Spiced Up Red Lentils Masoor Dal
Bring a world of flavor to your table with Spiced Up Red Lentils Masoor Dal—a comforting, protein-packed dish that’s bursting with aromatic spices and vibrant ingredients. This authentic Indian recipe transforms humble red lentils into a creamy, soul-warming delight, infused with the rich flavors of cumin, turmeric, garam masala, and a tantalizing ginger-garlic-tomato base. With optional curry leaves and green chilies for an added kick, this dal pairs perfectly with steamed rice, fluffy naan, or can even stand alone as a hearty, nourishing soup. Ready in just 35 minutes, it’s a simple yet satisfying vegetarian or vegan option that’s perfect for weeknight dinners or an impressive dish for entertaining. Don’t forget the fresh cilantro and a squeeze of lemon to brighten up every irresistible bite!
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Recipe Information
Ingredients
- 1 cup red lentils (masoor dal)
- 3 cups water
- 2 tablespoons oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 large tomato, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground cumin
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 6 leaves curry leaves (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 2 green chilies, slit (optional)
Instructions
Rinse the red lentils (masoor dal) under running water until the water turns clear. Drain and set aside.
In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed lentils, turmeric powder, and a pinch of salt. Stir well.
Lower the heat to medium, cover the saucepan partially, and let the lentils simmer for about 15 minutes, or until soft and mushy. Stir occasionally to prevent sticking.
In a skillet or saucepan, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and cook until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the chopped tomato and a pinch of salt. Cook until the tomato softens and becomes pulpy, about 5 minutes.
Stir in ground cumin, coriander powder, red chili powder, and garam masala. Sauté for 1-2 minutes, allowing the spices to bloom.
If using, add curry leaves and slit green chilies for extra flavor.
Pour the cooked lentils into the skillet with the spiced mixture. Mix everything well, adding water if the dal is too thick to reach your desired consistency.
Season with salt to taste, and simmer for 5 minutes to allow the flavors to meld.
Stir in freshly chopped cilantro and lemon juice just before serving.
Serve hot with steamed rice, flatbreads, or as a hearty soup on its own. Enjoy!
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 480 mg | 10% | |
*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.
