Name: Vegan Red Lentil Dal (Masoor Dal Tadka)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 2 cups dry red lentils, rinsed; 5 cups water; 2 tbsp coconut oil; 1 tsp cumin seeds; 1 tsp black or yellow mustard seeds; 1 yellow onion, diced; 10 fresh curry leaves*; 1/2 inch piece ginger, minced; 2 green chilies, deseeded and finely chopped (or 1 tsp red pepper flakes); 4 cloves garlic, minced; 1/2 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 large tomato, diced; 1 14-oz can coconut milk; 1 1/2 tsp salt; juice of one lime

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A hearty dish of Indian spiced red lentils simmered into a fragrant stew, perfect over rice or with a side of naan. Naturally vegan and gluten-free.

Masoor dal tadka is a simple, nourishing stew of red lentils simmered with a tadka (tempering) made of onions, cumin, mustard, curry leaf, and dried chilies. Sautéing the spices in hot oil allows the spices to release their aroma, infusing the lentils with full-bodied flavor.

You can make this dal with or without coconut milk– this version is more Sri Lankan, also called parippu curry. Citrusy curry leaves and coconut milk are a staple of Sri Lankan cuisine, and this recipe is a perfect marriage of creaminess with a slight heat.

The ingredients:

Dry red lentils. Compared to green or brown lentils, red lentils don’t take long to cook, and are best suited for stews, as they quickly fall apart into a lovely buttery texture.
Coconut oil.
Cumin seeds, black mustard seeds, turmeric, coriander, cinnamon.
Fresh curry leaves. See below.
Ginger and green chilies.
Onion and garlic.
Tomato.
A can of coconut milk.
Juice of one lime.

Curry leaves are strongly aromatic, with a flavor comparable to citrus and lemongrass. If you can’t find any, add 3-4 dry bay leaves and the zest of one lime instead. Note that curry powder is not the same thing and should not be substituted for curry leaves.

How to make this dish:

1 – Cook the lentils. Place lentils in a saucepan with water, and bring to a boil, then lower heat and simmer, cooking uncovered until the lentils begin to break down, about 20 minutes. Skim off any foam that rises to the top during cooking. Remove from heat and set aside.

2- Make the tadka. In the meantime, heat coconut oil over medium heat until shimmering, then add mustard and cumin seeds. Cover and wait for mustard seeds to pop, then immediately add chopped onion, curry leaves, ginger, chilies and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent. Add garlic and remaining spices, and cook for 60 seconds, then add tomatoes, stirring and cooking for another 2-3 minutes until softened.

3 – Combine the lentils, tadka, and coconut milk. Add the spice mixture and coconut milk to the lentils, and cook for another 5-7 minutes, or until the flavors have melded. Add lime juice, then taste and adjust seasonings as necessary. Serve hot over basmati rice, garnished with cilantro.

This recipe makes 5-6 servings; you can refrigerate the leftovers in an airtight container for up to 4 days. This curry freezes well and can be prepped in advance for meal prep.

More indian-inspired recipes:

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📖 Recipe

Vegan Red Lentil Dal (Masoor Dal Tadka)

★★★★★

5 from 1 reviews

A hearty Indian dish of spiced red lentils simmered to a luxuriant stew, perfect over rice or with a side of naan. Naturally vegan and gluten-free.

Author: Hannah
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 6 1x
Category: Soups and Stews
Method: Cook
Cuisine: Indian

Ingredients

Scale

2 cups dry red lentils, rinsed
5 cups water
2 tbsp coconut oil
1 tsp cumin seeds
1 tsp black or yellow mustard seeds
1 yellow onion, diced
10 fresh curry leaves*
½ inch piece ginger, minced
2 green chilies, deseeded and finely chopped (or 1 tsp red pepper flakes)
4 cloves garlic, minced
½ tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
1 large tomato, diced
1 14-oz can coconut milk
1 ½ tsp salt
juice of one lime

Instructions

Cook the lentils. Place lentils in a saucepan with water, and bring to a boil, then lower heat and simmer, cooking uncovered until the lentils begin to break down, about 20 minutes. Skim off any foam that rises to the top during cooking. Remove from heat and set aside.
Make the tadka. In the meantime, heat coconut oil over medium heat until shimmering, then add mustard and cumin seeds. Cover and wait for mustard seeds to pop, then immediately add chopped onion, curry leaves, ginger, chilies and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent. Add garlic and remaining spices, and cook for 60 seconds, then add tomatoes, stirring and cooking for another 2-3 minutes until softened.
Combine the lentils, tadka, and coconut milk. Add the spice mixture and coconut milk to the lentils, and cook for another 5-7 minutes, or until the flavors have melded. Add lime juice, then taste and adjust seasonings as necessary. Serve hot over basmati rice, garnished with cilantro.

Notes

*Curry leaves have a strong aromatic flavor, comparable to citrus and lemongrass, and is not related to curry powder. If you can’t find curry leaves, substitute 3-4 dry bay leaves and the zest of one lime.