Red Lentil Dahl with Cumin Seeds (Masoor Dal)

a white ceramic bowl of yellow and orange red lentil dahl, viewed from above, with a silver serving spoon, cloth napkin and leafy greens pictured alongside the bowl.

Red Lentil Dahl with Cumin Seeds (Masoor Dal)

This lentil dahl recipe uses red lentils, which are actually orange but turn to a dull yellow color when cooked. I love lentil dahl served over rice as a main meal, but it's also a great side to Indian meat or vegetable dishes.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: lentil dahl recipe, lentil dal, masoor dal, red lentil dahl

Servings: as a main

Calories: 168kcal

Ingredients

1 cup red lentils picked over, washed and drained
3 cups water
2 slices ginger unpeeled, about 1/8" (4mm) thick
1 tsp ground turmeric
3/4 tsp fine salt
3 Tbsp vegetable oil or ghee
1 1/2 tsp cumin seeds whole
1 clove garlic chopped, optional (see notes); or use asafoetida
1 tsp ground coriander
1/2 tsp cayenne pepper adjust to taste if you like it less or more spicy
1/2 bunch cilantro (coriander), roughly chopped to make about 1/3 cup loosely packed chopped volume

US Customary - Metric

Instructions

Stovetop Method

Put the lentils and water into a deep pot and bring to a simmer. Scoop off any scum that's formed on the top, then add the ginger and turmeric and stir.
1 cup red lentils, 3 cups water, 2 slices ginger, 1 tsp ground turmeric
Cover the pot, turn the heat to very low and simmer gently until the lentils are soft and tender, about 1 1/2 hours. During the last half hour, you'll need to stir frequently so the lentils don't catch on the bottom of the pot. You may need to add up to a cup of extra water to loosen the consistency.
When the lentils are done, remove the ginger slices and add the salt. Stir and check seasoning; you may wish to add a little more salt to taste.
3/4 tsp fine salt
To finish the dish, put the oil in a pan over medium heat, adding the cumin seeds and garlic once the oil is hot. Let them sizzle for a few seconds, then add the ground coriander and cayenne, and take the pan off the heat. Swirl to combine everything, then pour the entire contents of the pan into the lentils. Stir to combine.
3 Tbsp vegetable oil, 1 1/2 tsp cumin seeds, 1 clove garlic, 1 tsp ground coriander, 1/2 tsp cayenne pepper
Serve the red lentil dahl with fresh cilantro/coriander leaves sprinkled over the top.
1/2 bunch cilantro

Steam Oven Method

Put the lentils, water, ginger and turmeric into a shallow stainless steel pan and put into your steam oven. Set the oven to Steam, 212°F/100°C and cook until the lentils are soft and broken down, about 1-1 1/2 hours.
1 cup red lentils, 3 cups water, 2 slices ginger, 1 tsp ground turmeric
When the lentils are done, remove the ginger slices and add the salt. Stir and check seasoning; you may wish to add a little more salt to taste.
3/4 tsp fine salt
To finish the dish, put the oil in a pan over medium heat, adding the cumin seeds and garlic once the oil is hot. Let them sizzle for a few seconds, then add the ground coriander and cayenne, and take the pan off the heat. Swirl to combine everything, then pour the entire contents of the pan into the lentils. Stir to combine.
3 Tbsp vegetable oil, 1 1/2 tsp cumin seeds, 1 clove garlic, 1 tsp ground coriander, 1/2 tsp cayenne pepper
Serve the red lentil dahl with fresh cilantro/coriander leaves sprinkled over the top.
1/2 bunch cilantro

Notes

Strictly speaking, this is not Masoor dal if you add the garlic; the recipe would traditionally use asafoetida. That can be hard to get in some parts of the world, though Indian grocers everywhere will stock it. I use garlic because I always have it on hand and I'm not observing the cultural or religious requirements which require me not to eat garlic/onions. If you are concerned about this, by all means leave the garlic out or replace it with a pinch of asafoetida instead.

Nutrition