Masoor Daal - Indian Red Lentils Recipe

Name: Masoor Daal - Indian Red Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb red lentil; water, as needed; 2 tablespoons ghee or 2 tablespoons canola oil; 1 medium onion, thinly sliced; 2 garlic cloves, minced; 2 teaspoons whole coriander seeds; 2 teaspoons cumin seeds; 2 teaspoons dried red pepper flakes; 1 teaspoon cardamom seed; 6 inches cinnamon sticks, broken; 2 teaspoons turmeric powder; salt; 1 tablespoon lemon juice or 1 tablespoon tamarind paste; 2 cups plain low-fat yogurt or 14 ounces light coconut milk

Servings: persons

1/2 lb red lentil
water, as needed
2 tablespoons ghee or 2 tablespoons canola oil
1 medium onion, thinly sliced
2 garlic cloves, minced
2 teaspoons whole coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried red pepper flakes
1 teaspoon cardamom seed
6 inches cinnamon sticks, broken
2 teaspoons turmeric powder
salt
1 tablespoon lemon juice or 1 tablespoon tamarind paste
2 cups plain low-fat yogurt or 14 ounces light coconut milk

1
Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
2
Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
3
While the lentils are simmering, grind the spices together then toast them over low heat in a dry saute pan until you have released their aromas. Set spices aside.
4
Using the same saute pan, heat ghee or oil over low to medium heat. Add onions and saute until they are soft. Add garlic, saute another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
5
Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
6
Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.

609

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 lb red lentil, water, as needed, 2 tablespoons ghee or 2 tablespoons canola oil, 1 medium onion, thinly sliced, and more.

Yes, Masoor Daal - Indian Red Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Masoor Daal - Indian Red Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions