This Easy Red Lentil Dal is one of the simplest and most comforting Indian dal recipes you can make at home. Made with red lentils, tomatoes, garlic and simple spices, this everyday dal comes together easily on the stovetop and tastes delicious with steamed basmati rice or chapatis.
If you’re new to cooking Indian food, this red lentil dal recipe is honestly a great place to start. It's super simple, budget-friendly and made with pantry staples. If you've tried my Lentil Dahl recipe before, you'll notice that this version doesn't use coconut milk. Both are family favourites, just a little different from each other.
You can make it without a pressure cooker too. All you need are two saucepans - one for cooking the red lentils and the other for the tempering. But if you still want to make it in one pot, try my one-pot simple Indian Dal recipe with red lentils.
At home, this is the kind of dal I make regularly on busy weekdays. It's comforting, filling and easy enough to put together even after a long day.
My secret tip - Making the tempering separately for masoor dal. It adds so depth and flavour to the dal. The frying really makes a difference, so I wouldn't skip this step!-Sandhya
Why You’ll Love This Recipe
- One of the easiest Indian dal recipes for beginners.
- Naturally vegan and gluten-free if you leave out asafoetida.
- No pressure cooker needed.
- Ready in under 35 minutes.
- Great for meal prep and freezing.
- Comforting filling and budget-friendly.
- Freezer-friendly recipe.
Sandhya’s Expert Tips
- Don’t skip washing the lentils properly. Wash lentils 3 to 4 times in cold water until the water runs mostly clear before cooking. This helps give the dal a much better texture.
- No need to soak the red lentils. They cook quickly compared to most dals.
- Tempering in oil works perfectly for everyday cooking, but ghee adds extra richness if you prefer.
- I usually temper separately and then add it to the cooked dal. Frying separately adds so much of depth to the dal.
- To amp up the flavours further, you can double temper the dal. One with the tomatoes as in the recipe. Second, just after transferring to the serving dish with a little ghee or oil, with garlic and dried red chilli. See notes in recipe card for details.
- Dals always thicken naturally as they cool. So I usually add a splash of hot water while reheating.
- I nearly always make extra because leftover masoor dal tastes even better the next day.
Ingredients & Notes
Complete list of ingredients and measurements can be found in the recipe card below.
- Masoor Dal (Red Lentils) - They are easily available in most grocery stores in the UK. Perfect for beginner-friendly Indian dal recipes, red lentil dhal soup and tarka dal.
- Vine Tomatoes - I prefer fresh tomatoes. But you could also use canned ones for convenience. Simply measure 200g and use it in the recipe.
- Fresh Ginger Garlic makes a difference in flavours. But you can swap for jarred ones or freezer ones too.
- Chilli - We use green chilli and Kashmiri red chilli powder in the recipe. Kashmiri chilli powder is mild and adds colour. Adjust depending on how spicy you like your dal.
- Curry leaves - You can find easily find fresh ones in Asian stores. If not, leave it out.
- Lemon Juice -Add at the end to lift all the flavours beautifully.
How To Make Simple Red Lentil Dal on the Stove Top?
Step 1: Wash the masoor dal 3 to 4 times in cold water until the water runs mostly clear.
Step 2: Add washed lentils, green chilli (optional), grated ginger turmeric salt and water to a large pot. Bring it to boil over medium heat and simmer uncovered for 20 to 25 minutes.
Tip: You know the dal is cooked, when you gently press between the fingers or when you mash using back of the spoon.
Step 3: Heat oil or ghee in a separate pan over medium heat. Add cumin seeds, minced garlic, asafoetida and curry leaves. Cook for a few seconds until fragrant.
Step 4: Add the tomatoes, red chilli powder and salt. Cook for 7-8 minutes, until the tomatoes become a bit pulpy.
Step 5: Add the tomato mixture to the dal, ½ a cup of water and bring it to a boil for 2-3 minutes.
Step 6: Finish with lemon juice and coriander leaves.
Optional Tip: If you want to take the flavour up a notch, add a final tempering just before serving. Heat a little oil or ghee, sauté 1 sliced garlic clove until lightly golden, then stir in ½ teaspoon Kashmiri chilli powder. Pour it over the dal and serve immediately.
I tend to do it when I have guests over for dinner.
Serving Suggestions
Serve this Red Lentil Dal with steamed brown basmati rice, Jeera Rice, Yellow Pilau Rice, or your favourite Indian flatbread such as plain naan, plain paratha, or phulka roti.
For a simple everyday meal at home, I often pair it with white basmati rice, mango pickle, and a simple vegetable side for an easy and comforting meal.
Storing Leftovers
Store leftover masoor dal in an airtight container in the fridge for up to 3 days.
This dal freezes really well too which makes it perfect for meal prep. I usually freeze it in smaller portions for quick lunches or busy weeknight dinners.
Reheat gently on the stovetop or microwave with a splash of hot water if needed.
Recipe FAQ's
Masoor dal is red split lentils commonly used in Indian cooking for quick, comforting lentil dishes.
No. Red lentils cook quickly and do not need soaking.
Yes absolutely. Simply use oil instead of ghee for the tempering. This recipe is vegan.
Red Lentil dal thickens naturally as it cools. Add a little hot water while reheating to loosen the consistency.
Yes. This dal freezes very well for up to 3 months.
More Easy Indian Dal Recipes You'll Love
Ingredients
- 1 cup red lentils masoor dal 190g
- 1 green chilli optional
- ½ inch ginger grated
- 1 teaspoon turmeric
- 3½+½ cups water
- Salt to taste
For Tempering
- 1 tablespoon coconut oil or ghee
- 1 teaspoon cumin seeds
- 8 curry leaves
- ⅛ teaspoon asafoetida optional
- 1 teaspoon garlic minced ( about 2 garlic cloves)
- 2 tomatoes chopped 250g
- ¾ teaspoon Kashmiri chilli powder add more for heat
- 2 tablespoon Coriander leaves
- Juice of ½ lemon
Instructions
- Wash the red lentils well until the water runs mostly clear.
- Add lentils,green chilli, ginger, turmeric, salt and 3½ cup water to a pot.
- Bring it to boil and simmer for 20 to 25 minutes until soft and creamy. Skim the foam with ladle.
- Simulataneously in a separate pan, heat oil. Add cumin seeds, garlic and curry leaves. Saute for 2 minutes.
- Then add the chopped tomatoes and kashmiri chilli powder and salt and cook it for 7-8 minutes until it cooks down to more than half.
- Pour the prepare tomato mixture over the dal, add ½ cup of water and bring it to a boil for 2-3 minutes.
- Finish with lemon juice and add coriander leaves.
- I usually serve this simple Indian dal with steamed rice poppadoms and mango pickle for an easy comforting meal at home.
Instant Pot Masoor Dal
- To make masoor dal in an Instant Pot pressure cooker, add washed masoor dal, tomato, green chilli, ginger, turmeric, salt and water to the Instant Pot insert. Close the lid and Pressure Cook on High for 6 minutes.
- Allow natural pressure release. Open the lid and stir the dal gently.
- Prepare the tempering separately in a small pan. Heat oil or ghee, add cumin seeds, asafoetida, garlic and curry leaves. Sauté for 1 minute. Add Kashmiri chilli powder and turn off the flame.
- Add the prepared tempering to the dal.
- Finish with lemon juice, coriander leaves and serve.
Notes
Quick Tips
- Don’t skip rinsing the red lentils properly for the best texture.
- No soaking needed, which makes this a brilliant, easy weeknight meal.
- Add extra hot water while reheating if the dal thickens too much.
- Add lemon juice only at the end for the freshest flavour.
- Leftover masoor dal tastes even better the next day.
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