Masoor dal, or red lentil dal, is a comforting, dish that’s naturally vegan and gluten-free. Easy to make and bursting with flavour, it’s a go-to option for a hearty weeknight dish or as a side for your Indian meals.
- Ingredients notes
- How to make it
- Serving Suggestion
- Storage
- Other Dal Recipes
Masoor dal is the Hindi and Urdu name for red lentils – sometimes known as orange lentils or even pink lentils.
This North Indian and Pakistani style Masoor Dal recipe is a staple in our home. I typically serve it alongside a vegetable based curry such as Bhindi Bhaji or Zucchini Curry but its equally good on its own for a super quick meal.
The great thing about red lentils is that they do not need soaking prior to cooking and they cook quickly too. Therefore, this recipe is definitely easy – a few simple ingredients and a few steps and you’ve got steaming hot dal on the table!
Other delicious lentil recipes that make great side dishes are Mash Dal , Hyderabadi Khatti Dal and Gujarati Chana Dal .
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Masoor dal – aka red lentils which can be found in most supermarkets, all Indian grocery stores or online. Sometimes I use red lentils to make Masoor Dal Khichdi
Oil – any flavourless oil works.
Cumin seeds and hing (asafoetida) – hing is helpful in digestion but you can leave it out if you do not have it.
Onion , garlic, green chillies and ginger – finely chopped or crushed.
Tomatoes – pureed or passata work well. Alternatively, chop a fresh tomato into small pieces
Spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. Alternatively, use curry powder.
Finish with chopped coriander and lemon juice.
How to make it
Rinse the dal in running water, then cook the dal in the instant pot or gas stove pressure cooker for approximately 5 minutes.
If cooking in a pan/pot over the stovetop you can optionally soak the lentils for 15-20 minutes.
Add the soaked dal in a pot with water and cook without lid until tender and mushy. It can take up to 20-25 minutes.
In a separate pan, heat oil and add cumin seeds and hing.
Add in crushed or chopped green chillies, chopped onion. Cook the onion until translucent and add in crushed tomatoes, ginger garlic paste and sauté.
Once oil separates from the mixture, add in the four spice powders, the dal and salt. Top up with water if its too thick.
Simmer for 5-7 minutes.
Sprinkle over finely chopped coriander and squeezed lemon juice.
Serving Suggestion
Masoor dal is a versatile dish that pairs beautifully with a variety of accompaniments. Traditionally, it is served with steamed basmati rice or soft warm rotis , making it a comforting and wholesome meal.
I tend to go for jeera rice or boiled basmati rice and a flatbread like whole wheat chapatti or whole wheat paratha
It goes well as a side with most curries like mixed vegetable curry with kachumber salad or garlicky carrots
It also works wonderfully as a light soup, accompanied by crusty bread or crackers for a modern twist.
Storage
Store masoor dal in an airtight container and keep in the fridge for up to 2-3 days. Reheat on the stove with a splash of water to loosen it.
Red lentil dal freezes really well for up to 3 months. Allow to thaw at room temperature and then reheat thoroughly before serving.
You can also cook the red lentils and freeze them to cook a batch of dal later.
Other Dal Recipes
Indian Green Lentils Dal
Mixed Lentils with Spinach (Trevti Dal)
Dhaba style Dal Fry
Lahsuni Moong-Masoor Dal
Mixed Dal Fry
Masoor Dal (Red Lentils Dal)
Equipment
- 1 Instant Pot or Stovetop Pressure Cooker
- 1 Pan/Pot
Ingredients
- 2 cup red lentils masoor dal
- 3 tablsepoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 1 cup onion finely chopped
- 3 tablespoon chillies chopped/crushed
- 2 tablespoon ginger-garlic paste
- ½ cup tomatoes chopped
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- 1 teaspoon garam masala
- 1 tablespoon salt
- 2 teaspoon lemon juice or lime juice
Garnish
- 3 tablespoon fresh coriander cilantro
Instructions
- Clean and Rinse the dal in running water, then cook the dal in the instant pot for approximately 5 minutes or in gas stove pressure cooker for 3 whistles.
- If cooking in a pan/pot over the stovetop you can optionally soak the lentils for 15-20 minutes.
- Add the soaked dal in a pot with 4 cups of water and simmer without lid until tender and mushy. It can take up to 20-25 minutes. You may need to add extra water if water dries up.
- Once cooked, mash the dal lightly with the back of a spoon or a whisk for a smooth texture.
- In a separate pan, heat oil and add cumin seeds and hing.
- Add in crushed or chopped green chillies, chopped onion. Cook the onion until translucent and add in crushed tomatoes, ginger garlic paste and sauté, forming a thick masala base.
- Once oil separates from the mixture, add red chilli powder, turmeric, ground coriander and cumin and garam masala,
- Add boiled dal and salt to the masala base. Adjust the consistency by adding water if the dal is too thick.
- Simmer for 5-7 minutes.
- Sprinkle over finely chopped coriander and squeezed lemon juice.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2014.
Masoor Dal (Red Lentils Dal)
Equipment
- 1 Instant Pot or Stovetop Pressure Cooker
- 1 Pan/Pot
Ingredients
- 2 cup red lentils masoor dal
- 3 tablsepoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 1 cup onion finely chopped
- 3 tablespoon chillies chopped/crushed
- 2 tablespoon ginger-garlic paste
- ½ cup tomatoes chopped
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- 1 teaspoon garam masala
- 1 tablespoon salt
- 2 teaspoon lemon juice or lime juice
Garnish
- 3 tablespoon fresh coriander cilantro
Instructions
- Clean and Rinse the dal in running water, then cook the dal in the instant pot for approximately 5 minutes or in gas stove pressure cooker for 3 whistles.
- If cooking in a pan/pot over the stovetop you can optionally soak the lentils for 15-20 minutes.
- Add the soaked dal in a pot with 4 cups of water and simmer without lid until tender and mushy. It can take up to 20-25 minutes. You may need to add extra water if water dries up.
- Once cooked, mash the dal lightly with the back of a spoon or a whisk for a smooth texture.
- In a separate pan, heat oil and add cumin seeds and hing.
- Add in crushed or chopped green chillies, chopped onion. Cook the onion until translucent and add in crushed tomatoes, ginger garlic paste and sauté, forming a thick masala base.
- Once oil separates from the mixture, add red chilli powder, turmeric, ground coriander and cumin and garam masala,
- Add boiled dal and salt to the masala base. Adjust the consistency by adding water if the dal is too thick.
- Simmer for 5-7 minutes.
- Sprinkle over finely chopped coriander and squeezed lemon juice.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Rasmalai is a spectacular Indian dessert. The classic dessert, ras malai, is paired with exotic fruity mango for a refreshing and creamy sweet treat.
I’ve made a cheats version using store bought but you can easily make rasmalai and mango pulp at home.
I’m a firm believer in making as many homemade dishes as possible! But sometimes, it’s just more convenient to go to the supermarket. Maybe you’ve got last minute guests coming? Or maybe you just want a dessert quick. In these scenarios, store-bought is a life saver!
To make shop bought rasmalai sparkle just that little bit more, I’ve added in mango pulp. The mango adds extra depth of flavour and also gives a gorgeous colour.
It’s similar to mango kheer , mango paneer kheer and mango shrikhand – creamy goodness made refreshing with mango!
It’s the perfect dessert for mango lovers and you can serve it for any special occasion or festival like Raksha bandhan, Diwali, Thanksgiving or Eid.
Ingredients notes
It’s as simple as it gets …
Rasmalai – ready made (available in Indian stores and supermarkets such as Tesco, Asda, Sainsbury’s and Morrisons GB) or make your own (recipe link above in the introduction). TIP – if serving for a larger party, use angoori rasmalai as the pieces are smaller.
Mango pulp – again you can use ready made (easily available in Indian grocery stores) or make your own fresh mango puree with fresh mangoes. I like to use alphonso mangoes or kesar mangoes when they are in abundance in the summer season.
Garnishing :
Garnish with chopped pistachios and optionally rose petals. If you can find fresh mangoes, peel and cut into cubes and garnish on top of the mango rasmalai.
Storage
Store mango rasmalai for 3-4 days in the fridge. Serve chilled.
You can also freeze ras malai in a freezer safe container for 1 month and allow to thaw naturally at room temperature. You may notice however that the texture changes.
Other mango sweets/desserts
Mango Peda
Mango Biscotti
Vegan Mango and Coconut Cake
Mango Coconut Ladoo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Mango Rasmalai
Equipment
- 1 Mixing bowl
Ingredients
- 1 cup Mango pulp
- 2 cup Rasmalai with 10 angoori ras malai balls/chenna.
Instructions
- Mix mango pulp with the milk cream/basundi in a mixing bowl.
- Add in the rasmalai balls/chhena.
- Allow the flavours to soak in the chhena for 1 hour in the refrigerator.
- Serve in a bowl and sprinkle chopped pistachios and dried rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
