How To Make Masoor Dal Tadka (Indian Red Lentil Dal)
There’s nothing like a warm bowl of authentic Masoor Dal Tadka on a cold evening! I learned this Indian Red Lentil Dal recipe from a friend who lives in Kerala, and it hits the spot every time I make it! Featuring aromatic and perfectly spiced lentils on a bed of warm Basmati rice – I guarantee you’ll love this authentic Indian recipe. Absolutely delicious! Gluten-free, dairy-free, and vegan.
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You know how sometimes you become friends with someone almost by accident, and they turn out to be such a wonderful friend? That’s how I feel about my friend Rafeeap. She is from Kerala, India, and my gosh does she know how to cook a mean red lentil dal! We’ve been sharing recipes with each other for a while now, and whenever I feel like eating a plant-based Indian meal, I find myself turning to this Masoor Dal Tadka recipe over and over again!
So with her permission, I’m glad to share with you Rafeeap’s deliciously fragrant, protein-packed recipe of the Indian Red Lentil Dal!
Click here for more easy Indian-inspired recipes!
Ingredients to Make Masoor Dal Tadka (Indian Red Lentil Dal)
- 1 tbsp coconut oil
- 2 cups red lentils, rinsed and drained
- 3 cups water or broth
- 1 carrots, chopped
- 1 onion, diced
- 2 tomatoes, chopped
- 6 cloves garlic, minced
- ½ inch piece ginger, minced
- 1 green chili, chopped
- 1 tbsp curry powder (I use this one)
- ½ tsp cumin
- ½ tsp ground turmeric
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped
- 1 can full-fat coconut milk
To serve
- Basmati rice (white or brown)
- parsley
How To Make Masoor Dal Tadka (Indian Red Lentil Dal)
- In a large pot, add lentils and water. Bring to a boil and simmer until lentils are fully cooked and tender, about 15-20 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onions and garlic. Saute until onions are transluscent and garlic is fragrant.
- Add in carrots, onion, tomato, garlic, ginger, chili, salt, and pepper. Saute until carrots are soft. Then add in the curry powder, cumin, and turmeric. Add more salt and pepper, if needed. Use a spatula to combine and cook for another 2 minutes.
- Once the lentils are done, add in the cooked lentils and enough water as needed into the pan. Simmer over low heat for about 5 minutes, until the mixture is well combined.
- Stir in the coconut milk and simmer for 7 more minutes, or until dal is at your preferred consistency.
- Serve over freshly steamed rice and garnish with fresh parsley. ENJOY!
Masoor Dal Nutrition (Per Serving)
- Calories: 392 kcal
- Carbohydrates: 46g
- Fat: 15g
- Saturated Fat: 2g
- Sodium: 436mg
- Protein: 20g
- Fiber: 12g
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How to Make Masoor Dal Tadka | Indian Red Lentil Dal Recipe
Ingredients
- 1 tbsp coconut oil
- 2 cups red lentils, rinsed and drained
- 3 cups water
- 1 carrots, chopped
- 1 onion, diced
- 2 tomatoes, chopped
- 6 cloves garlic, minced
- ½ inch piece ginger, minced
- 1 green chili, chopped
- 1 tbsp curry powder
- ½ tsp cumin
- ½ tsp ground turmeric
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped
- 1 can full-fat coconut milk
To serve
- Basmati rice (white or brown)
- parsley
Instructions
- In a large pot, add lentils and water. Bring to a boil and simmer until lentils are fully cooked and tender, about 15-20 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onions and garlic. Saute until onions are transluscent and garlic is fragrant.
- Add in carrots, onion, tomato, garlic, ginger, chili, salt, and pepper. Saute until carrots are soft. Then add in the curry powder, cumin, and turmeric. Add more salt and pepper, if needed. Use a spatula to combine and cook for another 2 minutes.
- Once the lentils are done, add in the cooked lentils and enough water as needed into the pan. Simmer over low heat for about 5 minutes, until the mixture is well combined.
- Stir in the coconut milk and simmer for 7 more minutes, or until dal is at your preferred consistency.
- Serve over freshly steamed rice and garnish with fresh parsley. ENJOY!
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First time making masoor dal tadka and it sure won’t be my last! This was a fantastic, hearty recipe that was perfect for our rainy day today.