Masoor Dal (Pink Lentils)

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Masoor Dal is a popular lentil based dish from the North Indian Cuisine and is often made in Indian homes.

masoor dal recipe, dhuli masoor dal

The dish is made with pink lentils which are known as Masoor dal in Hindi. Pink lentils are also known as red lentils and orange lentils. Note that these are not Puy lentils.

The Masoor Dal lentils can be split or whole and both types are used in the Indian cuisine.

The split and husked lentils have an orange-pink color. The Whole Masoor Dal has a dark brown color as the husks have this color.

In this post, I have shared 2 recipes made. The first dish is made with split masoor dal and the second dish is made with whole masoor dal.

  • Dhuli Masoor Dal (Split Pink Lentils) – Easy Vegan Recipe.
  • Sabut Masoor Dal (Whole Red Lentils) – Creamy and Spiced.

Both the recipes are shared with step by step photos and taste equally good. You can make either of them depending on the lentils you have in the pantry.

What does the word Dal mean?

There are a lot of 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 has their own variations.

Many times I mix or combine different lentils to make Dal Tadka or combine it with spinach to make Dal Palak.

Another well known dish made with 5 lentils is Panchmel Dal.

About Dhuli Masoor Dal (Split Pink Lentils)

This is a creamy spiced vegan recipe of split pink lentils. These lentils are husked, split and have a pink orange color. These are also known as split red lentils.

The recipe is very easy to make and is ready in about 30 minutes which is great for the busy weekdays. I have cooked these pink lentils in a pressure cooker to save time. You can even cook them in a pan or in an instant pot.

This simple yet tasty recipe with pink lentils is good for everyday cooking.

masoor dal
Since I often make dal, sabzi, roti or rice at home. So I make some or the other dal recipe almost every day and this masoor dal fry is one of those.

Serve Masoor dal with some steamed basmati rice, pickle and papad and you have a comforting Indian meal. Even aside vegetable raita or cucumber raita or Indian veg salad can be accompanied with the masoor dal.

How to make Masoor Dal (Vegan)

1. Measure and keep all the ingredients. Rinse ½ cup masoor dal (pink lentils) a couple of times in water. Then add the masoor daal in a 2-litre pressure cooker. Also add 1.5 to 1.75 cups water.

masoor dal, pink lentils

2. Pressure cook the split pink lentils on a medium to medium-high flame for 5 to 6 whistles or till they become soft and mushy. When the lentils are cooked, beat with a wooden spoon or wired whisk lightly. Keep the cooked pink lentils aside.

cooked masoor dal

Making onion-tomato masala

3. In another pan or pot, heat 2 tablespoons oil. Add 1 teaspoon cumin seeds and sauté till they crackle and become golden.

making masoor dal recipe

4. Next add ⅓ cup chopped onions. Stir and begin to saute the onions.

making masoor dal recipe

5. Saute the onions till they are light golden.

making masoor dal recipe

6. Then add ¼ inch chopped ginger. Also add 2 to 3 garlic which is crushed or chopped. Stir and saute them for 10 to 15 seconds or till the raw aroma of both ginger and garlic goes away.

making masoor dal recipe

7. Add 1 green chili (chopped or slit). Also add 1 to 2 whole dry red chilies. Stir well.

making masoor dal recipe

8. Add ½ teaspoon turmeric powder, ¼ to ½ teaspoon red chili powder, ¼ to ½ teaspoon garam masala powder and 1 generous pinch of asafoetida (hing).

making masoor dal recipe

9. Stir and mix well. Next add 1 medium-sized chopped tomato.

making masoor dal recipe

10. Stir the tomatoes and mix them well. Saute the tomatoes till the oil separates and the tomatoes become soft.

making masoor dal recipe

Making masoor dal

11. Add the cooked lentils.

making masoor dal recipe

12. Mix well.

making masoor dal recipe

13. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required. Also Add salt as required and stir.

making masoor dal recipe

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

making masoor dal recipe

15. This dal is neither thick nor thin and has a medium consistency.

making masoor dal recipe

16. Add 1 teaspoon crushed kasuri methi/dry fenugreek leaves (optional).

making masoor dal recipe

17. Simmer for 1 minute.

making masoor dal recipe

18. Towards the end, add ½ or 1 teaspoon lemon juice and 1 tablespoon chopped coriander leaves. stir the masoor daal. Switch of the flame.

masoor dal recipe

19. You can also garnish with coriander leaves if you want while serving the dal. Serve Dhuli Masoor ki dal hot with steamed basmati rice or roti or chapati.

masoor dal recipe

Few more Dal recipes

Note: This Masoor Dal Recipe is from the archives (July 2013) and has been republished and updated on 29th June 2020.

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masoor dal recipe

Easy Masoor Dal

4.87 from 46 votes
This Vegan Masoor Dal is a simple and easy lentil recipe made with split pink lentils (dhuli masoor dal). It goes well with roti or rice.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine North Indian
Course: Main Course

Servings 4
Units

Ingredients

for pressure cooking masoor dal

  • ½ cup masoor dal or pink lentils or dhuli masoor dal
  • 1.5 to 1.75 cups water for pressure cooking dal

for making masoor dal

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 medium sized onion, chopped
  • 2 to 3 small to medium sized garlic, crushed or chopped
  • 1 inch ginger, chopped
  • 1 to 2 green chillies, chopped or slit
  • 1 to 2 whole dry red chilies,
  • 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
  • 1 to 1.5 cups water or add as required
  • 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed (optional)
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)
  • ½ or 1 teaspoon lemon juice or as required
  • 1 tablespoon chopped coriander leaves for garnishing (optional)
  • salt as required

Instructions

preparation

  • Pick and rinse the pink lentils (dhuli masoor dal) well.
  • Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame. 
  • When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
  • Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more. 

making masala base for the dal

  • In another pan or pot, heat oil. Fry the cumin seeds till golden. 
  • Then add onions and fry till they are light golden. 
  • Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away. 
  • Add green chilies and red chilies. Stir.
  • Add all the dry spice powders one by one including asafoetida (hing) and stir.
  • Add the tomatoes and fry till the oil separates and the tomatoes become soft.

making vegan masoor dal

  • Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.
  • Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
  • This dal is neither thick nor thin and has a medium consistency.
  • Lastly add kasuri methi and simmer for 1 minute.
  • Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.
  • You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.

Notes

  • 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.

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About Sabut Masoor Dal (Whole Masoor Dal)

This Creamy Whole Masoor ki Dal is a spiced and tasty lentil dish made from whole red lentils, onions, tomatoes, herbs, spices and cream.

Whole red lentils have a dark brown husk. This North Indian style recipe is easy and quick to make.

whole masoor dal, sabut masoor dal

This Sabut masoor dal recipe is one of the easy and breezy dals I make at home with these brown-skinned lentils.

It is a versatile lentil dish and you can add the spices as per your taste requirements.

The consistency of the dal can also be kept thick or medium consistency.

If you are serving the dal with roti then you can keep thick consistency in the dal. For serving with rice keep the medium or slightly thin consistency in the dal.

whole masoor dal

Note that adding cream is optional but it does enhance the taste of the dal. Usually I prefer to add cream as it gives a rich taste to the dish.

The masoor dal can be relished with rice, roti or paratha or even bread. You can also just have it plain like a soup.

How to make Whole Masoor ki Dal (Whole Red Lentils)

Pressure cooking lentils

1. Pick and rinse 1 cup whole red lentils for a couple of times in water. If you have time then you can soak the lentils for about 30 to 40 minutes after washing. Then in a pressure cooker take 1 cup whole red lentils and add 2.5 to 3 cups water.

whole masoor dal recipe, sabut masoor dal recipe

2. Pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. Timing will vary depending upon the quality and age of the lentils.

whole masoor dal recipe, sabut masoor dal recipe

3. In a pan, heat 2 tablespoons oil for tempering the lentils. Add 1 teaspoon cumin seeds and let them splutter.

making whole masoor dal recipe

4. Then add 1 medium sized chopped onion . Saute till the onions are golden or brown. This is an important step in making this dal. you have to brown the onions as the browning gives a lot of flavor and taste to this dal.

making whole masoor dal recipe

5. Saute the onions till they become golden.

making whole masoor dal recipe

6. Once the onions are browned then add 1 teaspoon ginger-garlic paste.

making whole masoor dal recipe

7. Fry for a minute or till the raw aroma of ginger-garlic goes away.

making whole masoor dal recipe

8. Then add 2 medium sized chopped tomatoes and 1 chopped green chilli.

making whole masoor dal recipe

9. Fry again for a few minutes till the tomatoes become soft and pulpy. You will also see oil releasing from the sides of the masala paste.

making whole masoor dal recipe

10. Then add ½ teaspoon red chili powder and 1 teaspoon turmeric powder.

making whole masoor dal recipe

11. Mix well.

making whole masoor dal recipe

Making whole masoor ki dal

12. Now add this mixture to the cooked lentils or add the cooked red lentils to the tempering… Whatever suits you.

making sabut masoor dal recipe

13 . Stir and mix very well.

making sabut masoor dal recipe

14. Add salt as required.

making sabut masoor dal recipe

15. Simmer the dal on a low or medium flame. If the dal is too thick then add some hot water or as required to get the right consistency. I have added about 1 cup of water to the dal.

making sabut masoor dal recipe

16. Mash some dal with a ladle or spoon at the sides of the pan. This is done to get a creamier consistency.

making sabut masoor dal recipe

17. Finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon Punjabi garam masala powder. You can also use regular garam masala powder. The addition of cream is optional and you can skip if you don’t have. However, if you want a rich creamy dal then do add the cream.

making sabut masoor dal recipe

18. Next add 1 teaspoon crushed kasuri methi (dry fenugreek leaves). Stir and switch off the flame.

making sabut masoor dal recipe

19. While serving, garnish the masoor dal with kasuri methi or cream or few chopped coriander leaves.

whole masoor dal recipe, sabut masoor dal recipe, easy masoor dal recipe

20. The creamy whole masoor dal is ready to be served with some basmati rice or rotis or plain paratha or lachedar paratha or rumali roti.

whole masoor dal recipe, sabut masoor dal recipe, easy masoor dal recipe

whole masoor dal recipe, sabut masoor dal recipe, easy masoor dal recipe

Creamy Whole Masoor ki Dal (Whole Red Lentils)

4.8 from 30 votes
This Creamy Sabut Masoor Dal is a spiced and tasty lentil dish made from whole red lentils, onions, tomatoes, herbs, spices and cream.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine North Indian
Course: Main Course
Diet: Vegetarian

Servings 3 to 4
Units

Ingredients

for cooking whole red lentils

  • 1 cup whole masoor dal (sabut masoor dal or whole red lentils)
  • 2.5 to 3 cups water for pressure cooking the dal

other ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste or crushed ginger-garlic
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1 green chili, chopped
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon punjabi garam masala powder or regular garam masala powder
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 to 3 tablespoon cream (optional)
  • 2 tablespoon oil or ghee
  • a few chopped coriander leaves or some crushed kasuri methi or cream for garnishing
  • salt as required
  • 1 cup hot water or as required

Instructions

pressure cooking whole red lentils

  • Pick and rinse 1 cup whole masoor dal for a couple of times in water. if you have time then you can soak the lentils for about 30 to 40 minutes after washing.
  • In a pressure cooker take 1 cup sabut masoor dal and add 2.5 to 3 cups water. Pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. Timing will vary depending upon the quality and age of dal.

making onion tomato masala for dal

  • Heat 2 tablespoons oil for tempering the dal in the pan.
  • Add 1 teaspoon cumin seeds and let them crackle. Then add 1 medium sized chopped onion.
  • Now fry till the onions are golden or browned. This is an important step in making this dal.
  • You have to brown the onions as the browning gives a lot of flavor and taste to the dal.
  • Add 1 teaspoon ginger-garlic paste and fry for a minute or till the raw aroma of ginger-garlic goes away.
  • Add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft and pulpy. You will also see oil releasing from the sides of the masala paste.
  • Add ½ teaspoon red chili powder and 1 teaspoon turmeric powder. Mix well.

making creamy whole masoor dal

  • Now add this mixture to the cooked dal or add the cooked dal to the tempering - whatever suits you. Mix well and add salt as required.
  • Simmer the dal on a low or medium flame. If the dal is too thick then add some hot water or as required to get the right consistency. I have added about 1 cup of water to the dal.
  • Mash some dal with your ladle or spoon at the sides of the pan. This is done to get a creamier consistency.
  • Finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon garam masala powder. The addition of cream can be skipped if you don't have it. For a rich creamy taste you can add cream.
  • Next add 1 teaspoon crushed kasuri methi. Stir well. Switch off the burner. 
  • Garnish the masoor dal with kasuri methi or cream or a few chopped coriander leaves.
  • Serve the whole red lentils with some steamed basmati rice or roti.

Notes

If making sabut masoor ki dal in a pan or pot:
  1. Soak the dal for 1 to 2 hours in water.
  2. Then use 4 to 4.5 cups more water to cook the dal. Then follow the recipe.
  3. The amount of extra water needed depends upon the quality of the dal. E.g. If the dal is aged then it will take more time to cook and will also need more water.
  4. Cooking dal/lentils in a pressure cooker is easier and quicker.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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76 Comments

  1. I can’t thank you enough for all your delicious recipes which came in very handy during the lockdown. They were simple to cook and so easy to follow. They tasted so good with both phulkas as well as rice. I must add my family really enjoyed my cooking all thanks to your wonderful recipes.

    Definitely a five star rating!!!

    1. Great to know. Thank you for sharing the wonderful feedback and I am glad to read them. Happy Cooking.

  2. Tried this recipe and it was delicious. Have also tried a couple other recipes on your blog – thanks so much for the pictures and step by step instructions.

    The page doesn’t let me give the star rating – but it’s five stars for sure!

    1. Thanks a lot Tripti for this lovely feedback on masoor dal and other recipes from the blog. I am glad that the photos and step by step instructions are helpful. Sometimes the star rating feature behaves cranky. Thanks again.

  3. The recipes look great! I love dal and make it regularly, though the finishing oil (tadka?) at the end always gives me trouble. How do you make sure the spices don’t burn but still ‘bloom’? How high should the heat be? And when you saute the onion – again how do you get the onion browned without the spices burning in the process?

    1. Thanks Rebecca. Firstly for the tadka always use a good small pan. By good I mean with a heavy base or a heavy pan. Keep the flame to a low or medium-low. Let the oil get heated up. The oil just need to be hot and not smoking or very hot. Add the spices and let them crackle or pop in the hot oil.

      For sautéing onions too, I sauté them at a low or medium-low heat. Stirring frequently while sautéing also makes sure that the onions get cooked uniformly. Low heat cooking makes sure that the spices do not get burnt. I hope this helps.

  4. wonderfully balanced. delicious as always. thank you for all of the wonderful recipes.5 stars

    1. thank you for this lovely review and for the rating too. most welcome and happy cooking.

  5. Hi thank you for the lovely recipe. I tried it today. The colour, smell are beautiful. The taste is outstanding. I would definitely use this recipe again. Much love and God bless.5 stars

    1. thank you safiyya for your kind wishes. thanks for the feedback and rating too. wish you all the best.

  6. I am a kenyan and have tried the receipe. Simple n the results are excellent. Next thing is how to teach my wife prepare it for us all n family. Goes well with steamed rice.
    Thank you for the recipe n b blessed.5 stars

  7. Tried this recipe today.
    I don’t have enough words to thank you for these simple and tasty recipes which can be used in our daily cooking.It tasted so good with phulkas as well as basmati rice.5 stars

    1. thank you winnie. everyday homecooked food is best and healthy too. yes masoor dal taste excellent with basmati rice and phulkas. thanks again.

  8. 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.5 stars

    1. 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.

  9. 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 website4 stars

    1. 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.

  10. 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?

    1. 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!

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

  11. 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!!

  12. 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?

  13. 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.5 stars

  14. 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 🙂5 stars

  15. 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:(

    1. 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.

  16. 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!5 stars

  17. 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 🙂5 stars

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

  18. Cooked something first time in my life and I did really well. Thanks to you guys… I rocked and you rock too 😉5 stars

  19. 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?5 stars

    1. 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.

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

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

  21. 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!

    1. 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.

  22. 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!

  23. 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

    1. 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.

  24. I just made this and it turned out really well. Lunch tomorrow for my boyfriend and myself 🙂5 stars

  25. 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

    1. 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.

  26. 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

    1. 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.

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

    1. 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.

      1. 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 🙂

        1. 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.

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

  29. 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!5 stars