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Masoor Ki Daal (Red Lentils)

5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 1 cup red split masoor lentils
  • 2 cups water + more as needed
  • 1 tsp red chili flakes or red chili powder
  • ½ tsp turmeric powder
  • 1 tsp salt or to taste
  • 1 small onion finely sliced in half moons for the tadka or tempering (optional)
  • 4 tbsp canola, sunflower or vegetable oil (optional)


  • Wash lentils till the water runs clear
  • Add the lentils, spices and water to a medium-sized stockpot, and bring to a quick boil
  • Bring the heat down and let the daal simmer
  • When the lentils have absorbed the water (after about 10 minutes), stir the daal with a wooden spoon, pushing it down to achieve desired consistency
  • Add 1-2 cups of hot water (depending on how thin or thick you want your daal to be), stir to mix and let it simmer for another 5 – 10 minutes (again, depending on the consistency you want)
  • To prepare the tadka, in a frying pan heat 4 tbsp of oil. Add chopped onion and fry on medium heat till it’s golden brown
  • Place daal in serving bowl and pour over the tadka with the oil