Quick and Easy Red Lentil Masala Dal
Quick and easy red lentil masala dal with flavorful Indian spices, tomatoes, red lentils, is a simple and satisfying healthy one-pot vegan meal that takes 35 minutes.
Servings: 6
Calories: 263kcal
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
Calories: 263kcal | Carbohydrates: 47g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 1033mg | Potassium: 859mg | Fiber: 21g | Sugar: 7g | Vitamin A: 690IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 7mg