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Oil-Free Indian Smoky Masoor Red Lentil Dal

Hearty and satisfying, this Oil-Free Indian Smoky Masoor Red Lentil Dal is easy to make. Pantry staples like lentils and spices make this a great go-to plant-based dinner for a weeknight meal.
Prep Time2 hours
Cook Time30 minutes
Course: Dinner, Entree, Main Course
Cuisine: Indian, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword: comforting, curry, dal, freezer-friendly, gluten-free, healthy, hearty, Indian, lentils, low-fat, oil-free, plant-based, protein, spices, wfpb
Servings: 4
Calories: 204kcal

Ingredients

  • 1 cup dry red lentils soaked 1-2 hours, drained and rinsed thoroughly
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger minced or grated
  • 1 serrano pepper (to prefered spice level) seeded and chopped
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 4 cups water
  • Salt and pepper to taste
  • 2 Roma tomatoes seeded and roughly chopped
  • 1 teaspoon garam masala

Instructions

To Soak the Lentils:

  • Place the lentils in a wide bowl or non-reactive container. Cover with 2 inches of water. Let soak at room temperature for at least 2 hours. If soaking overnight, place in the refrigerator. When ready to use, drain the lentils and thoroughly rinse them in a fine-mesh colander, washing off any dust and residue from the soaking liquid.

To make the Red Lentil Dal:

  • Heat a medium pot over medium heat. Add the chopped onion, ginger, garlic, and serrano pepper. Cover with a lid. Gently sweat until the mixture softens, about 5-7 minutes, stirring every few minutes to prevent burning. If the onion starts to burn, reduce the heat, add a splash of water, and stir well.
  • Once the onion is soft, add all of the spices; cumin seed, coriander, ground cumin, curry powder, turmeric. Sauté until aromatic, 30-60 seconds.
  • Add the water, scraping up any bits of spices from the bottom of the pan. Add the drained and rinsed lentils.
  • Cover and bring to a boil. Reduce to simmer.
  • Simmer until the lentils are soft and falling apart, about 20-25 minutes.
  • Remove the lid. Stir in the chopped tomatoes and garam masala. Season to taste with salt and pepper.
  • Enjoy with steamed basmati rice, roasted cauliflower, or on its own.