Masoor Dal (Spiced Red Lentils)
Updated Sept. 11, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons vegetable oil
- 1cup finely chopped onion
- 2½cups (10 ounces, about 1 medium) finely diced sweet potato
- 1tablespoon minced ginger
- 2garlic cloves, minced
- 1Thai or bird's-eye red chili
- 1cup red lentils
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 2teaspoons turmeric
- 1teaspoon ground ginger
- 1cup canned chopped tomatoes
- Salt
- 3tablespoons chopped cilantro
- Pieces of coconut flesh from a fresh coconut (optional)
Nutritional analysis per serving (6 servings)
222 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 9 grams protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Step 2
Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Step 3
Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- Step 4
To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Private Notes
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Comments
I love this recipe and have been tweaking it to my liking. Here are my adjustments:
-add 2 tbsp coconut oil (in place of fresh coconut)
-use I ripe chopped tomato, if available
-use 1 tsp cayenne pepper, in place of Thai chili
Otherwise, it's fabulous!
Easy and good, but much, much better if you add about a half of can of coconut milk at the end. Also much better the next day.
Made this in my new instant pot pressure cooker. I should have cut a cup or two of liquid, but I let it boil down to thicken. 12 min under pressure.
I’d reduce the sweet potato and add more spices next time. It was a good start but requires tweaking.
Very tasty! The whisk wasnt blending the dal so I pureed about 2/3, and I used cayenne, just a couple shakes' worth, because I didn't have the chili.
I followed the recipe but subsituted 1tsp cayenne for the chili pepper and used some coconut oil. My husband and I found it way too spicy (we tend to like mild-medium spice) so I added about 3/4 cup of coconut milk at the end to cool it down. Also added a bit of fresh spinach. DELICIOUS!