Red Lentils Curry Masoor Dal Recipes
RED LENTILS CURRY (MASOOR DAL)
Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!
Provided by Meeta Arora
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and sauté for another 2 minutes.
- Add the lentils, water and stir well.
- (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
- Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
- After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Open the pot. Add the lime juice and stir the dal.
- Garnish with cilantro. Serve dal with roti, naan or rice.
Nutrition Facts : Calories 217 kcal, Carbohydrate 32 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 640 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving
RED LENTIL CURRY RECIPE
This masoor dal recipe (red lentil curry) is a curry lover's dream, with nutty red lentils, hearty potatoes and lots of curry seasoning. Huge on flavor. So easy to spice it up!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot to medium heat.
- Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
- Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
- Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
- Add the chopped tomato, water, coconut milk and red lentils. Stir.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
- Serve with rice and garnish!
Nutrition Facts : Calories 476 kcal, Carbohydrate 48 g, Protein 17 g, Fat 27 g, SaturatedFat 22 g, Sodium 181 mg, Fiber 18 g, Sugar 6 g, ServingSize 1 serving
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MASOOR DAL (AMMA’S 5-MINUTE HEALTHY RED LENTIL CURRY)
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5/5 (3)Category DinnerCuisine IndianTotal Time 50 mins
- Rinse lentils and bring to a boil with 5 cups of water. Reduce heat and simmer, partially covered, stirring occasionally, for about 40 minutes, or until very soft. Stir in salt and turmeric.
- Place oil in a small saucepan over medium-high heat. When shimmering hot, sprinkle asafoetida (if using) over the oil, then add the mustard seeds and curry leaves. As soon as the mustard seeds pop and the curry leaves turn a shade darker, reduce heat to low and stir in the ginger and chiles. Fry for about 15 seconds, then add the tomatoes. Give it a stir, then stir it into the cooked lentils, oil and all. Taste and add more salt if needed (I added an extra 1/2 tsp).
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5/5 (3)Total Time 45 minsCategory DinnerCalories 355 per serving
- In a large saute' pan, add the coconut oil and heat until shimmering. Add the onions and saute' on medium heat for about 3 minutes, or just until slightly softened. Stir in the cumin, red pepper flakes (or chili) if using, garlic and ginger. Reduce heat to medium low and stir, cooking for 2-3 minutes or until the raw smell of garlic and ginger is gone. The garlic and ginger will begin to stick to the pan.
- Stir in the red curry paste to coat the onions - about 1 minute. To the onion/spice mixture, pour in the water and stir in the lentils, breaking up any lentils that may have stuck together from rinsing. Bring to a simmer, reduce heat to low, put a lid on the pan and cook gently for about 10 minutes or until the lentils are soft.Remove lid and simmer for an about 4-6 minutes. Add the salt. The spicy lentils will begin to thicken as they cook further. Remove the pan from heat and let set about 3-5 minutes, with the lid on, slightly ajar. The mixture will continue to thicken as it sets. Depending on the consistency you prefer, share while still a little loose or serve the spicy lentils after they thicken a bit. A splash of water will loosen things up a bit if the lentils dry out too far. Add a squeeze of lime and stir.
- Heat coconut oil in a small sauce pan and heat until shimmering. Add cumin (seeds or ground), garlic and chili powder. Cook on med-high heat for just about a minute, stirring or until the garlic is just golden. Remove from heat and quickly spoon the tempering over the lentils and stir it in OR after spooning the lentils into individual bowls, dollop the tempering over the top of the lentils.
- Spoon the spicy red lentils over rice and garnish with lime, cilantro and green chilis. Naan is also fabulous with this recipe!
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