Our spicy red lentil dal is warming, full of flavour and delicious with steamed rice.
Masoor dal tadka is a popular dal in India and one of the easiest to make.
Red lentils, known as masoor dal in India, are easily available in most supermarkets and are fairly cheap.
They are high in protein and rich in fibre making up a valuable part of a healthy diet.
The great thing about red lentils is they do not require pre-soaking, so just rinse them well (till the water runs clear) then drain.
Compared to other raw lentils, red lentils cook quickly so there’s no need to use a pressure cooker or instant pot for this recipe.
As the lentils cook they turn yellow and develop a wonderful earthy flavour.
The tadka (tempering), is a combination of Indian spices which are fried and immediately poured over the lentils to infuse the flavours.
The tadka is poured over the top gives a delicious aroma and mouth watering flavour.
Serve with hot fluffy steamed rice, this is Indian comfort food!
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Recipe
Red Lentil Dal (Masoor Dal Tadka)
Ingredients
- red lentils (masoor dal) - 1½ cups, washed and drained g
- water - 5 cups ml
- turmeric ½ teaspoon
- salt 1 teaspoon
- red chilli flakes - adjust to taste ½ teaspoon
- butter - omit for vegan 1 tablespoon
- onion - diced small 1 medium
- oil - to fry the onion 1 tablespoon
- green chillies - seeds removed (or left in for more heat), chopped 2
- fresh coriander leaves - chopped finely 1 tablespoon
For the tempering
- oil - or ghee 3 tablespoons
- asafoetida - optional ⅛ teaspoon
- garlic - minced 4 cloves
- ginger - minced 1 inch
- cumin seeds 1 teaspoon
- fenugreek seeds ½ teaspoon
- lemon juice 1 tablespoon
Instructions
- In a medium saucepan, combine g red lentils (masoor dal), ml water, ½ teaspoon turmeric, 1 teaspoon salt and ½ teaspoon red chilli flakes. Bring to a boil, then reduce heat to a gentle simmer.
- Press the lentils against the side of the pan with a spoon, if they are soft, stir in 1 tablespoon butter using a hand blender, partially mash the lentils. Keep the heat on very low.
- Reduce the heat as low as it will go and use a hand/stick blender to blend most of dal. Leave to simmer for a few more minutes.
- In a small saucepan, heat 1 tablespoon oil and fry 1 medium onion till golden brown. Mix the onions, 2 green chillies and 1 tablespoon fresh coriander leaves to the lentils.
- In the same small saucepan, heat 3 tablespoons oil, and gently fry ½ teaspoon fenugreek seeds, 4 cloves garlic, 1 inch ginger, 1 teaspoon cumin seeds, and ⅛ teaspoon asafoetida. As the garlic turns golden, turn off the heat and immediately pour the mixture over the lentils then cover. Mix in 1 tablespoon lemon juice and serve warm with steamed rice.
Notes
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Pat F. says
Wow!! So good!!! I was lazy 😉 so I sauteed the cumin seeds with the onions when they were almost done, plus some brown mustard seeds. And I used a small can of chopped green chiles rather than fresh. I’ll be making this again for sure. Thank you! 😍
Nicole Shroff says
I’m so glad you liked it Pat, thank you!
Lisa says
Oh this looks yummy! I’ve never tried anything like this!
Jacqueline Debono says
I love lentils and I love dal, but I’ve never actually made it myself. Yours looks so good that now I want to try!
Jennifer says
I’m all about comfort food these days and I just love the flavors in this recipe! Thank you for sharing!
Nicole | What She Ate says
Red lentils have been my ultimate comfort food this winter. Dal is always a winner. Looks delicious!
Patty says
Such a delicious and comforting meal, love anything with turmeric!
Julie says
I love dal – It can be so comforting especially during cold weather. Thank you for sharing!
Julie says
I love dal – It can be so comforting especially during cold weather. Thank you for sharing!