Simple Masoor Dal Recipe (Red Lentil Dal)

dal topped with cilantro in a pan with a wooden spatula place on the side

5 from 2 votes

Simple Masoor Dal Recipe (Red Lentil Dal)

This homemade Masoor Dal is easy to make yet extremely filling and flavor packed. This protein packed dal is best enjoyed with boiled rice or soft rotis. Learn how to make this simple dal at home with this step by step recipe!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings:

Author: Manali Singh

Ingredients

1 cup red lentil dhuli masoor dal, dry
½ inch ginger grated
1 medium tomato chopped
½ teaspoon turmeric
1 teaspoon salt divided, adjust to taste
3 & ½ cups water divided
1 & ½ tablespoons ghee or use oil
¾ teaspoon cumin seeds
3-4 large garlic cloves chopped
2 whole dried red chilies broken
1 medium red onion chopped
5-6 curry leaves
½ teaspoon Kashmiri red chili powder
1 tablespoon cilantro chopped, or add as much as you like

Instructions

To the steel pot of your Instant Pot, add 1 cup of dry dhuli masoor dal/red lentils (approx. 185 grams). To that now add 1/2 inch ginger (grated), 1 medium tomato (chopped), 1/2 teaspoon turmeric, 1/2 teaspoon salt and 3 cups of water.
Close the lid and press the pressure cook button. Make sure the valve is in the sealing position. Cook on high pressure for 5 minutes. Let the pressure release naturally. The dal will be completely soft once done.
While the dal is being pressure cooked work on the tadka, this way you can mix the dal with the tadka as soon as it's done. To a wide pan on medium heat, add 1 & 1/2 tablespoons of ghee. Once it's done, add 3/4 teaspoon cumin seeds and let them seeds sizzle. Then add 3-4 chopped garlic cloves, 2 broken red chilies and sauté for 1 minute until the garlic starts changing color.
Then add the chopped onions, remaining 1/2 teaspoon salt, curry leaves and cook for around 3 minutes stirring often until the onions caramelize or turn light golden brown in color.
Add 1/2 teaspoon Kashmiri red chili powder and cook for 30 seconds. Add in the pressure cooked dal and mix until everything is well combined. I added additional 1/2 cup of water at this point to adjust the consistency of the dal.
Let the dal simmer on low-medium heat for 3 to 4 minutes. Add in 1 tablespoon chopped cilantro. Serve the dal hot with plain rice or with rotis.

Video

Notes

The dal becomes super thick in the fridge. Add water while reheating to bring it to the desired consistency. I like reheating it in a pan over stovetop.
To make this dal spicy, add chopped green chilies in the tadka. Also, replace Kashmiri red chili powder with regular chili powder.

Nutrition