Masoor Dal Recipe (Indian Red Lentil Curry)

Masoor dal (red lentil curry) with tarka in a bowl with a spoon.

5 from 6 votes

Masoor Dal Recipe (Indian Red Lentil Curry)

Learn how to make authentic Indian red lentils with this easy recipe for Masoor Dal with tadka. It's the easiest, most flavourful red lentil curry with 5 minutes hands-on time.

Prep Time5

Cook Time45

Total Time50

Course: Dinner

Cuisine: Indian

Keyword: Cooking Red Lentils, How to Cook Red Lentisl, Lentil Recipe, Masoor Dal, Masoor dal in english, Masoor Dal Recipe, Red Lentils Recipe

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

1 ½ cups red lentils uncooked
2 tsp salt plus more to taste, see notes
½ tsp turmeric
¼ cup avocado oil see notes for substitutes
⅛ tsp asaofetida
1 tsp mustard seeds
¼ cup loosely packed curry leaves
1 tbsp ginger minced
2-3 thai green chiles split lengthwise (3 can be quite hot)
½ cup diced tomato fresh or canned

US Customary - Metric

Instructions

Rinse lentils and bring to a boil over high heat with 5 cups of water, salt and turmeric. Reduce heat and simmer, mostly covered but with the lid cracked.
Cook, stirring occasionally, for 30-40 minutes, until very soft. Add more water if at any point lentils stick to the bottom of the pot. Stir in turmeric.
Place oil in a small saucepan over medium heat. When shimmering hot, sprinkle asafoetida (if using) over the oil, then add the mustard seeds and curry leaves.
As soon as the first mustard seeds pop, reduce heat to low and stir in the ginger and chiles. Fry for about 15 seconds, then carefully add the tomatoes.
Pour the hot oil mixture into the cooked lentils (oil and all). Use caution, it will sputter.
Taste and add more salt if needed (I add up to an extra 1/2 tsp depending on how much water evaporated - see notes).

Video

Notes

The amount of salt needed will vary, depending on how much water evaporated. I used 2 1/2 tsp kosher salt and it was perfect, but start with less (especially if using fine table salt) and add more to taste.
This amount of water yields quite soupy lentils. You could actually eat it as a soup, if you like. If you prefer it thicker and more curry-like, cook the lentils in 3 cups of water instead, adding more as needed while they cook. If you do this, start with 1 tsp salt and work your way up.
I prefer avocado oil as what I believe to be the healthiest high-heat cooking oil (I'm a registered dietitian - I've done my research). You may alternatively use coconut oil (common in South India) or ghee (this clarified butter adds a toasty, golden buttery flavour).

Nutrition