Velvet Red Quick Masoor Dal with Golden Tarka

Ditch the Takeaway: Hello, Hug in a Bowl!

Honestly, are you staring into the fridge wondering what to cook that isn't just pasta again? That was me last Tuesday.

If you need something genuinely nourishing, lightning fast, and ridiculously cosy, you simply must try this Masoor Dal . This beautiful, vibrant split red lentil curry is about to become your new best friend.

It’s comforting, warm, and hits the spot every single time.

The Speedy Secret to Weeknight Success

What exactly is Masoor Dal? It’s basically the Speedy Gonzales of the legume world. Originating from the Indian subcontinent, it’s a comforting staple because the lentils break down so incredibly fast no overnight soaking required! I call this the ultimate easy masoor dal recipe for beginners .

I remember trying to make lentils years ago and accidentally turning them into grey mush, but Masoor Dal is meant to do that! It’s wonderfully forgiving.

The best part? This is a completely creamy masoor dal without pressure cooker method. We are talking about a true quick masoor dal recipe under 35 minutes start to finish.

You’ll easily get four generous, hearty servings out of this batch, making it perfect for feeding the family or prepping lunches.

Why This Isn’t Just Any Lentil Soup

Aside from being a naturally delicious vegetarian red lentil recipe , this dish is a serious protein powerhouse. Lentils are brilliant for sustained energy, which is perfect for tackling the rest of the working week.

This truly is the perfect weeknight indian lentil soup .

But the real, magical flavour comes right at the end: the Tarka . Learning how to make tarka for dal is the key to unlocking intense flavour that you usually only get from proper restaurant food.

A tarka is essentially sizzling, aromatic tarka tempering spices think crispy garlic and cumin poured right over the creamy lentils. The contrast is just wow .

This dish tastes incredible served simply with fluffy simple basmati rice accompaniment for dal . If you like things a little tangy, I’ve also included a brilliant masoor dal with tomato variation tip later in the instructions.

You are literally 35 minutes away from a hug in a bowl. Let’s get going!

Stocking Up: What You Need for the Ultimate Weeknight Indian Lentil Soup

Right, let’s talk shopping. You won’t need a trip to a specialist market for this. This is an incredibly simple vegetarian red lentil recipe .

Honestly, if you have a spice cupboard, you probably already own half the stuff. This is designed to be the easy masoor dal recipe for beginners .

The Essential Base: Velvet Red Lentils

The star of the show is, of course, the Masoor Dal . This is the common name for split red lentil curry .

They cook unbelievably fast. Unlike chickpeas or brown lentils, no soaking is needed. That is why we can promise a quick masoor dal recipe under 35 minutes .

You need 1 cup (200 g) of the lentils. Rinse them really well. Seriously. That milky water needs to go down the drain.

This step is crucial for getting that beautiful, creamy masoor dal without pressure cooker texture. We cook them in 4 cups (1 litre) of hot water.

Adding 1/2 tsp (2.5 ml) of turmeric powder gives it that sunshine colour. Add 1 tsp (5 g) of salt, or just season to your taste later on.

The Flavour Bombs: Tarka Tempering Spices

Now for the magic the tarka! This is how to make tarka for dal and it turns a basic soup into a proper hug in a bowl.

You need 2 Tbsp (30 ml) of ghee. Good ghee is vital here. If you don't have it, butter works, but ghee adds proper depth.

Grab your tarka tempering spices . We start with 1 tsp of whole cumin seeds. Add 2-3 dried red chillies. I once burned my tarka and the whole dish tasted awful.

Watch these spices like a hawk! We also need our fresh aromatics: 4 cloves of garlic and a one-inch piece of ginger.

Mince them finely. If you want a little tangier profile, try the optional masoor dal with tomato variation later in the process.

Your Quick Draw Cooking Gear

You really don't need fancy equipment for this superb weeknight indian lentil soup . I use my trusty heavy bottomed pot. Mine is a 3-quart size.

The only specialist item is actually tiny. You need a small frying pan or a dedicated tarka pan. It is essential for frying those spices evenly.

That satisfying sizzle when you pour it over the lentils is the best bit. A fine mesh sieve helps rinse the lentils perfectly.

However, a bowl and careful draining works if you don't have one.

This dal is perfect served over a simple basmati rice accompaniment for dal . Honestly, after a stressful day, this fast, warm dish makes everything better.

Prepping for Victory: The Easy Masoor Dal Cheat Sheet

Right then, let's get down to business. This Masoor Dal is honestly a lifesaver. It’s the perfect weeknight indian lentil soup .

Forget complicated soaking or using a scary pressure cooker. This is the easy masoor dal recipe for beginners you have been waiting for.

We are aiming for the quick masoor dal recipe under 35 minutes mark, promise!

Before anything, let’s talk prep. It only takes about 10 minutes, but these steps make all the difference. Rinse those split red lentil curry components! Seriously, put the Masoor Dal in a fine mesh sieve.

Run cold water over it. Keep going until the water is completely clear. If you skip this, you get lots of foamy scum later.

I learned that the hard way. My first attempt looked like a bubbly science experiment, you know? While that’s draining, chop up your garlic, ginger, and onion for the tarka .

Organization is key here!

Cooking Method: Getting That Creamy Finish

Step 1: The Simmer Start

Grab a heavy bottomed pot. Add the rinsed lentils, 4 cups of water, and half a teaspoon of turmeric. Bring it to a rolling boil over high heat.

Safety warning: Keep an eye on the foam! Skim that grey stuff off the top; it makes the texture rubbish.

We want a beautiful, smooth creamy masoor dal without pressure cooker fuss.

Step 2: Low and Slow

Reduce the heat right down to low. This is crucial for texture. Cover the pot loosely and let it simmer for 20- 25 minutes .

You want the lentils to totally break down into velvety mush. Stir in 1 teaspoon of salt and keep it hot.

If it looks too thick, splash in a little extra boiling water.

Pro Tip: Mastering the Tarka Tempering

Now for the magic trick: the tarka . This is how to make tarka for dal shine! Heat 2 tablespoons of ghee (or oil) in a small pan until it’s shimmering.

Add 1 teaspoon of whole cumin seeds and 2 dried red chillies. Fry them for about 15-30 seconds . The cumin should sizzle and lightly brown.

Next, chuck in your onion, ginger, and garlic.

This is the point where your kitchen smells better than any posh candle! Cook this for about 2 minutes. We need that raw garlic smell gone.

Pro Tip: Remove the pan immediately once the garlic starts turning golden brown. Burnt garlic tastes like sadness, trust me.

This is why we watch our tarka tempering spices so closely.

Pour that fragrant oil straight over the hot vegetarian red lentil recipe . Listen for that beautiful sizzle! Stir it all together.

A squeeze of lemon juice stirred in at the end brightens everything up. Honestly, Bob’s your uncle, it’s done. If you want a masoor dal with tomato variation , just sauté half a cup of chopped tomato with the garlic before you finish.

Serve this gorgeous creamy masoor dal alongside a simple basmati rice accompaniment for dal . Delicious!

Let's Talk Tips and Tricks! Making Your Dal Dish Sparkle

Alright, you’ve mastered the core recipe. You know how to make tarka for dal and have achieved that gorgeous, velvety texture.

Now let’s chat about making this simple dish truly sing. Because food isn't just about eating; it’s about the experience, right?

Did you know that legumes, like the split red lentils used in this split red lentil curry , are consistently ranked by dietitians as one of the world's top superfoods? You’re cooking history and health!

Plating Up Your Weeknight Wonder

This weeknight indian lentil soup should feel special. Serving isn't just dumping food in a bowl. Think about presentation! I always use a deep white bowl.

The vibrant yellow/orange colour of the Masoor Dal really pops against the white.

For the pairing, a heap of fluffy, steamed simple basmati rice accompaniment for dal is non-negotiable. Ladle the dal gently over the side of the rice, not drowning it.

Finish with a generous sprinkle of fresh coriander. Sometimes, I add a tiny drizzle of chili oil just for colour.

Stashing and Reheating Secrets

Honestly, most curries are better the next day. This quick masoor dal recipe under 35 minutes is perfect for batch cooking.

Store leftovers in an airtight container. It’ll keep happily in the fridge for up to four days.

Now, for the big secret: lentil dal always thickens up considerably when cold. It’s totally normal! When you reheat it, pop it on the stove and stir in a splash of water or vegetable stock.

Bring it back to a gentle simmer. You’ll have that beautiful, creamy consistency back in no time.

Flavor Twists and Easy Swaps

This is already a fantastic vegetarian red lentil recipe , but customization is fun. Want to add a gorgeous tang? Try the masoor dal with tomato variation .

Just chop half a small tomato and add it to your tarka pan right after the garlic. Cook it until it breaks down before pouring the tarka tempering spices over the dal.

If you’re making the easy masoor dal recipe for beginners , you might wonder about the ghee. For a completely vegan dish, swap the ghee out for coconut oil or olive oil.

The flavour changes slightly, but it’s still delicious! This works perfectly since this creamy masoor dal without pressure cooker relies on simple ingredients.

Nutrition Nibbles

I love this dal because it’s proper comfort food that’s also healthy. It’s a huge source of plant based protein and dietary fibre.

It keeps you feeling full and stabilized. It’s hearty fuel without the heaviness, you know? It’s simply goodness in a bowl.

You’ve cooked an absolute gem of a dish. Give yourself a massive pat on the back! Enjoy every spoonful.