One Pot Masoor Dal — 15-Minute Vegan Split Red Lentils

There are evenings when I open the fridge and nothing inspires me. The dal, though: masoor dal is always there, and it never lets me down. A handful of pantry spices, one pot, and fifteen minutes later, dinner is done.

One Pot Masoor Dal is my most-made weeknight recipe. Split red lentils cook down beautifully without any soaking, and because I do the tadka right in the same pot, there’s barely any cleanup. I started cooking it this way when I was pregnant and too tired to juggle multiple pans. The habit stuck. It turns out one pan really is all you need.

Let’s make it together.

Why You’ll Love This Recipe

• Ready in 15 minutes: no soaking, no pressure cooker required
• Genuinely one pot: aromatics, dal, and tempering all in the same pan
• Pantry staples only: masoor dal, onion, tomato, ginger, garlic, basic spices
• Vegan and gluten-free: naturally, without any swaps needed
• Packed with iron and protein: one of the best plant-based sources of both
• Kid-friendly: mild enough for little ones; spice level adjusts easily

Ingredients

You’ll need:

For the dal:

• 1 cup masoor dal (split red lentils), rinsed
• 2½ cups water
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 tsp ginger-garlic paste (or ½ tsp each grated fresh ginger and garlic)
• 2 tbsp oil or ghee
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp red chili powder (adjust to taste)
• Salt to taste

To finish:

• Fresh coriander (cilantro), chopped
• 1 tsp lemon juice

Optional garnish:

• Small drizzle of ghee
• Pinch of garam masala

Substitution note: No masoor dal? You can use moong dal (split yellow lentils) in a pinch. Just add 5 extra minutes of cook time. For the oil, ghee adds richness but regular vegetable oil keeps it vegan.

How to Make One Pot Masoor Dal

Step 1: Sauté the aromatics

Heat oil (or ghee) in a medium saucepan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and lightly golden at the edges.

Stir in the ginger-garlic paste and cook for another minute.

Step 2: Add tomato and spices

Add the chopped tomato and cook for 2–3 minutes until it softens and starts to break down. Stir in the turmeric, coriander powder, red chili powder, and salt. Cook for another minute so the spices bloom into the oil.

Step 3: Cook the dal

Add the rinsed masoor dal and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Cook uncovered for 10–12 minutes, stirring occasionally, until the dal is completely soft and the mixture has thickened to a creamy consistency.

Texture tip: Masoor dal thickens considerably as it cools. If you want it more soupy for serving over rice, add an extra splash of hot water just before serving and stir it in.

Step 4: Finish

Turn off the heat. Stir in lemon juice and fresh coriander. Taste and adjust salt. Finish with a drizzle of ghee and a pinch of garam masala if you like.

Tips for the Best Masoor Dal

• Don’t over-rinse the dal. A quick rinse is enough. The residual starch helps the dal get creamy and thick.
• Watch the heat. Masoor dal cooks fast. Once it’s soft and mashed-looking, it’s done. Don’t walk away from it after the water goes in.
• Lemon juice at the end, not during cooking. I learned this the hard way: adding acid early can slow down how the lentils soften.
• Meal prep note: This dal keeps beautifully in the fridge for 3–4 days. The flavor actually deepens overnight.

What to Serve with Masoor Dal

This dal is versatile enough to go with almost anything:

• Plain basmati rice or Instant Pot Jeera Rice: the classic pairing
• Whole wheat roti or phulka: great for scooping
• With a raita on the side: a cooling contrast if you’ve spiced it up
• On its own in a bowl: honestly, a bowl of this dal with a squeeze of lemon is a complete meal on a tired night

For more dal inspiration, try my Palak Dal. It’s spinach and moong dal cooked together, and another weeknight favorite.

Storage & Meal Prep

• Fridge: Store in an airtight container for up to 4 days. Reheat on the stovetop with a splash of water and stir well. It thickens as it sits.
• Freezer: Cool completely, then freeze in portions for up to 1 month. Thaw overnight in the fridge and reheat gently.
• Meal prep: Double the batch on Sunday and use it for lunches through the week. It reheats beautifully.

A Note on Masoor Dal’s Nutrition

Masoor dal is one of the richest plant-based sources of iron and protein available: about 18g of protein and 3.3mg of iron per 100g dry weight (USDA FoodData Central). For vegetarian and vegan diets, it’s genuinely one of the most nourishing things you can cook.

Pairing it with a squeeze of lemon (vitamin C) helps your body absorb the plant-based iron more efficiently. I’ve written more about this in my post on iron-rich vegetarian recipes, which is worth a read if you’re looking to boost iron through food.

Frequently Asked Questions

Q1. Do I need to soak masoor dal before cooking?
No. Split red lentils are one of the few lentils that cook completely without soaking. That’s what makes this recipe so fast.

Q2. Is masoor dal the same as red lentils?
Yes. Masoor dal (whole or split) is the Indian name for what most Western recipes call red lentils or split red lentils. The split version (dhuli masoor dal) is what we use here, and it cooks down into a smooth, thick dal. If you enjoy dals, also try my Mag Ni Chutti Dal: a classic Gujarati moong dal that’s just as quick.

Q3. Can I make this in an Instant Pot?
Yes. Sauté the aromatics on the sauté function as described. Add dal and water, then pressure cook on High for 5 minutes. Allow natural pressure release for 5 minutes, then quick release. Adjust consistency with water after opening.

Q4. Can I make this without tomatoes?
You can. Replace the tomato with 1 tbsp of tamarind paste or a splash of lemon juice stirred in at the end for acidity. The dal will taste slightly lighter but still delicious.

Q5. How do I make this milder for kids?
Skip or reduce the red chili powder and use just ¼ tsp. The turmeric and cumin give plenty of flavor without heat. My toddler eats this version happily with rice.

Masoor dal is one of those recipes that earns its place on the weekly rotation not because it’s elaborate, but because it’s genuinely good and genuinely easy. One pot, 15 minutes, and dinner is on the table.

If you’re building an iron-rich vegetarian kitchen, this is a recipe worth having on repeat.

Try it this week, and let me know in the comments: do you do your tadka in a separate pan, or are you converting to the one-pot method?

Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!