Red Lentil Dahl (Masoor Dal)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This red lentil dahl or masoor dahl does an exceptional job of turning pantry staples into a meal that is satisfying on every level. I use red lentils, coconut milk, and a classic blend of spices for a balanced and delicious meal that only takes 1 hour to make.
This red lentil dahl recipe leans into classic and authentic Indian flavors, while keeping the process easy enough for home cooking, the same way my Instant Pot dal does. If you are planning on making this nourishing and protein-packed meal, make sure to serve it with some fluffy rice.
I started making this red lentil dahl when my kids were old enough to tolerate all the spices and ingredients. There was never any worry that they would be picky, as I had been feeding them my easy lentil stew for baby since they were around 7 months old. The first time my eldest had this masoor dahl, he asked why it tasted different, and better! Ha! I was accused of withholding ingredients by my kid, but I made sure to explain that a baby’s digestive system is delicate.
👩🏽🍳 Why I Love This Recipe
I have always maintained that red lentil dahl is one of the best nutrient-dense comfort meals. These lentils are rich in plant-based protein, fiber, and iron, while the spices are both flavorful and functional, with their benefits in supporting digestion, providing antioxidants, and reducing inflammation. This dish also supports steady energy, and as a mom and nutritionist, what more could I ask for?
When making red lentil dahl, I take my time to cook the aromatics, then add the spices, giving them a chance to bloom in the heat, release their oils, and strengthen the flavor profile. Simmering the lentils gently with coconut milk and tomatoes allows everything to soften at the same rate, leaving me with that distinctive dahl consistency.
I have many dahl recipes, but for some reason, this is the one that leaves the biggest impression. Maybe it’s the intense red hue or the softness that red lentils are known for. Personally, I think it is the simplicity and embodiment of a homemade meal that draws people in. A colleague of mine never really took to any of my lentil dishes until she tried this one. If you are looking for a simple way to add more wholesome meals to your menu, I recommend trying out this recipe.
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🥘 Ingredients
For this red lentil dahl, I use a basic aromatic base, pantry staples, and a mix of spices. This is a complete list of everything I put into my dahl:
Red lentils: I use dried red lentils, which I have rinsed well. These cook quickly and break down to a naturally creamy texture.
Aromatics: Finely chopped onion, garlic, and ginger provide a solid flavor base for this dish.
Celery: I use this for texture and a peppery taste, which balances the richness of the lentils and coconut milk.
Crushed tomatoes: Canned crushed tomatoes bring a bolder flavor and gentle acidity.
Vegetable stock: I use low-sodium vegetable stock instead of water to prevent the seasoning from getting washed out.
Light coconut milk: This adds creaminess to the dish.
Spices: I use curry powder, ground coriander, garam masala, salt, and red pepper flakes to create a flavorsome base.
Fresh cilantro: Finishing the dahl with fresh cilantro adds a fresh and vibrant contrast.
🔪 How To Make
I prepare this red lentil dahl in one pot, which keeps the cooking process very manageable. This is how I make it:
Mix spices, garlic, and ginger: I start by mixing the ginger, garlic, curry powder, coriander, garam masala, and red pepper flakes in a small bowl and set aside.
Cook onions and celery: Then, I add oil to a large pot over medium heat and add my onions and celery. I cook these vegetables on medium-high for 2 minutes, stirring occasionally to prevent burning, until the onions are translucent.
Add spice mix: I turn down the heat and add the spice mix and cook on low for 1 minute, giving the spices a chance to bloom.
Add remaining ingredients: Next, I add the lentils, vegetable stock, salt, crushed tomatoes, and coconut milk.
Simmer: I bring everything to a boil, reduce the heat to a low simmer, and cook covered for 20 minutes, stirring occasionally, until the lentils are soft.
Add cilantro and serve: Finally, I add my fresh cilantro, stir it through, and serve.
💭 Expert Tips
My #1 Secret Tip for this red lentil dahl recipe is to give the spices a chance to bloom. I never rush this step, as this is what keeps my dahl from tasting flat.
Other Tips To Keep In Mind:
- Rinse lentils: I always rinse my lentils thoroughly to remove any dust or debris. Never soak these lentils as they cook quickly, and this may turn them into mush.
- Add extra garam masala: To reinvigorate the flavors, I reserve a pinch of garam masala and stir it through with the fresh cilantro just before serving.
- Watch the liquid: I keep an eye on the pot and add an extra splash of stock if the mixture thickens too quickly before the lentils are tender.
- Adjust seasoning: Before serving, I taste the dahl and add salt, or a squeeze of fresh lemon juice if necessary.
📖 Variations
These are a few of the variations that have been tried, tested, and loved by my picky eaters:
Spinach boost: I stir in 1 cup of chopped fresh spinach, or baby spinach, just before I take everything off the heat and stir through until wilted. This adds a great dose of vitamins and iron, as well as a pop of color that looks amazing.
Sweet potato addition: I add 1 cup of small cubes of sweet potato to the pot just before adding the tomatoes, then I fry them off and simmer with the remaining ingredients until soft.
Crispy toppers: I take a can of rinsed, drained chickpeas, coat them in oil, paprika, salt, and cumin, then roast them at 400F in the oven for 20-35 minutes or airfryer for 12-15 minutes until crispy. I sprinkle these over the dahl for a crunchy bite, which my kids go crazy for.
🍽 Serving Suggestions
I love building a complete meal around this red lentil dahl, keeping a similar or complementary flavor profile across the table. Next time you make this dahl, spoon it over my 4 ingredient cilantro lime rice, with a side of bright green Indian spiced bok choy. The contrasting textures and authentic taste work together nicely.
At home, I usually serve this dahl with my authentic Guyanese roti and a simple cucumber and tomato salad or light vegetables like tandoori cauliflower or Indian cabbage with peas. But a few months ago, I made some vegan potato pancakes for lunch and had a small bit of dahl leftover. I thinned it out slightly and used it as a sauce. It tasted so good, the kids were extremely disappointed that there was not more of it. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover dahl in an airtight container in the fridge for 4-5 days.
Freezing: Once the dahl is completely cool, I freeze it in portions, in freezer-safe containers, for up to 4 months.
Reheating: If frozen, I thaw in the fridge overnight. Then I reheat the dahl gently on the stovetop, adding a splash of water or vegetable broth to loosen the texture as it warms through.
❓Recipe FAQs
Why does my dahl seem more mushy than creamy?
Mushiness comes from either too much heat for too long, or the lentil. Red lentils are great for this recipe as they cook quickly and break down into a thick creamy texture, but they can go from creamy to mushy faster than you think. As soon as the lentils are soft, I lower the heat or turn it off completely. I also make sure to cook the dahl with the lid on to prevent liquid from evaporating too quickly, as it is essential to the creaminess.
What can I use in place of coconut milk?
If I do not have coconut milk, I use cashew cream, unsweetened almond milk, or Greek yogurt. Be sure not to add it too early, as thinner liquids like plant milk can reduce too much and affect the final consistency.
How would dry green or brown lentils work in this recipe?
I have tested this recipe with both of these lentils, and they do work, but the texture and cooking time change. These lentils hold their shape more and take longer to soften, so the dahl is less creamy and more like a stew. When I use them, I increase the cooking time and add extra liquids as needed. These usually take between 30 and 45 minutes to soften.
🥣 More Delicious Indian Recipes!
- Vegan Dal Makhani
- Sweet Potato Dahl
- Chana Masala
- Instant Pot Lentil and Cauliflower Curry
- Instant Pot Dal (you can make red lentil dal in the pressure cooker, too!)
- Slow Cooker Yellow Dal
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🎥 Watch How to Make It
Red Lentil Dahl (Masoor Dal)
This red lentil dahl or masoor dahl does an exceptional job of turning pantry staples into a meal that is satisfying on every level. I use red lentils, coconut milk, and a classic blend of spices for a balanced and delicious meal that only takes 1 hour to make.
Servings: 4 servings
Calories: 249kcal
Ingredients
- 1 tsp extra virgin olive oil
- ¾ cup dry red lentils
- 1 cup chopped red onion
- ½ cup chopped celery
- 3 cloves chopped garlic
- 1 tsp grated ginger
- 1¼ tsp curry powder
- 1 tsp ground coriander
- ½ tsp garam masala
- ½-1 tsp salt
- ⅛ tsp crushed red pepper
- 1 cup vegetable stock
- 1 15oz can crushed tomatoes
- 1 15oz can light coconut milk
- ¼ cup chopped cilantro
Instructions
- Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.
- Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.
- Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.
- Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.
- Serve as a soup, or over brown rice with some steamed veggies, or with naan or roti! I chose to have ours as a “stew” over brown rice.
Notes
- My #1 Secret Tip for this red lentil dahl recipe is to give the spices a chance to bloom. I never rush this step, as this is what keeps my dahl from tasting flat.
- Rinse lentils: I always rinse my lentils thoroughly to remove any dust or debris. Never soak these lentils as they cook quickly, and this may turn them into mush.
- Add extra garam masala: To reinvigorate the flavors, I reserve a pinch of garam masala and stir it through with the fresh cilantro just before serving.
- Watch the liquid: I keep an eye on the pot and add an extra splash of stock if the mixture thickens too quickly before the lentils are tender.
- Adjust seasoning: Before serving, I taste the dahl and add salt, or a squeeze of fresh lemon juice if necessary.
Nutrition
Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Sodium: 724mg | Potassium: 713mg | Fiber: 14g | Sugar: 7g | Vitamin A: 483IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 4mg
Is this “spicy”?
I have never been in love with cilantro or cumin. Maybe coriander too.
I have not knowingly had the garam masala. The description says it already has cumin & coriander in it.
Will I mess it up too much if I leave these spices out? No point to making it?
Thanks!
Hi Debi! This isn’t spicy-hot — but it is spicy-spiced if that makes sense. The spices add a ton of flavor and you can definitely taste them, without them this would probably taste more like a lentil-coconut-tomato stew and wouldn’t really be spicy at all. You could still make it if you’re ok with that!
Thank you for this delicious recipe. Our whole family loved it!
Aw yay! I’m so happy to hear that Monica!
I love dal and this recipe is making my mouth water. So tasty and easy.
Thanks Shashi!! Let me know how it turns out when you try it!
Boy an I glad I came across this recipe, I just bought the masala and had no clue what to do with it! I see dinner right here tonight thank you!
Yay!! You will love this recipe Claudia!
This is one of my favourite ways to use lentils. So comforting and budget friendly too.
Thanks Danni!! So glad you liked it!
Your recipe looks fantastic, and I am betting this would go over well with the family! A must-try for sure. Have a wonderful day, and I will come back to let you know how it turns out.
Heidy Linn
Yay thanks Heidy! I’m sure you will love this recipe!
Dal is such a comforting dish and this version sounds tasty with the coconut.
Thanks so much Caroline! Enjoy!
Hi Anjali – is the nutrition information at the end for half a cup of dal?
Hi Nithya! It’s for 3/4 cup of dal! Hope that helps!
I have brown lentils in the house, is it okay to use that instead of the red lentils?
Absolutely! The cooking time might vary a bit though — other than that it should work!
Yum, thanks for sharing this I have a 9 month old and I am always trying to feed her new and healthy recipes… this looks amazing and I think my husband and I will also love it!
Oh awesome! This would be perfect for your 9 month old – I can’t wait to hear how you and your family likes it!
Love dal dishes as well. This one looks excellent and easy to make.
Thanks so much! Enjoy!
Yum! Since I was so amazed by your Mac’n’Cheese recipe, I’ve become really curious about your other recipes and even though I have never cooked with red lentils before, I noticed a bag of them sitting in my pantry, so I decided to give your Dal a go. This was one of the best vegetarian meals I made so far! I usually make turkey or chicken curry when I’m in the mood for Indian food, so this one was a revelation. Very hearty, very filling. I had some freshly made whole wheat garlic naan on the side. Next time, I might try adding a touch of fruitiness to it, like some mango chutney. Thanks for this recipe and greetings from Germany! 🙂
Oh awesome!! Serving it with whole wheat garlic naan sounds like a great idea. I think mango chutney would be delicious as well! So happy you’ve been enjoying my recipes — and it’s so cool that you’re in Germany! That is on my list of places to visit, although I haven’t made it out there yet 🙂
Hi Anjali, thanks for your kind reply! 🙂 You should totally come to Germany (or Europe in general)! German cuisine is really good, but it’s often unhealthy – if you come visit one day, maybe you can “healthify” some German dishes 😀 Come to think of it, in Southern Germany, where I live, we also like our lentils. But they’re served with sausage and loads of noodles – nowhere near as nutritious as Dal 😉
Hehe that sounds great!! I’d love to visit Germany – and I’m sure I could figure out healthier versions of German food too! 🙂
hey Anjali,
loved your recipe and i will definitely try this….looks too delicious and yummy… thanks for sharing…
Great! let me know how it turns out!
I made this today and it is delicious!, this was my first ever lentil dish and it tuned out perfect. My dog could smell it cooking and was dying for a sample which is very unusual for her with a new ingredient. Thank you so much.
Oh that’s so great!! I’m so glad you liked it! 🙂
This is a really delicious (and easy!) recipe. I’m definitely adding to my regular rotation.
But I have to say, I don’t see how I could have gotten 8 HUGE portions from it. I got about four, eating it as a main course. Cutting that in half would have left me quite hungry! Obviously, different ideas of portion size for different people, but just wanted to flag that for others!
I’m so glad you liked this recipe Sara! Thanks for the note about the portion size — I think the husband and I always end up taking 2 servings (which would amount to 4 portions instead of 8) — but others have told me that the 8 portions is enough for them! Totally like you said – everyone’s preference for portions is different 🙂