Wonderfully fragrant and bursting with flavor, this Masoor Dal recipe comes together in just 30 minutes and will absolutely “wow” your taste buds! Easy to make and deliciously satisfying as a stand-alone meal with some fresh naan.
This is one of my favorite vegetarian dishes along with Dal Palak and Chana Masala. It is so flavorful and satisfying that even devout carnivores won’t miss the meat!
What is Masoor Dal?
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: Â It reduces flatulence! Â 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: Â You’ll definitely want to keep it stored in an airtight container. Â 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.
Masoor Dal RecipeÂ
Let’s get started on this fabulous Indian red lentil soup recipe!
Note:Â If you’d like to use your Instant Pot be sure to check out my Instant Pot Masoor Dal!
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 spices and cook for another minute.
Add the lentils, tomatoes, broth, and salt.
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 your Masoor Dal with some fresh naan, rotis or chapatis. For dessert nothing beats a refreshing Mango Lassi or some Fruit Chaat!
Enjoy!
© Annapustynnikova | Dreamstime
For more delicious Indian recipes be sure to try our:
- Chicken Tikka Masala
- Butter Chicken
- Tandoori Chicken
- Indian Broccoli with Paneer
- Egg Curry
- Chana Masala
- Chicken Xacuti
- Eggplant Curry
- Dal Palak
- Saag Gosht
- Chicken Biryani
- Panch Phoron Roasted Potatoes
- Tandoori Breaded Fried Mushrooms with Yogurt Sauce
- Balti Chicken
- Fruit Chaat
- Mango Lassi
- Mango Chutney
- Dosa
- Naan
Masoor Dal (Indian Red Lentils)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- 1-2 green or red chilies , chopped (if you want to reduce the heat use green chilies and discard the seeds and membranes)
- 1/2 cup onion , finely chopped
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon asafoetida (aka hing powder)
- 1 black cardamom pod
- Pinch Kashmiri chili powder , or cayenne pepper
- small pinch of cinnamon
- small pinch of cloves
- 1 1/2 cups red lentils , thoroughly rinsed and drained
- 2 tomatoes , diced
- 4 cups chicken or vegetable broth , see Note
- 1 teaspoon salt
- juice of one lime
- fresh chopped cilantro for serving
- salt to taste
Instructions
- 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 spices and cook for another minute. Add the lentils, tomatoes, broth, and salt. 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 I prefer using broth for the added flavor. Â
Nutrition
Originally published on The Daring Gourmet April 2013
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.
Steva Becker says
Can this soup be frozen?
Kimberly @ The Daring Gourmet says
Hi Steva, yes, lentil soup freezes very well.
Anonymous says
A brilliant recipe and a delicious dish. Even my fussy teenaged daughter thinks so!
Robbi D says
It is a cool rainy day in Winnipeg. Second time preparing and eating this recipe for Masoor Dal. It is finally raining in Winnipeg after a very dry and dangerous Spring, amazing how all the fauna has become brilliant green in 24 hours. I am very happy with the warmth of the half jalapeno pepper I chopped, seeds and all, this time around. It is a bit of prep with all the ingredients and worth it. I have not tried the smelly ingredient; if I could find in a very small amount I would try it! Thanks again Kimberly for your recipes!
Kimberly @ The Daring Gourmet says
Wonderful, Robbi, I’m so glad, thank you! And hooray for all the green! :)
Robbi Marion says
I recently went to a lecture by Dr., Nandita Selvanathan on India Spices with some added India methodology, geology, and language. Today, I discovered your recipe and it turned out to be amazing. I ran out of coriander seed awhile ago and keep forgetting to shop for more. Coriander and cilantro are my favourite flavors. Actually, I like all the spices in this soup. Can’t wait to perfect this recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed this, Robbi, thank you!
Lin says
Thank you, i will try this evening. Had one in Athens and try to find the same taste! Maybe this one? The other one was with red lentils and mungbeans. I wil try this first without the mungbeans.
Kimberly @ The Daring Gourmet says
Wonderful, Lin, let us know what you think!
ak says
When you say a cup, what is the actual measure? I am trying to cook for approx 150 people ( as an appetizer soup) and am trying to gauge the amount I would need ;)
Any insight on quantity would be great. Thanks
Karen O'Donahoo says
Thank you so much for sharing this wonderful recipe! The combination of spices makes this soup delicious! I am about to make a second batch for long weekend lunches. :-)
Kimberly @ The Daring Gourmet says
Wonderful, Karen, thanks so much!
Selma says
Does anyone have a good source for gluten free asafoetida?
Mehul says
I prepared Massoor dal today and it turned out to be absolutely tasty; I added Ghee, clarified butter, on top at the end of the dal preparation and we loved it. Thanks for sharing.
Kimberly @ The Daring Gourmet says
Wonderful, Mehul, I’m so glad you enjoyed it, thank you!
David says
Indian Red Lentil Soup Vs Indian Red Lentil Dip
Hello. I don’t understand: you have the same photos for the soup and for the dip.?
Kimberly @ The Daring Gourmet says
Hi David, the method for making both is the same and the pics just serve to provide a visual of the process.