Learn how to make authentic masoor dal at home with this step-by-step recipe. Over the years I’ve tried many versions of masoor dal (red split lentils), and this simple method is my go-to — adaptable, quick, and reliably delicious. Naturally vegetarian and easily vegan, the recipe includes both stovetop and Instant Pot options and has been tested for consistency and flavor.
“I just made this recipe tonight and it was amazing! My first time making dal will be my go-to recipe in the future!”
Ben
Navigation
- 3 Key Tips To Cooking Masoor Dal
- My Go-To Masoor Dal Recipe
- What Is Masoor Dal?
- Masoor Dal Ingredients
- How To Make Masoor Dal – 3 Easy Steps
- How To Store and Reheat Masoor Dal
- How To Serve Masoor Dal
- Recipe
3 Key Tips to Cooking Masoor Dal
- Cook dal much like pasta: simmer and add water as needed until the lentils are soft. Dal progresses from slightly firm to fully broken down, so watch for the texture you prefer.
- Brown the onions. Go past translucent to well-browned for richer flavor; deglaze with a splash of water if they start to stick.
- Be generous with salt. Dal can taste flat without enough seasoning, so adjust toward the end.
My Go-To Masoor Dal Recipe
When pantry supplies are low and dinner must be quick, Pakistani-style masoor dal is my fallback. Red split lentils need no soaking and cook rapidly, especially in an Instant Pot. This version is inspired by classic South Asian approaches and balances a simple, flavor-forward tempering with tender lentils.
This red lentil curry is comforting and versatile. It’s perfect for a light weeknight meal or when you want something gentle on digestion after travel.
What is Masoor Dal?
Masoor dal refers to red split lentils (also called pink lentils). These are lentil seeds that have been hulled and split, which allows them to cook quickly and break down into a creamy consistency typical of many dals.
More lentil and legume ideas: try moong dal, rajma, chana masala, haleem, or dahi bhalla for variety.
Masoor Dal Ingredients
You only need common South Asian pantry staples for this recipe. Notes on key items:
- Masoor dal (red split lentils) — widely available and quick-cooking.
- Spices — cumin, coriander, red chili powder (or cayenne), turmeric; garam masala is optional.
- Garlic and ginger — fresh is best; paste can be substituted if needed.
- Kasuri methi (dried fenugreek leaves) — optional but lovely if you have it.
How to Make Masoor Dal – 3 Easy Steps
Masoor dal preparation can be summarized in three parts: cook the lentils, prepare the tarka (tempering), then combine and finish.
Step 1 – Cook the Dal
- Rinse the lentils until the water runs clear, then drain.
- On the stovetop: combine dal with the recommended water, bring to a boil, reduce to a simmer with the lid slightly ajar to prevent boil-over, and cook until the lentils are soft and easily mashed. Skim foam if desired. Add water if the dal becomes too thick.
- Instant Pot: add lentils with less water and pressure cook on low for a short time (see recipe details below), then manually release.
Red lentils cook fast, so you can make the tarka while the dal is finishing. Start the tempering when the dal is nearly done.
Step 2 – Make the Tarka
- Tarka (also baghar or chonk) is spices and aromatics fried in hot oil or ghee to infuse flavor. This step transforms plain lentils into a fragrant dal.
- This tarka uses cumin seeds, browned onions, garlic, ginger, tomatoes, and spices, finished with lemon and cilantro for brightness.
Step 3 – Combine & Garnish
- Stir the cooked dal into the tarka (or add the tarka to the dal), then adjust the consistency with a little water. Simmer briefly to meld flavors.
- Finish with ghee or butter (optional), crushed kasuri methi, lemon juice, chopped cilantro, and a pinch of garam masala if you like.
- Simmer gently once combined; overcooking will dull fresh garnishes.
How to store and reheat Masoor Dal
Refrigerate for 3–4 days or freeze up to 3 months. Thaw before reheating and warm on the stovetop for best texture. Add water if the dal thickens too much during storage.
How to serve Masoor Dal
Serve hot with plain basmati rice, roti, paratha, naan, or crusty bread. Fresh, crunchy sides and tangy condiments pair well.
- Chopped raw vegetables dressed with lemon, salt, and pepper (kachumber-style).
- Yogurt or raita for cooling contrast.
- Pickles (achaar) and additional lemon or lime wedges.
Complementary dishes
This wet dal pairs nicely with drier meat dishes or vegetarian mains. Examples include beef curry, keema matar, chicken jalfrezi, bhindi fry, mixed vegetable curry, okra curry, or aloo baingan.
Recipe
My Go-To Masoor Dal Recipe (Red Lentil Dal)
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)
- 1 tsp cumin seeds
- 1 small to medium yellow onion, finely chopped (~150–200 g)
- 4–5 garlic cloves, crushed
- 1/2 inch piece ginger, crushed
- 2 small tomatoes, finely chopped (~170 g)
- 1 small green chili (Thai or Serrano), chopped or sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4–1/2 tsp red chili powder or cayenne (to taste)
- 1/2 tsp turmeric powder
- 1 1/8 tsp salt (adjust to taste)
- 1 tbsp ghee or butter (omit for vegan)
- 1 tsp kasuri methi (dried fenugreek), optional
- 1 tsp freshly squeezed lemon juice
- 1–2 tbsp chopped cilantro
- 1/4 tsp garam masala, optional
Instructions
To wash
- Place lentils in a bowl, cover with water, swirl with your hand until the water is cloudy, drain and repeat until the water runs clear. Remove debris and strain.
Stovetop Method
- In a medium pot, combine rinsed dal with 3 1/4 cups (≈769 ml) water. Bring to a boil over medium-high heat, then reduce to a simmer. Remove any foam that rises and keep the lid slightly ajar to avoid boil-over. Cook, stirring occasionally, for about 30 minutes (older lentils may take longer), until the dal is soft and easily mashed. Add up to 1/4 cup water if it becomes too thick. Turn off heat.
Instant Pot Method
- Add lentils with 1 1/2 cups (355 ml) water. Pressure Cook on LOW for 7 minutes, then manually release pressure.
For the Tarka (Tempering)
- In a separate large pan, heat oil over medium-high. Add cumin seeds and fry briefly until aromatic (~15 seconds). Add chopped onions and sauté until golden (about 7 minutes). Add garlic and ginger and cook until the raw aroma disappears (~30 seconds).
- Add tomatoes, green chili, ground spices (cumin, coriander, red chili, turmeric), and salt. Cook until tomatoes soften and oil separates from the mixture, about 3 minutes.
- Stir the cooked dal into the tarka and add about 1 cup water (adjust for desired consistency). Mix well.
- Bring to a gentle simmer and cook 3–5 minutes to meld flavors. Taste and adjust salt.
- Finish with ghee or butter if using, crumble in kasuri methi if desired, then turn off the heat. Stir in lemon juice, chopped cilantro, and a pinch of garam masala if you like. Serve hot.
Notes
Note 1: Lentil age affects cook time—older lentils may need up to 40 minutes on the stovetop; very fresh lentils may be done in 20–25 minutes. Cook until they mash easily.
Note 2: If onions or spices start to brown or stick too quickly, deglaze with a splash of water.
Storage: Refrigerate 3–4 days or freeze up to 3 months. Reheat on the stove and add water if needed.