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.
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
RELATED: Get a FREE trial of Amazon Prime to get access to 2-day grocery deliveries!
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
Looking for More Easy Dinner Recipes?
- How to Make Paneer Tikka in the Oven
- Easy Chicken Pad Thai with Crushed Peanuts
- Perfect Sous Vide Scallops with Herbed Brown Butter
- Instant Pot Mongolian Chicken
- Qdoba Grilled Chicken ( Copycat Recipe )
- Glazed Honey Garlic Salmon with Roasted Zucchini
- 1-Pot Vegan Cauliflower Curry (GF, DF, VG)
- Vegan Stuffed Butternut Squash with Rice & Pomegranate
- Creamy & Nourishing Pumpkin Soup
- Outback Steakhouse Potato Soup (Copycat Recipe!)
- How to Make Martabak Telur (Indonesian Meat & Egg Pancakes) The Easy Way!
- Chinese Pork Dumplings (With Pictures!)
- Better-Than-Takeout Shrimp Fried Rice (GF, DF)
- Rendang Sapi (Indonesian Spicy Beef Stew)
- Easy Bibimbap (Korean Mixed Rice Bowl)
- Indonesian Tempeh Rice Bowl (GF, DF, V)
- Ribeye Steak with Egg Noodles Puttanesca
Subscribe to DWELL and get new recipes delivered straight to your inbox! In addition, follow along on Pinterest, Facebook and Instagram to get all the latest updates!
If you make this Masoor Dal Tadka (Indian Red Lentil Dal) recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
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!
This post may contain affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a small portion of the sale at no cost to you. Thank you for supporting DWELL by Michelle! Please read my disclosure policy.
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.