Spiced up Red Lentils(Masoor Dal)

READY IN: 50mins
Recipe by Sharon123

Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.

Top Review by Chef Dudo

Used the version with coconut milk. Found it a little bland and upped the taste with 1/2 tsp brown sugar and 1 1/2 tbs mustard. Also used 1/2 tsp salt. Think I will add a little more red pepper flakes next time and maybe even substitute another cup of water for coconut milk. It is a nice recipe, makes a lot, freezes well. It seems a bit soupy at first but when served over rice the "soupyness" disappears. All in all I am very pleased I tried this and will certainly make again. Thanks for posting.

Ingredients Nutrition


  1. Mix the spices in a small bowl and set aside.
  2. Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
  3. Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
  4. Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
  5. Variation:.
  6. Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.

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