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.

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.

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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.

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

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.

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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.

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

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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.

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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.