Learn how to make authentic masoor dal at home with this step-by-step recipe. Over the years I’ve experimented with many approaches to Masoor Dal (red split lentils), and this version is my go-to: straightforward, flexible, and reliably tasty. Naturally vegetarian and optionally vegan, the recipe includes both stovetop and Instant Pot instructions. Tested and loved by readers, it’s an easy, comforting meal.
“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
3 Key Tips to Cooking Masoor Dal
- Cook dal like pasta: simmer and do not drain. Keep the pot partially covered and add water as needed while the lentils soften. Taste periodically to judge doneness—masoor will go from slightly firm to very tender.
- Brown the onions: aim for golden-brown, not just translucent. Browning develops depth and sweetness; if they stick, deglaze with a splash of water.
- Be generous with salt: lentils benefit from proper seasoning. If the finished dal tastes flat, add a bit more salt and reheat briefly to marry the flavors.
My Go-To Masoor Dal Recipe
When the pantry is light and you need a quick dinner, Pakistani-style Masoor Dal is a reliable choice. Masoor dal needs no soaking and cooks quickly—especially in an Instant Pot. The recipe below is simple to adapt and works well as a weeknight meal.
This recipe was inspired by classic red lentil curries and has become a comfort staple. It’s light on ingredients, forgiving on technique, and easy to scale.
What is Masoor Dal?
Masoor dal refers to red split lentils (sometimes called pink lentils), the hulled and split form of Lens culinaris. These small lentils cook quickly and break down into a creamy texture ideal for simple curries and stews.
More lentil and legume ideas: try moong dal, chana masala, rajma, or a simple vegetable curry alongside.
Masoor Dal Ingredients
This recipe uses basic South Asian pantry staples. Notes:
- Masoor Dal (red split lentils) — readily available and fast-cooking.
- Spices — simple ground spices like cumin, coriander, turmeric, and red chili powder. Garam masala is optional at the end.
- Garlic and ginger — fresh is best; paste can be substituted in a pinch.
- Kasuri methi (dried fenugreek) — optional, adds a subtle savory note; find it at South Asian grocers.
How to Make Masoor Dal – 3 Easy Steps
The process is straightforward: cook the lentils, prepare a tarka (tempering) with aromatics and spices, then combine and garnish.
Step 1 – Cook the Dal
- Rinse the lentils until the water runs clear. Drain and add to a deep saucepan with the listed amount of water. Keep the lid slightly ajar to prevent boil-overs.
- On the stovetop, skim any foam if desired. Simmer gently, adding water as needed, until the lentils are soft and mashable. You can mash a few lentils against the pot to test consistency or use an immersion blender for extra creaminess.
Because red lentils cook quickly, you can make the dal and the tarka concurrently. Begin the tarka when the dal is nearly done.
Step 2 – Make the Tarka
- The tarka (also called baghar or chonk) is an infusion of spices and aromatics in hot oil or ghee. It’s essential for flavor and texture.
- This version uses cumin seeds, browned onions, garlic, ginger, tomatoes, and green chili. Finish with lemon and cilantro for brightness.
Step 3 – Combine & Garnish
- Stir the cooked lentils into the tarka (or pour the tarka into the lentils). Add water to reach your preferred consistency—dal thickens as it cools.
- Simmer briefly so flavors meld but don’t overcook, which can dull fresh garnishes. Finish with ghee or butter (omit for vegan), crushed kasuri methi if using, lemon juice, and chopped cilantro.
- Serve hot and adjust seasoning before plating.
How to store and reheat Masoor Dal
Refrigerate for 3–4 days or freeze for up to 3 months. Thaw before reheating; reheat gently on the stove and add water as needed to reach the original consistency.
How to serve Masoor Dal
Masoor Dal pairs beautifully with plain basmati rice, roti, paratha, naan, or crusty bread. Simple accompaniments enhance the meal:
- Chopped fresh vegetables dressed with salt, pepper, and lemon (a basic kachumber-style salad).
- Yogurt or raita for a cooling contrast.
- Pickles (achaar) and extra lemon or lime wedges.
Complementary dishes
This wet-style dal works well with drier mains—meat or vegetarian—such as beef curry, keema, chicken jalfrezi, bhindi fry, mixed vegetable curry, or aloo-baingan.
More Dal Recipes
- Maash Ki Dal
- Instant Pot Red Lentils
- Chana Dal (Restaurant-Style)
- Whole Masoor Dal (Brown Lentil Curry)
Tried this recipe? If you made it, consider leaving a comment and sharing a photo—I love seeing readers’ versions.
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 oil
- 1 tsp cumin seeds
- 1 small to medium (~150-200 g) yellow onion, finely chopped
- 4-5 garlic cloves, crushed
- 1/2 inch piece ginger, crushed
- 2 small (~170 g) tomatoes (Roma or vine), finely chopped
- 1 small green chili, chopped or sliced lengthwise
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4-1/2 tsp red chili powder or cayenne, adjust to taste
- 1/2 tsp turmeric powder
- 1 1/8 tsp salt
- 1 tbsp ghee or butter, omit for vegan
- 1 tsp kasuri methi (dry fenugreek), optional
- 1 tsp freshly squeezed lemon juice
- 1-2 tbsp chopped cilantro
- 1/4 tsp garam masala, optional
Instructions
To Wash
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Place lentils in a bowl and cover with water. Swirl the dal with your hand until the water becomes cloudy, then drain. Repeat until the rinse water is clear and strain any debris.
Stovetop Method
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In a medium pot, add the rinsed dal and 3 1/4 cups (~769 ml) water. Bring to a boil, then reduce to a gentle simmer. Skim any white scum if it rises. Cover with the lid ajar and cook, stirring occasionally, for about 30 minutes (older lentils may take longer) until the dal is fully tender and mashable. Add 1/4 cup water if it becomes too thick. Turn off the heat.
Instant Pot Method
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Add lentils and 1 1/2 cups (355 ml) water to the Instant Pot. Pressure Cook on Low for 7 minutes, then perform a manual release. Check consistency and add water if needed.
For the Tarka (or Tempering)
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Heat oil in a large pan over medium-high. Add cumin seeds and sauté briefly. Add chopped onions and cook until golden, about 7 minutes. Add garlic and ginger and cook until fragrant (~30 seconds). Stir in tomatoes, green chili, cumin, coriander, red chili, turmeric, and salt. Cook until the tomatoes soften and oil separates, about 3 minutes.
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Stir the cooked dal into the tarka. Add about 1 cup water (adjust to desired thickness) and mix to combine.
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Simmer gently for about 5 minutes to let flavors meld and the dal reduce slightly. Taste and adjust salt.
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Stir in ghee or butter. If using kasuri methi, crush it between your palms and add. Turn off the heat and finish with lemon juice, chopped cilantro, and garam masala if desired. Stir and serve hot.
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Serve with rice, roti, naan, or bread. A side of chopped onions, carrots, and cucumber dressed with lemon is a nice crisp contrast.
Notes
Note 2: If onions brown too quickly or spices stick, deglaze with a splash of water to prevent burning.
Storage: Refrigerate 3–4 days or freeze up to 3 months. Thaw and reheat on the stove, adding water if the dal has thickened.