Vegan Masoor Dal (Red Lentil Curry)
- Plantiful Palate
- Sep 20
- 6 min read
Updated: Sep 27
Some dishes instantly feel like comfort, and masoor dal is one of them. Split red lentils cook down quickly into a silky, golden curry, gently spiced and finished with a sizzling tadka that fills the kitchen with irresistible aroma. This vegan Indian recipe shows how vegan recipes can be both nourishing and flavourful, perfect for a quick weeknight dinner or a cosy weekend meal.
Masoor dal has been a staple in Indian households for generations because of its simplicity and speed. No long soaking, just rinse, simmer, and enjoy. The lentils melt into a creamy texture in less than half an hour, making this one of the easiest vegan Indian recipes you can add to your rotation. Alongside its flavour and convenience, masoor dal is also a fantastic source of plant based protein, answering one of the most common questions: how do vegans get protein? With around 15 grams of protein per serving, this dish is a satisfying way to fuel the body while keeping meals wholesome and comforting.
Whether served with steamed basmati rice, fluffy vegan rotis, or crisp salad on the side, this dal proves that the most humble ingredients can be the most satisfying. It is also ideal for anyone exploring vegan recipes or looking for hearty lacto vegetarian recipes.
Recipe:
Serves: 4
Prep time, 15 minutes, includes rinsing and chopping
Cook time, 30 minutes, stovetop
Total time, 45 minutes
Ingredients:
For the dal
2 cups split red lentils, masoor dal, rinsed
1.4 to 1.6 liters water
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 medium carrot, small dice, optional
2 packed cups baby spinach, roughly chopped
1 tbsp grated ginger
3 garlic cloves, minced
1 to 2 green chillies, slit lengthways
1 tsp ground turmeric
1 tsp fine sea salt, more to taste
First tempering in the pot
1 tbsp neutral oil or coconut oil
1 tsp cumin seeds
1 bay leaf or 6 curry leaves, either is great
Finishing tadka, the sizzle on top
2 tbsp neutral oil or vegan butter
6 to 8 thin garlic slices
1 tsp cumin seeds
1 tsp Kashmiri chilli powder, or paprika for mild
Pinch asafoetida, hing, optional, use gluten free pure resin if needed
1 tsp garam masala
Juice of 1 small lemon
Handful fresh coriander leaves, roughly torn
Chilli flakes or chilli oil, optional for serving
Method:
Rinse the masoor dal thoroughly in several changes of cold water until the water runs nearly clear. This keeps the lentils light and prevents excess froth when cooking.
Heat oil in a heavy pot over medium heat. Add cumin seeds and bay leaf or curry leaves, letting them splutter for 10 to 15 seconds. Stir in onion and a pinch of salt, cooking for 6 to 8 minutes until soft and golden. Add ginger, garlic, and green chillies, cooking for 1 minute until fragrant.
Add tomatoes, turmeric, and carrot if using. Cook for 5 minutes, stirring often, until the tomatoes break down and the mixture turns into a rich, aromatic base.
Stir in the rinsed lentils with 1.4 liters of water. Bring to a boil, then reduce to medium low. Skim any foam that rises. Simmer uncovered for 20 to 25 minutes, stirring often, until the lentils are completely tender and creamy. Add more water if needed for your preferred consistency.
Season with salt and stir in spinach. Simmer for 2 to 3 minutes until wilted. For extra creaminess, mash a ladle of dal against the side of the pot or blend briefly with a stick blender for a few seconds.
In a small pan, warm oil or vegan butter for the tadka over medium heat. Add garlic slices and cook 45 to 60 seconds until golden at the edges. Add cumin seeds and hing, bloom for 10 seconds, then remove from heat. Stir in chilli powder and garam masala, letting them sizzle and release aroma.
Pour the hot tadka over the dal. Stir in lemon juice and half the coriander. Adjust salt and lemon as needed. Garnish with the remaining coriander and a drizzle of chilli oil if you like extra heat.
Additional Tips:
Quick cooking, masoor dal cooks faster than most lentils so keep an eye on it to avoid overcooking.
Foam skimming, froth is normal when cooking lentils, skim early on for a clean flavour.
Adjust texture, for soupier dal add water, for thicker dal simmer longer without the lid.
Bright finish, always add lemon juice at the end to lift the flavour.
Next day magic, masoor dal thickens as it sits and tastes even better reheated.
Alternative Cooking Methods:
Instant Pot, sauté onion, ginger, garlic, and spices on Sauté mode. Add lentils and 1.1 liters water. Pressure cook High 6
minutes, natural release 10 minutes. Stir in spinach, then finish with tadka.
Pressure Cooker, stovetop, cook for 3 to 4 whistles on medium, let pressure drop naturally. Proceed with spinach and tadka.
Slow Cooker, add all dal ingredients except spinach, 1.1 liters water, cook on Low 5 to 6 hours. Stir in spinach to wilt, then add hot tadka.
Coconut creamy, for a richer version, stir in 120 ml coconut milk after simmering, then the tadka.
Oil free, dry toast the tadka spices in a small pan and bloom the chilli powder in a splash of hot water, then stir into the dal.
Allergy information / alternatives:
Gluten free, naturally gluten free, use pure gluten free hing if adding.
Nut free, naturally nut free.
Soy free, naturally soy free.
Sesame free, naturally sesame free.
Lacto vegetarian, fully suitable.
Nutritional Information (per serving):
Calories, ~300 kcal
Protein, ~15 g
Carbs, ~44 g
Fat, ~7 g
Sugar, ~6 g
Salt, ~0.9 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes and quick vegan Indian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Indian dishes at home that are easy, accessible, and full of flavour.
Vegan Masoor Dal (Red Lentil Curry) FAQs
❓ Do I need to soak red lentils first?
No, masoor dal cooks quickly without soaking. A short soak of 10 minutes can make it slightly creamier, but it is not necessary.
❓ Why is my dal mushy?
Masoor dal breaks down very quickly. To maintain some texture, cook uncovered and stir gently. For a smoother vegan curry, continue cooking until the lentils melt completely.
❓ Can I make it less spicy?
Yes. Use mild paprika instead of Kashmiri chilli and omit the green chilli. This keeps it mild while still flavourful, making it family friendly while still fitting beautifully into vegan Indian recipes.
❓ Can I make it creamy without coconut milk?
Yes. Blend a small portion of the cooked dal and stir it back in for natural creaminess. This technique keeps the recipe suitable for those who prefer oil free or lighter vegan recipes.
❓ Can I freeze masoor dal?
Yes, it freezes very well for up to 2 months. Store in portioned containers, thaw overnight in the fridge, and reheat gently with a splash of water. This makes it excellent for meal prep within vegan recipes and lacto vegetarian recipes.
❓ What should I serve with masoor dal?
Steamed basmati rice, vegan rotis, jeera rice, or even quinoa. It also pairs beautifully with crisp salads or roasted vegetables. Masoor dal is a versatile centrepiece that enhances vegan Indian recipes and is perfect for comforting lacto vegetarian recipes.
❓ How much protein is in this recipe?
Each serving of masoor dal provides around 15 grams of plant based protein, making it an excellent answer to the question of how vegans get protein. It is a wholesome, protein rich choice within vegan recipes and a cornerstone of nourishing vegan Indian recipes.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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