Masoor Daal (Red Lentils) with Garlic Tadka - Here is how you can make the most flavourful, creamy and comforting Masoor Daal at home. This is an easy, hearty Vegetarian recipe that is packed with flavour. We add lots of Garlic as well as other ingredients to make a very robust, rich and delicious Daal that you will want to make time and time again. The crispy Garlic Tadka is what makes this daal so irresistible and delicious so don't skip it!
Masoor Daal with Garlic Tadka
This recipe was inspired by a reader who gave me the recipe for their version of Masoor Dal. She got the original recipe online but could not remember the source. If you do know it, please let me kno so that I can credit them here.
I made it and instantly fell in love. What's more? My husband would often eat Daal and Veg with his Vegan colleagues and they loved this Daal so much, that it has replaced the others to became their new favourite (minus the Ghee of course)!
This is a super simple recipe to make and it can be made really quickly, if you just add all the ingredients for the Daal (not the tadka/tempering) to a pressure cooker such as a Ninja foodie or Instant pot.
Why you'll love this Recipe
- Quick, comforting, and satisfying
- Layered flavours from spices, aromatics, and crispy garlic
- Beginner friendly and easy to adapt
What is Masoor Dal?
Lentils are edible legumes and Masoor Daal is a Red Split Lentil. It is often used in quick recipes because it breaks down quicker than Chana or other Lentils. This is also the reason that it is used in many a soup recipe.
The Red Lentil comes from whole masoor aka brown lentils. These lentils still have their husk on but once removed, reveal the split red lentil inside. We use whole masoor in recipes like Keema Masoor.
Other Lentil recipes include Daal Gosht Chawal - a popular Indian recipe that is often made on special occasions, Chana Masala with Chicken and Green Moong Daal.
Daal Ingredients
Here is what you need to make this recipe. Full measurements can be found in the recipe card at the bottom of the page:
Red Lentils - AKA Masoor Daal. These are available in most supermarkets.
Salt and Pepper - For seaoning and to bring the flavours together.
Oil and Ghee - We use both for loads of flavour!
Spices - Cumin Seeds, Kashmir Chilli Powder, Smoked Paprika, Ground Turmeric, Coriander Powder, Garam Masala Powder, Chilli Flakes, Hing aka Asafoetida.
Curry Leaves - When it comes to Curry Leaves, they have to be fresh. I always have some in the freezer. Dried Curry Leaves do not impart the same flavour or fragrance! I keep some in the freezer which are fine to use once defrosted.
Tomatoes - Either fresh Tomatoes or tinned pureed Tomatoes. For fresh tomatoes, I recommend Roma or Vine Tomatoes.
Garlic, Green Chillies and Ginger - This recipe asks for more Garlic then you would usually add. It adds loads of flavour and makes the most incredible Daal ever. Fresh Ginger or use store brought pastes, frozen blocks.
Onions -Use shop brought fried Onions for ease or deep fry 3 sliced Onions till golden brown. I use the former.
How to Make it
Step 1 - Cook the Daal
Rinse the lentils in 3 changes of Water and then drain.
Place in a deep pot with boiled Water, Salt, Kashmiri Chilli Powder, Paprika, Turmeric, Coriander, Black Pepper, Garam Masala, Chilli Flakes, Tomatoes, Green Chillies, Curry Leaves.
Boil uncovered over medium low heat, (remove the foam that gathers at the top) until the Lentils have completely softened and broken down. You will likely need to top the Water up a few times.
Or place in a pressure cooker with 3 cups of Water and the remaining ingredients. Set the timer to 7 minutes and then do a natural pressure release.
Step 2 - Make the Garlic Tadka (Tempering of Spices - AKA Baghar/Chonk)
This is where all the flavour comes in and you can add many ingredients or just a few. I go all in here.
Heat Oil and add Ghee, Cumin Seeds, Curry Leaves and sliced Garlic.
Note - When the Garlic starts to turn a light golden brown, remove it from the heat otherwise it will taste acrid.
Step 3 - Blend the Lentils and add Tadka
Use a stick/immersion blender to blend the Lentils if needed.
Pour the Tadka onto the Daal.
Note - Be very careful as it will splutter.
Add the Hing and Fried Onions.
Simmer for 5 minutes and garnish with chopped Coriander.
Note - The Daal will thicken a lot as it cools so if it doesn't look thick yet, you can leave it to thicken or simmer over low heat till it thickens to your desired consistency.
Variations
Daal
You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in Keema Masur or Daal that won't break down like Chana Daal.
Add Leafy Greens
Such as Spinach or Kale towards the end.
Add Vegetables
Add any veg you like! If you want to add root veg, they will require more cooking time or you can pre roast them before adding them to the Dal.
Add a fried Egg
Adding a fried egg to Dal makes it protein rich, delicious and comforting.
Pro Tips
- Use fresh curry leaves for best aroma; frozen works too.
- Fry garlic until just golden for sweet, nutty flavour.
- Pour tadka just before serving to keep garlic crispy.
- Simmer daal slightly thinner than desired; it thickens as it cools.
How to serve Moong Masoor Daal
This Daal goes well with Ghee Rice, Basmati Rice, Jeera Rice or flatbread like Garlic Naan.
It is also great with Papad (Papadums), Kachumber Salad, Veg Raita, and Achaar (Pickles).
How to store and reheat Daal
Fridge - Store Daal in the fridge for 2 days and in the freezer for up to 3 months.
Reheat - Thaw and then reheat over the stove or in the microwave. Depending on how thick the dal gets, you may need to add more water when reheating.
Freezer and Reheating - You can also freeze just the boiled Lentils for up to 2 months. Many people do this to save time for more time consuming Dal recipes. To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it. Then proceed with the recipe as normal.
Other Sides to serve with Daal
Daal is often served as a side but I believe that this version is honestly the star of the show.
If you do wish to serve it as a side, serve alongside Masala Fish Fry and other mains such as Keema Matar, Lamb Chops Curry.
FAQs
What is a Tadka?
Tadka (also called chhonk or baghar) is sizzling spices in hot oil poured over cooked dal for aroma and flavour.
Can I adjust the spice level?
Yes! Add or reduce chillies according to taste.
Can I cook this in a pressure cooker?
Absolutely! Cook lentils with water and spices for 7 minutes, then release naturally. Add tadka at the end.
More Daal Recipes:
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Masoor Daal (Red Lentils) with Garlic Tadka
Ingredients
Lentils
- 400 g Split Masoor Daal Split Red Lentils (about 2 cups)
- 1 ½ tablespoon Salt Adjust according to your preference. (You may need less depending on the Salt you use)
- 1 tablespoon Kashmiri Chilli Powder
- 1 tablespoon Smoked Paprika Powder
- ½ teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- ½ teaspoon Black Pepper Powder
- 1 ½ teaspoon Ground Garam Masala Powder
- 2 Tomatoes Diced
- 2 inch Ginger Crushed
- 3 Green Chillies Chopped
- 1 teaspoon Red Chilli Flakes
- 10 Curry Leaves
- 2 l Water Boiled
Tempering
- 200 ml Oil Veg or Sunflower
- 2 tablespoon Ghee
- 1 tablespoon Cumin Seeds
- 10 Curry Leaves
- 2 Garlic Bulbs Cloves peeled and sliced finely
To finish
- ¼ teaspoon Hing Powder Asafoetida
- 1 cup Fried Onions
Instructions
Step 1 – Cook the Daal
- Rinse the lentils in 3 changes of Water and then drain.
- Place in a deep pot with boiled Water, Salt, Kashmiri Chilli Powder, Paprika, Turmeric, Coriander, Black Pepper, Garam Masala, Chilli Flakes, Tomatoes, Ginger, Green Chillies, Red Chilli Flakes, Curry Leaves and Water.
- Boil uncovered over medium low heat, (remove the foam that gathers at the top) until the Lentils have completely softened and broken down. You will likely need to top the Water up a few times. Note - Use a stick/immersion blender to blend the Lentils if needed.
- Or place in a pressure cooker with 3 cups of Water and the remaining ingredients. Set the timer to 7 minutes and then do a natural pressure release.
Step 2 - Make the Garlic Tadka (Tempering of Spices - AKA Baghar/Chonk)
- This is where all the flavour comes in and you can add many ingredients or just a few. I go all in here.
- Heat Oil. Once hot, add Ghee, Cumin Seeds, Curry Leaves, sliced Garlic. Note - When the Garlic starts to turn a light golden brown, remove it from the heat otherwise it will taste acrid.
Step 3 - Blend the Lentils and add Tadka
- Pour the Tadka onto the Daal. Be careful! It will splutter.
- Add the Hing and Fried Onions and stir through.
- Simmer for 5 minutes and garnish with chopped Coriander.Note - The Daal will thicken a lot as it cools so if it doesn't look thick yet, you can leave it to thicken or simmer over low heat till it thickens to your desired consistency.
Notes
Variations
Daal You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in Keema Masur or Daal that won’t break down like Chana Daal. Add Leafy Greens Such as Spinach or Kale towards the end. Add Vegetables Add any veg you like! If you want to add root veg, they will require more cooking time or you can pre roast them before adding them to the Dal. Add a fried Egg Adding a fried egg to Dal makes it protein rich, delicious and comforting.Pro Tips
- Use fresh curry leaves for best aroma; frozen works too.
- Fry garlic until just golden for sweet, nutty flavour.
- Pour tadka just before serving to keep garlic crispy.
- Simmer daal slightly thinner than desired; it thickens as it cools.
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