Masoor Dal (Red Lentil Curry Recipe)

You Will Love This Indian Red Lentil Curry (Masoor Dal)

We're making red lentil curry tonight in the Chili Pepper Madness kitchen, my friends. Would you care for a bowl? We're in love with curries in general. As spicy food lovers, both of us can greatly appreciate the amount of flavor all those wonderful spices and seasonings bring to a seemingly simple pot of soup.

Masoor Dal, or Red Lentil Curry, is huge on flavor. I like to add in a lot of spices, with both curry powder and a red curry paste, but you can easily dial that back if you need to.

Also, this is my vegetarian version with a focus on the slightly sweet and nutty red lentils, along with potato which is a great filler, though you can very easily customize the recipe to your own personal tastes with other ingredients like squash, sweet potato or chickpeas.

Let me show you how to make masoor dal.

Masoor Dal (Red Lentil Curry) Ingredients

The Flavor Builders

• Vegetable Oil. Or use coconut oil.
• Onion. Chopped.
• Jalapeno Peppers. Chopped. Use bell pepper for milder heat.
• Large Potato. Chopped.
• Fresh Ginger. Chopped.
• Garlic Cloves. Chopped.

The Seasonings

• Red Curry Paste.
• Curry Powder.
• Garam Masala.
• Turmeric.
• Cayenne Powder.
• Chili Flakes.
• Mustard Seeds.
• Cumin.
• Salt and Pepper.

The Sauce and Lentils

• Tomato. Chopped. Or use chopped fresh tomato.
• Water. Or use vegetable broth.
• Coconut Milk. Use fat free for a lighter meal.
• Red Lentils (Masoor Dal). Be sure to rinse the lentils, and sift through them to remove any debris or stones.

For Serving

• Cooked Rice. Or cauliflower rice for a lower calorie version.
• Fresh Chopped Herbs.
• Spicy Chili Flakes.
• Sliced Peppers.

How to Make Masoor Dal

First, heat the oil in a large pot to medium heat. Vegetable oil or olive oil are fine, though you can use coconut milk for a bit of extra flavor. Try it with chili oil as well for some extra spiciness. Or use a combination.

Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften. You can easily add in extra potato at this stage to stretch the dish for additional servings. See the Recipe Tips & Notes for other ingredient options. I love potato here, or sweet potato but it's also delicious with butternut squash.

Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic. One of my favorite smells.

Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring. This will develop the flavors a bit. I obviously use a lot of seasonings here. You can dial it back if you'd like.

Add the chopped tomato, water, coconut milk and red lentils. Stir. These ingredients will form the rich and amazing curry sauce. It is SO good.

Bring to a boil, then reduce heat and simmer for 20 minutes to 30 minutes, or until the lentils soften and all of the flavors combine. The cooking time can vary a bit, depending on the amount of lentils and potato you're using.

If the curry is too thick, add in a bit more water. Simmering is essential for flavor building. You can simmer longer if you'd like. Just make sure it doesn't reduce too much. Simmering longer will develop even more flavor.

Serve with steamed white rice or cauliflower rice for a lower calorie version, and garnish! Brown rice is good, too. Try it with my chilli pickle recipe, too!

Boom! Done! Such an easy recipe, isn't it? It's quite hearty and flavorful, while being quite healthy at the same time. I love this recipe.

Serving Ideas

Masoor dal is hearty enough to be a full meal, but it also plays really well with sides and toppings. Try these easy serving ideas:

• Over Rice or Grains. Spoon the dal over steamed basmati or jasmine rice, brown rice, quinoa, or cauliflower rice for a lighter option.
• With Naan or Flatbreads. Serve with warm naan, roti, or paratha and use the bread to scoop up the curry. Brush your naan with a little chili oil or garlic butter for extra CPM flair.
• Add Fresh, Cooling Sides. Pair with a simple cucumber-tomato-onion salad or a side of plain yogurt or raita to balance the spice.
• Load Up on Toppings. Finish each bowl with cilantro or mint, extra chili flakes, sliced hot peppers, a squeeze of lime, or a drizzle of chili oil.

Storage Information

Storing Leftovers. Let the masoor dal cool, then transfer to airtight containers. Refrigerate for up to 5 days. This is a great recipe to make ahead for meal prep.

Freezing. Masoor dal freezes very well. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating. Reheat gently in a pot over medium-low heat or in the microwave, stirring now and then. The dal will thicken as it sits, so stir in a splash of water or broth to loosen it to your preferred consistency. Taste and adjust salt and seasoning before serving.

That's it, my friends! I hope you enjoy my Masoor Dal recipe. Red Lentil Curry in the house! It's definitely a quick and easy dinner option for busy weeknights, or whenever you have a hankering for curry.

Don't forget to spice it up! Enjoy. Let me know how it turns out for you. Such a great recipe.