This Indian lentil curry recipe makes a creamy, fragrant red lentil dal in about 30 minutes, using store-cupboard ingredients and one pot plus a small pan for the spiced butter. It serves four, suits vegetarians and vegans, and tastes even better the next day. The method is forgiving, so it is ideal for weeknights and for anyone new to Indian cooking.
Key takeaways
- Red split lentils cook in about 15 to 20 minutes and need no soaking.
- The flavour comes from a final tadka: spices fried briefly in hot oil or ghee and poured over the dal.
- Rinse the lentils, skim any foam and salt towards the end for the best texture.
- Adjust consistency with hot water; dal thickens as it cools.
- It keeps in the fridge for a few days and freezes well.
Ingredients (serves 4)
For the dal
- 250 g red split lentils (masoor dal)
- 900 ml water
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 1 medium tomato, chopped (optional)
For the base and tadka
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cm fresh ginger, grated
- 1 to 2 green chillies, slit or chopped (to taste)
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp Kashmiri chilli powder or paprika
- Fresh coriander and a squeeze of lemon, to finish
Method
- Rinse the lentils. Wash them in a sieve under cold running water until it runs mostly clear.
- Simmer. Put the lentils, water, turmeric and half the salt in a medium pan. Bring to the boil, skim off any foam, then reduce the heat and simmer, partly covered, for 15 to 20 minutes, stirring occasionally, until soft and falling apart.
- Build the base. While the lentils cook, heat 1 tablespoon of oil in a frying pan over a medium heat. Add the cumin seeds and let them sizzle for 20 to 30 seconds. Add the onion and cook for 6 to 8 minutes until golden.
- Add the aromatics. Stir in garlic, ginger and green chilli for a minute, then the tomato and ground coriander. Cook until the tomato breaks down and the oil begins to separate.
- Combine. Stir the onion mixture into the lentils. Add the rest of the salt and simmer for 5 more minutes. Add hot water if it is too thick.
- Finish with the tadka. Heat the remaining tablespoon of oil or ghee in a small pan. Add the chilli powder and, if you like, a few more cumin seeds, for a few seconds only. Pour it, sizzling, over the dal.
- Season. Stir in the garam masala, taste and add salt, lemon juice and chopped coriander.
Serve with basmati rice, chapatis, naan or a simple cucumber raita.
Why the tadka makes the difference
A tadka, also known as tarka or chaunk, is a technique found across Indian cooking. Spices are briefly fried in hot fat so that their aromatic compounds are released, then poured over the dish at the end. This gives a bright, fresh flavour that cooking the spices from the start of the recipe would lose. Just watch the timing: ground spices burn in seconds, so have everything ready before you heat the pan. You can read more about the ingredient on Wikipedia’s page on lentils.
Choosing your lentils
| Lentil | Cooking time | Texture | Notes |
|---|---|---|---|
| Red split (masoor) | 15 to 20 minutes | Soft, creamy | Best for this recipe; no soaking |
| Yellow split (toor or moong) | 20 to 30 minutes | Smooth, mild | Rinse well; soak briefly if you can |
| Brown or green whole | 25 to 35 minutes | Holds shape | Gives a chunkier stew |
| Black (urad) | 45 minutes or more | Rich, earthy | Usually soaked; used in dal makhani |
Easy variations
- Creamy: stir in 100 ml coconut milk or a spoonful of yoghurt at the end.
- Spinach dal: add two big handfuls of spinach during the last five minutes.
- Extra hearty: add diced carrot, sweet potato or cauliflower with the lentils.
- Smoky: use a pinch of smoked paprika in the tadka.
- Spicier: add more green chilli or a pinch of cayenne.
- Lemony: finish with plenty of lemon juice and zest.
Common mistakes
- Skipping the rinse: unwashed lentils foam more and can taste dusty.
- Salting too early with older lentils: with some lentils, early salt can slow softening; with red split lentils it matters less, but adjusting at the end is wise.
- Burning the spices: if your garlic or chilli powder turns dark brown, start the tadka again.
- Too little water: the dal will catch on the bottom of the pan. Keep a kettle of hot water ready.
- Forgetting acidity: lemon juice or tomato lifts the flavour.
Storing and reheating
Cool the dal quickly and refrigerate it in an airtight container for up to three days. Freeze in portions for up to three months. Reheat until piping hot, adding a splash of water as it will have thickened. If you are interested in storing other cooked foods safely, our guide on how to defrost banana bread covers sensible freezer habits.
Serving ideas
Dal is a complete meal with rice and a vegetable side. For a lighter option, serve it in a bowl with a spoonful of yoghurt and a wedge of lime. With flatbreads, it makes a cosy soup-like dinner. If you are cooking for a crowd, double the recipe and use a larger pot, as lentils expand. Wondering what to cook for someone who has had a loss? A pot of dal is a welcome gift, and our article on what to write on sympathy flowers offers guidance on the card to go with it.
And just for curiosity, if you enjoy food trivia, you might also like our short piece on which US military branch is the oldest.
Frequently asked questions
Do I need to soak red lentils?
No. Red split lentils cook quickly without soaking. Other lentils may benefit from it.
Can I make this recipe vegan?
Yes. Use oil instead of ghee and skip the yoghurt. Coconut milk adds creaminess.
Why is my dal bland?
Usually not enough salt, acid or tadka. Add salt gradually, squeeze in lemon and make a fresh tadka.
Can I use canned lentils?
Yes, though the texture differs. Add them after the onion base with a little water and simmer for 10 minutes.
How do I make it in a slow cooker or pressure cooker?
For a pressure cooker, cook rinsed lentils with water for about 6 to 8 minutes after pressure is reached, then add the tadka. In a slow cooker, cook on low for 4 to 6 hours.
Conclusion
This Indian lentil curry recipe proves that a deeply flavoured dinner does not need to be complicated. Simmer the lentils, build a simple onion and spice base, finish with a sizzling tadka, and you will have a comforting dal that you will want to make again and again.
Key takeaways about indian lentil curry recipe
Here is a short summary of indian lentil curry recipe so you can find the main points quickly.
- This Indian lentil curry recipe makes a creamy, fragrant red lentil dal in about 30 minutes, using store-cupboard ingredients and one pot plus a small pan for the spiced butter.
- Serve with basmati rice, chapatis, naan or a simple cucumber raita.
- A tadka, also known as tarka or chaunk, is a technique found across Indian cooking.
- Cool the dal quickly and refrigerate it in an airtight container for up to three days.
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