Indian
Indian Masoor Dal
Creamy red lentils simmered with turmeric, cumin, garlic, ginger, tomato, and an oil-based tadka instead of ghee.
Prep10 min
Cook25 min
Total35 min
Serves4
The good part
This vegan masoor dal is built for weeknight comfort: red lentils, tomato, turmeric, cumin, garlic, ginger, and a sizzling oil-based tadka instead of ghee.
Vegan swap
Use neutral oil for the tadka. The flavor comes from blooming aromatics and spices, not from dairy fat.
Serving ideas
Serve with basmati rice, cilantro, cucumber, lemon, or spinach folded in at the end.
Gather
Ingredients
- 1 1/2 cups red lentils, rinsed
- 4 cups water or vegetable broth
- 1 tomato, chopped
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon neutral oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/2 teaspoon chili flakes
- 1 lemon, juiced
- Cilantro and salt
Make
Method
- 01Simmer red lentils, tomato, turmeric, cumin, and water until the lentils collapse into a creamy dal.
- 02Warm oil in a small skillet and cook onion until golden.
- 03Add garlic, ginger, and chili flakes to the oil for 30 seconds.
- 04Stir the oil-based tadka into the dal instead of ghee.
- 05Season with salt and lemon, then finish with cilantro.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.