Masoor Daal Indian Red Lentils

Warm, comforting, and bursting with aromatic flavors, Masoor Daal (Indian Red Lentils) is a classic vegetarian dish that perfectly balances simplicity and richness. This protein-packed recipe combines tender red lentils simmered with turmeric and salt, then elevated with a fragrant tadka of cumin seeds, caramelized onions, garlic, ginger, and tomatoes. A medley of ground spices, including coriander, garam masala, and a hint of red chili powder, infuses the dish with earthy warmth and subtle heat. Garnished with fresh cilantro and a splash of zesty lemon juice, this hearty, gluten-free dish pairs beautifully with steamed rice, roti, or naan, making it an ideal weeknight comfort meal. Ready in just 40 minutes, this flavorful Indian red lentil curry is as easy to prepare as it is satisfying!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils (masoor daal)
• 3 cups water
• 0.5 teaspoons turmeric powder
• 1 teaspoons salt
• 2 tablespoons vegetable oil or ghee
• 1 teaspoons cumin seeds
• 1 medium onion, finely chopped
• 2 units garlic cloves, minced
• 1 teaspoons ginger, minced
• 1 medium tomato, finely chopped
• 1 teaspoons ground coriander
• 0.5 teaspoons ground cumin
• 0.5 teaspoons garam masala
• 0.25 teaspoons red chili powder
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0.5 tablespoons lemon juice (optional)

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. This removes excess starch and ensures the lentils cook evenly.

Step 2

In a medium saucepan, add the rinsed lentils, water, turmeric powder, and salt. Stir well and bring to a boil over medium heat.

Step 3

Once boiling, reduce the heat to low and simmer uncovered for about 15-20 minutes, or until the lentils are soft and start to break down. Skim off any foam that forms on the surface as it cooks.

Step 4

Heat the vegetable oil or ghee in a separate pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 5

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 6

Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.

Step 7

Add the chopped tomato and cook until it softens and blends with the spices, about 3-4 minutes.

Step 8

Mix in the ground coriander, ground cumin, garam masala, and red chili powder. Cook for 1-2 minutes to enhance the flavor of the spices.

Step 9

Pour the cooked spice mixture (tadka) into the cooked lentils and stir well to combine. Simmer for an additional 5 minutes to allow the flavors to meld together.

Step 10

Taste and adjust seasoning if needed. If the daal is too thick, add a little water to achieve your desired consistency.

Step 11

Remove from heat and garnish with chopped cilantro and a squeeze of lemon juice if desired.

Step 12

Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	(1213.2g)

Amount per serving	% Daily Value*
Calories	584.6

Total Fat 30.1g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2408.1mg	0%
Total Carbohydrate 63.3g	0%
Dietary Fiber 21.7g	0%
Total Sugars 11.9g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 195.4mg	0%
Iron 12.2mg	0%
Potassium 1386.3mg	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: 44.2%

Protein: 14.5%

Carbs: 41.3%