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Masoor dal soup in a rustic ceramic bowl at 45-degree angle garnished with cilantro and lemon wedge

Masoor Dal Soup

A nourishing Indian-style split red lentil soup made in the Instant Pot or on the stovetop. Iron-rich, naturally vegan, and ready in under 30 minutes — a wholesome weeknight staple.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 cup split red lentils (masoor dal), rinsed well
  • 1 medium onion, finely diced
  • 2 medium tomatoes, roughly chopped
  • 1 tbsp ginger-garlic paste (or 1 tsp grated ginger + 3 garlic cloves, minced)
  • 1 green chili, slit (adjust to heat preference)
  • 3 cups water (Instant Pot) or 4 cups water (stovetop)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder (or to taste)
  • Salt to taste
  • Juice of 1/2 lemon
For the tadka (tempering)
  • 1 tbsp ghee or neutral oil (use oil to keep vegan)
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 1-2 dried red chilies
  • 1/4 tsp Kashmiri red chili powder (for colour)
Garnish
  • 2 tbsp fresh cilantro (coriander), roughly chopped
  • Lemon wedges

Equipment

  • Instant Pot (6-quart)
  • Small tempering pan

Method
 

Instant Pot Method
  1. Press Sauté on the Instant Pot. Add ghee or oil and let it heat for 30 seconds.
  2. Add cumin seeds and dried red chilies. Let the cumin sizzle for 30 seconds — you will hear a gentle pop.
  3. Add asafoetida, then the diced onions. Cook for 3-4 minutes, stirring occasionally, until softened and translucent.
  4. Add ginger-garlic paste and green chili. Stir and cook for 1 minute until the raw smell cooks off.
  5. Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Stir and cook for 2-3 minutes until the tomatoes start to break down.
  6. Add the rinsed masoor dal and 3 cups water. Stir to combine and scrape up any bits from the bottom to prevent a burn notice.
  7. Press Cancel. Secure the lid and set the valve to Sealing. Cook on Manual / High Pressure for 5 minutes.
  8. Allow natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
  9. Open the lid and stir. The dal should be completely soft and soupy. For a brothier consistency, stir in an additional 1/2 cup of hot water.
  10. Blend everything using hand blender.
  11. Squeeze in lemon juice and stir.
  12. For the tadka: heat 1 tsp ghee or oil in a small pan over medium-high heat. Add a pinch of Kashmiri chili powder and a dried red chili. It will sizzle immediately — pour it directly over the soup.
  13. Garnish with cilantro and serve hot with a lemon wedge on the side.
Stovetop Method
  1. Heat ghee or oil in a heavy-bottomed pot over medium heat.
  2. Add cumin seeds and dried red chilies. Let them sizzle for 30 seconds.
  3. Add asafoetida, then the onions. Cook for 5-6 minutes, stirring occasionally, until lightly golden.
  4. Add ginger-garlic paste and green chili. Cook for 1-2 minutes.
  5. Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook for 4-5 minutes until the tomatoes are fully broken down and the oil begins to separate.
  6. Add rinsed masoor dal and 4 cups water. Stir well.
  7. Bring to a boil, then reduce heat to low. Cover partially and simmer for 20-25 minutes, stirring once or twice, until the lentils are fully soft and the soup has thickened.
  8. Adjust consistency with water if needed. Then blend everything using hand blender. Squeeze in lemon juice.
  9. Prepare the tadka in a small pan and pour over. Garnish and serve.

Notes

For a soupier texture: Add an extra 1/2 to 1 cup of water after cooking. Masoor dal thickens as it sits, so leftovers will need a splash of water when reheating.
Jain option (no onion, no garlic): Skip the onion and ginger-garlic paste. Add an extra tomato and a pinch of asafoetida. The soup will still be flavourful.
Whole masoor dal (sabut masoor): Use the same recipe. In the Instant Pot, increase cook time to 15 minutes with natural pressure release. On the stovetop, simmer for 40-45 minutes.
Boost iron absorption: Always finish with fresh lemon juice. The vitamin C in lemon helps your body absorb the non-heme iron from the lentils.
Make-ahead and freezer-friendly: This soup keeps in the fridge for up to 4 days and freezes well for up to 3 months. Freeze in individual portions for easy iron-rich meals during pregnancy or busy weeks.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water.
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