Wonderfully aromatic and bursting with flavor, this Masoor Dal recipe comes together in 30 minutes and will absolutely “wow” your taste buds!
Masoor Dal Recipe (Indian Red Lentils)
Masoor Dal is a classic, traditional Indian dish made with red lentils. Lentils are an everyday staple throughout India, an especially important staple for those regions that enjoy a predominantly vegetarian diet. Lentils are nutritious and a great source of protein, fiber, B vitamins, iron and zinc. Lentils do not require soaking and are quick and easy to prepare.
Bursting with flavor, Masoor Dal blends a variety of aromatic and flavorful spices, including a very unique and interesting spice that you may or may not have used before: Asafoetida.
What is Asafoetida?
Asafoetida is commonly used in cooking throughout India and has a very unique aroma and flavor. It’s a fantastic spice, a little of which goes a long way in adding flavor and aroma. Asafoetida is made from the sap of an underground tap root. In addition to its culinary uses, it also has several medical applications. It has historically been used to fight the flu, aid digestion, serve as an anti-epileptic, anti-microbial, and is an important spice used in ayurvedic medicine.
Asafoetida is used for its flavor and aroma and also serves a logistical culinary purpose: It reduces flatulence! And so it is commonly used in legume and lentil dishes to help alleviate that unfortunate little side effect.
It seems history enjoys an either love or hate relationship with asafoetida. The two extremes are reflected in the various names it goes by. Besides its other common name, hing, asafoetida is also known as “food of the gods” and…”Devil’s dung”. Two polar opposites indeed! A 16th century text notes, “If used in cookery, it would ruin every dish because of its dreadful smell.” Asafoetida has also made appearances in movies and novels, including Sinclair Lewis’ 1925 classic novel, Arrowsmith, wherein the protagonist had to smell the spice as part of a fraternity initiation.
Nevertheless, despite its bad rap in some circles, it is absolutely loved and cherished in others. You’ll have to decide for yourself which camp you’re in. As for me, I love the stuff! It can be purchased in Indian grocery stores or you can buy it here on Amazon.
Note: You’ll definitely want to keep it stored in an airtight container. If you spill any in your spice cabinet, the aroma will permeate your house!
What are Red Lentils?
Red lentils can be found in a few varieties and they come split. Unlike green/brown lentils that retain their color and shape while cooking, red lentils actually turn yellow and they disintegrate, making for a thickened “creamy” textured dish. You can find them in many well-stocked grocery stores (sometimes they’re in the health food or bulk food sections) and you can also find them here on Amazon.
We love these red lentils so much that I made a thicker version of it as a dip for dunking with naan. It makes a fantastically delicious dip! Try our Indian Red Lentil Dip.
How to Make Indian Red Lentils (Masoor Dal)
Okay, let’s get started on this fabulous Indian red lentil soup recipe!
First prepare what’s known as the Chaunk, or the spices that will go into the dish.
Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds.
Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes.
Add the turmeric, chili powder, asafoetida, coriander, turmeric, chili powder, cinnamon and cloves and stir to combine. (These ground spices can instead be added to the soup instead of to the whole spices in the pan. I’ve done it both ways but have found that adding them briefly to the pan will further coax the flavor out of them.)
Rinse the lentils and place them in a stock pot with the vegetable broth, tomatoes and salt. (Note: Traditionally water is used, not broth, but we prefer using broth for the added flavor.)
Add the spice/garlic/ginger mixture to the stock pot.
Stir to combine. Bring the lentils to a boil, reduce the heat to medium-low, cover and simmer for 20 minutes or until the lentils done. Add salt to taste.
Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
Serve your Masoor Dal with some fresh naan, rotis or chapatis.
Enjoy!
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For more delicious Indian recipes be sure to try our:
- Chicken Tikka Masala
- Butter Chicken (Murgh Makhani)
- Tandoori Chicken
- Masoor Dal
- Indian Broccoli with Paneer
- Egg Curry
- Saag Gosht
- Chicken Biryani
- Panch Phoron Roasted Potatoes
- Tandoori Breaded Fried Mushrooms with Yogurt Sauce
- Chicken Xacuti
- Curry Powder
- Garam Masala
- Mango Chutney
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Masoor Dal (Indian Red Lentils)
Ingredients
- 1 1/2 cups red lentils , thoroughly rinsed and drained
- 4 cups chicken or vegetable broth , see Note
- 2 tomatoes , diced
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies , chopped (if preferred discard seeds and membranes to reduce the heat)
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- 1/2 cup onion , finely chopped
- 1/4 teaspoon asafoetida (aka hing powder)
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- Pinch Kashmiri chili powder or cayenne pepper
- Small pinch of cinnamon
- Small pinch of cloves
- Juice of one lime
- Fresh chopped cilantro for serving
- Salt to taste
Instructions
- For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.
- For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chili powder, asaefoetida, coriander, turmeric, chili powder, cinnamon and cloves and stir to combine.
- Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.
- Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
- Serve with fresh naan, rotis or chapatis. .
Notes
- Traditionally water is used, not broth, but we prefer using broth for the added flavor.
Himi says
This looks delicious!! Although I’m an Indian, I suck at making dal! Will try this out. Question: do you add yellow mustard or black mustard seeds to your dal?
Kimberly @ The Daring Gourmet says
Thank you, Himi :) I use yellow mustard seeds for this dal. You can use brown/black if you prefer, they’re just much spicier. Happy cooking! :)
Brenda says
I made this for dinner last night and it was so simple and absolutely delicious. I followed the recipe exactly as written and the flavours were phenomenal. Thank you so much for sharing this recipe :)
Kimberly @ The Daring Gourmet says
Thanks so much, Brenda, I’m absolutely thrilled you enjoyed it!
Dinesh Shinde says
Dear Sir,
I am an Indian. I am happy that you have posted an Indian dish, but let me tell you, that we do not use any kind of stock or broth for dal, as already pointed above. I would request you to add a note to that effect.
We do use water and it is true that water in each region tastes different and so are the dishes made with it.
Kimberly @ The Daring Gourmet says
Hi Dinesh, I’ve added the note.
Alan G says
I have made a few lentil soups and they disappointed me, . . . until this one. I love the flavours. I picked up asafoetida for this. I will definitely make this again. The only thing I would do differently is to pre-measure the seasonings so that I can add them at once to the seeds. Very delicious!!!
Kimberly @ The Daring Gourmet says
Thanks so much, Alan, I’m happy you enjoyed it!
Rumplestiltskin says
I’ve spent a lot of time in India and brought back asafetida long ago. I placed it in a small glass jar. I know this sounds impossible, but I could still detect the smell in my kitchen cabinet and I didn’t spill any because I filled the jar at my sink. Ultimately I placed the ting in a second jar in which I placed th first jar. Some Indians refuse to use this spice along with garlic. I must add that the taste of the spice is quite different when cooked and not nearly as strong. A little goes a long way and it gives a distinctive taste to whatever you’re making. If the recipe calls for it, I recommend you use it.
Autumn says
It sounds nice, but your recipe is actually an incorrect method. I grew up in an Indian household and make this dish all the time. You don’t use any kind of stock, just plain water. Then any spices such a small turmeric, red chili powder, cumin powder, salt, go into the lentils themselves when boiling it together. You don’t put the tomatoes in with the lentils, that is done separately when frying the ginger, garlic and onions. Dals also don’t use cinnamon, cloves. When the lentils are cooked, you blend the lentils, I use a mixer just to make it more smooth and creamy. Then in a frying pan, heat oil or ghee, which is clarified butter. To this you first add the Jing, to flavor the oil, add cumin seeds, and let them fry for a minute or mustard seeds, then add ginger and garlic, once they are a bit cooked then add onions, and fry till golden brown and once that is done, then you add the tomatoes to this. Once you see the oil has separated from the tomatoes, you add this to the dal, mix it in nicely and just simmer for about 5 or 10 minutes to infuse the flavors together and then turn off the heat and mix in s handful of chopped fresh cilantro. If you’re using red chili powder, you also don’t need to unnecessarily add a green chili, because one or the other will be suffice. And if you do use green chilies, boil them with the dal, not the ginger/garlic onion fry, otherwise it becomes even more spicy. Lime is good, but optional depending on individual tastes, but doesn’t get necessarily added into the dal, just serve as individual wedges and let whoever wants to have some.
Davey says
You are quite strict in your rules, but I believe you need to be more open-minded. I’ve read recipes by Indian authors who put the tomatoes in with the lentils and simmer them together. I’ve read recipes where all the spices/herbs are simmered in oil then added at the end. You may have your own way of doing things, but that does not mean that this way is incorrect. Just different.
Krissy Allori says
This is one of my favorite Indian dishes. I’m so excited to give it a try myself at home. Thank you for sharing.
Kristyn says
I do like lentils & have never tried making these, but I am so excited to give them a try! Sounds delicious & so flavorful!
Carrie Robinson says
I have a bag of red lentils in my pantry right now! :) Going to have to try this recipe.
Jessica says
Oh my goodness this was amazing! Thank you so much for sharing!
Suzy Bratton says
This recipe is by far the best lentil recipe I have ever had. It has an authentic, very special flavor. I can’t imagine making it without the asaefetida– it is worth it!!! I keep my jar of it inside a mason jar and have never had a problem with the odor. thank you SO MUCH FOR THIS!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Suzy, and appreciate the feedback, thank you!
Sarah says
Just made this soup. Absolutely fabulous. Very well balanced and looked exactly like yours. Had a nice kick from adding 2 chillies (with the seeds). I used coconut oil to fry the Chaunk otherwise followed your recipe exactly. Thank you for the recipe.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Sarah, thanks for the feedback!
Tara says
So when you day put the lentils etc in a stock pot do you turn the heat on or just let them sit together?
Kimberly @ The Daring Gourmet says
Hi Tara, just let it sit until step 3 when you add the chaunk (step 2) and then you’ll simmer everything together.
Elizabeth says
I made this without hing because I didn’t have any. I also substituted coconut oil instead of olive oil, but aside from that I followed the recipe. It was just ok, it kind of lacked the authentic Indian flavor. I ended up adding garam masala at the end and more lemon juice, which helped. If I made this again I would use ghee to give it that rich flavor and I would add more spices, like coriander seeds and paprika. I would also add more ginger and more garlic.