Indian Red Lentil Dahl (Easy Masoor Dal Recipe)

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. 

Latest Recipe Video!

🥘 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. 

📖 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