Easy Masoor Dal (Red Lentil Dahl) Recipe – Comfort in a Bowl
If you’re looking for a simple red lentil dal recipe that delivers flavor, comfort, and zero fuss, you’re in the right place. When I lived in Singapore, red lentil dahl—also known as masoor dal—quickly became my ultimate comfort food. Whether I ordered it at a cozy Indian restaurant or grabbed it from a hawker stall, dal was always there for me: warm, nourishing, and full of soul.
Eventually, I learned how to make dahl at home, and it’s now one of my favorite weeknight meals. The best part? This red lentil dal recipe requires no pre-soaking, cooks quickly, and uses pantry staples. It’s a lifesaver when groceries are running low or when I just want something wholesome and hearty—fast.
You can make this Indian red lentil dal recipe with or without coconut milk, depending on how rich or light you like your lentils. Want to keep it traditional? Skip the coconut milk. Craving a creamier texture? Stir it in. Either way, this is one of the best dahl recipes you’ll return to again and again.
Pair it with basmati rice, roti, or naan, and you’ve got yourself a complete and cozy dinner.
Frequently Asked Questions
Can I make dahl with red lentils?
Yes! Red lentils (masoor dal) are one of the quickest and easiest lentils to cook and are perfect for making dahl. No soaking required and they cook in under 20 minutes.
Are red lentils the same as dal?
Not exactly. “Dal” refers to both the lentils themselves and the cooked dish made from them. Red lentils (masoor dal) are just one type—there’s also toor dal, chana dal, urad dal, etc.
Is red lentil dal good for you?
Absolutely. Red lentil dal is rich in protein, fiber, and iron, and it’s naturally vegan and gluten-free. You can also boost the nutrition with spinach or kale.
What spices to add to red lentils?
The classics: turmeric, cumin, coriander, chili powder, and garam masala. You can also add curry leaves, mustard seeds, or asafoetida for more depth.
What’s the best way to make red lentils?
Simmer them with water or broth until soft, then add a spiced oil mixture (called a tadka) for flavor. Finish with a splash of coconut milk for extra creaminess.
Which lentils make the best daal?
Depends on the mood! Masoor dal (red lentils) for quick weeknight meals, toor dal for classic dal fry, chana dal for a nutty bite, and moong dal for something light.
Can I make masoor dal without onion and garlic?
Yes! Just skip the onion and garlic and build flavor with ginger, cumin, coriander, and a pinch of asafoetida. It’s great for Ayurvedic or fasting meals.
What are some popular dishes made with Masoor Dal?
Besides this red lentil dahl, masoor dal is used in khichdi (a rice and lentil porridge), dal paratha (stuffed flatbread), and spicy dal soups.
How can I make simple dal at home without masala?
Cook red lentils with salt and turmeric, then finish with a tadka of ghee, cumin, and chopped green chili. It’s minimal but comforting.
How do you cook daal lentils?
Rinse well, boil in water or stock, skim foam, then cook until soft. Add sautéed spices or tadka at the end.
- Try this with my Aloo Gobi for a full nostalgic meal.
- Curious about other cozy Asian dishes? Check out my Tom Yum Soup recipe.
Mansoor Dhal
Ingredients
- 1 cup ~190 g masoor dal (red split lentils)
- 3 1/4 cups water for stovetop, 1 1/2 cups for Instant Pot
- 1/4 cup neutral oil such as grapeseed oil
- 1 tsp cumin seeds
- 1 small to medium ~150-200 g yellow onion, finely chopped
- 4-5 garlic cloves crushed
- 1/2 inch piece ginger crushed
- 2 small ~170 g tomatoes (I use Roma or Vine), finely chopped
- 1 small green chili Thai or Serrano, chopped (for heat) or sliced (for less heat)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4-1/2 tsp red chili powder or cayenne or more to taste
- 1/2 tsp turmeric powder
- 1 1/8 tsp sea salt or table salt
- 1 tbsp ghee or butter omit for vegan dal
- 1 tsp kasuri methi or dry fenugreek leaves optional
- 1 tsp freshly squeezed lemon juice
- 1-2 tbsp chopped cilantro
- 1/4 tsp garam masala optional
Instructions
To Wash the Lentils:
- Place lentils in a bowl and fill with water. Swirl them around, drain, and repeat until the water runs clear. Strain and set aside.
Stovetop Method:
- Add the lentils and 3 1/4 cups of water to a medium pot. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low-medium and simmer. Skim off any foam that rises to the top.
- Cover with the lid slightly ajar and cook for about 30 minutes, stirring occasionally, until the dal can easily be mashed. If it thickens too much, add 1/4 cup of water. Turn off the heat.
Instant Pot Method:
- Add lentils and 1 1/2 cups water to the Instant Pot. Select Pressure Cook – Low for 7 minutes. Release the pressure manually once done.
Tadka (Tempering):
- Heat oil in a separate large pan over medium-high heat. Once hot, add cumin seeds and sauté for about 15 seconds until fragrant.
- Add onions and sauté until golden, about 7 minutes. Stir in the garlic and ginger, cooking until the raw smell disappears (~30 seconds).
- Add tomatoes, green chili, and spice powders (cumin, coriander, red chili, turmeric), along with salt. Cook until the tomatoes soften and the oil starts to leave the sides, about 3 minutes.
Combine & Garnish:
- Stir the cooked dal into the tadka mixture. Adjust consistency with water if needed, then simmer gently for 5 minutes to let the flavors meld.
- Stir in ghee or butter, if using. Crush fenugreek leaves between your hands and add to the dal. Turn off the heat, then add lemon juice, cilantro, and garam masala if desired.
