Masoor dal, or red lentils, come together quickly in this simple recipe that’s all about letting the lentils shine with just the right balance of spices. It’s an easy staple from Indian home kitchens that doesn’t require hours of simmering. The tempering of garlic, cumin, and mustard seeds adds that extra layer of warmth and aroma you’ll want to scoop up with rice or naan.
The Story Behind This Recipe
Growing up, masoor dal was a go-to weeknight dish in our house. My mom kept it simple—just lentils, turmeric, and a quick spice tadka on top. It’s a dish that feels like a gentle hug after a long day.
I often make this when I want something nourishing without fussing over complicated prep. The red lentils cook down fast, so it’s easier than you might expect to get a creamy, satisfying dal simmered perfectly every time.
I like to toast the cumin and mustard seeds in a little oil until they pop, then add garlic and dried red chili flakes for a bit of kick and aroma. It makes the kitchen smell inviting and adds a little crunch that contrasts nicely with the softness of the lentils.
Serving this with steamed basmati rice and a simple cucumber salad makes for a balanced meal that feels homey but not heavy. It’s one of those dishes that’s easy enough for a busy weeknight but comforting enough to want again and again.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 cup red lentils (masoor dal), rinsed
- 3 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 cloves garlic, minced
- 1/2 teaspoon dried red chili flakes (optional)
- 1 small onion, finely chopped
- Fresh cilantro for garnish (optional)
- Juice of half a lemon (optional)
Instructions
- Step 1. Rinse the red lentils well under cold water until the water runs clear.
- Step 2. In a medium pot, combine the lentils, water, turmeric, and salt. Bring to a boil, then reduce heat to low and simmer uncovered for about 20-25 minutes until lentils are soft and breaking apart.
- Step 3. While the lentils cook, heat oil or ghee in a small pan over medium heat.
- Step 4. Add the cumin and mustard seeds and let them sizzle until they start to pop.
- Step 5. Add the minced garlic, chili flakes, and chopped onion. Sauté until the onion is softened and golden, about 4-5 minutes.
- Step 6. Once the lentils are cooked and have a creamy consistency, pour the tempered spice mixture into the pot and stir to combine.
- Step 7. Simmer everything together for a few more minutes to let flavors meld.
- Step 8. Adjust salt if needed and squeeze fresh lemon juice over before serving.
- Step 9. Garnish with chopped cilantro if you like and serve hot with rice or flatbread.
Tips for Success
- Rinse the lentils thoroughly to reduce any foam during cooking.
- Add water gradually if the dal thickens too much while simmering; consistency should be slightly soupy.
- If you don’t have mustard seeds, just use extra cumin seeds for the tempering.
- For a milder version, omit the dried red chili flakes or replace with fresh green chili.
- Leftover dal keeps well in the fridge and tastes great the next day.
Variations & Substitutions
- Add diced tomatoes while cooking the lentils for a tangy twist.
- Stir in a handful of fresh spinach or kale near the end of cooking for some greens.
- Use coconut oil and add curry leaves in the tempering for a South Indian influence.
- Mix in a spoonful of plain yogurt to make the dal creamier.
- Serve with a side of pickled vegetables or chutney to add contrast.
