This quick and easy red lentil masala dal recipe features flavorful Indian spices, tomatoes, red lentils, and a shot of chili sauce (sriracha). It is a simple and satisfying one-pot vegan meal that takes 35 minutes or less.
Masala means spice mix, and when it comes to Indian recipes, it's all about the spices. Whether it's pressure cooker chana masala, chickpea masala curry, or this red lentil masala, the flavor profile of dried spices takes it over the top with BIG flavor. Spices, simple ingredients, and one-pot cooking - dinner's on, satisfaction's guaranteed.
Table of Contents
Why You'll Love This Recipe
- Made with wholesome plant-based ingredients, oil-free, and no added coconut milk.
- Creamy, accessible, inexpensive, high-protein red lentils are quick-cooking and
- It is a great recipe for meal prep and is freezer-friendly.
Ingredients and Substitutions
Red Lentils. I made this recipe with split red lentils, but you can also use whole lentils, which take 5-10 minutes longer to cook.
Tomatoes. Use canned tomatoes packed in juice. I use cherry or diced tomatoes, but whole tomatoes are a great substitute. You'll want to break any whole pieces up as they cook. Grab a wooden spoon and mash away.
Sriracha. A shot of sriracha adds more heat and a little sweetness. Sambal oelek (Indonesian chili paste) is a great alternative, but it's straight chili without the added sweet-garlicky flavor of sriracha.
Cumin Seeds. The cumin seeds are toasted before adding the onions. Substitute 1 teaspoon ground cumin with the other dry spices.
Dry Spices. I used a combination of coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, and salt and pepper. It's not curry powder, and it's not the same as garam masala powder. If you need to substitute, I recommend mixing 2 teaspoons curry powder plus 1 teaspoon garam masala. The flavor won't be quite the same.
Denise's Tip
I spend about 30 minutes each weekend making my spice mixes, such as vegan chicken broth powder, shawarma seasoning, and chili powder. If you're planning masala dal, mix the spices, store them in a jar, and label them. You're set for at least a week of flavorful recipes.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
Make masala dal with split mung beans, black lentils (beluga lentils), or yellow lentils. You may need to adjust the cooking time and amount of vegetable broth.
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Step-by-Step Instructions
Toast the cumin seeds in a Dutch oven or large pot. After adding and cooking the onions, stir in the garlic, spices, and sriracha.
Stir in the tomatoes and break them up. Then, add the vegetable broth.
Add rinsed red lentils. Stir the bottom of the pot.
Cover the pot and simmer for 15 minutes or until the lentils are tender.
Pro Tips
All the spices, except the cumin seeds, are added together. Gather, measure, and combine them before you start cooking. You don't want to search the spice cabinet and cupboards while the onions and garlic scorch.
Before adding the onions, heat the pot to medium-high heat and stir them constantly. If they start to stick, add water or vegetable broth a tablespoon at a time.
Serving Suggestions
I usually serve masala dal over brown basmati rice, garnished with chopped cilantro, sliced green onions, lemon wedges, or lemon juice. Another quick garnish is to reserve a few diced red onions and sprinkle them over the top.
My favorite side for lentil dal is potato tortillas or sweet potato flatbread. It's great for dipping and scooping up the last drops from the plate. Other side dishes include baked veggie pakoras, cucumber beetroot salad, or Indonesian cucumber salad.
Frequently Asked Questions
Unlike dry beans, lentils don't require soaking before cooking. Red lentils, especially split lentils, cook quite quickly, so soaking won't save much time.
Store dal masala in an airtight container in the refrigerator for 5 days. If you serve it with rice, store it separately. You can also freeze it for 3 months.
To make masala dal in the Instant Pot, use the Saute mode to cook the onions, garlic, spices, and tomatoes. Turn the Instant Pot off after adding the vegetable broth, and clear the bottom of the pot using a wooden spoon. Stir in the lentils, then cook on high pressure for 8 minutes with 10-15 minutes of NPR (natural pressure release).
Dal or dahl is a subset of curry, an Indian dish that uses a combination of spices and pulses such as beans or lentils as its foundation. The word dal, in Sanskrit, means 'split,' which is why split lentils or other pulses are the main ingredient in dal. Dal has a creamy, sometimes soup-like texture, whereas curry can take on a variety of textures.
This red lentil dal masala, with high-fiber, high-protein lentils, is a healthy recipe with high nutrient density, meaning it delivers maximum nutrition per calorie without added oil.
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👩🏻🍳 Recipe
Quick and Easy Red Lentil Masala Dal
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Ingredients
- 1 tablespoon cumin seeds
- 1 medium red onion - diced, 1 cup
- 6 cloves garlic - minced or pressed
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground fenugreek
- 1 teaspoon smoked paprika - or regular
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons sriracha - or chili paste like sambal oelek
- 1 can tomatoes - 15-ounces/400 grams, cherry, diced, or whole tomatoes
- 4 cups vegetable broth - or water
- 2 cups split red lentils - rinsed and drained
Instructions
- Cook's Tip: I recommend mixing the following dry spices before starting cooking: 2 teaspoons ground coriander, ½ teaspoon ground cardamom, ½ teaspoon cinnamon, ½ teaspoon fenugreek, 1 teaspoon smoked or regular paprika, ¼ teaspoon nutmeg, 1 teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Heat a Dutch oven or medium soup pot to medium-high heat and add 1 tablespoon of cumin seeds. Toast the seeds, stirring constantly, for about a minute until they become fragrant.
- Add the red onion. Sauté until the onions soften (2-3 minutes). If they start to stick, add water a tablespoon at a time.
- Stir in the garlic, then add the rest of the spices, 2 tablespoons sriracha or chili paste, and the tomatoes. If necessary, use the back of a wooden spoon to break up the tomatoes.
- Add the vegetable broth and stir everything, including the bottom of the pot. Mix in the lentils.
- Cover the pot and cook for 15 minutes, until the lentils are tender and the dal is thick and creamy. If the dal is too thick, add more vegetable broth or water.
- Serve with rice and garnish with chopped cilantro, lemon wedges, sliced green onions, or finely chopped red onions.
Video
Notes
- The best substitute for split red lentils is whole red lentils, split mung beans, or yellow lentils.
- Instant Pot instructions: Set to Sauté mode to cook the onions, garlic, spices, and tomatoes. Add the broth, then turn the Instant Pot off. Stir the bottom of the pot to clear any stuck-on vegetables. Add the lentils and cook on High Pressure for 8 minutes with 10-15 minutes of NPR (natural pressure release).
- Store leftover dal masala in an airtight container in the refrigerator for 5 days or freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
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