Vegan Masoor Dal

Name: Vegan Masoor Dal
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup masoor dal (split red lentils, rinsed); 3 cup water (for pressure cooking dal); 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp oil (for tadka); 1 tsp cumin seeds; 4 pcs garlic (cloves, thinly sliced); 2 pcs dried red chili (stem removed, broken in half); 1 pinch red chili powder; 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (freshly squeezed)

RATING

4.4/5(85)

TASTE SCORE

8/10

A comforting bowl of split red lentils simmered with turmeric, then finished with a crackling cumin, garlic, and red chili tadka. Light, protein-packed, and naturally vegan — perfect with steamed rice or warm rotis for a soul-satisfying meal.

PREP

COOK

25m

SERVES

1 KATORI

213 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Rinse the masoor dal thoroughly.
Wash the red lentils in 2-3 changes of water until the water runs clear. Drain and set aside.
pressure cook · ~15 min
Pressure cook the dal with turmeric and water.
1.Add rinsed dal and 3 cups water to the pressure cooker.
2.Add turmeric powder and give it a stir.
3.Close the lid and pressure cook on medium-high heat for 2 whistles.
4.Lower heat and cook for another 5 minutes. Let pressure release naturally.
TIPOpening the cooker without natural release can make the dal grainy. Wait until the pin drops on its own.
mix · ~2 min
Whisk the cooked dal until smooth.
Once the pressure is released, open the cooker. Add salt and whisk the dal briskly for 1 minute until smooth and creamy. If it's too thick, stir in 0.5 cup hot water to reach a pourable consistency. Keep warm on low heat.
TIPWhisking while hot is what gives masoor dal its velvety texture — don't skip this step.
temper · ~2 min
Make the cumin-garlic tadka.
1.Heat oil in a small tadka pan over medium heat until it shimmers.
2.Add cumin seeds and let them sizzle and turn golden brown (20 seconds).
3.Add sliced garlic and sauté until golden at the edges (30-40 seconds).
4.Add dried red chilies and a pinch of red chili powder. Swirl for 5 seconds.
5.Immediately remove from heat.
TIPThe chili powder burns in seconds. Pull the pan off the heat the instant it darkens.
mix · ~1 min
Pour the tadka over the dal.
Pour the hot tadka sizzling over the warm dal. It should crackle and release an aroma. Fold gently to incorporate without breaking all the oil slick.
TIPPour from a slight height for maximum sizzle — this blooms the spices one last time.
garnish · ~1 min
Finish with lemon and coriander. Serve hot.
1.Squeeze fresh lemon juice over the dal and stir once.
2.Sprinkle chopped coriander leaves on top.
3.Serve immediately with steamed rice or roti.
TIPLemon juice at the end brightens the dal. Add it right before serving — acidity dulls the color if it sits too long.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the lentils until the water runs clear to remove dust and prevent foam during cooking.
2
Always let the pressure release naturally to keep the dal creamy and prevent a grainy texture.
3
Whisk the dal while it's still hot for a velvety, restaurant-style consistency.
4
Add salt only after cooking — salt toughens lentil skins if added too early.
5
For the tadka, drop the red chili powder the moment you remove the pan from heat to avoid bitterness.
6
Finish with lemon juice just before serving; acidity can dull the dal's golden color over time.

RECIPE VARIATIONS

Adapt it for your goals.

Creamy Coconut Masoor Dal

Stir in 1/4 cup coconut milk after whisking the dal for a rich, slightly sweet South Indian twist. Great for those who love creamy lentil soups.

Tomato Onion Base

Tomato-Onion Base

Sauté 1/2 cup finely chopped onion and 1 medium tomato in the tadka pan before adding cumin. Simmer with the dal for a tangier, heartier version popular in Punjabi households.

Low Oil Version

Low-Oil Version

Replace the tadka oil with 1 tbsp ghee (or skip it entirely) and bloom the cumin and garlic in a dry pan with 1 tsp water to reduce fat while keeping aroma.

Protein Boosted

Protein-Boosted

Add 1/4 cup finely chopped spinach or a handful of cooked chickpeas along with the dal for extra fiber and iron, ideal for post-workout meals.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Masoor dal (split red lentils) provides about 12 grams of protein per cooked cup, supporting muscle repair and satiety without animal products.

✓

High in Dietary Fiber

The soluble fiber in lentils aids digestion, helps stabilize blood sugar, and promotes a feeling of fullness.

✓

Good Source of Iron

Lentils deliver non-heme iron, essential for energy and red blood cell production; the lemon juice garnish boosts absorption.

✓

Naturally Low in Fat

This dal is made with just one tablespoon of oil, keeping saturated fat minimal while still delivering flavor through the tadka.

✓

Anti-Inflammatory Turmeric

A pinch of turmeric adds curcumin, a compound known for its antioxidant and anti-inflammatory properties, especially when paired with black pepper (add a pinch if desired).

QUESTIONS?