Indian Vegetarian Recipes
masoor dal (pink lentils)
https://www.vegrecipesofindia.com/masoor-dal-easy-masoor-dal/
Masoor Dal is a popular lentil used in Indian Cuisine. Masoor Dal can be split or whole and both types are used in the Indian cuisine.The split and husked lentils have an orange-pink color. The Whole Masoor Dal has a dark brown color as the husks are of this color. In this post, I have shared 2 recipes made with split masoor dal and the whole masoor dal.
- Dhuli Masoor Dal (Split Pink Lentils) – Easy Vegan Recipe.
- Sabut Masoor Dal (Whole Red Lentils) – Creamy and Spiced.
Both the recipes are shared with step by step photos and taste equally good. You can make either of them as per the lentils you are using.
About Dhuli Masoor Dal (Split Pink Lentils)
This is a creamy spiced vegan recipe of split pink lentils. These lentils are husked, split and have a pink orange color. These are also known as split red lentils.
The recipe is very easy to make and is ready in about 30 minutes which is great for the busy weekdays. I have cooked these pink lentils in a pressure cooker to save time. You can even cook them in a pan or in an instant pot.
This simple yet tasty recipe with pink lentils is good for everyday cooking.
Masoor dal is another dal that is often made in Indian homes. There are a lot of lentils used in Indian cuisine in a variety of ways.
Dal is the generic term used for all lentils in India. Also the soup or stew like preparation made with any lentil is called as dal.
So there are many many variations of dal with different lentils being used. Each region of India have their own variations.
Many times I add these lentils with pigeon pea lentils (arhar dal) to make Dal tadka or combine it with spinach to make Dal palak.
These lentils are also used in combination with other 4 lentils to make Panchmel dal – a dal made with 5 lentils. Some people also add this dal in veggie dishes.
Since I often make dal, sabzi, roti or rice at home. So I make some or the other dal recipe almost every day and this masoor dal fry is one of those.
Serve the Masoor dal with some steamed basmati rice, pickle and papad and you have a comforting Indian meal. Even aside vegetable raita or cucumber raita or Indian veg salad can be accompanied with the masoor dal.
How to make masoor dal (vegan)
1. Measure and keep all the ingredients. Rinse ½ cup masoor dal (pink lentils) a couple of times in water. Then add the masoor daal in a 2-litre pressure cooker. Also add 1.5 to 1.75 cups water.
2. Pressure cook the split pink lentils on a medium to medium-high flame for 5 to 6 whistles or till they become soft and mushy. When the lentils are cooked, beat with a wooden spoon or wired whisk lightly. Keep the cooked pink lentils aside.
Making onion-tomato masala
3. In another pan or pot, heat 2 tablespoons oil. Add 1 teaspoon cumin seeds and sauté till they crackle and become golden.
4. Next add ⅓ cup chopped onions. Stir and begin to saute the onions.
5. Saute the onions till they are light golden.
6. Then add ¼ inch chopped ginger. Also add 2 to 3 garlic which is crushed or chopped. Stir and saute them for 10 to 15 seconds or till the raw aroma of both ginger and garlic goes away.
7. Add 1 green chili (chopped or slit). Also add 1 to 2 whole dry red chilies. Stir well.
8. Add ½ teaspoon turmeric powder, ¼ to ½ teaspoon red chili powder, ¼ to ½ teaspoon garam masala powder and 1 generous pinch of asafoetida (hing).
9. Stir and mix well. Next add 1 medium-sized chopped tomato.
10. Stir the tomatoes and mix them well. Saute the tomatoes till the oil separates and the tomatoes become soft.
Making masoor dal
11. Add the cooked lentils.
12. Mix well.
13. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required. Also Add salt as required and stir.
14. Simmer the dal for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
15. This dal is neither thick nor thin and has a medium consistency.
16. Add 1 teaspoon crushed kasuri methi/dry fenugreek leaves (optional).
17. Simmer for 1 minute.
18. Towards the end, add ½ or 1 teaspoon lemon juice and 1 tablespoon chopped coriander leaves. stir the masoor daal. Switch of the flame.
19. You can also garnish with coriander leaves if you want while serving the dal. Serve Dhuli Masoor ki dal hot with steamed basmati rice or roti or chapati.
Few more Dal recipes
Note: This Masoor Dal Recipe is from the archives (July 2013) and has been republished and updated on 29th June 2020.
Easy Masoor Dal
This Vegan Masoor Dal is a simple and easy lentil recipe made with split pink lentils (dhuli masoor dal). It goes well with roti or rice.
(1 CUP = 250 ML)
preparation
- Pick and rinse the pink lentils (dhuli masoor dal) well.
- Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame.
- When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
- Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more.
making masala base for the dal
- In another pan or pot, heat oil. Fry the cumin seeds till golden.
- Then add onions and fry till they are light golden.
- Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
- Add green chilies and red chilies. Stir.
- Add all the dry spice powders one by one including asafoetida (hing) and stir.
- Add the tomatoes and fry till the oil separates and the tomatoes become soft.
making vegan masoor dal
- Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.
- Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
- This dal is neither thick nor thin and has a medium consistency.
- Lastly add kasuri methi and simmer for 1 minute.
- Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.
- You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.
- The dal also can be cooked in a pot or pan. Just soak the dal for 30-40 minutes, so that they cook faster if cooking in a pot. adjust the quantity of water as required.
- Adjust the spices in masoor dal as per your taste.
About Sabut Masoor Dal (Whole Masoor Dal)
This Creamy Whole Masoor ki Dal is a spiced and tasty lentil dish made from whole red lentils, onions, tomatoes, herbs, spices and cream.
This is a North Indian style recipe of a spiced, tasty and quick dal made from these whole red lentils with a brown husk.
This creamy sabut masoor ki dal recipe is how we prepare at home. The dal is not thin nor thick but has a medium consistency.
Adding cream is optional but it does enhance the taste of the dal. Usually I prefer to add cream as it gives a rich taste to the dish.
This Sabut masoor dal recipe is one of the easy and breezy dals I make at home with these brown-skinned lentils. It is a versatile lentil dish and you can add the spices as per your taste requirements.
The consistency of the dal can also be kept thick or medium consistency. If you are serving the dal with rotis then you can keep thick consistency in the dal. For serving with rice keep the medium or slightly thin consistency in the dal.
The masoor dal can be relished with rice, rotis or paratha or even bread. You can also just have it plain like a soup.
How to make whole masoor ki dal (whole red lentils)
Pressure cooking lentils
1. Pick and rinse 1 cup whole red lentils for a couple of times in water. If you have time then you can soak the lentils for about 30 to 40 minutes after washing. Then in a pressure cooker take 1 cup whole red lentils and add 2.5 to 3 cups water.
2. Pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. Timing will vary depending upon the quality and age of the lentils.
3. In a pan, heat 2 tablespoons oil for tempering the lentils. Add 1 teaspoon cumin seeds and let them splutter.
4. Then add 1 medium sized chopped onion . Saute till the onions are golden or brown. This is an important step in making this dal. you have to brown the onions as the browning gives a lot of flavor and taste to this dal.
5. Saute the onions till they become golden.
6. Once the onions are browned then add 1 teaspoon ginger-garlic paste.
7. Fry for a minute or till the raw aroma of ginger-garlic goes away.
8. Then add 2 medium sized chopped tomatoes and 1 chopped green chilli.
9. Fry again for a few minutes till the tomatoes become soft and pulpy. You will also see oil releasing from the sides of the masala paste.
10. Then add ½ teaspoon red chili powder and 1 teaspoon turmeric powder.
11. Mix well.
Making whole masoor ki dal
12. Now add this mixture to the cooked lentils or add the cooked red lentils to the tempering… Whatever suits you.
13 . Stir and mix very well.
14. Add salt as required.
15. Simmer the dal on a low or medium flame. If the dal is too thick then add some hot water or as required to get the right consistency. I have added about 1 cup of water to the dal.
16. Mash some dal with a ladle or spoon at the sides of the pan. This is done to get a creamier consistency.
17. Finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon Punjabi garam masala powder. You can also use regular garam masala powder. The addition of cream is optional and you can skip if you don’t have. However, if you want a rich creamy dal then do add the cream.
18. Next add 1 teaspoon crushed kasuri methi (dry fenugreek leaves). Stir and switch off the flame.
19. While serving, garnish the masoor dal with kasuri methi or cream or few chopped coriander leaves.
20. The creamy whole masoor dal is ready to be served with some basmati rice or rotis or plain paratha or lachedar paratha or rumali roti.
Creamy Whole Masoor ki Dal (Whole Red Lentils)
This Creamy Sabut Masoor Dal is a spiced and tasty lentil dish made from whole red lentils, onions, tomatoes, herbs, spices and cream.
(1 CUP = 250 ML)
pressure cooking whole red lentils
- Pick and rinse 1 cup whole masoor dal for a couple of times in water. if you have time then you can soak the lentils for about 30 to 40 minutes after washing.
- In a pressure cooker take 1 cup sabut masoor dal and add 2.5 to 3 cups water. Pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. Timing will vary depending upon the quality and age of dal.
making onion tomato masala for dal
- Heat 2 tablespoons oil for tempering the dal in the pan.
- Add 1 teaspoon cumin seeds and let them crackle. Then add 1 medium sized chopped onion.
- Now fry till the onions are golden or browned. This is an important step in making this dal.
- You have to brown the onions as the browning gives a lot of flavor and taste to the dal.
- Add 1 teaspoon ginger-garlic paste and fry for a minute or till the raw aroma of ginger-garlic goes away.
- Add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft and pulpy. You will also see oil releasing from the sides of the masala paste.
- Add ½ teaspoon red chili powder and 1 teaspoon turmeric powder. Mix well.
making creamy whole masoor dal
- Now add this mixture to the cooked dal or add the cooked dal to the tempering – whatever suits you. Mix well and add salt as required.
- Simmer the dal on a low or medium flame. If the dal is too thick then add some hot water or as required to get the right consistency. I have added about 1 cup of water to the dal.
- Mash some dal with your ladle or spoon at the sides of the pan. This is done to get a creamier consistency.
- Finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon garam masala powder. The addition of cream can be skipped if you don’t have it. For a rich creamy taste you can add cream.
- Next add 1 teaspoon crushed kasuri methi. Stir well. Switch off the burner.
- Garnish the masoor dal with kasuri methi or cream or a few chopped coriander leaves.
- Serve the whole red lentils with some steamed basmati rice or roti.
If making sabut masoor ki dal in a pan or pot:
- Soak the dal for 1 to 2 hours in water.
- Then use 4 to 4.5 cups more water to cook the dal. Then follow the recipe.
- The amount of extra water needed depends upon the quality of the dal. E.g. If the dal is aged then it will take more time to cook and will also need more water.
- Cooking dal/lentils in a pressure cooker is easier and quicker.
Indian Vegetarian Recipes
Paneer Tikka Masala
Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.
About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.
Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar
9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.
Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
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Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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