Recipe: Appetizing Masoor Dahl (Red Lentil Curry) with Rice

Masoor Dahl (Red Lentil Curry) with Rice. A creamy Red Lentil Dahl which is comforting, hearty, flavorful, and delicious. The recipe is vegan, gluten-free, healthy, and easy to make. Masoor tadka dal is a delicious Indian lentil curry made with red lentils.

Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer. Masoor dal recipe with video and step by step photos. You can cook Masoor Dahl (Red Lentil Curry) with Rice using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Masoor Dahl (Red Lentil Curry) with Rice

1. You need 1 cups of lentils (red kind).
2. You need 4 cups of water.
3. You need 2 of onion.
4. Prepare 2 of tomato.
5. It's to taste of Ginger root.
6. You need cloves of Garlic to taste.
7. It's of Ground cumin.
8. Prepare of Ground garam masala.
9. You need of Ground coriander.
10. You need of Ground cardamom.
11. You need of Chili powder.
12. You need of Cayenne pepper.
13. Prepare of Ground turmeric.
14. Prepare of Salt.
15. You need of Ghee or oil.
16. It's of Fresh Coriander.
17. Prepare of Ground cinnamon.
18. You need 1 cup of rice.

Flavorful, tasty and nutritious red lentil recipe. Masoor dal is one of the most commonly used lentils in Indian cuisine. It is used by a larger population since it has the highest amount of protein compared to the other lentils. Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop.

Masoor Dahl (Red Lentil Curry) with Rice instructions

1. Wash and rinse the rice. Then cook your rice per package directions and set aside. While rice is cooking wash and rinse your lentils then set aside.
2. Dice onion garlic ginger tomato and set aside.
3. In a bowl, proportion your spices to taste and set aside. I usually lead with turmeric and cumin as 11/2tsp ea followed by the rest at 1/4 to 1/2 tsp ea. You could just use a curry powder if you want. Proportion to taste. I used a curry powder (big pile on white cutting board) in the below photo along with some other spices. I did use a measuring spoon because it makes cool little piles).
4. Heat ghee or oil in a pot then saute the onion until brown over medium high heat.
5. Add garlic and ginger to pot then saute for another 1 minutes or so.
6. Add diced tomato and saute for another 2 minutes or so.
7. Add spices and mix into the masala and let them cook for 1 minute or so.
8. Add lentils and mix until coated in spices.
9. Add water, start with 2 cups in and then bring to boil then turn heat down and simmer covered for 20 to 30 minutes. Make sure to check it and give it a stir every so often. Add additional water as needed to form your desired consistency. (Blury photo).
10. Chop the coriander then add to the pot. Reserve some leaves to add to each serving. Below photo was taken before I added some coriander to my bowl.
11. You can do the same thing with chickpeas (channa dahl) just follow direction for preparing/cooking dried chickpeas or use canned version. I prefer the dried pulses..
12. You can also omit the pulse and just add chicken and potato to make a chicken curry dish. I guess that is another receipe...lol.

If you want a quick and satisfying vegan dinner for weeknights, you have come to the right place. Red lentil dahl is also known as Masoor Dal. Tarka is the term used for the spices and aromatics that are added to the dal. The tempering is a very important final stage in making dal, since so much flavor is contained in the spiced oil that is poured over the cooked lentils. Add the red lentils, turmeric, salt and water.