Fastest dal · No soaking
Masoor Dal Recipe (Red Lentils in 30 Minutes)
Rinse well. Simmer soft. Tarka on top.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenMasoor dal turns from orange to golden as it cooks into a creamy dal in about 20 minutes. It can taste watery and plain. The fix is the right water ratio, simmering until fully broken down and a strong garlic tarka.
The 3 laws of masoor dal
Why this recipe works
Guessing
Gives the right flow.
Firm lentils
Creaminess.
Weak tarka
Most flavour comes from it.
Shopping and prep list
Ingredients
Dal
Red chilli-garlic tarka
The NineFoods dal gauge
Has the masoor changed colour?
Look at the lentils after 12 to 15 minutes.
Method · 2 stages
Step by step
Simmer
- Rinse masoor, simmer with water, turmeric, salt, tomato, ginger garlic and chilli.
- Use the gauge above.
Red chilli-garlic tarka
- Fry cumin, then sliced garlic until golden, then whole red chillies until they darken.
- Add chilli powder off the heat and pour over.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Too much water.
Fix next time
Use 3 cups per cup and simmer uncovered.
Why
Undercooked.
Fix next time
Cook until it turns golden and breaks down.
Why
Added on heat.
Fix next time
Add chilli powder off the heat.
Why
Old lentils.
Fix next time
Simmer longer and whisk.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Red masoor | Base | Yellow moong dal |
| Ghee | Tarka | Oil |
| Tomato | Tang | Lemon |
| Garlic | Aroma | Onion tarka |
After the meal
Serve, store, reheat
Serve with
Plain rice and kachumber, the everyday Pakistani way.
Store
Fridge 3 days.
Reheat
Bring to a simmer with a little water; fresh lemon brightens leftovers.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 2 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (has the masoor changed colour) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Masoor Dal FAQ
Do I need to soak masoor dal?
No, rinse and cook.
How long does masoor dal take?
About 20 minutes.
Why is my dal watery?
Too much water; simmer uncovered or use 3 cups per cup.
Is red lentil dal healthy?
Yes, it is high in protein and fibre.