Dal Recipe

Over the years, I’ve tried making Masoor Dal (red split lentils) in many ways, but this recipe remains my go-to. It’s simple, and can take many adaptations yet still be delicious. Naturally vegetarian & optionally vegan, this recipe includes stovetop and Instant Pot instructions for cooking the dal. Tested to perfection!

When grocery is running low and dinner isn’t planned, masoor dal is to be made. Unlike many other dals, masoor dal requires no pre-soaking and cooks quickly, especially when using an Instant Pot (more on that below).

Originally inspired by Veg Recipes of India’s Masoor Dal, this dal has become a favorite over the years. In fact, when I lived in Midland, TX where there weren’t many decent takeout options, I would drive 30 minutes home from work, make this dal, and drive 20 minutes back to night class.

To this day, I hastily prepare some version of this recipe whenever I come back from trips and my digestion system needs a break.

Masoor dal (or daal, dahl, etc.) is the Hindi/Urdu name for red split lentils (sometimes called pink lentils), which is the seed of the plant Lens culinaris. The tiny brown seeds of the whole masoor dal are hulled and split to yield this more common red lentil.

Basic South Asian pantry staples are all you need to make this recipe. Here are a few notes on them:

Because red lentils cook so quickly, this recipe is perfect for cooking the dal and its tarka (tempering) concurrently. I usually start the tarka when the dal is almost done cooking.

Store in the fridge for 3-4 days and in the freezer for up to 3 months. Thaw and then (ideally) reheat over the stove. Depending on how thick the dal gets, you may need to add more water when reheating.

Masoor Dal goes perfectly with plain basmati rice, roti, paratha, naan, crusty bread, or anything, really. On the side, you can serve:

Since this is a wet dal (an example of a dry dal would be Maash ki dal), it would pair well with dryer meat or vegetarian dishes. Examples:

The Best Dal Ever by Dada Eats

Cozy and nourishing dal made with yellow moong dal, warming spices, creamy coconut milk and a boost of veggies from fresh spinach. This beautiful dal recipe is packed with plant-based protein and fiber for the perfect, satisfying meal!

Prep: 30min

Total: 90min

Yield: 4

Serving Size: 1 serving (based on 4)

Nutrition Facts: servingSize 1 serving (based on 4), calories 429 kcal, Fat 21.4 g, Carbohydrate 44.5 g, Sugar 6.1 g, Protein 15.7 g, Fiber 10.1 g, Saturated Fat 11.2 g

Ingredients:

• 1 cup yellow moong dal or red split lentils
• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 (2-inch) knob fresh ginger, grated
• 5 garlic cloves, sliced
• ½ teaspoon ground turmeric
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon tomato paste
• 1 (15-ounce) can diced or crushed tomatoes with their juices
• 1 (13.5-ounce) can reduced fat coconut milk (or feel free to use full-fat if you prefer a richer dal)
• 2 cups vegetable broth
• 2 cups fresh baby spinach, roughly chopped
• 1 tablespoon fresh lemon juice
• To garnish:
• Fresh cilantro leaves, roughly chopped, for garnish
• For serving:
• Naan, flatbread, quinoa, or rice for serving

Instruction:

1. Place the lentils in a medium bowl and cover them with water. Wash the lentils with your hand, tip out the water, and repeat this process until the water runs clear. Cover the lentils with fresh water and soak 30 minutes to 1 hour (this will allow them to cook faster).
2. Heat the olive oil in a large heavy pot over medium heat. When it begins to shimmer, add the onions, and sauté for 3 to 4 minutes until they start to become tender and translucent. Add the ginger and garlic, and cook with the onions for an additional 2 to 3 minutes until everything starts to brown slightly.
3. Stir in the turmeric, cumin, coriander, cayenne, and salt and black pepper. Sauté the masala for 2 to 3 minutes until it smells aromatic and darkens in color.
4. Add the tomato paste and cook until it deepens in color, 1 to 2 minutes. Now pour in the tomatoes. Continue to cook until the tomatoes reduce slightly, 3 to 4 minutes.
5. Add the coconut milk and vegetable broth to the pot. Simmer for about 5 minutes.
6. Now add the drained lentils. Cover the pot and simmer for about 30 minutes, or until the lentils are soft and the curry is thick. Add the spinach and stir until it wilts.
7. Add the lemon juice and cook, stirring frequently, for about 10 minutes, so the dal continues to thicken and become luscious. Feel free to simmer further to reach your desired consistency. Taste again and adjust seasonings as necessary.
8. Garnish the dal with chopped cilantro and serve with naan, flatbread, quinoa, or rice.

Indian Red Lentil Dal Recipe

How to make Indian Dal. This Red Lentil Dal recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 222 kcal, Carbohydrate 34 g, Protein 13 g, Fat 4 g, Sodium 490 mg, Fiber 15 g, Sugar 4 g, Saturated Fat 1 g, Trans Fat 1 g, unSaturated Fat 3 g

Ingredients:

• 1 cup red lentils (rinsed)
• 3 cups room temperature water
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1 2-inch cinnamon stick
• 1 cup diced yellow onion
• 1 green chili pepper (stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild))
• 4 garlic cloves (minced)
• 1 tablespoon finely minced ginger root
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1 medium tomato (diced)
• 1/2 lemon (juice of)
• Chopped cilantro leaves for garnish

Instruction:

1. Place the rinsed lentils in a large saucepan along with room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes. You can cook them covered or uncovered, just make sure that you turn down the heat if needed to keep them at a gentle simmer.
2. Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
3. Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
4. Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
5. Once the lentils are cooked, drain off any excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.
6. Garnish with cilantro; serve with basmati rice and naan.

Dal Fry Recipe (Restaurant Style Dal)

A basic Indian lentil dish – dal fry made with toor dal (split pigeon peas), spices & herbs. Serve this protein packed, delicious and comforting food with rice, naan or roti. Instructions for regular pot, traditional cooker & Instant pot included.

Prep: 5min

Total: 35min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 355 kcal, Carbohydrate 47 g, Protein 18 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 26 mg, Sodium 659 mg, Fiber 22 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 1 cup toor dal ((split pigeon peas) (or ¾ cup toor dal + ¼ cup moong dal))
• 2½ cups water ((3 cups for Instant pot, more for regular pot))
• 2 tablespoons ghee ((or oil or butter))
• ½ to ¾ teaspoon cumin seeds
• ½ teaspoon mustard seeds ((optional))
• ⅛ teaspoon hing ((asafoetida))
• 1 dried red chilli (broken (optional))
• 1 to 2 green chilies ((slit or chopped) (optional))
• 1 medium onion ((¼ cup chopped finely))
• 1 teaspoon ginger garlic paste ((or ½ inch ginger & 2 garlic cloves fine chopped))
• 1 large tomato ((½ cup chopped or pureed))
• ¼ teaspoon turmeric
• ¼ to ½ teaspoon red chili powder ((adjust to taste))
• ¼ to ½ teaspoon garam masala ((adjust to taste))
• ¾ to 1 teaspoon salt ((adjust to taste))
• ½ cup water ((to use for consistency))
• ½ teaspoon kasuri methi (crushed (dried fenugreek leaves))
• 2 tablespoons coriander leaves (finely chopped)
• 1 to 2 tablespoons lemon juice (or as needed (optional))

Instruction:

1. To cook in pot: Add dal to a heavy bottom pot and pour 3 cups water & bring it to a boil. Simmer until soft & mushy adding more hot water as needed. To cut down the cooking time, soak it warm water for 30 mins and cook.
2. Serve dal fry with rice, roti, butter naan or paratha. When the temperature comes down slightly squeeze in some lemon juice.
3. Sprinkle some lemon juice over the dal fry & serve with rice.

My Go-To Masoor Dal Recipe (Red Lentil Dal)

Here’s a Masoor Dal recipe that can be prepared quickly and easily with ingredients you likely have on hand! Pair with white rice for a wholesome, comforting, yet light weeknight dinner.

Prep: 15min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 34 g, Protein 13 g, Fat 18 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 712 mg, Fiber 16 g, Sugar 4 g, calories 346 kcal, unSaturated Fat 13 g, servingSize 1 serving

Ingredients:

• 1 cup 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 yellow onion (finely chopped)
• 4-5 garlic cloves (crushed)
• 1/2 inch piece ginger (crushed)
• 2 small tomatoes (I use Roma or Vine) (finely chopped)
• 1 small green chili (such as Thai or Serrano) (chopped or sliced lengthwise (chopped for more heat, sliced for less))
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4-1/2 tsp red chili powder or cayenne (or more to taste)
• 1/2 tsp turmeric powder
• 1 1/8 tsp sea salt or table salt
• 1 tbsp ghee or butter (omit for vegan dal)
• 1 tsp kasuri methi or dry fenugreek leaves (optional)
• 1 tsp freshly squeezed lemon juice
• 1-2 tbsp chopped cilantro
• 1/4 tsp garam masala (optional)

Instruction:

1. Place lentils in a small-medium bowl and fill with water. Use your hand to swirl the dal around until the water becomes murky. Tip the bowl to take out the excess water and repeat until the water runs clear. Remove any debris and strain the excess water.
2. In a medium pot, add dal along with 3 1/4 cups (~769 ml) of water. Bring this to a boil over medium-high/high heat. Once it comes to a boil, reduce the heat to low-medium so that it simmers. Use a slotted spoon to remove any white scum that rises to the top of the pan. Cover with the lid ajar. Cook, stirring occasionally, for 30 minutes (See Note 1), until the dal has no bite to it and can easily be mashed. Top with 1/4 cup water if you feel the dal is getting too thick. Turn off the heat.
3. Add lentils along with 1 1/2 cups (355 ml) of water. Select Pressure Cook – Low setting and set the timer to 7 minutes (See Note 1). Manually release the pressure.
4. Serve dal hot with rice, roti, naan or anything else your heart desires. I like to serve it with a mix of chopped onions, carrots, and cucumber on the side.

Restaurant Style Dal Tadka Recipe – Authentic Easy & Tasty Daal – CookingShooking

FAQ

What are the three types of dal?

• #1 Chana Dal. The pulse behind Chana Dal is recognized as split Bengal gram or split chickpeas. …
• #2 Masoor Dal. One of the most common types of lentils is Masoor Dal! …
• #3 Mung (Moong) Dal. We’re working our way through the rainbow. …
• #4 Urad Dal. …
• #5 Toor Dal.

What is dal called in English?

What makes a dal?

Which dal is best to cook?