The Masoor Dal Recipe is a red lentil recipe a popular and flavorful Goan dal curry from the tropical paradise in India.
This easy dal recipe is a one-pot dish, flavorful, satisfying and healthy at the same time.
You can prepare the vegan, gluten-free, nut-free, lightly spiced Indian lentil dal curry within 20 minutes.
Read further below how to make this masoor dal recipe easily!
What is masoor dal?
Masoor Dal (or dahl) is a lentil variety.
- brown whole masoor dal lentils
- red (or orange) split masoor dal lentils
The brown full masoor lentils are peeled and split.
The result are the red masoor lentils.
Why is this Masoor Dal Recipe different?
This Masoor dal recipe is different from others for a few reasons:
- The red lentils Recipe is my mother in laws recipe, she is Goan and her father was a chef in an international hotel in Mombassa Kenya before the civil unrests started back in the 60s.
- Lentil dal is a very healthy, low sodium plant-based dish which is very flavorful and only lightly spiced as well. It’s suitable for most people.
- The Indian lentil curry Recipe is quickly prepared and easy at the same time because the red lentils are quickly soft during the cooking process. So this Masoor dal recipe will be ready in less than 20 mins and then too from scratch with fresh ingredients!
Because the Masoor Dal is a Goan dal it is different to other Indian dals.
India is known for its various lentil dishes, called Dal, and Goa is not an exception, however, Goa is a former Portuguese colony.
You can taste the cultural influence in this Goan dahl recipe.
It can’t be compared to a regular dal tadka or other Indian dal recipes.
Besides the Goan masoor dal recipe is a satisfying vegan, gluten-free and nut-free Indian red lentil curry recipe.
The curry is lightly spiced so it’s suited for all kinds of taste preferences.
How to make and cook masoor dal?
Masoor dal is the easiest lentil variety to cook.
Why?
Because these masoor red lentils are split so that means they will cook faster.
Also, you will be able to digest them easily since the fiber content is less in the red lentils compared to other lentil varieties.
So, what you need to do to accelerate your cooking, even more, is to keep the indian lentil dal to soak for 30 minutes in water before cooking the lentils.
This will soften the red lentils and they will cook way faster!
On average if kept to soak, masoor dal takes about 10-15 minutes cooking time only to get soft.
That’s quite amazing, don’t you think?
That means we will be able to enjoy red lentil recipes all the more in the future!
Even if you don’t keep the lentils to soak, the red split lentils will cook faster than most other lentil varieties.
So if you forgot to keep your lentils to soak and you are tight on time, then just cook the dry lentils as described in the recipe further below and adjust the amount of water used by adding more if needed.
Tip: When cooking any lentil or bean dish, add the black pepper to season at the end of the cooking process when the lentils are soft.
Lentils tend to take longer to soften while cooking when black pepper is added to the pot before the beans/lentils are soft.
What do you call Masoor Dal in English?
Masoor Dal in English is also known as Split Red (or also called orange) Lentil.
Otherwise, Masoor Dal is the common name for these split lentils.
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 small babies of +9 months of age.
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 low 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 or they are poisonous to our system.
Tools and things you can need to make the masoor dal recipe:
Masoor Dal Recipe
Ingredients
- 3/4 cup Red Lentils
- 1 medium Onion sliced
- 1 Tomato diced
- 1 Green Chili Pepper chopped
- 2 Tablespoon Olive Oil
- 1 Teaspoon Brown Mustard Seeds
- 1 Tablespoon Ginger + Garlic *see Notes
- 1-2 Tablespoons Tomato Paste
- 4 Curry Leaves fresh if possible or dried otherwise
- 1 Teaspoon Turmeric Powder
- 1/2 Teaspoon Chili Powder
- pinch Salt
- 3 cups Water mixed with concentrated Stock
Garnish:
- Cilantro aka Coriander, fresh chopped
Instructions
- You can keep the lentils to soak for 25 minutes. This accelerated the cooking and makes them tender.
- Heat up a pan and add the olive oil, throw in and temper mustard seeds for 1 minute or until you can smell the nutty aroma. (mustard seeds will pop up so be careful and control the heat/use a lid)
- Then add the onion tomato and chili and cook for until everything turns a bit soft.
- Discard the water of the soaking lentils. Stir soaked lentils to the pot with the curry leaves and season with ginger garlic, tomato paste, turmeric powder, chili powder, and salt.
- Pour the water into the pot over all the ingredients and mix well.
- Cook on medium heat for 15 mins, stirring occasionally so that nothing burns on. If you feel your masoor dal needs more water, then just add a little more to adjust the curry consistency (sometimes depends on the quality and age of the lentils). The dish is ready when the lentils are cooked, but not mushy.
- Garnish with chopped fresh cilantro (Coriander)
Notes
- Masoor Dal can be frozen in batches for the future
- For the Ginger + Garlic, use ginger garlic paste or chop 1/3 ginger and 2/3 garlic fine.
- Serve with chapati flatbread or rice and with vegetables and or fish/meat.
- You need to use black mustard seeds (never the yellow mustard seeds) and add curry leaves (and not curry powder as its something completely different). Don’t omit these ingredients, they make this curry amazing!
- The amount of chili is usually less in this Goan masoor dal recipe but you may increase the heat if you prefer it hot.
Nutrition
How to serve the Masoor Dal?
I mostly serve the dal curry with rice, some kind of veg bhaji (spiced Goan vegetable stir fry) and a homemade para fish.
Something nobody will tell you but serving marinated para fish with Goan dal is the bomb!
You can top the goan dal with some freshly chopped coriander at the end before serving.
This gives the dish some texture and a convenient flavor.
I usually tend to just make this Indian dal with some rice, but you can also pair it with bread or enjoy all the aroma shades of the red lentil recipe all by itself.
Related dishes to the Masoor Dal Recipe:
- Aloo Gobi – Potato Cauliflower Curry
- Cabbage Bhaji (veg stir fry)
- Chapati flat bread
Dear Reader, have you ever tried the Goan Masoor Dal and if yes how did you like it?
Please feel free to share your thoughts with us in a comment further below this post.
The post, Masoor Dal was first published under Goan Dal Curry on the 12th August 2011 and has been updated and enhanced ever since.
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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
So glad to know I am not the only one feeling this way Rosa. Thanks 😉
The lentil looks super delicious and comforting!
You will love it Angie. 🙂
I love daal of any kind and Goan version although I have never had it – looks truly delicious.
Welcome and Thank you for sharing Dixya
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.
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.
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)
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!
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!
Enjoy Eileen! I like it with something spicy and sour at the side, such as a pickle. 🙂
I love dal… it’s my favorite dish to eat with rice. 🙂 My kids love it too. 🙂 This looks yummy. 🙂
It’s so alluring too no Ramona? I think all kids would love this.
This dal looks delicious, and it would be awesome to not have normal ‘black dal’ everyday 😛
Cheers
CCU
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.
I have never tried Goan Dal, but this recipe is going to change that…quickly!
Welcome and enjoy Betsy! 😉
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 🙂 !
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!
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
Well the dal has for sure some autumn shades. =D Thank you Joanne for your lovely comment.
I have some split fava beans. Do you think these might work with this recipe?
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. 😉
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.
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. =)
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…
gorgeous clicks, this is something I really want to try
I can never believe you ever posted bad pictures. But these clicks are just outrageously good. Love them!! Love the dal.
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!
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?
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.
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.
For me, lentils are comfort food and your delicious preparation sounds yummy 🙂
I see it the same way =)
Thank you!
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!
I think most every blogger cringes when he or she reads those posts from the first months on the blog. I know I do!
I love your blog – there’s always so much new stuff to learn.
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
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!
Glad to know that you and your family enjoyed the dal dish. 🙂
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.
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!
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!
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 🙂