One Pot Masoor Dal Recipe (Ready in 15 Minutes)
A creamy, nourishing masoor dal made entirely in one pan. Ready in 15 minutes with pantry staples — vegan, gluten-free, and packed with iron and protein.
Equipment
- Medium saucepan or pot
Ingredients
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 (optional)
- Pinch of garam masala (optional)
Instructions
Sauté the aromatics
- Heat oil (or ghee) in a medium saucepan over medium heat.
- Add 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.
Add tomato and spices
- Add the chopped tomato and cook for 2–3 minutes until it softens and starts to break down.
- Stir in turmeric, coriander powder, red chili powder, and salt. Cook for 1 minute so the spices bloom into the oil.
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 thickened to a creamy consistency.
Finish and serve
- 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.
- Serve hot with basmati rice or roti. Add an extra splash of hot water and stir if you prefer a soupier consistency.
Notes
Don't over-rinse the dal. A quick rinse is enough — the residual starch helps it get creamy.
Add lemon juice at the end, not during cooking. Acid added early can slow down how the lentils soften.
Masoor dal thickens as it cools. Reheat with a splash of water and stir well.
For kids: reduce red chili powder to ¼ tsp or skip entirely. Turmeric and cumin give plenty of flavor.
Substitution: No masoor dal? Use split moong dal in a pinch and add 5 extra minutes of cook time.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 1 month.
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