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A foolproof starter recipe for masoor ki dal (red lentils)! This is a basic masoor dal recipe with a simple tadka of fried onions that is delicious as it is but can be easily be dressed up if you are feeling fancy.

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About the Recipe

If you are looking to make masoor ki dal (red lentils) for the first time, you have come to the right place.

When I first started the blog, I vowed to never post a masoor dal recipe. It was one of the first things I learned to cook when I moved to the US. I ate it to death when I was a broke graduate student and later, a struggling entry-level aid worker in Washington DC. It was a staple so mundane, so easy to make, that I felt it never warranted a separate blog post until my younger sister asked me to share one.

One of my favorite South Asian cookbooks is Sameen Rushdie’s Indian Cookery. Under the lentils section, she shares the ‘ghontna’ process where you stir the dal briskly with a wooden spoon to bring it to the correct consistency. I probably should have known about this years ago but this dal cooking technique was life-changing. It finally taught me how to give my dal a rich, creamy texture, so much so that I think it now warrants its own post.

Ingredients

Masoor dal (red lentils): These are the bright orange lentils that you can find in most grocery stores. They cook quite fast compared to other lentils, and have a gentle, earthy flavor. 

Kashmiri red chili powder: I like to use Kashmiri red chili powder because of its beautiful bright red color and mild flavor but you can substitute it with cayenne red pepper. Since cayenne red pepper is hotter, adjust based on your preference.

Turmeric powder: This is what adds the bright yellow color to the dal. It’s available in most major grocery stores.

Salt: I use ground Himalayan rock salt but you can use any variety. Just adjust based on taste.  

Vegetable oil: Any neutral oil with a high smoke point (such as canola or sunflower) will work.

Yellow Onion: This is my preferred variety of onion for tadka but you can also use red or white onion in a pinch.

How to Make It

Place dal, water, salt, and ground spices in a heavy-bottomed pot, and simmer until it absorbs the water: Add the lentils, and water to a heavy-bottomed pot. Cover with a tight-fitting lid, and bring to a quick boil over medium-high heat. Remove lid, lower to a simmer, and stir in Kashmiri red chili powder, turmeric powder and salt. Let the dal simmer, uncovered, over medium-low to medium heat until it has absorbed the water. In the meantime, heat 2 additional cups of water in a kettle.

Mash the dal with a wooden spoon: Use a wooden spoon to push the dal against the pot to give it a creamy consistency.

Simmer the dal with additional hot water until ready: Pour the hot cups of water into the pot, and stir well. Let the dal simmer for an additional 5 to 10 minutes, depending on the consistency you want.

Fry the onion in a separate frying pan for the tadka: Once the dal is ready, heat the vegetable oil in a small frying pan. Once the oil begins to shimmer, add the sliced onion, and fry on medium heat until it is an even golden brown.

Pour the tadka over the dal: Remove from heat, and pour the fried onion with the oil over the dal.

How to Switch Up Your Dal

The recipe below is a very basic recipe for the masoor ki dal that was prepared at my home. You can dress up the recipe as much as you want. In Rushdie’s book, she adds whole green chilies, chopped tomatoes and fresh coriander leaves. You can also add various types of greens (for instance, spinach), tamarind to add sourness, and additional ground spices like cumin and coriander powder.

The tadka (tempered spices) Rushdie recommends is kadi patta (curry leaves), dried red chiles and cumin seeds. But here I opted for a very basic tadka of chopped yellow onions that was more common in my household. Both are wonderful. While the tadka is optional, I highly recommend it.