Masoor dal, also known as red lentils, is a type of lentil that is commonly used in various cuisines, especially in Indian and Middle Eastern cooking. These lentils are small and quick-cooking, making them a popular choice for many dishes.

Masoor Dal

Recipe by Nitdb


Prep time


Cooking time



This simple masoor dal recipe provides a delicious and nutritious dish that can be a wholesome meal when paired with rice or bread. Adjust the spices according to your taste preferences. Enjoy your homemade masoor dal!


  • 1 cup masoor dal (red lentils), rinsed and soaked for 30 minutes

  • 1 medium-sized onion, finely chopped

  • 2 tomatoes, finely chopped

  • 1-2 green chilies, chopped (adjust to taste)

  • 1 teaspoon ginger-garlic paste

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon coriander powder

  • Salt to taste

  • 1 tablespoon oil or ghee (clarified butter)

  • Fresh coriander leaves for garnish


  • Rinse the masoor dal under cold water and soak it in water for about 30 minutes. Drain the water before using.
  • In a pressure cooker, add the soaked masoor dal with 3 cups of water.
  • Add half teaspoon of turmeric powder and a pinch of salt.
  • Pressure cook for about 3-4 whistles or until the dal is soft and well-cooked.
  • In a separate pan, heat oil or ghee.
  • Add cumin seeds and let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell disappears.
  • Add chopped tomatoes and cook until they are soft and the oil starts separating.
  • Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
  • Once the dal is cooked, add the prepared tempering mixture to the dal. Mix well.
  • Allow the dal to simmer for a few minutes, letting the flavors meld together.
  • Garnish with fresh coriander leaves.
  • Serve hot with steamed rice or Indian bread such as chapati or naan.

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