Masoor Dal is a creamy one-pot red lentil curry with sweet potatoes and aromatic spices for an easy-cooking, comforting vegan meal in a bowl.
Make this yummy dal in the Instant Pot or stovetop, and enjoy another of our series of red lentil dals that celebrate the love of Indian cuisine.
Table of Contents
Why You'll Love This Recipe
Easy preparation. All the flavors you expect from Indian cuisine, but with simple ingredients and prep. That’s not to say the taste won’t wow you.
Instant Pot or stovetop. Split red lentils cook quickly in the Instant Pot (pressure cooker) or on the stove, with close to the same cooking time.
Nutritionally dense. Lentils are an inexpensive, high-quality source of protein, fiber, and nutrients like iron, manganese, and potassium.
Ingredients, Notes, and Substitutions
Red Lentils. Split red lentils make the creamiest dal, but whole red lentils are a great option.
Cumin. Ground cumin is an easy choice. 2 teaspoons of cumin powder are about 2 ½ teaspoons of seeds if you make this substitute. For more flavor, toast cumin seeds before adding the onions.
Coriander. Whole spices are delicious in dal and curry; however, many, such as coriander seeds, should be ground before adding to the curry. Use. 2 teaspoons of coriander powder equal to 2 ¾ teaspoons of whole seeds.
Cayenne pepper. Cayenne is more accessible for Indian red chili powder, which is why it’s used for this recipe. Avoid using Mexican chili powder. The flavor isn’t the same as Indian spice powders. You can also use ground, dried red chilies.
Turmeric. Turmeric powder is a key spice for Indian cooking and spice blends such as curry powder or garam masala. For this recipe, add 2 teaspoons.
Sweet potatoes. Aim for 2 ½ cups of peeled and diced sweet potatoes. 1 large potato should do. I’ve not tried this recipe with white, Japanese sweet potatoes, but in my experience, they don’t break down as easily, so if you use those, dice them small.
Tomatoes. Use a can of chopped or crushed tomatoes packed in juice. The juice from the tomatoes also serves as part of the cooking liquid. If you substitute with tomato paste, add an extra cup of water or vegetable broth to make up the difference.
Coconut milk. The final touch is a cup of coconut milk stirred in at the end of cooking. Coconut milk isn’t mandatory, but it adds a luxurious layer that gives the dal a touch of decadence. I have a handy list of vegan substitutes for coconut milk. My favorite is adding coconut extract to plant milk.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
There are a number of lentils that you can use to make masoor dal. Yellow lentils (Moong Dal) are the best substitute for red lentils because they have similar textures and flavors. Black lentils (black gram) or urad dal are small, quick cooking like red lentils. Brown lentils, sabut masoor dal, are another alternative to red lentils.
Vegetable broth or veggie stock cubes can be used instead of all or part of the water. It will add slightly more flavor. If using vegetable broth, you may want to consider reducing or eliminating the amount of salt.
Instructions
Instant Pot
- Set the Instant Pot to sauté mode. Add the onions and cook them for 2-3 minutes. Stir in the garlic, ginger, and spices, then add the sweet potato cubes.
- Turn off the Instant Pot. Then, add the tomatoes, water, and lentils. Use a spoon to clear the bottom of the Instant Pot from any stuck-on ingredients.
- Cook on high pressure for 8 minutes with 15 minutes of natural pressure release.
- Stir in the coconut milk, taste, and adjust the seasonings if desired.
Stove Top Instructions
- Heat a heavy-bottom pot over medium heat.
- Add the onions and stir them continuously before adding the ginger, garlic, spices, and sweet potatoes.
- After adding the tomatoes and water, clear the bottom of the pot. Stir in the lentils and bring the ingredients to a slow simmer.
- Cover the pot and simmer the lentils for about 20 - 25 minutes, stirring them a few times as they cook.
- Check that the sweet potatoes are fork-tender and the lentils are creamy before adding the coconut milk.
Denise's Pro Tips
- Sweet potatoes come in all shapes and sizes. If you end up with over 2 ½ cups of diced sweet potatoes, add an extra ½ a cup of water.
- For a smoother curry, use an immersion blender to puree the dal. Or transfer a few cups to a blender, then add it to the pot.
- If the curry is too thin for your liking, consider that cooked red lentils thicken as they cool. This might be all you need. Pureeing a bit of the soup and simmering longer are good thickening methods.
Serving Suggestions
Garnish red lentil curry with lemon or lime wedges. A sprinkle of finely diced red onions or chopped cilantro makes pretty bowls.
To present masoor dal as more of a traditional curry (gravy), ladle it over brown rice. Otherwise, serve it in bowls with a side of Indian bread like chapati, naan, sweet potato flatbread, or potato tortillas.
Frequently Asked Questions
Store leftover red lentil dal in an airtight container for up to 5 days in the refrigerator. This soup also freezes well. After cooling, the dal will thicken, so add a little water or vegetable broth before reheating on the stove or in the microwave. If you reheat it from frozen, allow it to thaw beforehand.
Freeze coconut milk for 3 months or longer in an airtight container. Freezing is a great way to keep a handy source in smaller portions. Divide leftover coconut milk into a few ice cube tray slots or pour it into small freezer bags. This gives you quick access to the needed amount without wasting an entire can. Leftover coconut milk keeps in the refrigerator for about a week.
Red split red lentils have been hulled, meaning the outer shell has been removed. This is what contributes to their creamy, pureed texture. Whole red lentils will take a little longer to cook and retain their lentil shape, but they offer slightly more fiber. If making a whole masoor dal recipe, allow 2 more minutes of high pressure on the Instant Pot.
Yellow lentils (Moong Dal) are the best substitute for red lentils because they have similar textures and flavors. Black lentils (black gram) or urad dal are small and quick to cook, like red lentils, and make a good alternative. Brown lentils, sabut masoor dal, are another alternative to red lentils.
More Red Lentil Recipes
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👩🏻🍳 Recipe
Masoor Dal (Red Lentil Curry)
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Ingredients
- 1 medium yellow onion - chopped (1 cup)
- 2 cloves garlic - minced or pressed
- 1 tablespoon ginger - minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons turmeric powder
- ½ teaspoon cayenne pepper - more if desired
- 1 teaspoon salt
- 1 large sweet potato - peeled and diced (2 ½ cups)
- 1 can chopped tomatoes - 15 ounces
- 1 cup split red lentils - rinsed
- 3 cups water
- 1 cup light coconut milk
Instructions
How to Make Masoor Dal in the Instant Pot
- Set the Instant Pot to Sauté mode. When it heats (it beeps to tell you), add the onions. Stir the onions continuously for 2-3 minutes until they soften and become translucent.
- Add the ginger, garlic, coriander, cumin, turmeric, cayenne powder, and salt. Mix them with the onions and add the sweet potatoes. Stir to coat the potatoes in spices. Turn off the Instant Pot.
- Stir in the tomatoes and use a wooden spoon or another non-abrasive utensil to clear the bottom of the Instant Pot.
- Pour in the lentils and water and stir the ingredients. Place the lid on the Instant Pot and close the sealing handle. Cook on high pressure for 8 minutes. Let the Instant Pot naturally release for 15 minutes, then carefully open the steam handle and remove the lid.
- Stir the dal and add the coconut milk. Adjust the spices if needed.
How to Make Masoor Dal on the Stove
- Heat a large pot on medium heat. Add the onions, stirring them constantly so they don't stick.
- Mix in the garlic, ginger, and spices. Then add the sweet potatoes and stir them to coat with spices.
- Lower the heat and stir in the tomatoes, water, and lentils. Stir the bottom of the pot to release ingredients stuck on the bottom.
- Adjust the heat so the lentils are simmering, cover the pot, and cook for 20-25 minutes until the lentils break down and the sweet potatoes are soft and tender.
- Add the coconut milk as a final touch and adjust the spices as needed.
Video
Notes
- Cooking time reflects the time to heat the Instant Pot and stovetop cooking.
- Store leftover dal in an airtight container in the refrigerator for 5 days or freeze it for 3 months.
- If using whole red lentils (whole masoor dal), add ½ a cup of extra water and allow 2 more minutes of high pressure for Instant Pot cooking. It will take up to 10 more minutes to cook on the stovetop.
- Sweet potatoes come in all shapes and sizes. If you end up with over 2 ½ cups diced, add ½ a cup of water to ensure the red lentil curry isn’t too thick.
- If the dal is too thin or you want a creamier texture, puree all or part of the soup. Red lentils will thicken as they cool, which might be all you need. To thin the soup, add extra coconut milk or water.
- Plant milk plus a few drops of coconut extract is a lower-fat substitute for coconut milk.
Nutrition
Nutritional information is an estimation only.
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