Masoor Daal Indian Red Lentils
Warm, comforting, and bursting with aromatic flavors, Masoor Daal (Indian Red Lentils) is a classic vegetarian dish that perfectly balances simplicity and richness. This protein-packed recipe combines tender red lentils simmered with turmeric and salt, then elevated with a fragrant tadka of cumin seeds, caramelized onions, garlic, ginger, and tomatoes. A medley of ground spices, including coriander, garam masala, and a hint of red chili powder, infuses the dish with earthy warmth and subtle heat. Garnished with fresh cilantro and a splash of zesty lemon juice, this hearty, gluten-free dish pairs beautifully with steamed rice, roti, or naan, making it an ideal weeknight comfort meal. Ready in just 40 minutes, this flavorful Indian red lentil curry is as easy to prepare as it is satisfying!
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Recipe Information
Ingredients
- 1 cup red lentils (masoor daal)
- 3 cups water
- 0.5 teaspoons turmeric powder
- 1 teaspoons salt
- 2 tablespoons vegetable oil or ghee
- 1 teaspoons cumin seeds
- 1 medium onion, finely chopped
- 2 units garlic cloves, minced
- 1 teaspoons ginger, minced
- 1 medium tomato, finely chopped
- 1 teaspoons ground coriander
- 0.5 teaspoons ground cumin
- 0.5 teaspoons garam masala
- 0.25 teaspoons red chili powder
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 tablespoons lemon juice (optional)
Instructions
Rinse the red lentils under cold water until the water runs clear. This removes excess starch and ensures the lentils cook evenly.
In a medium saucepan, add the rinsed lentils, water, turmeric powder, and salt. Stir well and bring to a boil over medium heat.
Once boiling, reduce the heat to low and simmer uncovered for about 15-20 minutes, or until the lentils are soft and start to break down. Skim off any foam that forms on the surface as it cooks.
Heat the vegetable oil or ghee in a separate pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Add the chopped tomato and cook until it softens and blends with the spices, about 3-4 minutes.
Mix in the ground coriander, ground cumin, garam masala, and red chili powder. Cook for 1-2 minutes to enhance the flavor of the spices.
Pour the cooked spice mixture (tadka) into the cooked lentils and stir well to combine. Simmer for an additional 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning if needed. If the daal is too thick, add a little water to achieve your desired consistency.
Remove from heat and garnish with chopped cilantro and a squeeze of lemon juice if desired.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 11.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
