Masoor Dal
A comforting, everyday dal made from split red lentils that cook down into a creamy, golden-hued bowl of goodness. Tempered with cumin, garlic, and dried red chilies in ghee, this simple protein-rich dish comes together quickly and pairs perfectly with steamed rice or roti.
For 4 servings
- prep · ~5 min
Rinse the masoor dal and prep the vegetables.
1.Rinse 1 cup masoor dal in water 2-3 times until water runs clear.2.Finely chop 1 medium tomato. Slit 2 green chilies lengthwise. Thinly slice 4 garlic cloves. - pressure cook · ~15 min
Pressure cook the dal.
1.Combine rinsed dal, 3 cups water, chopped tomato, slit green chilies, and turmeric in the pressure cooker.2.Close the lid and cook on medium-high heat for 3-4 whistles.3.Let the pressure release naturally, then open the lid.TIPLet the pressure drop on its own — the residual steam finishes cooking the dal to a creamy consistency. - mix · ~2 min
Whisk the dal and season.
1.Using a wire whisk or dal ghotni, whisk the cooked dal until smooth and creamy.2.Stir in the salt. If the dal is too thick, add a splash of hot water to reach a pouring consistency.3.Place the cooker back on low heat and let it simmer gently while you make the tempering.TIPWhisking is key — it turns grainy lentils into a velvety, restaurant-style dal. - temper · ~2 min
Make the tempering.
1.Heat 2 tsp ghee in a small tempering pan over medium heat.2.Add cumin seeds and let them sizzle and turn golden (30 seconds).3.Add sliced garlic and sauté until light golden and fragrant (45 seconds).4.Add dried red chilies and a pinch of asafoetida. Swirl for 10 seconds until the chilies darken slightly.5.Turn off the heat and immediately sprinkle a pinch of red chili powder into the hot ghee.TIPWork quickly — garlic goes from golden to burnt in seconds. Having all ingredients measured and ready before you start the tempering is essential. - mix · ~1 min
Pour the tempering over the dal and finish.
1.Immediately pour the sizzling tempering over the simmering dal.Stand back — it will splutter dramatically.2.Stir in the lemon juice and turn off the heat.TIPThe splutter is the soul of tadka dal — that burst of aromatic oil hitting the cooked lentils infuses every spoonful with flavor. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the lentils thoroughly until the water runs clear to remove excess starch and prevent a sticky dal.
- 2Let the pressure release naturally for a creamier texture — quick release can leave lentils undercooked.
- 3Whisk the cooked dal vigorously until smooth; this breaks down the lentils for a velvety consistency.
- 4Have all tempering ingredients measured and ready before heating the ghee — garlic burns in seconds.
- 5Pour the sizzling tempering over the dal while it's still simmering to trap the aromas in each spoonful.
- 6Store leftover dal in an airtight container in the fridge for up to 3 days; it thickens upon cooling, so add a splash of water when reheating.
Adapt it for your goals.
Low-oil
Skip the ghee and use a non-stick pan with 1 teaspoon of oil for a lighter tempering; the dal remains deliciously comforting but with significantly less fat.
high proteinHigh-protein
Add 1/2 cup of finely chopped paneer or boiled chicken (shredded) along with the cooked dal for an extra protein boost without altering the classic tadka flavor.
jainJain
Replace garlic with a pinch of asafoetida (hing) in the tempering and omit onion-family ingredients; use plant-based ghee or oil to keep it Jain-friendly.
veganVegan
Substitute ghee with coconut oil or any neutral vegetable oil for a fully plant-based dal; the flavor profile remains authentically Indian with a subtle sweetness.
coconut tadkaCoconut-tadka
Add 2 tablespoons of fresh grated coconut to the tempering after the spices sizzle for a South Indian twist — it adds a mild sweetness and creamy texture.
Why this is on our healthy list.
Rich in Plant Protein
Masoor dal provides a high-quality, easily digestible source of plant protein, making it an excellent choice for vegetarians and vegans to support muscle repair and overall health.
High in Dietary Fiber
The split red lentils are packed with soluble fiber, which helps promote healthy digestion, stabilizes blood sugar levels, and keeps you feeling full longer.
Good Source of Folate
Lentils are naturally rich in folate (vitamin B9), essential for red blood cell formation and especially important for pregnant women and those planning pregnancy.
Low in Fat
This dal is naturally low in total fat, and the small amount of ghee used in the tempering provides healthy fats without excessive calories.
Packed with Antioxidants
Ingredients like turmeric, cumin seeds, garlic, and asafoetida are rich in anti-inflammatory antioxidants that support immune function and cellular health.
Gluten-Free and Dairy-Friendly
Masoor dal is naturally gluten-free, and the recipe can be made dairy-free by replacing ghee with oil, making it suitable for a wide range of dietary needs.
Frequently asked questions
You may have used too little water or not whisked enough after pressure cooking. Add hot water gradually and whisk the dal vigorously until it reaches a smooth, pourable consistency. Letting the pressure release naturally also helps break down the lentils.
