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.

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.