Tulo

Indian Spiced Red Lentil Dal Recipe

A bowl of golden-orange red lentil dal topped with a fried cumin and mustard seed tadka, chopped cilantro, and a lemon wedge, served with rice on the side.
Photo by Muhammad Khawar Nazir on Pexels

Red lentils cook down into a soft, thick base in under 30 minutes with no soaking, and a separate tadka, spices bloomed in hot oil and poured over the finished dal, delivers a hit of aroma that simmering the spices in with the lentils alone can't match.

Prep
10 min
Cook
30 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 1 1/2 cups split red lentils (masoor dal), rinsed
  • 4 cups water or vegetable broth
  • 3 tablespoons ghee or neutral oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup tomato, diced (or canned crushed tomato)
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chili powder or cayenne
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 1/4 cup fresh cilantro, chopped, for serving
  • 1 whole lemon, cut into wedges

Nutrition per serving

Calories
253
Protein
13g
Carbs
35g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Rinse the red lentils in a fine-mesh strainer under cold water until the water runs mostly clear, then drain.
  2. 2Combine the lentils, water or broth, turmeric, and half the salt in a medium pot. Bring to a boil, then reduce to a simmer, partially cover, and cook for 18-20 minutes, stirring occasionally and skimming off any foam, until the lentils fall apart into a thick, porridge-like consistency.
  3. 3While the lentils simmer, heat the ghee or oil in a small skillet over medium heat. Add the cumin seeds and mustard seeds and cook for 30-45 seconds, until the mustard seeds start to pop.
  4. 4Add the chopped onion to the skillet and cook, stirring often, for 5-6 minutes until golden brown at the edges.
  5. 5Stir in the garlic and ginger and cook for 30 seconds until fragrant, then add the ground coriander and chili powder and cook for another 15 seconds.
  6. 6Add the diced tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and the oil starts to separate at the edges of the pan.
  7. 7Scrape the entire onion-tomato-spice mixture into the pot of cooked lentils. Stir in the remaining salt and simmer, uncovered, for 5 minutes to let the flavors combine, adding a splash of water if the dal is thicker than you like.
  8. 8Stir in the garam masala and remove the pot from the heat.
  9. 9Ladle into bowls and top with chopped cilantro and a squeeze of lemon. Serve with steamed rice or flatbread.

Tips & variations

  • For extra body and richness, stir in 1/2 cup coconut milk along with the tomato mixture.
  • Add a couple of handfuls of baby spinach in the last 5 minutes of simmering for a spinach dal (palak dal).
  • No mustard seeds on hand? Skip them; the dish still works with just cumin seeds, though the tadka will be a touch less traditional.
  • Swap red lentils for yellow split peas (toor dal) for a slightly nuttier, less creamy dal, but add 15-20 minutes to the simmer time since they take longer to break down.

Storage & reheating

Refrigerate cooled dal in an airtight container for up to 5 days. Reheat gently on the stovetop over low heat, stirring in a splash of water or broth since the dal thickens considerably as it sits. Dal also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Rinsing the lentils thoroughly removes surface starch that would otherwise make the dal gluey rather than smoothly creamy.
  • If the dal looks too thin after simmering, uncover it and let it reduce for a few extra minutes rather than adding more lentils partway through, which throws off the seasoning balance.

FAQ

Can I use a different type of lentil for this dal?

Yes, though split red lentils (masoor dal) are the fastest-cooking option since they have no skin and break down completely in about 20 minutes. Whole brown or green lentils will hold their shape and need closer to 35-40 minutes.

Is this dal spicy?

As written it's mild to medium; the heat comes only from the chili powder and can be adjusted up or down, or left out entirely for a version safe for kids.

What can I substitute for garam masala?

A pinch each of ground cinnamon, cardamom, and clove approximates the warmth of garam masala in a pinch, though the flavor won't be identical.

Why does my dal taste flat even with all the spices?

Spices that go in but are never bloomed in fat, or a dal that skips the tadka step entirely, will taste muted. Also check the salt; lentils absorb a surprising amount and often need more than expected.

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