Lentils in Hindi: Simple Masoor Dal Recipe

In Hindi, lentils are commonly called dal or dāl, and the word can also refer to a cooked lentil dish. This gently spiced masoor dal uses red lentils, tomatoes, and a fragrant cumin-garlic tempering; it is served with rice or flatbread, with plenty of regional and household variations.

Ingredients

1 cup (200 g) split red lentils, also called red masoor dal
3 cups (710 ml) water for cooking, plus up to ½ cup (120 ml) more to adjust the consistency
½ teaspoon (3 g) ground turmeric
1 teaspoon (6 g) fine salt, or to taste
1 tablespoon (15 ml) neutral oil or ghee
1 teaspoon (2 g) cumin seeds
1 small yellow onion, about 1 cup (150 g) finely chopped
1 medium tomato, about ¾ cup (150 g) chopped
2 garlic cloves, about 2 teaspoons (10 g) finely chopped
1 teaspoon (5 g) finely grated fresh ginger
1 small green chile, finely chopped, about 1 tablespoon (10 g), optional
¼ teaspoon (0.5 g) red chile powder, or less to taste
¼ teaspoon (0.5 g) garam masala
2 tablespoons (8 g) chopped fresh cilantro leaves and tender stems
1 teaspoon (5 ml) lemon juice, optional

Instructions

Prepare the lentils. Put the lentils in a bowl, cover them with cool water, and swish them with your fingers. Drain and rinse under running water until the water is mostly clear, usually two or three rinses. Check for any small stones or debris as you rinse. Measure and chop the onion, tomato, garlic, ginger, chile, and cilantro while the lentils drain. There is no need to soak split red lentils for this recipe.
Simmer until tender. Transfer the drained lentils to a medium saucepan. Add 3 cups (710 ml) water, turmeric, and salt. Bring to a boil over medium-high heat, then reduce the heat so the liquid bubbles gently. Partly cover the pan, leaving a small gap to prevent it boiling over, and cook for 18 minutes. Stir once or twice, especially near the end, to keep lentils from sticking to the bottom. The lentils should be soft and beginning to break down; if they are still firm, continue simmering for a few minutes and add a splash of hot water if the pan looks dry.
Make the tempering. Once the lentils are tender, heat the oil or ghee in a small skillet over medium heat. Add the cumin seeds and cook for about 30 seconds, just until fragrant and a shade darker. Avoid letting them turn very dark, which can make the tempering bitter. Add the chopped onion and cook for 4 minutes, stirring often, until softened and lightly golden at the edges.
Cook the aromatics and tomato. Add the garlic, ginger, and optional green chile to the skillet. Stir for 30 seconds, then add the chopped tomato and red chile powder. Cook for about 3 minutes, stirring and pressing the tomato with the spoon, until it softens and looks saucy. If the mixture starts sticking before the tomato releases its juices, add 1 tablespoon (15 ml) water. Turn off the heat and stir in the garam masala.
Combine and finish. Scrape the onion-tomato tempering into the saucepan of lentils and stir well. Simmer together gently for 4 minutes so the flavors mingle. If the dal is thicker than you like, stir in some of the reserved water a little at a time; if it seems thin, simmer uncovered for another minute or two. Taste and adjust the salt or chile. Stir in the cilantro and optional lemon juice just before serving.

Tips

Choose the right lentils. Split red lentils cook quickly and soften into a creamy, spoonable dal. Whole brown or green lentils need a different cooking time and stay firmer, so they are not a direct timing substitute. Yellow split moong dal can work, but it may cook faster and have a milder flavor; start checking it early.
Keep the simmer gentle. A hard boil can make lentils foam up and stick before they soften evenly. Use a partly covered pan, reduce the heat after boiling, and stir the bottom occasionally. If the lentils are still firm after 18 minutes, keep cooking rather than adding the tempering early.
Control the texture at the end. Masoor dal thickens as it rests. Add hot water gradually if you want it looser, especially if serving it over rice. For a thicker bowl, mash a few spoonfuls of cooked lentils against the side of the pan, then stir them back in.
Adjust the heat and fat to suit your pantry. Leave out the green chile and reduce or omit the red chile powder for a mild pot. Ghee gives the tempering a buttery aroma; neutral oil keeps the dish dairy-free. If you do not have cumin seeds, use ½ teaspoon ground cumin, adding it with the tomato rather than frying it at the beginning.

Serving Suggestions

Serve the dal hot in bowls, spooned over steamed basmati rice or alongside roti, chapati, or naan. Rice makes a simple, complete-feeling meal with the soft lentils, while flatbread is useful for scooping up a thicker consistency. For a traditional-style plate, add a vegetable side such as sautéed spinach, cabbage, or cauliflower, plus sliced cucumber or a simple salad for freshness.

Set out lemon wedges, extra chopped cilantro, and a small dish of chile flakes so everyone can finish their own serving. A spoonful of plain yogurt is another cooling accompaniment, though it is optional. If you are serving several dishes, keep the dal slightly looser than you want it on the plate; it will continue to thicken as it sits and can be loosened with a little hot water before serving.

Variations

Make it more tomato-forward: Use 2 small tomatoes, about 1½ cups (300 g) chopped, and cook the tempering until they form a soft, concentrated base. This makes the dal tangier and a little brighter. If your tomatoes are especially tart, skip the lemon juice at the end and taste before adding more salt.

Use a different lentil: Yellow split moong dal gives a gentler, lighter-tasting version, while split pigeon peas (toor dal) make a familiar alternative in many Indian homes. Both may need more simmering time than red lentils, so follow the package guidance and add water as needed. Brown or green whole lentils stay more distinct and create a less creamy result.

Add greens: Stir in 2 cups (60 g) chopped spinach during the final 3 to 4 minutes of simmering. It will wilt into the dal without needing a separate pan. For a heartier bowl, add 1 cup (150 g) diced cooked vegetables, such as carrots or squash, and warm them through with the tempering.

Change the tempering: A pinch of asafoetida (hing) can be added with the cumin for a savory aroma; it is potent, so use only a small pinch. If it is unavailable, simply omit it. Some versions use mustard seeds or curry leaves, but those additions shift the flavor rather than being required for this masoor dal.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The dal keeps for 3 to 4 days in the refrigerator. It will become thicker as it chills, so stir in a tablespoon or two of water before reheating if necessary. Reheat gently in a saucepan over medium-low heat, stirring often, until steaming hot throughout; add water in small splashes to restore a pourable consistency. You can also reheat an individual portion in the microwave, stirring midway so it warms evenly.

For longer storage, freeze cooled dal in meal-size, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because the liquid expands as it freezes. Thaw it overnight in the refrigerator when possible, then reheat it thoroughly on the stove or in the microwave. The texture may be slightly softer after freezing, but stirring well usually brings it back together. Avoid leaving cooked lentils at room temperature for extended periods.

Frequently Asked Questions

What does “lentils” mean in Hindi?
“Dal” (also written “dāl”) is the common Hindi word associated with lentils and pulses. It can mean the dried split pulse itself or a cooked dish made from pulses, depending on context. “Masoor dal” refers to red lentils, and “masoor dal” is also used for the finished preparation.

Can I make this recipe in a pressure cooker?
Yes. Add the rinsed lentils, water, turmeric, and salt to the cooker and cook according to the manufacturer’s directions for split red lentils. Cooking time and pressure-release instructions vary by cooker, so use its guidance rather than assuming a stovetop timing transfers exactly. Make the tempering separately, stir it into the cooked lentils, and simmer briefly to combine.

Why is my dal still watery or too thick?
Red lentils thicken as they soften and continue to absorb liquid while resting, so texture can vary with the pan, heat, and age of the lentils. For a thinner dal, add hot water a little at a time and stir. For a thicker dal, simmer it uncovered for a few minutes or mash some lentils against the side of the pot.

Do I have to soak red lentils first?
No. Split red lentils are small and cook in about 18 minutes in this recipe without soaking. Rinsing is still useful to remove dust and lets you spot any debris. If the lentils are unusually old or your package gives different directions, they may take longer to become tender.

How can I make the dal less spicy?
Omit the fresh green chile and reduce the red chile powder to a pinch or leave it out. Cumin, turmeric, ginger, and garam masala still give the dish flavor without relying on chile heat. Taste after the tempering has simmered with the lentils, then adjust the seasoning before serving.

Can I use canned lentils?
You can, but the result will be less creamy and the cooking method needs adjusting because canned lentils are already cooked. Drain and rinse about 2 cups (400 g) canned lentils, prepare the tempering, then add the lentils with roughly 1 cup (240 ml) water or broth and simmer for 8 to 10 minutes. Mash a few lentils if you want a thicker texture, and taste before adding salt because canned lentils may already be salted.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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