Looking for a comforting dish that's as flavorful as it is nourishing? This Masoor Dal Red Lentil Curry blends warm spices, coconut milk, and tender veggies for a hearty meal that's perfect for cozy nights.
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WHY YOU WILL LOVE RED LENTIL CURRY
You’ll love this masoor dal recipe for its warm, lush texture and the way the spices perfectly complement the natural sweetness of red lentils and coconut milk. Plus, it's easy to make and full of plant-based goodness, making it both healthy and satisfying. Feel free to add some extra meaty protein, like a quick pull from some rotisserie chicken. This your plate, make it how you want it.
Confession! Saying Masoor Dal and Red Lentil Curry in the same sentence is repetitive, it’s like saying “Hello Hello” they mean virtually the same thing. But I wanted to honor it’s true name for those who know it, and give a common English interpretation alongside it to make this recipe an easier find.
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INGREDIENTS FOR MASOOR DAL
- Basmati rice (+1c water): Provides a fragrant, fluffy base to soak up the curry’s rich flavors.
- Onion: Adds sweetness and depth as it caramelizes, forming the flavor foundation.
- Long green kanthari chili peppers: Provides a fiery kick to balance the creamy coconut milk.
- Garlic: Adds aromatic, savory undertones and enhances overall flavor.
- Tomatoes: Contributes acidity and sweetness, balancing the spices.
- Cumin seeds: Offers earthy warmth that is fundamental in this curry’s spice profile.
- Coriander seeds: Lends a bright, citrusy note that lightens the dish.
- Cardamom, ground: Adds a subtle, sweet spice with floral undertones.
- Olive oil: Helps to sauté and meld the flavors of the spices and aromatics.
- Turmeric: Brings a vibrant golden color and earthy, slightly bitter flavor.
- Garam masala: A warming spice blend that adds complexity and depth.
- Salt: Enhances and balances all the flavors.
- Sweet paprika: Contributes a mild, sweet heat and vibrant color.
- Lentils (+1 cup water): The main protein, offering a creamy texture and mild, slightly sweet flavor.
- Coconut milk: Adds rich creaminess and balances the heat with its sweet, tropical flavor.
- Carrot: Provides subtle sweetness and texture.
- Sweet potato: Adds natural sweetness and soft texture to balance the spices.
- Cilantro: Brightens the dish with a fresh, herbaceous finish.
HOW TO MAKE RED LENTIL CURRY
- Rinse and drain the basmati rice 2–3 times. Add to a small saucepan with 1 cup of water. Bring to a simmer over medium-high heat. Once it bubbles, stir, reduce heat to medium-low, cover, and cook for 15 minutes. After 15 minutes, turn off the heat and let it rest until ready to serve.
- Finely chop the onion, chili peppers (or substitute with bird’s eye, Thai chili, or serrano), and garlic. Dice the tomatoes. (If using serrano, 1 serrano pepper replaces 2 kanthari chilies.)
- Rinse and drain the red lentils, then set aside.
- Heat a sauté pan over medium heat. Add olive oil and onions, sautéing for 2–3 minutes until softened. Add garlic and chili peppers, cooking for another 2 minutes.
- Stir in the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for 1 minute, then add the tomatoes and cook for 3–4 minutes until softened.
- Add the red lentils, coconut milk, and 1 cup of water (or fill the empty coconut milk can with water). Stir well and bring to a boil. Once boiling, reduce heat to medium, stir, cover, and simmer for 8–10 minutes. Check halfway through and stir gently if needed.
- Serve the rice and curry, garnish with freshly chopped cilantro, and enjoy!
Recipe Notes + Substitutions
- Kanthari Chili Substitute: If you can’t find kanthari chili peppers, bird’s eye chili (Thai chili) works as a great alternative since both come from the same species and share a similar heat profile. I actually used serrano peppers in this recipe because it’s what I had on hand, and it worked just fine!
- Tomato Tip: Feel free to use whatever tomatoes you have available. I did the same, and it doesn’t affect the overall flavor.
- Spice Flavor Boost: For deeper, more traditional flavors, lightly toast the cumin seeds, coriander seeds, and cardamom pods for about 3 minutes. Then crush them coarsely with a mortar and pestle for a more intense spice profile.
If you like Masoor Dal, You may also enjoy making:
EQUIPMENT
Small Sauce Pan for Rice or a Rice Cooker
If you are looking for a well rounded safe cookware set that is PFAS & PFOA-Free, I have switched to this brand to remove all non-stick forever chemicals from my home.
Historical Fun Facts about Masoor Dal
Masoor dal (red lentils) is one of the oldest crops, dating back to 7500–6500 BC, and is a staple in Indian cuisine. The name "masoor" may come from the Egyptian word "misri," while its scientific name, Lens culinaris, was assigned in 1787. Masoor dal is mentioned in ancient texts like the Yajurveda and Vishnu Purana, and split dal was cooked as early as 800–300 BC. Queen Victoria was even a fan of masoor dal soup, now called "Malika Masoor." Lentils have been central to Indian diets since the Indus Valley Civilization, with regional variations in preparation. The classic combination of dal and rice remains a nutritious, flavorful favorite.
Masoor Dal Red Lentil Curry
Ingredients
- 1 cup basmati rice + 1c water
- 1 onion
- 2 long green kanthari chili peppers
- 2 cloves garlic
- 2 tomatoes medium
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon cardamom ground
- 2 tablespoon olive oil
- ½ teaspoon turmeric
- 2 teaspoon garam masala
- ½ salt
- 1 teaspoon sweet paprika
- 1 cup red lentils + 1 cup water
- 400 ml coconut milk 1 can
- 1 carrot sliced
- 1 small sweet potato diced
- few sprigs cilantro
Instructions
- Rinse and drain the basmati rice 2–3 times. Add to a small saucepan with 1 cup of water. Bring to a simmer over medium-high heat. Once it bubbles, stir, reduce heat to medium-low, cover, and cook for 15 minutes. After 15 minutes, turn off the heat and let it rest until ready to serve.
- Finely chop the onion, chili peppers (or substitute with bird’s eye, Thai chili, or serrano), and garlic. Dice the tomatoes. (If using serrano, 1 serrano pepper replaces 2 kanthari chilies.)
- Rinse and drain the red lentils, then set aside.
- Heat a sauté pan over medium heat. Add olive oil and onions, sautéing for 2–3 minutes until softened. Add garlic and chili peppers, cooking for another 2 minutes.
- Stir in the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for 1 minute, then add the tomatoes and cook for 3–4 minutes until softened.
- Add the red lentils, coconut milk, and 1 cup of water (or fill the empty coconut milk can with water). Stir well and bring to a boil. Once boiling, reduce heat to medium, stir, cover, and simmer for 8–10 minutes. Check halfway through and stir gently if needed.
- Plate the rice and curry, garnish with freshly chopped cilantro, and enjoy!
Notes
Nutrition
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