I’ve perfected an Everyday Dal of Masoor red lentils, a spicy vegan and gluten free curry that’s healthy, easy and quick and makes weeknight dinners simple.
I make this EASY RED LENTIL DAHL when I want big flavor but zero fuss. I use red lentils and plenty of garlic, and somehow it turns out creamy and bright even when I’m rushed.
The texture is that perfect fall apart dal that clings to the spoon and makes you keep going back for more. I call it my Everyday Dal but on nights when I want heat it becomes a Spicy Red Lentil Curry that surprises friends who expect boring takeout.
Try it once and you’ll wonder why you ever skipped making dal at home, I still do sometimes.
Ingredients
- Red lentils: Creamy and quick, packed with protein and fiber, they thicken the stew
- Onion: Adds sweetness and depth when cooked, not raw though, brings savory backbone
- Garlic: Punchy, fragrant, small amount goes far, gives that garlicky warmth
- Ginger: Zingy and fresh, aids digestion, pairs perfect with garlic for bright heat
- Turmeric: Earthy, slightly bitter, gives golden color and anti-inflammatory perks
- Cumin: Warm, nutty seeds or powder boost aroma and savory depth
- Tomatoes: Acidic sweetness balances spices, adds body and a bit of umami
- Coconut milk: Optional creamy note, mellows heat and adds rich mouthfeel
- Lemon and cilantro: Lemon brightens, cilantro freshens, they lift the whole dish
Ingredient Quantities
- 1 cup (200 g) red lentils (masoor dal), rinsed
- 3 cups (720 ml) water or low sodium vegetable broth
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 1–2 green chilies, sliced (optional, depending how spicy you want it)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder or cayenne (optional)
- 1/2–1 teaspoon garam masala
- 1 can (14 oz / 400 g) diced tomatoes or 2 medium ripe tomatoes, chopped
- 1/2 cup (120 ml) coconut milk (optional for creaminess)
- Salt, 1 to 1 1/2 teaspoons
- Juice of 1/2 lemon (about 1 tablespoon)
- Fresh cilantro, about 1/4 cup chopped, for garnish
How to Make this
1. Rinse 1 cup red lentils under cold water until the water runs clear, drain and set aside.
2. Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add 1 teaspoon cumin seeds and let them sizzle about 20 seconds, dont let them burn. Add 1 medium finely chopped yellow onion and cook until soft and starting to brown, about 5 to 7 minutes.
3. Stir in 3 minced garlic cloves, 1 inch grated ginger, and 1 to 2 sliced green chilies if using. Cook 1 minute until fragrant.
4. Add 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon chili powder or cayenne if you like heat. Cook while stirring for 30 to 40 seconds so the spices bloom.
5. Add one 14 oz can diced tomatoes or 2 chopped ripe tomatoes. Break them down with your spoon, simmer 3 to 5 minutes until they soften and start to meld with the spices.
6. Pour in the rinsed lentils and 3 cups water or low sodium vegetable broth. Bring to a boil, reduce heat to a gentle simmer, cover partially and cook 15 to 20 minutes until the lentils are soft and falling apart. Stir occasionally and add a splash more water if it gets too thick.
7. Once lentils are tender, stir in 1/2 cup coconut milk if you want it creamy, and add 1 to 1 1/2 teaspoons salt or to taste. Simmer 2 to 3 minutes more. If you want an ultra smooth texture, pulse a few times with an immersion blender or mash a bit with the back of a spoon.
8. Remove from heat, stir in juice of 1/2 lemon and 1/2 to 1 teaspoon garam masala. Taste and adjust salt, lemon or spice. Let the dal sit a minute so flavors settle.
9. Garnish with about 1/4 cup chopped fresh cilantro and serve hot with rice, flatbread or your favorite sides. Quick tip: if youre short on time use a pressure cooker and cook under medium pressure for about 7 to 8 minutes, quick release.
Equipment Needed
1. Medium pot with lid (3 to 4 qt) or a pressure cooker if you want it faster
2. Measuring cups and measuring spoons
3. Fine mesh sieve or colander to rinse and drain the lentils (dont skip rinsing)
4. Chef’s knife and cutting board for onion, chilies and cilantro
5. Wooden spoon or heatproof spatula for stirring and breaking down tomatoes
6. Microplane or grater for ginger, plus a small knife or garlic press for the garlic
7. Can opener and a ladle or large serving spoon
8. Immersion blender or potato masher for an ultra smooth texture (optional)
FAQ
EASY RED LENTIL DAHL Recipe Substitutions and Variations
- Red lentils (masoor dal): swap with split yellow moong dal for a similar soft, creamy result and almost the same cook time. Brown or green lentils also work, but they take longer and stay firmer.
- Vegetable oil: use ghee for a rich, buttery flavor, or light olive oil or coconut oil if you want a different but still neutral taste.
- Canned diced tomatoes: fresh chopped tomatoes are fine, or mix 2 tablespoons tomato paste with about 1 cup water for a deeper, thicker tomato base.
- Coconut milk: stir in plain yogurt thinned with a little water, or use cashew cream for creaminess. Add them at the end so they dont separate.
Pro Tips
1. Toast the whole cumin seeds till they start to pop and smell nutty but dont let them blacken, that tiny extra step gives the whole pot a deeper aroma that you wont get from ground cumin alone.
2. When you add ground spices toss them into sizzling oil for just a few seconds then take the pot off the heat so they bloom without getting bitter, trust me even a few extra seconds on high will ruin the flavor.
3. For texture control, blend about a quarter to half the cooked dal and stir it back in, keeps some body while making it silky. If you need to thin it, add warm broth or water not cold liquid so it doesnt shock the lentils.
4. Finish with acid and let it rest; add the lemon at the end and give the dal a couple minutes off the heat so the brightness settles in. Also it often tastes better the next day so cool fully before refrigerating and freeze in single meal portions for easy reheats.

EASY RED LENTIL DAHL Recipe
I’ve perfected an Everyday Dal of Masoor red lentils, a spicy vegan and gluten free curry that’s healthy, easy and quick and makes weeknight dinners simple.
4
servings
333
kcal
Equipment: 1. Medium pot with lid (3 to 4 qt) or a pressure cooker if you want it faster
2. Measuring cups and measuring spoons
3. Fine mesh sieve or colander to rinse and drain the lentils (dont skip rinsing)
4. Chef’s knife and cutting board for onion, chilies and cilantro
5. Wooden spoon or heatproof spatula for stirring and breaking down tomatoes
6. Microplane or grater for ginger, plus a small knife or garlic press for the garlic
7. Can opener and a ladle or large serving spoon
8. Immersion blender or potato masher for an ultra smooth texture (optional)
Ingredients
1 cup (200 g) red lentils (masoor dal), rinsed
3 cups (720 ml) water or low sodium vegetable broth
2 tablespoons vegetable oil (or other neutral oil)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 inch (2.5 cm) fresh ginger, grated
1–2 green chilies, sliced (optional, depending how spicy you want it)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder or cayenne (optional)
1/2–1 teaspoon garam masala
1 can (14 oz / 400 g) diced tomatoes or 2 medium ripe tomatoes, chopped
1/2 cup (120 ml) coconut milk (optional for creaminess)
Salt, 1 to 1 1/2 teaspoons
Juice of 1/2 lemon (about 1 tablespoon)
Fresh cilantro, about 1/4 cup chopped, for garnish
Directions
- Rinse 1 cup red lentils under cold water until the water runs clear, drain and set aside.
- Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add 1 teaspoon cumin seeds and let them sizzle about 20 seconds, dont let them burn. Add 1 medium finely chopped yellow onion and cook until soft and starting to brown, about 5 to 7 minutes.
- Stir in 3 minced garlic cloves, 1 inch grated ginger, and 1 to 2 sliced green chilies if using. Cook 1 minute until fragrant.
- Add 1 teaspoon turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon chili powder or cayenne if you like heat. Cook while stirring for 30 to 40 seconds so the spices bloom.
- Add one 14 oz can diced tomatoes or 2 chopped ripe tomatoes. Break them down with your spoon, simmer 3 to 5 minutes until they soften and start to meld with the spices.
- Pour in the rinsed lentils and 3 cups water or low sodium vegetable broth. Bring to a boil, reduce heat to a gentle simmer, cover partially and cook 15 to 20 minutes until the lentils are soft and falling apart. Stir occasionally and add a splash more water if it gets too thick.
- Once lentils are tender, stir in 1/2 cup coconut milk if you want it creamy, and add 1 to 1 1/2 teaspoons salt or to taste. Simmer 2 to 3 minutes more. If you want an ultra smooth texture, pulse a few times with an immersion blender or mash a bit with the back of a spoon.
- Remove from heat, stir in juice of 1/2 lemon and 1/2 to 1 teaspoon garam masala. Taste and adjust salt, lemon or spice. Let the dal sit a minute so flavors settle.
- Garnish with about 1/4 cup chopped fresh cilantro and serve hot with rice, flatbread or your favorite sides. Quick tip: if youre short on time use a pressure cooker and cook under medium pressure for about 7 to 8 minutes, quick release.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 403g
- Total number of serves: 4
- Calories: 333kcal
- Fat: 13.3g
- Saturated Fat: 6.1g
- Trans Fat: 0g
- Polyunsaturated: 0.6g
- Monounsaturated: 5.6g
- Cholesterol: 0mg
- Sodium: 724mg
- Potassium: 808mg
- Carbohydrates: 37.8g
- Fiber: 10.4g
- Sugar: 5g
- Protein: 13.8g
- Vitamin A: 200IU
- Vitamin C: 16mg
- Calcium: 48mg
- Iron: 4.3mg