If you love curry and lentil type of dishes, then you are going to absolutely fall in love with this quick version of Easy Masoor Dal.
If you are like us, then you love Indian dishes. Maybe that is why you are hear checking out easy masoor dal.
In Indian, dal literally refers to pulses, in this case, lentils. Whereas, masoor refers to the color. In this case, the red to orange color that some lentils have. Traditional masoor dal takes hours to cook and that is why we are calling this an easy version.
I would like to point out that saying red lentil dal literally translates into red lentil lentil which is so silly, but it is what it most searched on the internet and why it is in parentheses above. Really this is a spiced red lentils dish that is bursting with flavor.
We do also want to point out that this is not a traditional version of masoor dal, because we are making a simpler, easier process that still yields a lot of flavor and texture. We do hope that you still love this version.
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Jump to:
Why You’ll Love This Recipe
- Flavorful – This recipe packs so much flavor in with ingredients that you most likely have a lot of already!
- Nutritionally Dense – There are a lot of vitamins, minerals, and goodness packed into this dish which is perfect for the colder weather season
- Easy – While traditional masoor dal is incredible, we wanted to provide an easier version to inspire others to make this dish and learn more
🥘Recipe Ingredients
Gather your ingredients!
- Red Lentils – masoor literally tells us what color to use, so in this case you are going to want to use a red or orange lentil.
- Vegetable Stock – we prefer to use a low sodium or homemade stock so that we can adjust the seasoning and salt levels are desired
- Onions, Garlic, and Ginger – our aromatics are going to start the flavor immediately building this dish up
- Full Fat Coconut Milk – this is in a can and creates the perfect creamy texture that we are going for in this recipe
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Red Lentils – you can also use brown lentils but realize that it not technically named the same dish. Red lentils also break down more, so brown lentils will hold up more. You may also need more liquid.
- Full Fat Coconut Milk – can be replaced with a thick non-dairy milk like cashew, soy, or creamy oat milk. Other non-dairy milks can be used; however, they are going to take longer to thicken.
- Protein – If you’d like to add some more protein into your dish, things like tofu or vegan chicken or soy curls would be good options
Recipe FAQs:
Yes! Only coconut milk is in the recipe and that can be replaced with another thick milk like soy if you can have it or a creamy oat milk. If you use another non-dairy milk you may just need to let it thicken longer.
Yes. You can let it cool completely and then store it in a freezer safe container for up to 3 months.
Yes, this recipe can be made 4-5 days in advance.
Other Vegan Asian-Inspired Recipes to Consider:
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Did you make and love this recipe?
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Easy Masoor Dal
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 6-8 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- 1 ½ cups dried red lentils, rinsed and soaked* (can sub with orange)
- 14 oz canned diced tomatoes
- 8 oz full fat coconut milk
- 3 cups vegetable broth
- ½ teaspoon salt, more or less to taste
- 1 half a lemon, juiced
- 1 green chili, thinly sliced, optional
- 1 tablespoon kasuri methi, optional
- homemade vegan naan, as a side, optional
Instructions
- In a large heavy bottomed pot, add oil over medium heat. Once hot, add in onions and let cooked for 8-20 minutes*. Add in garlic and ginger and stir together. Let cook until fragrant (another 1-2 minutes).
- Add in all the seasonings (garam masala – cinnamon) and stir together again. Allow to cook for 1 minute, stirring often, careful not to burn.
- Add in lentils and stir. Then, add the tomatoes, coconut milk and vegetable stock. Scrap the bottom of the pot to remove any of the fond. Turn heat down to medium and let cook until thickened and lentils are soft (about 15-20 minutes).
- Taste your dal and then add in salt, kasuri methi, and lemon juice as desired. Stir together and remove from heat. Top with sliced green chilis at the end if desired. Serve with naan.
Kay
This is my first food recipe comment ever. This recipe is so good that that I had to come and acknowledge. Add another follower to your website and YouTube channel to the list, excellent recipe. Thank you for sharing, looking forward to trying your other recipes now!
Larisha Bernard
Thank you so much, so grateful for your kind words
Naomi
Absolutely delicious! I have made the Dal 3 times now for 3 different people and they all loved it. Made the naan for the first time last night and it was perfect.
Larisha Bernard
So happy that it’s been such a hit for everyone!
Stephanie
Made this and your naan recipe for supper tonight; both came out amazing. We’ll definitely be adding this to our dinner rotation. Thanks.
Larisha Bernard
So glad that you enjoyed both!
Amy
Hello! I just discovered your website, youtube channel, everything! I love your content and i just made this recipe which was delicious!
I am currently tracking my macronutrients and I noticed the protein was fairly high per serving compared to how much red lentils is used in the recipe. I’m not great at math so i was curious how you guys came to 22 g per serving. Or if i am missing something?
Thanks so much!
Larisha Bernard
Hi! So glad you’re enjoying everything. We use a professional nutrition calculator; however, all our recipes are only estimates. With that being said, dried lentils do have a lot of protein, in addition from protein coming from the other ingredients. Then dividing that by 4 servings. If you eat less than a fourth of the dish, then it would be less. Hopefully this helps.
Michele
This looks fantastic! I’m making this tonight, but I’m out of coconut milk. I do have cashews – would cashew milk substitution be 1:1? I love your channel
Larisha Bernard
Yes, of course you can. Since it’s thinner, you may need to let it thicker a bit longer for the desired consistency.
Mary
Making this now – smells divine & can’t wait to dive in! What is the white substance in your photos?
Larisha Bernard
It’s just coconut yogurt on top
Malathi Narayan
Just made this. Really easy to make. It smells heavenly and tastes divine. So excited for dinner tonight!
Larisha Bernard
yay! love that
Tara
Incredible!
Larisha Bernard
Yay!
Consuello
I made this meal and used chicken broth and diced up a small chicken breast and later added.
This meal was incredibly delicious, my grandaughter and I had fun putting all the ingredients together and watching the pot intensely!!
Larisha Bernard
Sounds like you both had a good time
Christy Dixon
Made this for dinner last night. Your recipe was easy to make and was so delicious. Looking forward to leftovers tonight.
Larisha Bernard
Happy to hear!
Brian
Looks absolutely delicious! With regards to the kasuri methi, dried or fresh for this recipe? Thanks in advance. Believing in good! ✌
Larisha Bernard
We used dried
Jo
Does this turn out very spicy / hot? I love how Indian food tastes, but I am having troubles when it is too spicy…
Larisha Bernard
Hi, not to us, but that is subjective. You can also start with less green chili and garam masala and then add to taste
Anna
We loved it. Thank you!
Larisha Bernard
yay! you’re welcome
Anne
I’ve been searching for and making the perfect red lentil dahl for years! I think I have now found it! Thank you! I only threw in one extra extra ingredient because I can never just stick to a recipe… usually it’s much more so high praise to you!!! A tasty staple which is so quick and easy to make! 🙏🏻
Larisha Bernard
So happy to hear that you enjoy!
Kimberly M Chavis
You eat with your eyes first😁So looking forward to making this soon!! Thanks, Nard Dog!!
Larisha Bernard
yay!