Category: Indian Favorites

  • Masoor Dal: Red Indian Lentil Soup Recipe

    Masoor Dal: Red Indian Lentil Soup Recipe

    The First Indian Comfort Food I Learned to cook was Masoor Dal Tarka!

    When I first got married, I barely knew how to cook Indian food. I had grown up enjoying it, but learning to make it from scratch felt intimidating. This easy masoor dal recipe was the first one I mastered—and it quickly became our favorite weeknight meal – something that can be pulled together very quickly!

    Simple, wholesome, and deeply flavorful, masoor dal has stayed a regular in our kitchen through the years. There are many different types of dal recipes in Indian cuisine, but this Indian red lentil curry made with masoor dal (red lentils) is a go-to for its quick cooking time and comforting taste.

    Masooor Dal Lentil Soup

    Why Soak Masoor Dal Before Cooking

    Soaking dal isn’t just an old tradition—it has real benefits. Soaking lentils overnight helps them cook faster and makes them easier to digest. It also improves the absorption of nutrients like iron and zinc.

    If you have time (and can plan ahead!), try soaking your masoor dal in filtered water overnight. It is an optional step, but one I try to do. First wash the lentils, then cover them with water in a bowl and add a spoonful of yogurt or a squeeze of lemon juice. This small addition of acid helps break down phytic acid, which can block nutrient absorption. Cover and leave on the counter for minimum of 30 minutes, but best practice is to leave them overnight. The next day, simply drain and rinse the lentils before cooking.

    What Is a Tharka and Why It Matters

    Tharka (also spelled tadka) is an essential step in many Indian lentil dishes. It refers to frying whole spices in oil or ghee until they release their aroma, then adding this spiced oil to the cooked dal. It might seem simple, but this finishing touch completely transforms the flavor.

    In this recipe, mustard seeds and dried red chilies are used for the tharka. You fry them briefly in oil and stir them into the dal right before serving. The sizzling sound and sudden burst of aroma are what take this dish from basic to restaurant-quality.

    Ingredients for Indian Cooking Masoor Dal Lentils Recipe

    Easy Masoor Dal Recipe (Indian Red Lentil Curry)

    Serves: 4
    Prep Time: 10 minutes (plus overnight soaking)
    Cook Time: 15–30 minutes, depending on method

    Ingredients

    • 1 cup masoor dal (red lentils), soaked overnight with a spoon of yogurt or lemon juice, then rinsed
    • 1 teaspoon chili powder (adjust to taste)
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1½ teaspoons sambar powder (optional, but adds depth)
    • 1 medium onion, chopped
    • 1½ teaspoons garlic paste
    • 1½ teaspoons ginger paste
    • 2 small tomatoes, chopped
    • 1–2 green chilies, split lengthwise
    • Salt to taste
    • Water to cover plus more for adjusting consistency

    For the tharka (tempering)

    • 3–4 dried red chilies
    • 1 teaspoon mustard seeds
    • 1–2 teaspoons oil or ghee
    White bowl of red lentils on a black background

    Cooking Instructions

    Instant Pot Method

    1. Optional: Use the Sauté mode to cook onions, garlic, ginger, and tomatoes for 2–3 minutes to build more flavor.
    2. Add soaked and drained masoor dal, all the spices, green chilies, salt, and about 2½ to 3 cups of water.
    3. Pressure cook on High for 6 minutes. Let the pressure release naturally.
    4. Open the lid and stir. Mash a little for a creamy texture, and add more water if needed. Simmer on Sauté to adjust the consistency.

    Traditional Pressure Cooker Method

    1. Add all ingredients (except tharka) to the pressure cooker with enough water to cover the lentils by at least 1 inch.
    2. Cook on high until you hear two whistles, which takes about 5 minutes.
    3. Let the pressure release naturally before opening. Stir and adjust the consistency by adding water and simmering uncovered for a few minutes.

    Stovetop or Slow Cooker Option

    Stovetop:

    • Combine everything (except tharka) in a deep saucepan with 3 cups of water.
    • Simmer uncovered for 25 to 30 minutes or until the dal is soft. Stir and mash slightly for a creamier texture. A stick blender can help if you prefer a smoother finish.

    Slow Cooker:

    • Add all ingredients (except tharka) with 3½ cups of water to a slow cooker.
    • Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend slightly if needed.

    How to Make the Tharka

    1. Heat oil or ghee in a small frying pan.
    2. Add mustard seeds and wait until they start to pop.
    3. Add dried red chilies and fry for 30 to 45 seconds.
    4. Carefully pour this hot oil mixture into the cooked dal and stir.

    The tharka should be added right before serving for the best flavor.

    Close up of Masoor Dal Recipe in a white bowl

    How to Serve Masoor Dal

    • With plain steamed rice for a classic dal chawal meal
    • Alongside chapati or paratha
    • Topped with fresh chopped cilantro and a squeeze of lemon
    • With a side of yogurt or Indian-style pickle for extra tang

    Health Benefits of Masoor Dal

    Masoor dal is high in plant-based protein and fiber. It’s naturally low in fat and rich in iron, folate, and other essential nutrients. When soaked and cooked properly, it becomes a nourishing, easily digestible option for all ages.

    Adding spices like turmeric and ginger enhances not only the taste but also the anti-inflammatory and digestive benefits of this dish.

    Masoor Dal: Red Indian Lentil Soup Recipe
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    Masoor Dal: Red Indian Lentil Soup Recipe

    Recipe by Heather ChatterjeeCuisine: IndianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes
    Calories

    225

    kcal

    The ultimate Indian comfort food, a tried and true classic version of Masoor Dal Tarka!

    Ingredients

    • 1 cup masoor dal (red lentils), soaked overnight with a spoon of yogurt or lemon juice, then rinsed

    • 1 teaspoon chili powder

    • 1 teaspoon coriander powder

    • ½ teaspoon turmeric powder

    • 1½ teaspoons sambar powder (optional)

    • 1 medium onion, chopped

    • 1½ teaspoons garlic paste

    • 1½ teaspoons ginger paste

    • 2 small tomatoes, chopped

    • 1–2 green chilies, split lengthwise

    • Salt to taste

    • Water to cover plus more for adjusting consistency

    • For the tharka (tempering):

    • 3–4 dried red chilies

    • 1 teaspoon mustard seeds

    • 1–2 teaspoons oil or ghee

    Directions

    • Instant Pot Method
    • Optional: Use the Sauté mode to cook onions, garlic, ginger, and tomatoes for 2–3 minutes to build more flavor.
    • Add soaked and drained masoor dal, all the spices, green chilies, salt, and about 2½ to 3 cups of water.
    • Pressure cook on High for 6 minutes. Let the pressure release naturally.
    • Open the lid and stir. Mash a little for a creamy texture, and add more water if needed. Simmer on Sauté to adjust the consistency.
    • Traditional Pressure Cooker Method
    • Add all ingredients (except tharka) to the pressure cooker with enough water to cover the lentils by at least 1 inch.
    • Cook on high until you hear two whistles, which takes about 5 minutes.
    • Let the pressure release naturally before opening. Stir and adjust the consistency by adding water and simmering uncovered for a few minutes.
    • Stovetop
    • Combine everything (except tharka) in a deep saucepan with 3 cups of water.
    • Simmer uncovered for 25 to 30 minutes or until the dal is soft. Keep an eye on the water level and add water as needed. Stir and mash slightly for a creamier texture. A stick blender can help if you prefer a smoother finish.
    • Slow Cooker
    • Add all ingredients (except tharka) with 3½ cups of water to a slow cooker.
    • Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend slightly if needed.
    • How to Make the Tharka/Tempering
    • Heat oil or ghee in a small frying pan.
    • Add mustard seeds and wait until they start to pop.
    • Add dried red chilies and fry for 30 to 45 seconds.
    • Carefully pour this hot oil mixture into the cooked dal and stir. The tharka should be added right before serving for the best flavor.

    Notes

    • How to Serve Masoor Dal
      With plain steamed rice for a classic dal chawal meal
      Alongside chapati or paratha
      Topped with fresh chopped cilantro and a squeeze of lemon
      With a side of yogurt or Indian-style pickle for extra tang
    Pinterest Pin of Indian Lentil Soup

    Final Thoughts

    This easy masoor dal was my first real success in the kitchen after getting married. Since then, I’ve made it over and over again, adjusting the spice, the consistency, or the sides to go with it.

    Whether you’re new to Indian cooking or just want a reliable red lentil curry recipe to add to your rotation, this is one to keep coming back to.

  • Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Whether you’re an Indian cooking veteran or brand new – you’ll want to make this comforting dish!

    Indian Butter Chicken Recipe

    If you’ve ever wanted to dip your toes into Indian cooking, this easy Indian Butter Chicken recipe is the perfect place to start!

    Rich, creamy, mildly spiced, and incredibly comforting, it’s a dish that even picky eaters fall in love with — and one that’s become a family favorite in our home.

    When I first learned how to make Indian food, this Butter Chicken (also called Murgh Makhani in Hindi) was my very first recipe. I still remember standing in the kitchen in India, notebook in hand, frantically scribbling down notes while watching our cook, who mad fabulous butter chicken. I was determined to learn to make it.

    The first time I tried to recreate it on my own… well, it tasted nothing like hers!

    But I didn’t give up — with practice, patience, and a lot of taste-testing, I finally got it just right.

    My biggest advice if you’re new to Indian cooking?

    Start with one easy recipe (like this one!), make it over and over again, tweak it to your family’s taste, and keep practicing until you can make it without a recipe.


    That’s exactly how I’ve learned Indian cooking over the past 20 years!

    Now, whenever I share this recipe with friends, it always gets rave reviews — and often becomes a new family staple!

    What’s the Difference Between Butter Chicken and Chicken Tikka Masala?

    Many people wonder about the difference between butter chicken and chicken tikka masala, two popular Indian dishes that often look similar but taste quite different. Butter chicken, also known as murgh makhani, is a classic North Indian recipe made with tender chicken simmered in a rich, buttery tomato sauce with cream. It is mild, slightly sweet, and very beginner-friendly for those new to Indian cooking. In contrast, chicken tikka masala typically features marinated, grilled chicken pieces cooked in a spicier, more robust tomato-based sauce. Chicken tikka masala is believed to have originated in the United Kingdom, blending Indian spices with British tastes, and usually has a smokier flavor because the chicken is roasted before being added to the sauce. While both dishes use similar ingredients like garam masala, cumin, and tomato, butter chicken is creamier and less spicy, making it a favorite for kids and anyone looking for an easy Indian recipe to try at home. Whether you choose butter chicken or chicken tikka masala, both are delicious ways to enjoy Indian flavors and are perfect recipes for beginners who want to start making Indian food at home.

    What Makes This Butter Chicken Special?

    • Beginner-friendly
    • Minimal prep and pantry-friendly spices
    • Kid-approved!
    • Restaurant-style flavor without complicated steps
    • Ready in about 30–40 minutes

    Ingredients:

    For the Chicken:

    • 2 tablespoons ghee or oil
    • 1 large onion, diced
    • 1 teaspoon cumin seeds
    • 1.5 to 2 tablespoons ginger-garlic paste
    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon red chili powder
    • 2 teaspoons salt (adjust to taste)
    • 1 (15 oz) can tomato sauce
    • ½ cup heavy cream
    • 2 pounds chicken breast or thighs, cubed
    • Fresh cilantro leaves, for garnish

    Easy Homemade Curry Powder:

    • 5 tsp ground coriander
    • 2 tsp turmeric
    • 2 tsp cumin seeds
    • ½ tsp black peppercorns
    • ½ tsp crushed red pepper flakes
    • ½ tsp whole cardamom (pods removed)
    • ½ inch cinnamon stick
    • ¼ tsp whole cloves
    • ¼ tsp ground ginger

    (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)

    Step-by-Step Instructions:

    Step 1: Prepare the Curry Powder

    • In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
    • Store in an airtight jar for later use.

    Step 2: Cook the Chicken

    1. Heat the ghee or oil in a large skillet over medium heat.
    2. Add cumin seeds and let them sizzle for a few seconds until aromatic.
    3. Stir in the diced onions and cubed chicken. (Save time by cooking them together!)
    4. Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.

    Step 3: Build the Sauce

    1. Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    2. Stir and cook for 1–2 minutes until the spices are fragrant.

    Step 4: Simmer the Tomato Sauce

    1. Pour in the tomato sauce and bring to a gentle boil.
    2. Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      Important:
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.

    Step 5: Finish the Curry

    1. Lower the heat and stir in the heavy cream.
    2. Simmer gently for another 5 minutes.
    3. Garnish with fresh cilantro leaves.

    Serving Ideas:

    • Serve hot over fluffy basmati rice
    • Pair with warm naan or homemade chapatis
    • Add a side of cooling cucumber raita or a simple salad

    Tips for Success:

    • Don’t rush the tomato sauce. Letting it cook down properly makes all the difference!
    • Customize the spice: Add a pinch of sugar if you like it sweeter, or a dash more chili powder for a spicier kick.
    • Use boneless thighs for extra juicy chicken.
    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)
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    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Recipe by Heather ChatterjeeCourse: Uncategorized
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    380-420

    kcal

    Ingredients

    • For the Chicken:

    • 2 tablespoons ghee or oil

    • 1 large onion, diced

    • 1 teaspoon cumin seeds

    • 1.5 to 2 tablespoons ginger-garlic paste

    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)

    • 2 teaspoons garam masala

    • 1 teaspoon ground cumin

    • 1 teaspoon red chili powder

    • 2 teaspoons salt (adjust to taste)

    • 1 (15 oz) can tomato sauce

    • ½ cup heavy cream

    • 2 pounds chicken breast or thighs, cubed

    • Fresh cilantro leaves, for garnish

    • Easy Homemade Curry Powder:

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    • Easy Homemade Curry Powder:

    • 5 tsp ground coriander

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    Directions

    • Prepare the Curry Powder
      (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)
      In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
      Store in an airtight jar for later use.
    • Heat the ghee or oil in a large skillet over medium heat.
    • Add cumin seeds and let them sizzle for a few seconds until aromatic.
    • Stir in the diced onions and cubed chicken.
    • Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.
    • Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    • Stir and cook for 1–2 minutes until the spices are fragrant.
    • Pour in the tomato sauce and bring to a gentle boil.
    • Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.
    • Lower the heat and stir in the heavy cream.
    • Simmer gently for another 5 minutes.
    • Garnish with fresh cilantro leaves.

    Notes

    • Serve hot over fluffy basmati rice
      Pair with warm naan or homemade chapatis

    Final Thoughts

    If you’ve been nervous about trying Indian recipes at home, I hope you’ll give this easy butter chicken a try!
    It’s simple, foolproof, and so rewarding.
    Once you master this one, I promise you’ll be hooked on cooking Indian food just like I was.

    Let me know in the comments if you try it — I would love to hear how it turns out!