Can I make this recipe without a pressure cooker?

Absolutely! Simmer the lentils in a regular pot with the same ingredients (ginger, tomato, turmeric, salt) for about 20-25 minutes until soft and mushy. You might need to add a bit more water as it cooks down.

My dal turned out too thick/thin. How can I fix it?

This is an easy fix! If too thick, simply add warm water a little at a time until you reach your desired consistency. If too thin, simmer uncovered for a few more minutes to reduce the liquid.

Can I use brown or green lentils instead of red?

While you can, the cooking time and texture will be quite different. Brown and green lentils hold their shape and require longer cooking times (about 20-25 minutes under pressure). The resulting dish will be less creamy and more textured.

How can I make this dal more filling for a main dish?

Turn this into a complete one-pot meal by adding diced vegetables like carrots, potatoes, or cauliflower when pressure cooking the lentils. You can also serve it over quinoa instead of rice for additional protein.

Simple Masoor Dal Recipe

Name: Simple Masoor Dal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup red lentil (dhuli masoor dal), dry; ½ inch ginger, grated; 1 medium tomato, chopped; ½ teaspoon turmeric; ½ teaspoon salt, adjust to taste; 3 cups water; 1 & ½ tablespoons ghee (or oil); ¾ teaspoon cumin seeds; 3-4 large garlic cloves, chopped; 2 whole dried red chilies, broken; 1 medium red onion, chopped; 5-6 curry leaves; ½ teaspoon Kashmiri red chili powder; ½ teaspoon salt; ½ cup water (optional, to adjust consistency); 1 tablespoon cilantro, chopped

This incredibly comforting Simple Masoor Dal Recipe transforms humble red lentils into a flavor-packed dish that’s ready in just 40 minutes! Fragrant spices, tender lentils, and a golden tadka come together to create a hearty, nutritious meal that’s perfect for busy weeknights when you need something satisfying but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

Weeknight Wonder: From pantry to table in 40 minutes flat – perfect for those evenings when you need something nourishing without the fuss.
Pantry-Friendly: Uses simple ingredients you likely already have on hand, making it a reliable go-to meal.
Versatile: Works beautifully as a main dish with rice or as a heartwarming side to your favorite flatbreads.
Nutritional Powerhouse: Packed with plant-based protein, fiber, and essential nutrients – good for your body and your budget!

Ingredients You’ll Need

Red Lentils (Dhuli Masoor Dal): The star of the show! These quick-cooking lentils break down beautifully to create a creamy texture without any cream.
Ginger: Adds a warming zing that balances the earthiness of the lentils – fresh is absolutely worth it here.
Tomato: Brings a subtle tanginess and helps create a richer base for the dal.
Turmeric: Provides that gorgeous golden color and earthy flavor, plus amazing anti-inflammatory benefits.
Ghee: Creates the foundation for an aromatic tadka – the flavor is incomparable, though oil works in a pinch for a vegan version.
Cumin Seeds: These little powerhouses release incredible aroma when they hit hot ghee – don’t skip this!
Garlic: Transforms into nutty, fragrant goodness when lightly fried in the tadka.
Dried Red Chilies: Adds a gentle heat that builds slowly rather than overwhelming your palate.
Red Onion: Caramelizes beautifully to create sweet depth in the tadka.
Curry Leaves: Brings an incredible citrusy, nutty flavor that’s truly irreplaceable – worth seeking out!
Kashmiri Red Chili Powder: Offers a vibrant color with mild heat – perfect for those who want flavor without fire.
Cilantro: That fresh, bright finish that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This dal is wonderfully adaptable to whatever you have on hand:

Vegetable Boost: Add diced carrots, spinach, or peas for extra nutrients and color.
Coconut Twist: Stir in some coconut milk at the end for a creamier, slightly sweet variation.
Tempering Change: Try mustard seeds and curry leaves for a South Indian twist, or add a pinch of asafoetida for authentic flavor.
Protein Plus: Add a handful of chopped spinach and some diced paneer in the final simmer for a heartier meal.

How to Make Simple Masoor Dal

Step 1: Pressure Cook the Dal

Add the red lentils, grated ginger, chopped tomato, turmeric, half the salt, and 3 cups of water to your Instant Pot. Pressure cook on high for 5 minutes with natural pressure release. The lentils will become beautifully soft and begin to break down.

Step 2: Prepare the Tadka

While the dal cooks, heat ghee in a wide pan over medium heat. Add cumin seeds and let them sizzle until fragrant. Add chopped garlic and broken red chilies, sautéing for about a minute until the garlic begins to turn golden.

Step 3: Build Flavor

Add chopped onions, remaining salt, and curry leaves to the pan. Cook for about 3 minutes, stirring frequently until the onions turn light golden brown and begin to caramelize, releasing their sweet flavor.

Step 4: Add the Spice

Sprinkle in the Kashmiri red chili powder and cook for just 30 seconds to bloom the spice without burning it.

Step 5: Combine and Simmer

Pour the pressure-cooked dal into the tadka pan and mix thoroughly. Add extra water (about 1/2 cup) to adjust the consistency to your liking. Let everything simmer together for 3-4 minutes to marry the flavors.

Step 6: Finish with Freshness

Fold in the chopped cilantro just before serving to maintain its bright flavor and color.

Pro Tips for Making the Recipe

Rinse the Lentils: Always rinse red lentils until the water runs clear to remove excess starch and any debris.
Tadka Timing: Prepare your tadka while the dal cooks so everything comes together at the perfect moment.
Texture Control: For a smoother dal, use an immersion blender for a few quick pulses before adding the tadka.
Spice Adjustment: Toast your spices just until fragrant – once they start to darken, they can quickly burn and become bitter.

How to Serve

Perfect Pairings:

Serve this hearty dal with steaming basmati rice for a classic combination that never disappoints. The dal also makes an excellent dipping companion for warm rotis, naan, or paratha.

Complete the Meal:

Round out the meal with a simple cucumber raita to cool the palate, a side of quick-pickled onions for brightness, or a simple kachumber salad for freshness and crunch.

Garnish Options:

A squeeze of lemon, an extra sprinkle of cilantro, or a small dollop of ghee on top just before serving takes this dal to the next level of deliciousness.

Make Ahead and Storage

Storing Leftovers

This dal actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days.

The dal thickens considerably when chilled – this is completely normal and easy to fix when reheating.

Freezing

Portion the cooled dal into freezer-safe containers and freeze for up to 3 months. This makes for perfect ready-to-go meals when time is tight.

Reheating

The stovetop is ideal for reheating this dal. Add a splash of water while warming it over medium-low heat, stirring occasionally until it reaches your preferred consistency. For a quick option, microwave with a tablespoon or two of water, stopping to stir halfway through.

FAQs

Can I make this recipe without a pressure cooker?

Absolutely! Simmer the lentils in a regular pot with the same ingredients (ginger, tomato, turmeric, salt) for about 20-25 minutes until soft and mushy. You might need to add a bit more water as it cooks down.
My dal turned out too thick/thin. How can I fix it?

This is an easy fix! If too thick, simply add warm water a little at a time until you reach your desired consistency. If too thin, simmer uncovered for a few more minutes to reduce the liquid.
Can I use brown or green lentils instead of red?

While you can, the cooking time and texture will be quite different. Brown and green lentils hold their shape and require longer cooking times (about 20-25 minutes under pressure). The resulting dish will be less creamy and more textured.
How can I make this dal more filling for a main dish?

Turn this into a complete one-pot meal by adding diced vegetables like carrots, potatoes, or cauliflower when pressure cooking the lentils. You can also serve it over quinoa instead of rice for additional protein.

Final Thoughts

This Simple Masoor Dal is truly comfort in a bowl – nourishing, flavorful, and remarkably easy to prepare. Whether you’re new to Indian cooking or a seasoned pro, this recipe delivers authentic flavor without complexity. It’s become my go-to for those evenings when I want something deeply satisfying that doesn’t require hours in the kitchen. Give it a try – I’m confident it will find a permanent place in your recipe collection!

Simple Masoor Dal Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Indian

Print Recipe

Description

This Simple Masoor Dal Recipe is a comforting, protein-packed Indian dish that’s incredibly easy to make. The creamy red lentils are mixed with aromatic spices and herbs, then topped with a flavorful tadka (tempered spices), making it perfect for pairing with rice or rotis. It’s a wholesome, hearty, and delicious meal that can be prepared effortlessly using an Instant Pot.

Instructions

Prepare the Dal
In the steel pot of your Instant Pot, combine 1 cup of dry red lentils (dhuli masoor dal), grated ginger, chopped tomato, turmeric, ½ teaspoon salt, and 3 cups of water. Close the lid and set the valve to the sealing position. Pressure cook on high for 5 minutes. Allow the pressure to release naturally. Once done, the dal should be completely soft.
Make the Tadka
While the dal is pressure cooking, prepare the tadka. Heat 1½ tablespoons of ghee in a wide pan over medium heat. Add the cumin seeds and let them sizzle. Then, add the chopped garlic cloves and broken red chilies. Sauté for about 1 minute until the garlic starts to change color.
Cook the Aromatics
Add the chopped onion, curry leaves, and the remaining ½ teaspoon salt to the pan. Cook for around 3 minutes, stirring often, until the onions caramelize or turn light golden brown. Stir in the Kashmiri red chili powder and cook for another 30 seconds.
Combine Dal and Tadka
Add the pressure-cooked dal to the pan with the tadka. Mix everything until well combined. Add additional water (up to ½ cup) at this point to adjust the desired consistency of the dal. Simmer on low-medium heat for 3 to 4 minutes.
Finish and Serve
Stir in the chopped cilantro just before serving. Serve the dal hot with plain rice or rotis for a hearty, flavorful meal.

Notes

If the dal thickens after refrigeration, add some water while reheating to reach your preferred consistency. It’s best reheated on the stovetop.
For a spicier version, add green chilies to the tadka and replace Kashmiri red chili powder with regular chili powder.
You can enhance the flavor further by adding a dollop of butter or a squeeze of fresh lime juice before serving.