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masoor dal recipe, how to make masoor dal | easy dhuli masoor dal recipe

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masoor dal recipe with step by step photos. a simple yet tasty recipe made with masoor dal or pink lentils or dhuli masoor dal. this is an easy masoor dal recipe and good for everyday cooking.

masoor dal is another dal that is often made in indian homes. there are lot of dals or lentils used in indian cuisine in a variety of ways. dal is the generic term used for all lentils in india. also the soup or stew like preparation made with any lentil is called as dal.

so there are many many variations of dal with different lentils being used. each region of india have their own variations. many times i add these lentils with pigeon pea lentils (arhar dal) to make dal tadka or combine it with spinach to make dal palak.

these lentils are also used in combination with other 4 lentils to make panchmel dal – a dal made with 5 lentils. some people also add this dal in veggie dishes.


since i often make dal, sabzi, roti or rice at home. so i make some or the other dal recipe almost everyday and this masoor dal is one of those.

serve the masoor dal with some steamed basmati rice, pickle and papad and you have a comforting indian meal. even a side vegetable raita or cucumber raita or indian veg salad can be accompanied with the masoor dal.

if you are looking for more dal recipes then do check:

masoor dal recipe below:

4.78 from 18 votes
masoor dal recipe | easy dhuli masoor dal recipe
prep time
15 mins
cook time
15 mins
total time
30 mins

masoor dal recipe - simple and easy dal recipe made with pink lentils. this masoor dal recipe goes well with roti or rice.

course: main course
cuisine: north indian
servings: 2 to 3
author: dassana amit
ingredients (1 cup = 250 ml)
for pressure cooking masoor dal:
  • ¾ cup masoor dal or pink lentils or dhuli masoor dal
  • 2 cups water for pressure cooking dal
making masoor dal recipe:
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds (jeera)
  • 1 medium sized onion, chopped
  • 2 to 3 garlic, crushed or chopped (lahsun)
  • ¼ inch ginger, chopped (adrak)
  • 1 green chili, chopped or slit (hari mirch)
  • 1 to 2 whole dry red chilies, (sabut lal mirch)
  • 1 medium sized tomato, chopped
  • ¼ or ½ teaspoon red chili powder (organic or homemade chili powder can be just ¼ teaspoon as they are very strong)
  • 1 generous pinch asafoetida (hing)
  • ¼ or ½ teaspoon garam masala powder (homemade garam masala powder can be just ¼ teaspoon)
  • ½ teaspoon turmeric powder (haldi)
  • 1.5 to 2 cups water or as required
  • 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed (optional)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ or 1 teaspoon lemon juice or as required
  • 1 tablespoon chopped coriander leaves for garnishing (optional)
  • salt as required
how to make recipe
preparation for masoor dal recipe:
  1. pick and rinse the dal well.

  2. pressure cook the masoor dal with 2 cups water, till they become soft and mushy.

  3. when the dal is cooked, beat with a wooden spoon or wired whisk lightly.

  4. keep the cooked dal aside.

making masoor dal recipe:
  1. in another pan or pot, heat oil or ghee. fry the cumin seeds till golden.

  2. then add onions and fry till they are light golden.

  3. add chopped ginger and garlic. stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.

  4. add green chilies and red chilies. stir.

  5. add all the dry spice powders one by one including asafoetida (hing) and stir.

  6. add the tomatoes and fry till the oil separates and the tomatoes become soft.

  7. add the cooked masoor dal. pour 1.5 to 2 cups water. you can adjust the quantity of water as required.

  8. add salt and stir. simmer the masoor dal for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.

  9. this masoor dal is neither thick nor thin and has a medium consistency.

  10. lastly add kasuri methi and simmer for 1 minute.

  11. towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir the masoor dal. switch off the flame.

  12. you can also garnish masoor dal with coriander leaves if you want while serving the dal. serve masoor dal hot with steamed basmati rice or roti or chappati.

recipe notes

tips for making masoor dal recipe:

  • the dal also can be cooked in a pot or pan. just soak the dal for 30-40 minutes, so that they cook faster if cooking in a pot. adjust the quantity of water as required.
  • adjust the spices in masoor dal as per your taste.


how to make masoor dal recipe:

a) preparation:

1. measure and keep all the ingredients ready for making masoor dal.

2. rinse ¾ cup masoor dal (pink lentils) couple of times in water. then add the masoor dal in pressure cooker. also add 2 cups water.

3. pressure cook the masoor dal on a medium-high flame for 5 to 6 whistles or till they become soft and mushy.

4. when the dal is cooked, beat with a wooden spoon or wired whisk lightly. keep the cooked dal aside.

making masoor dal recipe:

5. in another pan or pot, heat 2 tablespoons oil or ghee.

6. add 1 teaspoon cumin seeds (jeera) and sauté till they crackle and become golden.

7. next add ⅓ cup chopped onions.

8. stir and begin to saute the onions.

9. saute the onions till they are light golden.

10. then add ¼ inch chopped ginger (adrak). also add 2 to 3 garlic (lahsun) which are crushed or chopped.

11. stir and saute them for 10 to 15 seconds or till the raw aroma of both ginger and garlic goes away.

12. add 1 green chili (chopped or slit). also add 1 to 2 whole dry red chilies (sabut lal mirch). stir well.

13. add ½ teaspoon turmeric powder (haldi), ¼ to ½ teaspoon red chili powder (lal mirch powder), ¼ to ½ teaspoon garam masala powder and 1 generous pinch of asafoetida (hing).

14. stir and mix well.

15. next add 1 medium sized chopped tomato.

16. stir the tomatoes and mix them well.

17. saute the tomatoes till the oil separates and the tomatoes become soft.

18. add the cooked masoor dal.

19. mix well.

20. pour 1.5 to 2 cups water. you can adjust the quantity of water as required.

21. add salt as required and stir.

22. simmer the masoor dal for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.

23. this dal is neither thick nor thin and has a medium consistency.

24. add 1 teaspoon kasuri methi, crushed (optional).

25. simmer the masoor dal for 1 minute.

26. towards the end, add ½ or 1 teaspoon lemon juice and 1 tablespoon chopped coriander leaves. stir the masoor dal. switch of the flame.

27. you can also garnish masoor dal with coriander leaves if you want while serving the dal. serve masoor dal hot with steamed basmati rice or roti or chappati.




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This post was last modified on June 5, 2018, 12:33 pm

    Categories Dal RecipesDinner RecipesLow Fat RecipesNorth Indian RecipesPopular Indian RecipesVegan Recipes

View Comments (59)

  • 5 stars for this simple and lovely dal. i have already made this twice and this is sure to become a staple in our household! thanks so much!

  • I just made this and it tastes wonderful!! Such great comfort food!! Thank you for sharing this recipe

    • after rinsing soak the lentils in water for an hour. drain and then add the soaked lentils to a pot. add about 3.5 to 4 cups water to the lentils. add a few drops of oil and turmeric powder. cover and cook the lentils. if the water begins to froth and bubble, then remove the lid or cover it partly and continue to cook the lentils till they become mushy. if the water becomes less, then add some hot water. once the lentils are cooked, then follow the recipe.

      • Hi,
        I regularly cook mussoor daal as its super easy to make and no need of pressure cooker. I have noticed you have suggested soaking the daal for an hour. In my experience, i just rinse it a few times (no need for soaking) and then boil it in a vessel and the whole daal is well-cooked within 15 mins! I have been cooking it like this for the past 3-4 years. You can try it one day if you are pressing on time :)

        • thanks mriga for being generous with your helpful suggestions. i always cook masoor dal in a pressure cooker. i will try your method. thanks again.

  • Dear dassana I am looking for vegetarian recipes using (summer) seasonal vegetables. Can you help me?

  • Trying to make this for supper tonight as both hubby and daughter love lentil dishes . Can red chili powder be substituted for cayenne or reg chili powder that is used for chili? Also, don't have either green or red chilies . Will it still taste good? I only have garam, for. Corriander, cumin seeds and turmeric
    Tnx. Sue

    • late in replying, but next time you can add add cayenne pepper as sub for red chilli powder. if you don't have green chilies or red chilies, just use cayenne pepper. green chilies as well as red chilies give a bit of smoky flavor and heat to the dal. even with garam masala, turmeric, cumin seeds and coriander powder the dal tastes good.

  • Bummer, whenever we try making an Indian lentil dish, it smells like it has flavoured but it's bland. Even from our friends grandmas recipie. Which we followed to a tee. Hmm. Can anyone help. Just made this one, and didn't have a few ingredients. Do the chilies make this spicy? And where do I buy them.
    Can the other not common spices be found at bulk barn?
    Tnx a bunch. Would like to attempt this again with all the ingredients
    Sue

    • yup chilies do make them spicy. but it depends on how many you add. as i mentioned before, in the absence of whole chilies, you can use the cayenne pepper. just increase the quantity depending upon the heat to 1/2 tsp or 1 tsp... 1 tsp would really make it more spicy and hot. i am not sure what is bulk barn. most of the indian spices and herbs you will get at an asian or indian store. you can also buy them online.

  • hi dassana
    i am an amateur in the cooking field,i like your recipe.
    i wish to take cooking advice from you in future .
    i have a problem with boiling the rice,whenever i boil the rice it becomes very wet and meshed,would you please give me some tips about how to boil the rice perfectly.

    REGARDS

    • firstly, soak the rice for just 30 mins. then drain it completely. now you can heat water till it boils and then add rice or mix water (at room temperature) and rice together and keep the pan on the stove. cover and cook the rice, till the water is absorbed. for 1 cup of rice which has been soaked, you can add upto 1.5 to 2 cups of water. this depends on the quality of rice. some rice grains get cooked in 1.5 cups and for some, you may need to add sometimes even 2.5 cups of water. if pressure cooking, then for 1 cup of rice, add 1.5 cups and pressure cook for 2 to 3 whistles on high flame. a tip would be add about 1/2 tsp of oil or ghee or butter to the water+rice mixture. this prevents the rice grains from being sticky. add salt too while cooking the rice.

  • I'm an ardent fan of your dishes, but this dal rocks! Made it for a dinner party and it was licked clean! Awesome! Simple but lovely taste!

  • Dassana, I'm just back from an Indian restaurant where I had masoor dahl for the first time and I loved it. I want to try your recipe I need to know what asafoetida (hing) is. Do I find that in Indian food stores? And does it go under another name?

    I also would like to know how long it keeps (refrigerated) once made. Can we freeze it?

    Thank you so much!

    • helene, asafoetida or hing is a dried resin got from the roots of ferula plant. you should be able to get asafoetida in indian stores easily. its just called as hing in hindi. there are twp types. one is in the form of a powder and the other is in a form of small rock like pieces . the powdered one is light and less pungent. the small pieces are strong, so just advisable to add a pinch in the food.

  • I tried this recipe first time today, it turned out very well!

    Thanks for the wonderful recipe, I will repeat this recipe once again.

  • Another delicious recipe! This was wonderful. I wish I had doubled it, everyone wanted more. However - My finished dal was much darker and more brown than yours - it was definitely not the pretty mustard yellow color in your pictures. Trying to figure out why... What temperature should I be frying the cumin seeds / onions? Are the tomatoes supposed to melt into a sauce, or just get really soft? Should I be cooking the tempering in a sauce pan or a skillet?

    • thanks kim. dal should have a nice yellow color. should not be brown or darker. frying can be at a medium temperature. the tomatoes do soften while sauteing and yes they melt too in the dal. either will work. if you plan to add the cooked dal to the tempering, then cook in a sauce pan. if you plan to add the the tempering to the dal, then cook in a skillet.

  • Cooked something first time in my life and I did really well. Thanks to you guys... I rocked and you rock too ;-)

  • I tried the masoor dhal recipe yesterday Dassana & it turned out perfect, it had a lovely colour. Have been busy for the last 2 weeks & haven't got a chance to make anything from ur blog. But whenever I do get a chance, I try recipes only from here :)

    • thanks pavi for this positive feedback on masoor dhal. glad to know that you like the blog so much. keep visiting.

  • Made this for dinner last night and everyone loved it. I did adjust the spice levels to suit my family but that was the only difference.Thanks!

  • Really delicious dal, everyone loved it!! Your recipes have always turned out great except tadka dal somehow didn't turn out the way I hoped it would taste was very different:(

    • thanks suparna for sharing positive feedback on recipes. about tadka dal, if you had shared what went wrong then probably i would have been able to help.

  • I didn't follow the recipe exactly, but it still came out really nice. My parents loved it too. This is the first time my dhal was successful :)

  • thanks a lot Dassana............your website is brilliant............easy to understand recipes....well illustrated esp with photos..........
    May God Bless you both always with abundance knowledge....
    thanks and keep up this excellent cooking website.

  • Hi amit dassana its a gud recipe shared.but i feel still there is scope 4 perfection.i think amit dalchini spoilz fragrance of other flvrs n spices.wht say?

  • You recipes are so good that when I first time ever cooked the daal, even my very fussy wife loved it, despite being partially jealous!!

  • I need to adjust the quantities of ingredients because I am pitta to the max. How can I do that? I used to copy-and-paste so I could remember what I changed the ingredients to but you've disabled that feature.

    What is your suggestion?

    • parin i disabled the feature as many of my recipes are being copied. so to avoid content theft, i have to do this.

    • Don't worry! I figured it out! I 'Saved' the recipe and there I can make the adjustments I need to make.

      I love-love-love your recipes. I have learned so much about Indian Food (he's now my pretend boyfriend) and vegetarian eating in general.

      Hope your week is good!

  • Brown color of masoor dal ia because we use chilke wala dal...its not bcoz of adding garam masala..
    If you use without chilke wala dal..it will give you yellow color n love all ur recepies..my fav website

    • thanks deepika. when the reader had asked the query, i thought she had used husked dal (bina chilke wala dal) and i could not figure out why the brown color. agree with what you say. thanks for the inputs.

  • Wow!! Thank you for this recipe. My husband and I love Indian food and we are both vegetarians. I am new to Indian cooking but this was easy to make following your instructions. Awesome recipe and I know I will be making again.

    • Welcome Jane. Glad to know this. Thanks for sharing your positive feedback on masoor dal. If any doubt, then feel free to ask any query on recipes posted.

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