Indian Red Lentil Stew with Lemon and Cilantro (Masoor Dal)

About This Recipe

Masoor dal, made from split red lentils, is one of the fastest and most forgiving lentil preparations in Indian home cooking — the lentils break down into a smooth, thick stew in under thirty minutes without needing to be soaked in advance. This version leans brighter than most, finishing with a good hit of lemon juice and fresh cilantro to balance the earthiness of the lentils and spices. The technique that matters most is the tadka, or tempering: cumin seeds, garlic, and dried chili bloomed in hot ghee until fragrant, then poured over the finished dal, where they sizzle and release their aroma directly into the pot. This final step is what gives simmered dal its layered flavor rather than tasting like plain boiled lentils. Served with steamed rice or roti, masoor dal is everyday comfort food across North India — quick enough for a weeknight, but with enough depth from the tempering and lemon finish to taste considered rather than thrown together.

Ingredients

Serves 4

• 1.5 cupsplit red lentils (masoor dal), rinsed
• 4 cupwater
• 0.5 tspturmeric
• 1.25 tspsalt
• 3 tbspghee or oil
• 1 tspcumin seeds
• 4 clovegarlic, thinly sliced
• 1 wholedried red chili
• 1 wholeonion, finely chopped
• 1 wholetomato, chopped
• 2 tbsplemon juice
• 0.25 cupcilantro, chopped

Instructions

1. 1

   Cook the lentils

   Combine lentils, water, turmeric, and half the salt in a pot. Bring to a boil, skim any foam, then simmer uncovered 20-25 minutes until the lentils break down into a thick, smooth stew, stirring occasionally.

2. 2

   Cook the onion base

   In a separate small pan, heat 1 tbsp ghee, add onion, and cook until soft and golden, about 6-7 minutes. Add tomato and cook another 3-4 minutes until softened. Stir this into the dal.

3. 3

   Adjust the consistency

   Simmer the dal a few more minutes, adding water if it's too thick — it should coat a spoon but still pour easily.

4. 4

   Make the tempering

   Heat remaining ghee in a small pan, add cumin seeds, let them sizzle, then add garlic and dried chili, frying until the garlic is golden and fragrant, about 1 minute.

5. 5

   Finish the dal

   Pour the sizzling tempering over the dal. Stir in lemon juice and remaining salt to taste.

6. 6

   Serve

   Garnish with cilantro and serve hot with rice or roti.

Variations

• •

  Add a handful of spinach in the last few minutes of cooking for extra nutrition and color.

• •

  Use coconut oil and curry leaves in the tempering for a South Indian-leaning version.

• •

  Stir in a spoonful of cream at the end for a richer, restaurant-style dal.

Storage

Refrigerate in an airtight container up to 4 days; the dal thickens as it sits, so add a splash of water when reheating on the stove or in the microwave.

Frequently Asked Questions