Dairy-Free Indian Masoor Dal (Red Lentil Curry)

Discover the comforting flavors of this Dairy-Free Indian Masoor Dal (Red Lentil Curry), a wholesome and aromatic dish that's perfect for plant-based and allergy-conscious kitchens. This recipe highlights tender red lentils simmered to perfection, infused with a medley of warm Indian spices like turmeric, cumin, and coriander, and finished with a bright splash of lemon juice for a zesty twist. Made with creamy coconut oil instead of dairy, this curry achieves a rich depth of flavor while remaining completely vegan. Quick to prepare in under an hour, this dish is ideal for weeknight dinners or meal prep, pairing beautifully with fluffy basmati rice or soft naan. Garnished with fresh cilantro, every bite of this red lentil curry delivers a healthy, hearty, and soul-satisfying taste of India.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup red lentils (masoor dal)
• 3 cups water
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 large tomato, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear and drain.

Step 2

In a large pot, combine the rinsed lentils with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the lentils are tender and mushy, about 20-25 minutes. Stir occasionally to prevent sticking.

Step 3

In a large pan or skillet, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds and let them crackle for about 30 seconds.

Step 4

Add the finely chopped onion to the pan and sauté until golden brown, approximately 5-7 minutes.

Step 5

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Add the chopped tomato to the mixture and cook until it softens, about 5 minutes.

Step 7

Stir in the ground turmeric, cumin, coriander, and red chili powder. Cook the spices with the tomato mixture for 2 minutes to bring out their flavors.

Step 8

Transfer the spice mixture to the cooked lentils, add salt, and mix well. If the dal is too thick, stir in an additional half cup of water to reach desired consistency.

Step 9

Allow the dal to simmer on low heat for another 5-10 minutes, letting the flavors meld together.

Step 10

Remove the dal from heat and stir in the lemon juice to add a hint of freshness.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve the Masoor Dal hot with basmati rice or naan for a complete meal.

Nutrition Facts

Serving size	(1308.0g)

Amount per serving	% Daily Value*
Calories	638.2

Total Fat 32.1g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2414.4mg	0%
Total Carbohydrate 71.0g	0%
Dietary Fiber 23.2g	0%
Total Sugars 14.6g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 225.1mg	0%
Iron 13.9mg	0%
Potassium 1625.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 14.4%

Carbs: 42.4%