
Hi,
If you soak the dal then you should cut down the water.
The longer you soak the lesser water it will need. Suppose you soak the dal in 2 cups water. When you drain the water, measure the water. So you know how much it has absorbed. Cut down that much water when you cook the dal. Hope this helps
Hi … I have been following your recipes some time now and what I like best is, they turn out to be really yummy without making the process complicated or adding too many exotic ingredients. You are really a great support for me in the kitchen ?
Thanks !
Hi Mohua
You are welcome! So glad to know!
Thanks a lot!
🙂
Agree!
You’re fantastic.
Very helpful during the Lockdown.
Made this Dal. Was great.
Thanks a ton 🙂
You are welcome! Glad to know!
Thank you
🙂
Veryy yummy
Thanks Rizwana
This was absolutely delicious and easy to make. It tasted like it was from a restaurant. I am thrilled I found your website. Thank you!
Thank you so much for this recipe. I couldn’t find toor dal at the store so I got masoor dal but it still tastes so good!!! I am almost making this every week now
You are welcome!
Glad to know the recipe is useful. Thank you!
Fabulous.. Husband also liked it..
Thank you!
Just finished preparing as per h thy e instructions. Loved it! It tastes gr8
Thanks Ann!
Glad you liked it!
Really tasty, made this dal following ur recipe couple of times n it’s a favorite. Thank you.
Hi Sudha
You are welcome. Thanks for trying.
🙂
Hii
I m shifted to Singapore, I m confused.I m not getting vegetables can u please suggest from where to buy vegetables and fruits in Singapore.nIt will really help me.please reply.
Hi Tejinder
You can buy vegetable from the nearest fairprice or wet markets. There will be a fairprice located around in every locality so that will be the nearest place. For indian vegetables you can buy in mustafa or little india. I replied your mail too with more details.
Hi, I have tried many recipes from hear. Very good and delicious. Thank you