Masoor Dal Recipe – One-Pot Red Lentil Curry
Nothing beats a bowl of this soft and delicious masoor dal recipe! It’s one of the simplest dals you can make with simple pantry staples. Made with red lentils, spices, and flavorful tempering, perfect for everyday cooking. Whether you’re looking for a quick weeknight dinner or a healthy lunch meal, this one-pot red lentil curry comes together with minimal effort.
Table Of Contents
About masoor dal
Masoor dal is a red lentil, which is split or hulled from sabut masoor dal (brown lentils). They are orange-pink in colour, split in half, and without any skin, which is known for thier mild flavour. This dal variety is used in making curries and soups.
One-pot dal recipe starts with rinsing red lentils in clean water, then tempering the tomato and onion masala with a few spices and adding washed red lentils with water. Cook together until soft, then serve with hot phukla, rice, and naan.
The best thing about this masoor dal is that you don’t need to soak it for hours; you can make it immediately after rinsing. Although I soaked it for only a few minutes while preparing the masala, this step also helps remove the white starch properly.
My mother mostly cooks this red lentil curry for dinner because it is light on the stomach and easy to digest. She always prefers to eat light food at night, so she prefers the light dishes like moong dal khichdi, lauki ki sabji (bottle gourd dish), and tauri sabji. These selected dishes are mostly eaten in our weeknight dinners.
This masoor dal is also one of the super-easy dishes that comes together in less than 30 minutes. I always make it in a pressure cooker, which makes it quicker, but this can also be made in a pot. I rarely make in a pot; my all-time go-to option is the pressure cooker.
More flavorful dal dishes to add to your everyday meals:
Ingredients
Masoor Dal: Red lentils are the star of this recipe, so I have used 1/2 cup here.
Onion: One chopped onion is enough to add sweetness to the dal.
Tomato: Using fresh tomatoes for a mild tanginess, so I make a puree; you can add chopped tomatoes, too.
Green Chillies: They add heat and freshness. You can adjust the quantity according to your spice preference.
Turmeric Powder: It gives a golden colour and earthy flavour to the dal.
Garam Masala: It enhances the flavour of the dal.
Salt: I have used white regular salt here.
Cumin Seeds: They are used for tempering and giving a nutty flavour.
Oil: I have used the mustard oil; you can use the ghee too, but oil is the best option for a lighter version.
How to make masoor dal recipe
1. Take 1/2 cup of masoor dal in a bowl and rinse it in clean water twice or thrice. Then soak it in water till I prepare the masala. You can skip this.
2. Now heat one tablespoon of mustard oil in a pressure cooker on medium flame. Add 1 tsp of cumin seeds to sizzle.
3. After that, add the chopped onion and saute until light golden in colour.
4. When the onion gets golden, add tomato puree and chopped green chillies to it.
5. Now add 1/2 tsp of turmeric powder and 1 tsp of salt to the puree. Sauté all of them until the masala releases oil.
6. When the masala releases oil from its sides, it means it is sauteed properly.
7. Now add the washed or soaked masoor dal to the masala.
8. Pour 1.5 to 2 cups of water into them and mix well.
Note- You can increase or decrease the amount of water; adjust to the desired consistency. The water I have added is enough for medium consistency.
9. Now close the lid of the pressure cooker and cook on high flame for 2 to 3 whistles, then turn off the flame.
10. When the pressure drops, open the lid, and the lentils are soft without getting mushy.
11. Now add 1/4 tsp of garam masala. If you like, add some chopped coriander leaves. I skip here because my siblings don’t like them in this dal.
12. Mix very well, and the dal is ready to serve.
Serve masoor dal with a tsp of ghee along with soft phulka and steamed basmati rice for a comforting meal. It also pairs well with a side of vegetable sabzi, salad, and a bowl of yoghurt. You can also enjoy it with jeera rice and a spoonful of pickle for extra flavour.
Pro Tips
- Rinse the red lentils thoroughly in water before cooking to remove excess starch and impurities. For this, you can soak it for a few minutes.
- Avoid overcooking the lentils; cook them just until soft, as mushy lentils won’t give you the perfect flavour and texture.
- Adjust the consistency by adding more water for a thinner dal or simmering longer for a thicker texture.
- For an extra layer of flavour, add 1 to 2 tsp of ghee over dal before serving; this will give you a richer vibe.
- You can refrigerate it for one day only and can reheat it the next day by adding hot water, as the dal thickens after refrigerating. But this masoor dal tastes best on the same day.
Masoor Dal Recipe – One-Pot Red Lentils Curry
Ingredients
- ½ cup masoor dal (red lentils)
- 1 chopped onion
- 2 medium tomatoes puree
- 2 green chillies, finely chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp salt
- ½ tsp turmeric powder
- ¼ tsp garam masala
- 2 cups water
Instructions
- Wash the masoor dal in clean water and soak for 5 to 10 minutes.
- Now, heat oil in a pressure cooker and add cumin seeds to sizzle over medium heat.
- After that, add the chopped onion and saute until golden.
- When the onion gets golden, add tomato puree and green chillies.
- Then add salt and turmeric powder, mix them well, and saute until aromatic.
- When the masala releases oil, add the soaked masoor dal.
- Pour 2 cups of water and mix well.
- Cover the cooker with the lid and cook over high heat for 2 to 3 whistles, then turn off the flame.
- When the pressure is released, the dal is soft and completely cooked.
- Now add garam masala and mix well in the dal.
- Serve with roti and steamed rice.
Notes
- Rinse the lentils in water thoroughly to remove starch.
- Avoid overcooking dal; cook until soft.
- Adjust water for the desired consistency.
- For richer, add homemade ghee before serving.
- You can store the dal in a refrigerator for one day.
