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