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    Home » daal

    Masoor Dal Tadka (Indian Split Red Lentil Dal)

    Published: Jan 22, 2022 by Richa 45 Comments

    Jump to Recipe   Print Recipe

    Restaurant-Style Masoor Dal Tadka (Indian Split Red lentil Dal tempered with whole spices) is easy and quick to make, super comforting, creamy, and oh so flavorful! Glutenfree Soyfree Nutfree

    Restaurant-Style Masoor Dal Tadka in an Indian serving dish

    Fans of dals will love this creamy Restaurant Style Masoor Dal Tadka!

    Dal (also spelled as dhal or daal or Dahl) is one of my favorite meals – versatile, healthy, filling, and deliciously warming on a cold day.

    Masoor dal is split red lentils, which are popular and easy to find at many grocery stores in the US. They are cheap and cook quickly making them a great choice for a simple weeknight meal. Red lentils are also available whole and they will work as well. Just cook a few minutes longer.

    red lentil daal served over rice sprinkled with cilantro

    Dal can be made thick,or thin and soupier, and you can use any kind of lentil. The tadka or tempering adds layers of complex flavors to the dal. The tempering can be mixed in into the dal or just drizzled on top.

    This restaurant style version has not one but two tadkas or tempering to infuse with a lot of flavor. A small amount of  yogurt adds tang and brings the flavors together. A pinch of cloves brings out the garlic and savory flavor. This dal is going wow everyone! You can make this a thinner Dal with additional water or non dairy milk and serve it as a warming soup!

    Is Dal a soup or a curry?

    You will often find Dals translated into English either as soups or curries. I would say they are more a soup than a curry, but also neither. Dals are Dals. Different types of lentils and beans cooked with and without added veggies or ingredients and tempered with whole or ground spices or just aromatics.

    A general everyday Dal does not have any added cream or coconut milk. Split lentils will cook to a soft state and get creamy. Or if you like them less broken down, then cook a few mins less. Dals like Dal makhani have some added cream. Restaurants might add additional butter or sometimes cream to make Dals more appealing.

    As with ethnic cuisines the translations don’t always do justice. Indian Dals are often called lentil curry, which seems to be a logical translation. But lentil curry is also a term used for lentils cooked  with curry powder (which isn’t Indian) and coconut milk. The creamy, higher fat, slightly sweet lentil curry is different from(and often loved more compared to) a lighter lentil and water based and spiced Dals. Dals are savory, light and just Dals.

    overhead shot of a serving dish with madoor dal tadka sprinkled with cilantro

    Vegan Dal Recipes:

    • Punjabi Dal Fry
    • Urad Dal
    •  Lentil Curry Casserole
    • Easy Chana Dal
    • Kashmiri Dal
    • Dal Tadka Mix in a Jar
    • Oil free Spicy Garlic Dal
    • Hubbs’ Dal fry
    • Dal Makhani 

    Recipe Card

    Print Recipe
    5 from 18 votes

    Vegan Masoor Dal Tadka Indian Split Red Lentil Dal

    Restaurant-Style Masoor Dal Tadka (Indian split Red lentil Dal tempered with whole spices) is easy and to make, super comforting, creamy, and oh so flavorful! Glutenfree Soyfree nutfree coconutfree
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: Indian
    Keyword: masoor dal
    Servings: 4
    Calories: 222kcal
    Author: Vegan Richa

    Ingredients

    • 1 cup (180 g) split red lentils , masoor dal
    • 3 cups (709.76 ml) water
    • 1/2 teaspoon salt
    • 1/4 teaspoon turmeric

    For the first tempering:

    • 1 teaspoons oil
    • 1 medium-size red onion thinly sliced
    • 2 garlic cloves minced
    • 1 teaspoon minced ginger
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1 medium tomato chopped
    • 1/4 teaspoon salt
    • 1 tablespoon yogurt or 2 tablespoon coconut cream

    For the second tempering:

    • 2 teaspoons oil
    • 1/2 teaspoon cumin seeds
    • 2 bay leaves
    • 2 hot indian green chilies or serrano pepper slit or sliced or use 2 dried red chili instead or use mild chilies of choice
    • 1/2 teaspoon dried fenugreek leaves kasuri methi
    • 1 garlic clove julienned
    • 1/2 inch ginger thinly sliced or julienned
    • 1/4 teaspoon paprika
    • a good pinch of ground cloves
    • cilantro and lemon juice for garnish

    Instructions

    • Make your dal: Wash the lentils really well then soak in water for 10 minutes. Drain then add to a saucepan with the water, salt, and turmeric and cook over medium heat until the lentils are cooked to preference. Partially cover and cook so that the water doesn't completely evaporate. You can add more water after 15 minutes if the lentils are too thick. Depending on your stove and saucepan, you'll need 15-20 minutes for the lentils to cook.
      Instant Pot: To cook the lentils in an instant pot, pressure cook for 3 minutes, then quick release after 10 mins.
    • Make the first tempering: In a medium skillet, add the oil, add the onion and garlic and a good pinch of salt and cook until the onion is golden brown. You can add few drops of water in between to deglaze if the onion is starting to scorch too much or sticking to the pan.
    • Once the onion is golden brown, transfer half of the mixture to another bowl to use as garnish later. Add in the ginger, coriander, cumin and mix well.
    • Cook for a minute then add your tomato and 2 tablespoons water and 1/4 teaspoon salt. Mix well and cook until the tomato is tender.
    • Mash the large pieces and add in 1 tablespoon yogurt or 2 tablespoons of non-dairy cream such as cashew cream or coconut cream and mix in.
    • Then mix the cooked dal in this tempering and bring to a boil. Taste and adjust salt and flavor. (Adjust consistency at this point to preference. Add more water for thinner dal and bring to just about a boil ) Transfer the masoor dal to your serving dish.
    • Now make the second tempering: heat the oil in a small skillet. Once the oil is hot, add the cumin seeds and wait for the cumin seeds to change color and get fragrant. You should smell toasty cumin seeds far and wide!
    • Add the bay leaves, green chilies, kasuri methi, ginger, garlic, and mix well and cook until the green chilies and garlic are somewhat golden.
    • Add in the paprika, ground cloves, mix in and take off heat.
    • Add the reserved caramelized onion as well and swirl it in. Drizzle the tempering all over the dal in the serving dish.
    • Garnish with some cilantro and some lemon juice if needed. Serve with some Gobi aloo (cauliflower potatoes), bhindi masala (okra), cabbage, or poriyal (spiced green bean carrot ) . Serve with Naan or Glutenfree flatbread or basmati rice.

    Notes

    • Lentil subs: You can use other split Dals or a mix of Dals as well. Use petite yellow lentils (moong dal -will take 25 mins to cook in saucepan and 8 mins in instant pot), or split pigeon pea( toor dal - 35 mins in saucepan and 10-14 in instant pot), split black gram lentils (Urad dal, 25 mins saucepan, 4 mins instant pot) . Whole red lentils will take 25 mins in saucepan and 6 mins in instant pot
    • No Onion Garlic: use zucchini instead of onion. Julienne it and let it get golden on some edges. Omit the garlic and add a pinch of asafetida (hing) or add 1/2 teaspoon dried fenugreek leaves 
    • Scale up: This recipe is easily double or tripled. You’ll need a tad less water to cook the lentils with increased amounts. also adjust the heat. Use less peppers and heat components to begin with and add more later if needed 
    Recipe origin: This dal tadka is adapted from my Indian kitchen book version. I added toasted fenugreek as I have loving  the toasted flavor from making all the baked Indian casseroles. The ground clove addition is inspired by chef Ranveer Brar dals 

    Nutrition

    Nutrition Facts
    Vegan Masoor Dal Tadka Indian Split Red Lentil Dal
    Amount Per Serving
    Calories 222 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 452mg20%
    Potassium 586mg17%
    Carbohydrates 32g11%
    Fiber 15g63%
    Sugar 3g3%
    Protein 13g26%
    Vitamin A 347IU7%
    Vitamin C 9mg11%
    Calcium 51mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    masoor dal tadka served over rice sprinkled with cilantro

    Ingredients:

    • red lentils (masoor dal): Cooking the lentils separately allows them to get to the perfect level of tender before adding the tempering. Mixing everything and cooking can sometimes make the dal flavor one note
    • tempering 1:  red onion, garlic cloves, ginger, coriander, cumin, and tomatoes, fried in oil until fragrant
    • Yogurt brings the flavors together
    • tempering 2: cumin seeds, bay leaves, green chilies, dried fenugreek leaves (kasuri methi), garlic clove,  ginger and paprika, as well as a good pinch of ground cloves fried in oil
    • cilantro and lemon juice for garnish

    Tips & Substitutions:

    • in this recipe, you want to season with the right amount of salt, as salt is what blooms the flavor on our tastebuds.
    • lentil subs: You can use other split Dals or a mix of Dals as well. Use petite yellow lentils (moong dal -will take 25 mins to cook in saucepan and 8 mins in instant pot), or split pigeon pea(toor dal – 35 mins in saucepan, 10-14 in instant pot), split black gram lentils (Urad dal, 25 mins saucepan, 4 mins instant pot) . Whole red lentils will take 25 mins in saucepan and 6 mins in instant pot. See pictures of all Dals on my Indian Dals page
    • No Onion Garlic: use zucchini instead of onion. Julienne it and let it get golden on some edges. Omit the garlic and add a pinch of asafetida (hing) or add 1/2 teaspoon dried fenugreek leaves

    ingredients for making masoor dal tadka

    red lentils being cooked in a pot for making masoor dal tadka

    Make your dal: Wash the lentils really well then soak in water for 10 minutes. Drain then add to a saucepan with the water, salt, and turmeric and cook over medium heat until the lentils are cooked to preference. Partially cover and cook so that the water doesn’t completely evaporate. You can add more water after 15 minutes if the lentils are too thick. Depending on your stove and saucepan, you’ll need 15-20 minutes for the lentils to cook.

    Instant Pot: To cook the lentils in an instant pot, pressure cook for 3 minutes, then quick release after 10 mins.

    sliced red onions and ginger in a black sauteeing pan

    Make the first tempering: In a medium skillet, add the oil, add the onion and garlic and a good pinch of salt and cook until the onion is golden brown. You can add a few drops of water in between to deglaze if the onion is starting to scorch too much or is sticking to the pan.

    red onions, garlic and ginger in a black sauteeing pan

    Once the onion is golden brown, transfer half of the mixture to another bowl to use as garnish later.


    onions and tempered spices in a sauteeing pan

    Add in the ginger, coriander, cumin and mix well.

    dried spices and ginger being added to sauteed onions in sauteeing pan

    Cook for a minute then add your tomato and 2 tablespoon water and 1/4 teaspoon salt. Mix well and cook until the tomato is tender.

    sauteed tempered onions and ginger in sauteeing pan

    fresh tomatoes being added to sauteeing pan

    Mash the large pieces and add in 1 tablespoon non dairy yogurt or 2 tablespoons of non-dairy cream such as cashew cream and mix in.

    coconut yogurt being added to tempered onions and spices in sauteeing pan

    Then mix this tempering into your cooked masoor dal and bring that to a boil. Taste and adjust salt and flavor. Transfer the masoor dal to your serving dish.

    masoor dal tadka in sauteeing pan

    masoor dal tadka in a sauteeing pan

    Now make the second tempering: heat the oil in a small skillet. Once the oil is hot, add the cumin seeds and wait for the cumin seeds to change color and get fragrant.

    cumin seeds being added to hot oil in a sauteeing pan

    Add the bay leaves, green chilies, kasuri methi, ginger, garlic, and mix well and cook until the green chilies and garlic are somewhat golden.

    ginger and green chile being added to sauteeing pan with hot oil

    Add in the paprika, ground cloves, mix in and take off heat. tempered green chile and ginger in a black sauteeing pan

    Drizzle this tempering all over the dal in the serving dish and add the caramelized onion as well and swirl it in.

    masoor dal tadka served over rice sprinkled with cilantro .

    Garnish with some cilantro and some lemon juice if needed and serve with some roti, flatbread, or rice.

    What to serve with Masoor Dal Tadka?

    With any Dal a side of spiced veggies pairs best. Along with some fresh basmati rice or roti flatbread. Try some Gobi aloo (cauliflower potatoes), bhindi masala (okra), cabbage, poriyal (spiced green bean carrot ) . Serve with Naan , GF Naan or Glutenfree flatbread. 

     

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    1. Tony Harvey

      May 26, 2023 at 3:28 pm

      5 stars
      And please let me add that, as well as being glutenfree, soyfree and nutfree, red lentils are also (importantly for diabetics like me) low GI. In fact, red lentils do even better than chickpeas in a GI table, though I’m hesitant to quote numbers as it depends on where you look! But all are agreed that this is a low GI food, and the carbs that are present are complex, so not prone to causing a ‘sugar spike’.

      Reply
      • Vegan Richa Support

        June 01, 2023 at 7:17 pm

        thank you, tony!!

        Reply
    2. Jewel

      February 24, 2023 at 2:19 pm

      5 stars
      Outstanding dal recipe…love the exquisite and aromatic tempered layers! Question: do you remove the bay leaves prior to serving or keep them in the dish? Thank you!

      Reply
      • Richa

        February 25, 2023 at 2:32 pm

        I remove them right before serving

        Reply
        • Jewel

          February 25, 2023 at 4:12 pm

          Thank you, Richa! 🙂

          Reply
    3. Millie

      February 23, 2023 at 7:44 pm

      5 stars
      I made this last night, and it was absolutely delish! All the spices worked in harmony, so the flavour was really balanced. But I especially loved the extra garlicky red onion stirred through at the end (I have never thought of putting some onion aside before)! I didn’t have any yoghurt or coconut milk/cream, but I did have some leftover Tofutti sour cream, and that worked perfectly as a substitute 😊 I made it otherwise as written, but added extra green chilli, and ate with potatoes that I cooked separately.

      99% of the ingredients needed for this recipe are staples that I always have on hand, so I can certainly see myself making it again. Thank you, Richa x

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:43 pm

        yay!

        Reply
    4. Nori

      January 16, 2023 at 7:56 pm

      5 stars
      Another fantastic recipe! The elegant simplicity of this dal is elevated with layers of flavor created through the tempering. You are amazing, as a cook and an author, teaching us about delicious healthful cuisine while crediting others who inspire. Thank you for including so many plant based options for those avoiding oil, gluten, etc. You and your writing are so appreciated, here and in your fantastic books. Thank you, Richa.

      Reply
      • Vegan Richa Support

        January 18, 2023 at 10:57 am

        Thank you so much for the kind comment, Nori! 🙂

        Reply
    5. Annie

      July 14, 2022 at 5:59 pm

      5 stars
      I love this! I adore making these dals and then adding the tempered spices. It is so satisfying. My friend loves them, too, but really dislikes getting big lumps of spice in his mouth or having to pick them out of his food. Have you any suggestions as how I can cook these beautiful, flavourful dishes and yet make them appealing to him?

      Reply
      • Richa

        July 16, 2022 at 10:14 am

        You can mis the tempering in and then remove the whole spices right before serving. If she doesn’t like the smaller spices like cumin seeds, then add ground cumin later with the ground spices

        Reply
    6. Chantal

      June 23, 2022 at 5:09 pm

      5 stars
      So delicious ❤️ So happy I doubled the recipe for later in the week. My house smells Devine!
      Thank you 😊

      Reply
      • Vegan Richa Support

        June 27, 2022 at 7:19 pm

        great idea

        Reply
    7. Wanda

      June 18, 2022 at 2:28 pm

      Hi, would the first and/or second tempering be necessary? Would the base be enough flavour? Cooking with chillis is new to me and think it would be too spicy for my young kids.

      Reply
      • Richa

        June 21, 2022 at 12:01 am

        Just omit the chilies. I mean you can make it either which way. There are Dals which are simple and don’t have tempting and Dals which have 2 or 3 tempering to add layers of flavor. They all taste great.

        Reply
    8. Hazel

      June 06, 2022 at 3:35 pm

      5 stars
      I am laying on my couch after finishing this dish for dinner! I am so full and happily content! As always, you reign supreme! Thank you for sharing your talent!

      Reply
      • Vegan Richa Support

        June 08, 2022 at 8:43 am

        😆

        Reply
    9. Denise

      May 29, 2022 at 9:28 am

      5 stars
      This recipe is fantastic! Richie, you are a very talented cook and I thank you for helping me be a good cook too!! I find preparing Indian dishes to be complex but fun. I love how delicious you make a plant-based diet.

      Sincerely,
      Denise

      Reply
      • Vegan Richa Support

        May 29, 2022 at 7:09 pm

        great to hear Denise

        Reply
    10. Keri

      May 03, 2022 at 4:43 pm

      5 stars
      Made this tonight for dinner and it was delicious. The two temperings definitely add layers of flavor! Yum!

      Reply
      • Richa

        May 03, 2022 at 11:24 pm

        Awesome

        Reply
      • Cheryl

        January 01, 2023 at 5:13 pm

        5 stars
        WOW Richa, this is so amazingly tasty!
        I didn’t use oil and used cashew cream and gram masala since I didn’t have coconut cream or cloves. I can’t believe that I missed this recipe since it looks like it has been around for a year now. My husband and I love your recipes. We just got a vegan Indian restaurant nearby but unfortunately the use a lot of oil. Dal is our favorite!😍

        Reply
        • Vegan Richa Support

          January 02, 2023 at 10:27 pm

          Wonderful! I’m so glad to hear.

          Reply
        • Vegan Richa Support

          January 02, 2023 at 10:31 pm

          Thank you, Cheryl!

          Reply
    11. Justin

      February 04, 2022 at 1:12 am

      5 stars
      Great recipe Richa! The onions, final tempering tadka, along with the lemon juice really take this to the next level!

      I used half masoor dal and half urad dal. I added some fresh coriander root with the chopped tomatoes. Also used some vegan coconut ghee too in place of the oil!

      Thanks again Richa!

      Reply
      • Richa

        February 04, 2022 at 6:06 pm

        Great additions!

        Reply
    12. Maneesha

      January 27, 2022 at 4:54 pm

      5 stars
      Amazing recipe, Richa!! Sooo delicious!! Loved it! Hubs loved it too! Which part of India is this recipe from? I’m loving the culinary tour of India! Thank you for your great recipes!

      Reply
      • Richa

        January 27, 2022 at 5:06 pm

        It’s a modified restaurant version. I have similar one in my Indian kitchen book and old posts on the blog. I started adding toasted fenugreek coz I really loved that flavor from making all the baked Indian casseroles. The clove powder I picked from chef Ranveer brar’s Dals . Just made some kondattam this week, keep your eyes peeled for that one too!

        Reply
        • Richa

          January 28, 2022 at 12:09 am

          I should add these details to the post! In keeping track of things to add to the post for search engines I forget to add these origin stories.

          Reply
        • Maneesha

          January 28, 2022 at 9:34 am

          Ooh looking forward to the kondattam! This daal was bangin’! My husband and I felt that it was like restaurant style daal, and we really loved it! The toasted fenugreek leaves and the cloves added a unique and aromatic flavor too! Thank you for your ever-inspiring recipes, Richa! I’ve never had a flop when I have tried your recipes! Looking forward to your new cookbook!

          Reply
          • Vegan Richa Support

            January 28, 2022 at 3:03 pm

            yummmmmmyyyy, thank you!

            Reply
    13. Suzanne Perron

      January 26, 2022 at 11:22 am

      5 stars
      This was seriously the best dal I have ever had. While cooking it, the smell assaulted your sense of smell (in the best way possible) and that led you to KNOW that the flavors were going to be out of this world. This dal is not complicated, but there are lots of steps. I enlisted the help of my husband who loved that he got to help create this dish. I would absolutely double this recipe (if not triple it). It freezes beautifully. While you cook the lentils, do not worry about the blandness of them, the tadka gives them all the flavor they need.
      I am now on a mission to make all of Vegan Richa’s dals!

      Reply
      • Richa

        January 26, 2022 at 11:45 am

        So awesome Suzanne!!!!!

        Reply
    14. Melissa

      January 24, 2022 at 5:49 pm

      5 stars
      We had this tonight for dinner along with the Aloo Gobi. Both were so delicious alongside rice and papaad.
      Thank you for the great recipes!

      Reply
      • Richa

        January 24, 2022 at 6:22 pm

        Awesome!!

        Reply
    15. Emily

      January 23, 2022 at 5:42 pm

      5 stars
      This was phenomenal! Can’t wait to make all the other Dals!

      Reply
      • Richa

        January 23, 2022 at 5:48 pm

        Thanks!

        Reply
    16. A

      January 22, 2022 at 8:35 pm

      Thanks so much for including a no onion or garlic substitution option! I love your recipes, especially the Indian ones, and it’s super helpful to have this option. I also love how convenient some of your easy Instant Pot recipes with very little “hands-on” time can be. It really makes delicious healthy homemade meals a viable option for some of us who happen to be either pretty busy or pretty lazy (or both)!
      I’m sure this recipe will be as tasty your other recipes when I try it.

      Reply
      • Richa

        January 22, 2022 at 9:27 pm

        Thanks! Let me know when you try it !

        Reply
    17. Michele Riggi

      January 22, 2022 at 9:06 am

      Hi again
      Forgot to mention, we are in our very last 70’s.
      Michele Riggi

      Reply
      • Richa

        January 22, 2022 at 10:58 am

        Thank you for cooking up my recipes! ❤️❤️❤️

        Reply
    18. Michele Riggi

      January 22, 2022 at 9:03 am

      5 stars
      Hi
      My husband is a vegan (for health not philosophy).
      Every recipe you write is five stars. Details and photos are much more than fine – excellent. So the quality of my cooking has nothing to do with the recipes. It’s me. I substitute things with mostly Italian herbs or spices, sometimes Spanish.
      It’s a minimum 3 hour drive to an area with a thriving Asia/India populations.
      What I need is a good online market. Which do you suggest.
      Trying to stay away from Amazon. I’d love to buy from an independent market with an online perspective.
      We live on the Eastern tip of Long Island, NY.
      Just thought you might have a contact or friend with one.
      Levittown, Hicksville, and one other town to the south come to mine,
      but can’t remember the name.
      To end…thank you for all the wonderful cooking advice and adventures.
      I am a fan.
      Be safe.
      Michele Riggi
      .

      Reply
      • Richa

        January 22, 2022 at 10:58 am

        There should be some Indian shops around there. If not they might have online ordering and shipping options like patelbros.com
        I usually buy my spices either from the Indian store or worldspice.com . I am working with worldspice to hopefully offer some sets of spices for Indian and other cooking that would make it easy to cook my recipes. Stay tuned!

        Reply
      • Annie Hill

        February 18, 2022 at 12:19 pm

        5 stars
        I made the Masoor Dal Tadka from “Vegan Richa’s Indian Kitchen”. I notice that this recipe uses slightly different spices, so my recommendation is for the one in the book.

        I was completely blown away by the recipe. I followed it carefully, apart from using coconut oil, which I always use in Indian recipes) and had all the ingredients apart from fresh cilantro (I am one of the 10% who finds it tastes like soap!). It was fabulous. I’d made enough for two days, served it with straightforwardly prepared brown basmati rice, and scoffed the lot. I am looking forward to making it again, but there are so many other gorgeous recipes …

        I really cannot recommend this dal too highly.

        Reply
        • Vegan Richa Support

          February 19, 2022 at 10:35 am

          it’s an acquired taste, thanks Annie

          Reply

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