Masoor Dal (Indian Red Lentils)

Masoor dal in a white bowl topped with chopped red chili, cilantro, and cashew yogurt next to naan.

5 from 8 votes

This easy Masoor Dal recipe is protein-rich, healthy, vegan, and flavorful. Made with easy-to-find ingredients. Quick and meal-prep friendly, with stovetop and Instant Pot instructions.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 388kcal

Author: Nisha Melvani

Ingredients

1 cup dry red lentils (masoor dal)

For the tarka:

2 tablespoon olive oil or neutral cooking oil, plus more to taste
1 teaspoon cumin seeds
1 small yellow onion small dice
5 cloves garlic minced
½ inch ginger grated or minced
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne pepper or red chili powder
1 small green chili pepper chopped (serrano or Thai), or 2 whole dried red chili peppers

Other ingredients:

2 small tomatoes finely chopped (Roma or vine), or 1 ¼ cups jarred diced tomatoes
1 tablespoon vegan butter (optional)
1 lemon juice to taste
¼ to ½ cup unsweetened cashew yogurt or coconut, or soy yogurt
¼ teaspoon garam masala (optional)
Salt to taste
2 tablespoons chopped fresh cilantro for garnish
1 tablespoon hemp hearts (optional)

Instructions

Rinse the lentils in a sieve under running tap water, or in a bowl, until the water runs clear.
Cook the lentils:
Option 1 Stovetop: Transfer the lentils to a medium saucepan. Add water to cover by about 2-inches high. Cook over medium-high heat until the water comes to gentle boil. Reduce to heat to a gentle simmer and cook, partially covered, for about 25 minutes, or until the lentils lose their shape and are very tender. Stir occasionally and remove the white scum from the top with a slotted spoon. Add more water as needed to keep the lentils submerged.
Option 2 Instant Pot: Transfer the lentils to the inner pot of an Instant Pot. Add 1 ½ cups water. Select the ‘Pressure Cook’ option on the ‘Low’ setting. Set the timer to 7 minutes. Manually release the pressure.
Meanwhile, prepare the tarka (or temper): In a medium-large saucepan or sauté pan, heat the oil over medium-high heat. Add the cumin seeds to the hot oil and cook until fragrant (about 30 seconds), stirring frequently so they do not burn.
Add the aromatics: Transfer the onion to the saucepan and cook for about 7 minutes, or until golden, adding more oil as needed.
Add the garlic, ginger, coriander, cumin, turmeric, cayenne pepper, and the green chili or whole red dried chili peppers. Cook for 30 seconds more, stirring constantly, and adding more oil as needed.
Combine: Stir in the tomatoes and cook for 2 minutes more, stirring frequently. Transfer the undrained cooked red lentils to the saucepan and mix to combine. Add about 1 cup more water or the amount needed until the desired consistency, plus the vegan butter (if using). Simmer for about 5 minutes or until the desired consistency.
Season: Add fresh lemon juice, cashew yogurt, garam masala (if using), and salt to taste. Mix to combine. Garnish with chopped cilantro, and hemp seeds (if using).

Notes

Use vegetable broth instead of water for more flavor. Choose a low-sodium option for a healthier dal.
For non-spicy, omit the green chili pepper, and cayenne pepper.
If using whole dried red chili pepper for the tarka, remove them before serving.
For a smoother dal, blanch and peel the tomatoes before dicing.
For less oil, use vegetable broth or water instead of oil for the aromatics.
Storage: Refrigerate any remaining Easy Masoor Dal in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.

Nutrition