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Masoor Dal Curry Recipe

Name: Masoor Dal Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 45 min
Ingredients: 3/4 cup Red Lentils (aka Masoor Dal); 1 medium Onion (sliced); 1 Tomato (diced); 1 Green Chili Pepper (fresh, chopped); 2 Tablespoon Olive Oil; 1 Teaspoon Brown Mustard Seeds; 1-2 Tablespoons Tomato Sauce; 1 Tablespoon Ginger + Garlic (*see Notes); 4 Curry Leaves (fresh if possible or dried otherwise); 1 Teaspoon Turmeric Ground; 1/2 Teaspoon Cayenne Pepper ground; pinch Salt; 3 cups Vegetable Stock; Cilantro (aka Coriander, fresh chopped)

Published: Mar 8, 2018 · Modified: Feb 10, 2021 by Helene Dsouza

Helene Dsouza

Aromatic and authentic Masoor Dal. This is a Goan recipe.

Total Time: 45 minutes

5 from 7 votes

Jump to Recipe

Healthy Masoor Dal Recipe, all from scratch and ready within minutes!

This easy dal recipe is a one-pot vegan Indian main course meal.

The lentils are briefly soaked and the recipe doesn't require a pressure cooker.

What is masoor dal?

Masoor Dal is an Indian curry prepared with orange-red split lentil, which are also called masoor dal (मसूर दाल).

Dal is hindi and means lentil. Sometimes it's spelled as daal or dahl.

When cooked, the split lentils turn yellow but they are orange-red when dried.

Brown Masoor dal lentils are the unpeeled and unsplit orange-red masoor dal lentils.

The red split lentils cook faster because they hardly need soaking and cooking time to get soft as they have been peeled and reduced in size.

In India, masoor dal can appear in various forms on menu cards. I.e Dal tadka. Several variations of this dish exist between regions.

How to make masoor dal?

This plant-based red lentil dal is a goan recipe variations and it's prepared in one pot over the stovetop.

Here are the basic steps outlined to make it from scratch. That should help you decide if you want to make it tonight!

Complete recipe card with details is located at the bottom of this post.

Step 1

Soak lentils for 20 mins to speed up cooking time.

Prep onion, tomato and green chili. Keep spices ready.

Step 2

Sautee spices and vegetables and add soaked lentils.

Cover with broth.

Step 3

Cook lentils over medium heat until they are soft and you are satisfied with the consistency and flavor intensity.

Serving

We love our spicy lentils with cooked rice or flatbread in a bowl.

Masoor dal curry can also be part of a thali.

A thali is a platter consisting of various small quantities of dishes.

That may include rice, a curry, different cooked vegetables (called sabzi, bhaji or other names) and curds to just name a few.

In Goa they even add fried fish to a thali or pickled fish (called para). In fact, masoor dal is best served over cooked rice and with some pickled fish.

Storing

I like to prepare a larger quantity, which I then batch into smaller quantities and freeze in freezer-friendly containers.

Masoor dal tastes even better days later when you warm it up again! Making it a great leftover dish.

Keep leftovers in a fridge friendly container for up to 4 days.

To reheat fridge cold or frozen dal, place into a pot and keep over a slow heat setting. Stir occassionaly and serve hot.

FAQs

Is Masoor dal good for babies?

Yes! Masoor dal split (red/orange lentils) are easily digested and these lentils contain less fiber than other lentil varieties which makes them easier to digest. Perfect for Babies older than 9 months. Reduce the spices and omit the chili and puree the red lentils for baby consumption. Indian babies are given spicy food too, so you can try feeding your baby with a very small amount of spice such as turmeric and coriander.

Can you eat uncooked/raw lentils?

No, you can not eat uncooked raw lentils, except if the lentils have sprouted. Raw lentils are like raw potatoes when eaten raw, they need to be cooked because we can't digest them.

What other lentil varieties can be confused with masoor dal?

Split Pigeon Peas (toor dal) and Khesari Dal are yellow and resemble masoor dal. Masoor dal is always orange-red in stores.

More Recipes like that

Aloo Gobi - Potato Cauliflower Curry
Snake Gourd Stir Fry - Great to add to your thali
Chapati flatbread

The post, Masoor Dal was first published under Goan Dal Curry on the 12th August 2011 and has been updated and enhanced ever since.

Dear Reader, did you try the Recipe?

Please feel free to share your thoughts and ideas with us in the comment section further below!

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Comments

Andy Crosby says

November 12, 2019 at 5:51 pm

Only 1 person in all the comments has actually cooked this dish!!!
How on earth can you give a 5 star rating when you have never cooked or even tasted the food?!

Reply
- Helene Dsouza says
  
  November 12, 2019 at 6:23 pm
  
  Hi Andy,
  When the star rating came out a few years ago, folks liked to rate and I wouldn't stop them, because it's a personal choice.
  Over time I have been going through thousands of comments on this website to remove ratings that were not justified. This website has been around since 2011 and this is one of the earliest recipes that I shared.
  
  I understand your frustration and I do agree with your point of view. We shouldn't forget that others see it differently and this space has always been open towards multiple point of views and how they use their stars. I hope you understand. If you get a chance to try the recipe, I invite you to leave us a star rating. It would most definitely help others in their quest to find delicious food. Besides, readers like to take a picture of the dish and share it on the pin on Pinterest.
  
  Reply
Spandana says

January 06, 2017 at 4:30 pm

The first blog posts in my blog, way back in 2007, had very bad pictures too 🙂
Dal looks very delicious and easy to prepare too. Will try sometime and let you know 🙂

Reply
Maureen says

January 06, 2017 at 8:54 am

I haven't soaked red lentils either but I'm going to try it when I follow your recipe.

Are you back in Goa??

Happy New Year!

Reply
John/Kitchen Riffs says

January 06, 2017 at 6:21 am

Love red lentils! I'm with Eva -- I rarely soak mine, either. But I should try it, and see if it makes a difference. Happy New Year!

Reply
Eva Taylor says

January 02, 2017 at 4:48 pm

It's strange that you need to soak the lentils, ours cook up very quickly. I adore the creamy texture of lentils and the spices in this curry sound amazing.
Wishing you and yours a very happy 2017.

Reply
Faye says

August 27, 2015 at 12:46 am

Hello! I just made this along with your red spinach stir fry (but wth normal spinach) and they were both DELICIOUS! There were many moans of appreciation from the husband too. I just wanted to say thanks for a wonderful meal - I am looking forward to exploring some more of your recipes!

Reply
- Helene Dsouza says
  
  September 29, 2015 at 11:46 am
  
  Glad to know that you and your family enjoyed the dal dish. 🙂
  
  Reply
Helene Dsouza says

October 12, 2013 at 10:25 am

Yeah I know but I strive for perfection 🙂
Thank you so much your support has been a driving factor and has me motivated to do more

Reply
Charles Smith says

October 09, 2013 at 3:26 am

Hi Helene, sorry I've been a bit absent recently - so much to do to prepare to move!

I really love the look of this - it totally looks just like something you'd see in a restaurant, especially in that delightful little bowl! Isn't it amazing how serving bowls can really make a difference?

I love lentils in any format - curried though has to be my all time favourite though - I love the texture and "mouthfeel" they take on!

Reply
- Mary Mendonca says
  
  October 31, 2020 at 7:49 pm
  
  You are perfect, you don't have to strive for it.
  I enjoy every recipe you post. On my last comment I posted,
  I meant to say "Bless your heart" .
  Take care,
  Mary M
  
  Reply
  - Helene Dsouza says
    
    November 02, 2020 at 1:43 pm
    
    thank you Mary <3
    
    Reply
easyfoodsmith says

October 07, 2013 at 4:36 pm

For me, lentils are comfort food and your delicious preparation sounds yummy 🙂

Reply
- Helene Dsouza says
  
  October 07, 2013 at 5:40 pm
  
  I see it the same way =)
  Thank you!
  
  Reply
Chris says

October 07, 2013 at 3:21 pm

A good dal dish is always lovely. Hm, it's only quite difficult to get fresh curry leaves around here. I suppose the dried ones are no good.

Reply
- Helene Dsouza says
  
  October 07, 2013 at 5:38 pm
  
  Hi Chris!
  I was told by everyone in Goa that dried curry leafs are not good for dals. But I say if you have no other choice then just go for the dried curry leafs. I know how difficult it can be to find fresh curry leafs in the western world and I have used dried ones at my parents house before. The dal turns out differently if you keep the curry leafs completely out, in fact it takes away the essence of the dal flavors, so it's required anyhow.
  
  Reply
mjskit says

October 07, 2013 at 8:38 am

I was looking at my first posts today and thinking that I needed to retake a few of the pictures, and yes, the writing style does change. 🙂 No, I have never had Doan Dal. The story behind it is quite interesting and love the looks of it! Reading through the recipe, I can see it's got lots and lots of flavor with all of the spices. Nice post Helene!

Reply
- Helene Dsouza says
  
  October 07, 2013 at 5:54 pm
  
  Actually you Mj gave me the idea of fixing some old posts. ^.^
  Oh I believe you would love the dal, I mean it's your kind of food choice no?
  
  Reply
[email protected] says

October 05, 2013 at 9:29 am

I can never believe you ever posted bad pictures. But these clicks are just outrageously good. Love them!! Love the dal.

Reply
Simi says

October 04, 2013 at 6:28 pm

gorgeous clicks, this is something I really want to try

Reply
Louise says

October 04, 2013 at 1:25 am

Hi Helene!
I remember when you first starting blogging, Helene. Although your blog has grown, it was never one to apologize for. Now, mine on the other hand, whoo, whoo, it hasn't even gotten that much better. I still talk too much, lol...As a matter of fact, the month of October is my Blogoversary! (we're having a pasta party to celebrate:)

Now, that Lentil Curry looks simply amazing! Your recipes have always intrigued me from beginning to end and when it comes to being a food blogger, isn't that all that really matters:) Thank you so much for sharing, Helene...

Reply
Nancy/SpicieFoodie says

October 03, 2013 at 7:29 pm

There really is nothing to be ashamed of when it comes to our old posts and photos. I think they're great because we can compare to the new ones and see our improvements.:) Your recipe still sounds scrumptious! Thanks for sharing, again, Helene.

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:42 am
  
  We have had that talk in the past, I remember Nancy. You have a good point, at least I feel better when I think how much i have grown and what I have achieved. Thank you so much for your comforting words Nancy. =)
  
  Reply
Bintu @ Recipes From A Pantry says

October 03, 2013 at 5:22 pm

I have some split fava beans. Do you think these might work with this recipe?

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:41 am
  
  hmm I am not sure since I haven't much cooked with Fava beans. If you know how long to soak them maybe you could give it a go no? But he flavors will be different so you might have to adjust and the whole recipe will be a new one. Let me know how it went. 😉
  
  Reply
Joanne T Ferguson says

October 03, 2013 at 8:26 am

G'day! Your Goan Dhal recipe and photo looks lovely, true!
Nice and warming, welcoming and a winter comfort food...love dhal too!
Cheers! Joanne

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:37 am
  
  Well the dal has for sure some autumn shades. =D Thank you Joanne for your lovely comment.
  
  Reply
Eha says

October 03, 2013 at 9:07 am

I have cooked dhal for decades and am glad to have your Goan version as it is slightly different and will be trialled soon. I'll shock you a tad: since I have not used butter [nor poisonous margarine] for a very long time, I actually cook the dhal to a slightly thicker consistency, place it in small ramekins, freeze and use one at a time for a substitute of butter on toast, pita, wraps etc. As long as flavoured a little more than for the hot version, it is absolutely delightful as fusion food 🙂 !

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:38 am
  
  You know this is not going to shock my after what I have seen here at times. Dall is often made into a paste so to be used for fillings which btw is super delicious. In fact you have just given me an idea Eha. Thank you!
  
  Reply
Betsy @ Desserts Required says

October 03, 2013 at 7:11 am

I have never tried Goan Dal, but this recipe is going to change that...quickly!

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:36 am
  
  Welcome and enjoy Betsy! 😉
  
  Reply
Ramona says

October 03, 2013 at 3:10 am

I love dal... it's my favorite dish to eat with rice. 🙂 My kids love it too. 🙂 This was yummy. 🙂

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:34 am
  
  It's so alluring too no Ramona? I think all kids would love this.
  
  Reply
CCU says

October 03, 2013 at 3:26 am

This dal looks delicious, and it would be awesome to not have normal 'black dal' everyday 😛

Cheers
CCU

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:35 am
  
  Ha, I thought the same thing when my mum would make the dark dal every Saturday for lunch. ^.^ The orange one is such a lovely lunch pickup.
  
  Reply
Eileen says

October 03, 2013 at 12:30 am

I can't wait to try this out! Dal is definitely a favorite at our house, and we're always looking for a new one to add to the rotation. 🙂 Hooray!

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:33 am
  
  Enjoy Eileen! I like it with something spicy and sour at the side, such as a pickle. 🙂
  
  Reply
Paula @ Vintage Kitchen Notes says

October 02, 2013 at 10:12 pm

I eat lentils all the time, yet I never made a dal recipe. This one goes straight to my to-do list Helene! (so you know, your pics can't be pinned)

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:29 am
  
  Thanks for letting me know Paula.
  Not sure what the problem could be with the pin it button on the pictures not working at times. I noticed that it did work earlier for me and somebody else but I had the same problem in the past. Not sure if that works but, if it happens to anybody, just clear your browser cache, that should fix it. Also you could use the social shares underneath each post. There you will find another pin it button where you can choose the picture to pin. Otherwise please let me know if there are any more problems happening in the website experience. Thank you!
  
  Reply
[email protected] says

October 02, 2013 at 9:36 pm

I cringe when I look back at those early posts! And I'll probably cringe in a few years (although not as much) when I look back at what I'm doing now — the more one writes or photographs, the better one becomes. Anyway, the recipe is perfection! No need to improve on that, it's wonderful as is. Thanks for this.

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:27 am
  
  Well I think the same way. Most probably I will be looking down at my current posts and feel ashamed, haha! We should remember this and compare later.
  
  Reply
dixya| food, pleasure, and health says

October 02, 2013 at 9:36 pm

I love daal of any kind and Goan version although I have never had it - looks truly delicious.

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:25 am
  
  Welcome and Thank you for sharing Dixya
  
  Reply
[email protected]'s Recipes says

October 02, 2013 at 7:59 pm

The lentil looks super delicious and comforting!

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:24 am
  
  You will love it Angie. 🙂
  
  Reply
Rosa says

October 02, 2013 at 6:28 pm

Don't worry, I also dislike the way I wrote and expressed myself before... 😉

That lentil curry looks wonderful and mouthwatering! The kind of dish I love to eat and make.

Cheers,

Rosa

Reply
- Helene Dsouza says
  
  October 04, 2013 at 12:23 am
  
  So glad to know I am not the only one feeling this way Rosa. Thanks 😉
  
  Reply