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Overhead hero shot of golden-yellow masoor dal in a wide ceramic bowl with tadka, crispy garlic, dried red chilies, cilantro, and scattered red lentils on white marble

Easy Masoor Dal (Red Lentil Dal)

Quick and comforting masoor dal made with split red lentils and a golden garlic-cumin tadka. Ready in 30 minutes with no soaking — naturally vegan, gluten-free, and high in protein.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

For the dal
  • 1 cup masoor dal (split red lentils), rinsed well
  • 2.5 cups water
  • 1/2 tsp turmeric
  • 1/2 tsp salt
For the tadka (tempering)
  • 1.5 tbsp ghee (or neutral oil for vegan)
  • 3/4 tsp cumin seeds
  • 4 garlic cloves, finely chopped
  • 1/2 inch ginger, grated
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp garam masala
  • 2 dried red chilies (optional)
  • 1 tsp salt (adjust to taste)
Garnish
  • Fresh cilantro, chopped
  • 1 squeeze fresh lemon juice
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed — optional

Equipment

  • Instant Pot (6-quart) or stovetop pressure cooker
  • Wide pan or skillet

Method
 

Cook the dal (Instant Pot)
  1. Add rinsed masoor dal, water, turmeric, and 1/2 tsp salt to the Instant Pot inner pot. Stir.
  2. Close the lid and set the valve to sealing. Pressure cook on HIGH for 5 minutes.
  3. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
  4. Open the lid. The dal should be completely soft and slightly mushy. Stir and set aside.
Cook the dal (Stovetop Pressure Cooker)
  1. Add rinsed masoor dal, water, turmeric, and 1/2 tsp salt to a stovetop pressure cooker.
  2. Cook on medium heat for 4-5 whistles. Let the pressure drop naturally before opening.
  3. The dal should be soft and creamy. Mash lightly with the back of a spoon if needed.
Make the tadka
  1. Heat ghee in a wide pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  2. Add garlic and dried red chilies. Sauté for about 1 minute until the garlic turns light golden.
  3. Add onion and cook, stirring often, for 4-5 minutes until caramelized and golden brown.
  4. Add ginger and cook for 1 minute.
  5. Add tomatoes and cook on medium heat for 5-6 minutes until they break down and the oil separates at the edges.
  6. Add Kashmiri chili powder and garam masala. Stir for 30 seconds.
Finish and serve
  1. Pour the cooked dal into the pan. Add 1/2 cup water to adjust consistency. Stir well.
  2. Simmer on low heat for 3-4 minutes. Taste and adjust salt.
  3. Finish with crushed kasuri methi, fresh cilantro, and a squeeze of lemon. Serve hot.

Notes

Vegan: use a neutral oil (avocado or sunflower) instead of ghee.
Jain-friendly: skip onion and garlic entirely. Add a generous pinch of hing (asafoetida) to the hot ghee before the cumin seeds, plus extra ginger and a green chili.
Gujarati-style: skip garam masala and onion. Use mustard seeds, cumin, hing, curry leaves, and a pinch of sugar in the tadka.
Storage: store in an airtight container in the refrigerator for up to 3 days. The dal thickens as it cools — add a splash of water when reheating.
Freezing not recommended: the texture becomes grainy after thawing.
Palak masoor dal: add 2 handfuls of baby spinach in the last 2 minutes of simmering.
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