Masoor dal recipe is a delectable and comforting dal recipe which is frequently prepared in Indian households. This dal is renowned for its amazing flavour and irresistible taste. In this preparation, masoor dal is cooked with onions, ginger-garlic, tomato, chopped coriander leaves and an ample amount of spices, both whole and ground. This flavoured dal is mostly relished with steamed rice or with flatbreads like rotis, nan or parathas.
Table of Contents
About the recipe
Health Benefits of red Lentils
Tips and Suggestions
How to make Masoor dal (step wise photos)
Recipe Card
What is Masoor dal?
Masoor dal is a legume and one of the staple foods of India. This protein-rich lentil is used to prepare different curries or gravies and is paired up with rice items or flat breads.
Usually, red lentil is available in two different varieties in the market. One is whole lentils and the other variety is where lentils are split and the hulls are removed. The whole lentil variety is brown in colour and it’s known as sabut masoor dal or whole red lentils. The split and hulled variety is widely popular as red lentils and also known as orange lentils or pink lentils.
As this dal is very nutritious like non-vegetarian food, it is considered a non-veg dal in Bengali cuisine. Strange but true.
Masoor dal recipes in India
Masoor dal is prepared in myriad ways in the different sub-continents of India. Every state and every cuisine has a different range of dishes prepared with this lentil. I have already shared a few of the dal recipes prepared with masoor dal like Masoor dal tamatari, Masoor dal bharta, Masoor dal dalia khichdi, Masoor dal seddho etc.
Recipe for masoor dal is one of my favourites but I tasted this delight after finishing my graduation. Yes, that’s true. I belong to a Bengali family where masoor dal is frequently prepared but in a completely different way. When I went to Bangalore for a job after finishing my engineering, one of my north Indian PG mates prepared this masoor dal and insisted I taste it. That was for the first time I tasted this dal recipe and I just loved its taste. Then I asked her how she cooked it and got to know about it.
Since then this masoor dal recipe has become one of the regular members of my lunch menu. I have improvised the recipe for better results. Everyone in my family loves the preparation. I have prepared this dal ion many get-togethers and it never disappointed me.
This Masoor dal recipe is a simple and easy recipe. It gets prepared instantly without any hassle. If you are running short of time, then this recipe can help you out very pleasantly. It is not only easy to prepare but is super delicious too. All the ingredients required to prepare the dish are easily available in any Indian kitchen pantry.
Ingredients for Masoor dal
Masoor dal: The primary component of the recipe which provides body to the dish.
Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour to the dal.
Tomato: The addition of tomatoes adds a slight tanginess and enhances the taste of the dish.
Green chillies: It adds a heaty taste and refreshing flavour to the dish.
Coriander leaves: It is used at the final stage of cooking the masoor dal. This herb is very important to flavour up the dal.
Lemon juice: It is added at the final stage of the dal. The addition of fresh lemon juice gives a refreshing flavour and slight tanginess to the dal.
Whole spices & hing: Add whole spices like cumin seeds, mustard seeds and hing aka asafoetida into the oil for tempering. These spices induce a nice aroma in the dal. So, try not to skip any of these whole spices.
Ground spices: Other than whole spices, I have used ground spices turmeric powder, red chilli powder, coriander powder and cumin powder for the recipe. All the spices help to develop a nice flavour and taste for the dish.
Oil: It is another primary ingredient which is used for cooking the dal. It can also be prepared with any flavourless oil. I have used olive oil for the recipe.
Salt: The most important ingredient which adds saltiness to the dish.
Water: Water is used to cook the dal and to adjust the consistency of the dish.
Masoor dal recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the dal recipe and red lentils.
Health Benefits of red Lentils
- Red lentils are rich in protein and it has low calories.
- It is a good source of iron.
- It is rich in folate and potassium which is good for heart health.
- Red lentil is a great source of fibre and good for our digestive system.
Tips to prepare perfect Masoor dal
- Masoor dal gets cooked very quickly. So you don’t need to soak the dal.
- Wash the dal at least twice before pressure cooking.
- Pressure cook the dal till soft and not al dente for better flavour.
- The addition of too much spice can spoil the real taste of the recipe. I have used very limited spices for the recipe.
- Don’t skip coriander leaves from the recipe. It complements the flavour of the masoor dal recipe.
- The consistency of the dal is neither too thick nor too runny. But you can adjust the consistency according to your own choice.
- You can adjust the green chillies, red chilli powder and dry red chilli according to your own preferred taste.
- If you want to induce a smokey flavour into the dal recipe then go for the dhungar process or you can add smoked paprika too instead of red chilli powder.
How to cook Masoor dal?
To prepare masoor dal, first, wash ½ cup masoor dal carefully until the bubbles go away and the water gets clear. Drain the water and transfer the dal into a pressure cooker. Add water to the cooker and close its lid. Put the cooker on medium flame and cook it for 2-3 whistles. Once the pressure settles down, take off the lid. Keep the dal aside. The number of whistles may vary due to quality, quantity and temperature.
On the other hand, finely chop the onion, garlic, tomatoes, coriander leaves and keep them aside for the dal recipe.
Put a pan on flame and allow it to become completely dry. Then add 1 tablespoon of oil into the pan and wait until the oil is hot.
Once the oil is hot, add the whole spices – ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and allow them to crackle.
Then add ¼ teaspoon hing aka asafoetida, chopped garlic into the pan and give a nice stir. Cook it over medium-low flame until the chopped garlic turns golden in colour.
Add chopped onion into the pan and cook it for another 5-6 minutes over medium flame till translucent. Stir it in regular intervals.
Add 1 teaspoon of ginger paste and give a nice mix. Cook it over low flame for a couple of minutes until the raw smell goes away.
Add the chopped tomatoes, 2-3 green chillies and give a nice mix.
Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
Add ½ teaspoon coriander powder, ½ teaspoon cumin powder and mix it well. Cover the pan and cook it on low flame for 1-2 minutes. Stir it in between.
Add the cooked dal into the pan and mix it well.
Put the flame on high and allow the dal to boil. Cook the dal until you get the desired consistency and then turn the flame low.
Add 4 tablespoons of chopped coriander leaves, 1 teaspoon of fresh lemon juice into the dal and mix it well. Check the salt of the dal and add if required. Switch off the flame and put the pan down. Now the masoor dal recipe is ready to serve.
I have already shared many dal recipe Indian in my previous posts. I hope you may like a few of those recipes like
Dal makhani
Dal fry
Moong dal tadka
Kali dal
Dhuli urad dal no onion no garlic
..And Many more…
Ingredients:
To pressure cook the dal
- ½ cup Masoor dal aka red lentils
- 1¾ cup Water
Other ingredients
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger paste
- 3 large cloves of Garlic, finely chopped
- 2 Tomatoes, finely chopped
- 2-3 green Chillies
- 4 tablespoons Coriander leaves, finely chopped
- 1 teaspoon fresh Lemon juice
- ½ teaspoon Mustard seeds (Sarso)
- ½ teaspoon Cumin seeds (Jeera)
- ¼ teaspoon Hing (Asafoetida)
- 1 teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- Salt to taste
- 1 tablespoon Oil for cooking
Instructions:
- Wash ½ cup masoor dal carefully until the bubbles go away and the water gets clear.
- Drain the water and transfer the dal into a pressure cooker.
- Add 1¾ cups of water into the cooker and close its lid. Put the cooker on medium flame and cook it for 2 whistles. Once the pressure settles down, take off the lid. Keep the dal aside.
Note: The number of whistles may vary due to quality, quantity and temperature. - On the other hand, finely chop the onion, garlic, tomatoes, coriander leaves and keep them aside for the dal recipe.
- Put a pan on flame and allow it to become completely dry. Then add 1 tablespoon of oil into the pan and wait until the oil is hot.
- Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and allow them to crackle.
- Add ¼ teaspoon hing aka asafoetida, chopped garlic into the pan and give a nice stir. Cook it over medium-low flame until the chopped garlic turns golden in colour.
- Add chopped onion into the pan and cook it for another 5-6 minutes over medium flame till translucent. Stir it in regular intervals.
- Add 1 teaspoon of ginger paste and give a nice mix. Cook it over low flame for a couple of minutes until the raw smell goes away.
- Add the chopped tomatoes, 2-3 green chillies and give a nice mix.
- Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
- Add ½ teaspoon coriander powder, ½ teaspoon cumin powder and mix it well. Cover the pan and cook it on low flame for 1-2 minutes. Stir it in between.
- Add the cooked dal (Step 3) into the pan and mix it well.
- Put the flame on high and allow the dal to boil. Cook the dal until you get the desired consistency and then turn the flame low.
- Add 4 tablespoons of chopped coriander leaves, 1 teaspoon of fresh lemon juice into the dal and mix it well.
- Check the salt of the dal and add if required. Switch off the flame and put the pan down.
Serving Instruction
Transfer the masoor dal recipe into a serving bowl. Serve the dal hot or warm to enjoy the best taste. Pair up the delectable dal with rice items like steamed rice or jeera rice or with flatbread like roti, paratha etc. and enjoy your luscious comforting meal.
Ingredients
To pressure cook the dal
- ½ cup Masoor dal aka red lentils
- 1¾ cup Water
Other ingredients
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger paste
- 3 large cloves of Garlic, finely chopped
- 2 Tomatoes, finely chopped
- 2-3 green Chillies
- 4 tablespoons Coriander leaves, finely chopped
- 1 teaspoon fresh Lemon juice
- ½ teaspoon Mustard seeds (Sarso)
- ½ teaspoon Cumin seeds (Jeera)
- ¼ teaspoon Hing (Asafoetida)
- 1 teaspoon Turmeric powder
- 1 teaspoon red Chilli powder
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- Salt to taste
- 1 tablespoon Oil for cooking
Instructions
- Wash ½ cup masoor dal carefully until the bubbles go away and the water gets clear.
- Drain the water and transfer the dal into a pressure cooker.
- Add 1¾ cups of water into the cooker and close its lid. Put the cooker on medium flame and cook it for 2 whistles. Once the pressure settles down, take off the lid. Keep the dal aside. Note: The number of whistles may vary due to quality, quantity and temperature.
- On the other hand, finely chop the onion, garlic, tomatoes, coriander leaves and keep them aside for the dal recipe.
- Put a pan on flame and allow it to become completely dry. Then add 1 tablespoon of oil into the pan and wait until the oil is hot.
- Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and allow them to crackle.
- Add ¼ teaspoon hing aka asafoetida, chopped garlic into the pan and give a nice stir. Cook it over medium-low flame until the chopped garlic turns golden in colour.
- Add chopped onion into the pan and cook it for another 5-6 minutes over medium flame till translucent. Stir it in regular intervals.
- Add 1 teaspoon of ginger paste and give a nice mix. Cook it over low flame for a couple of minutes until the raw smell goes away.
- Add the chopped tomatoes, 2-3 green chillies and give a nice mix.
- Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
- Add ½ teaspoon coriander powder, ½ teaspoon cumin powder and mix it well. Cover the pan and cook it on low flame for 1-2 minutes. Stir it in between.
- Add the cooked dal (Step 3) into the pan and mix it well.
- Put the flame on high and allow the dal to boil. Cook the dal until you get the desired consistency and then turn the flame low.
- Add 4 tablespoons of chopped coriander leaves, 1 teaspoon of fresh lemon juice into the dal and mix it well.
- Check the salt of the dal and add if required. Switch off the flame and put the pan down.
