Red Lentil Dal (Masoor Dal)
“Dal” specifically means split lentils, though it’s often used to describe lentil dishes in Indian cuisine. Red lentils are my favorite for their naturally creamy texture, making this vegetarian dal rich, comforting, and satisfying. Ready in under an hour with simple pantry staples and aromatic spices, this quick and easy dinner is perfect for busy weeknights or anytime you want a cozy, flavorful meal. For more plant-forward dinner options try my coconut curry roasted sweet potato lentil bowl or these refried lentils next.
Why You’ll Love This Recipe
- Nourishing and hearty – Red lentils cook down to a creamy, protein-rich base.
- Flavorful and fragrant – Warm spices like cumin, turmeric, and ginger fill every bite.
- Fiber-packed – If your goal is to get more fiber this year, look no further: lentils are exceptionally high in fiber.
Key Ingredients in This Recipe
- Lentils – Red split lentils are the traditional choice for this recipe. These small, orange legumes cook faster than other lentils because their seed coats are removed and they are split in half. As they soften, they become naturally creamy, making them perfect for soups, stews, and dal.
- Tomatoes – I use canned diced tomatoes in this dish because they save time and are preserved at peak freshness, giving a consistent, vibrant tomato flavor every time.
- Spices – In addition to aromatics like garlic and ginger, the stew is seasoned with a combination of cumin coriander, turmeric and cinnamon.
- Thai Birds eye Chili – Bird’s eye chilies, also called Thai chilies, are small, pointy peppers that pack a serious punch, with 50,000 to 100,000 Scoville units of heat and a subtle fruity flavor. They can be tricky to find, so I usually buy a large bag from my local Asian market and store them in the freezer. Frozen chilies are easier to slice and maintain their freshness until you’re ready to use them.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For extra depth of flavor, sauté a small pinch of whole spices like cumin seeds, mustard seeds, or fennel seeds in the oil before adding the onions. This quick tempering releases aromatic oils that make the dal taste even richer and more authentic.
Swaps and Substitutions
- Lentils: Yellow split peas or masoor dal can be swapped if red lentils aren’t available.
- Tomatoes: Use canned diced tomatoes if fresh tomatoes aren’t on hand.
- Heat: Increase cayenne or chili flakes for a spicier dal.
- Coconut milk: Stir in a splash at the end for a creamier, slightly sweet variation.
How to Make Red Lentil Dal (Step-by-Step)
- Cook the lentils. Rinse and drain the lentils. Heat a large pot over medium heat, add the lentils and 3 cups of water and bring to a boil. Lower heat to medium-low and simmer until the lentils are just tender, about 15 to 20 minutes. Drain any excess liquid and set the lentils aside in a large bowl.
- Sauté the onion. Return the pot to medium heat, add the olive oil and heat through. Add the butter and allow to melt, then add the onion and sauté until tender, about 6 minutes.
- Stir in the aromatics and spices. Add the garlic, ginger and chilies sautéing until fragrant, about an additional 30 seconds. Next, add the cumin, coriander, turmeric and cinnamon, stirring to combine before adding the cooked lentils, the tomatoes with their liquid and 1 cup of water.
- Simmer the dal. Simmer until the mixture becomes thick and cohesive, about 20 minutes. Remove from heat.
- Serve. Serve hot over rice or with naan. Garnish with yogurt and top with pickled onions and cilantro.
How to Serve Red Lentil Dal
- Over rice: Serve hot over basmati rice or quinoa for a complete meal.
- With bread: Pair with warm naan or chapati for dipping.
- Garnished: Top with fresh cilantro and a squeeze of lime for brightness.
How to Store Red Lentil Dal
- Refrigerator: Store leftover dal in an airtight container for up to 4 days.
- Freezing: Freeze portions for up to 3 months and thaw before reheating.
- Reheating: Warm gently on the stovetop, adding a splash of water if needed to thin.
FAQ – Frequently Asked Questions
Red lentil dal is a creamy, quick-cooking Indian lentil dish made from split red lentils. Unlike whole lentils, red lentils cook fast and naturally break down, creating a smooth, flavorful base for soups, stews, or curries.
The natural creaminess comes from the red lentils themselves, which soften and break down as they cook. Stirring occasionally while simmering helps achieve a smooth texture without adding dairy.
Common spices include cumin, turmeric, garam masala, and chili powder. Aromatics like ginger and garlic add depth, while fresh cilantro or lime juice can brighten the flavors before serving.
Yes, red lentil dal is naturally vegan and vegetarian. Using plant-based oil instead of ghee keeps it fully vegan without changing the flavor.
Yes, dal reheats beautifully and often tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Other Recipes to Try
If you loved this Indian-inspired dish, check out some of my favorite recipes:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Red Lentil Dal (Masoor Dal)
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Ingredients:
For the dal:
- 1 cup split red lentils
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup diced white onion
- 2 cloves garlic, chopped
- 1 teaspoon grated ginger
- 2 Thai birdseye chilies, diced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 1 (15-ounce) can diced tomatoes
For serving:
- ½ cup plain yogurt
- ¼ cup pickled red onions
- 2 tablespoons chopped cilantro, for serving
Instructions:
For the dal:
- Rinse and drain the lentils. Heat a large pot over medium heat, add the lentils and 3 cups of water and bring to a boil. Lower heat to medium-low and simmer until the lentils are just tender, about 15 to 20 minutes. Drain any excess liquid and set the lentils aside in a large bowl.
- Return the pot to medium heat, add the olive oil and heat through. Add the butter and allow to melt, then add the onion and sauté until tender, about 6 minutes.
- Add the garlic, ginger and chilies sautéing until fragrant, about an additional 30 seconds. Next, add the cumin, coriander, turmeric and cinnamon, stirring to combine before adding the cooked lentils, the tomatoes with their liquid and 1 cup of water.
- Simmer until the mixture becomes thick and cohesive, about 20 minutes. Remove from heat.
For serving:
- Serve hot over rice or with naan. Garnish with yogurt and top with pickled onions and cilantro.
Notes:
Nutrition:
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This meal is such a comfort. I love the contrast of spice with the tangy yogurt and pickled red onion. So so good. One of my go to’s when I’m looking for a warm vegetarian meal.
I’m so glad!!!