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Easy Red Lentil Dahl | Masoor Dal Recipe (Vegan Curry)

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A creamy Red Lentil Dahl which is comforting, hearty, flavorful, and delicious. The recipe is vegan, gluten-free, healthy, and easy to make. This Masoor dal curry is done in 30 minutes and therefore perfect as a weeknight dinner and meal prep.

Red Lentil Dhal with rice

Comforting Red Lentil Dahl

Comfort food is my absolute favorite and I can never say no to curry! Therefore, I created a new recipe for red lentil dahl (also known as Masoor dal curry). The recipe is creamy and rich because of the canned coconut milk, however, you can use any other plant-based milk for a low-fat/low-calorie version.

I love this dal because it is:

  1. A quick and easy vegan weeknight dinner
  2. Creamy, flavorful, and comforting
  3. Easy to make with simple wholesome ingredients

Masor dal in a pan

What Is Dal?

Dal (also spelled dhal, daal, dahl) is a term used for dried, split pulses. Dal also refers to Indian lentil soups which are important staple foods in South Asian countries, especially India. Masoor dal is actually a tiny red/orange lentil that cooks fast and doesn’t require any soaking.

Red Lentil Dhal in a pan

How To Make Red Lentil Dahl?

This dal is super easy to make and doesn’t require a lot of effort. Check the video below to see all the instruction steps.

  • Rinse lentils under running water.
  • Chop the onion, garlic, ginger, bell pepper, and carrot.
  • Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
  • Add all spices, sweetener, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
  • Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
  • Season with black pepper and salt. Taste and adjust the seasonings as needed.
  • Serve warm with basmati rice, potatoes or flatbread and garnish with fresh herbs.

Add Veggies Of Choice

If you aren’t a fan of carrots, you can also use sweet potato or pumpkin. Other veggies that you could add to this curry are spinach, zucchini, eggplant or tomatoes.

I prefer using canned coconut milk, however, you could also use soy cream, oat cream or cashew cream to make the dal creamy, and flavorful.

Masoor dal with rice in a bowl

Masoor Dal Curry With Simple Ingredients

This red lentil dahl contains only simple ingredients which are as follows:

  • Dry red lentils
  • Carrot
  • Bell pepper
  • Onion
  • Garlic cloves
  • Fresh ginger
  • Vegetable broth or water
  • Canned coconut milk
  • Ground cumin
  • Curry powder
  • Sweetener of choice
  • Ground turmeric
  • Paprika
  • Sea salt and black pepper
  • Red pepper flakes

Find the exact measurements below in the recipe card!

Red Lentil Dhal with rice in a bowl

Health Benefits Of Curry

I found a great site that describes the health benefits of curry:

Turmeric is the spice that gives curry powder its yellow color and praised around the world for its medicinal qualities. The curcumin found in turmeric has both anti-inflammatory and antioxidant properties. Curcumin also protects against heart disease and may prevent certain cancers.

Another primary ingredient of curry powder is ground-up coriander or cilantro seeds. Coriander seeds have blood sugar lowering effects and may help those with diabetes manage their blood sugar levels better. Coriander also acts as a digestive aid and is proven to aid those with IBS (irritable bowel syndrome) lower the severity and frequency of their symptoms. It’s also shown to promote bone health and reduce cholesterol levels.

The other key component that makes up a large percentage of any curry powder recipe is cumin. Cumin, like coriander, promotes digestion and may help with diabetes. Cumin is also a rich source of plant-based iron.

To learn more about the health benefits of curry, visit this site.

Red Lentil Curry with rice in a bowl

This Red Lentil Dahl Is:

  • Vegan (dairy-free)
  • Naturally gluten-free
  • Hearty
  • Healthy
  • Creamy
  • Satisfying
  • Flavorful
  • Comforting
  • A great weeknight dinner
  • Easy to make with simple ingredients

Should you give this red lentil dahl a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂

If you like curry dishes, definitely also check out the following vegan recipes:

Masor dal in a pan

Masoor Dal Tadka (Red Lentil Dahl)

Michaela Vais
A creamy Red Lentil Dahl which is comforting, hearty, flavorful, and delicious. The recipe is vegan, gluten-free, healthy, and easy to make. This Masoor dal curry is done in 30 minutes and therefore perfect as a weeknight dinner and meal prep.
4.93 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Indian
Servings 6
Calories 302 kcal

Ingredients
 

  • 1 1/2 cups (300 g) dry red lentils
  • 1 (200 g) large finely diced carrot (*see recipe notes)
  • 1 small bell pepper
  • 1 large onion chopped
  • 4 cloves of garlic minced
  • 1 heaped tbsp fresh ginger minced
  • 1/2 tbsp vegetable oil
  • 3 cups (720 ml) vegetable broth or water
  • 1 cup (240 ml) canned coconut milk (*see recipe notes)
  • 1 1/2 tsp ground cumin
  • 1 tbsp curry powder
  • 1/2 tbsp sweetener of choice
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • Sea salt and black pepper to taste
  • 1/3 tsp red pepper flakes optional

Instructions
 

  • Check the video above for easy visual instructions.
  • Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
  • Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
  • Add all spices, sweetener, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
  • Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
  • Season with black pepper and salt. Taste and adjust the seasonings as needed.
  • Serve warm with basmati rice, potatoes or flatbread and garnish with fresh herbs.

Notes

  • You can also use sweet potato or pumpkin instead of carrot.
  • It's possible to use any plant-based cream (like soy cream, oat cream, etc) instead of canned coconut milk. You could also use plant-based milk (e.g. almond milk, cashew milk, etc.) for a low-fat/low-calorie version. In my opinion, this dal tastes best with coconut milk.
  • The recipe serves 6. Nutrition facts are for one serving.
Nutrition Facts
Masoor Dal Tadka (Red Lentil Dahl)
Amount Per Serving
Calories 302 Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Carbohydrates 35g12%
Fiber 8.1g32%
Sugar 5.8g6%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @elavegan and tag #elavegan

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creamy masoor dal red lentil curry dhal recipe

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Reader Interactions

Comments

  1. Strudel

    Brilliant curry, quick, easy, and delicious. Scales well. Forgiving too if you happen to add or subtract an ingredient. Served over rice with raita plus a mint tomato and onion salad, and it was fantastic. Definitely a new favourite!! Thanks for posting.

    Reply

    • Ela

      Hi Danelle, yes, you can but please note that the cooking time will increase. I would recommend soaking the lentils in lukewarm water first for at least 15-20 minutes because then they will cook faster. 🙂

      Reply

  4. Maria

    Another hit in this household! I had exactly 1.5 cups of red lentils from when the bulk bins were still open so we know they were at least 3 months old! Still delicious. Used reg coconut milk instead of canned and served with day old homemade sourdough and nutritional yeast. Perfect!

    Reply

  5. Vanessa O'Brien

    This was such a good recipe to recreate!!

    I had to add a few twists to the recipe based on what I had in my pantry.
    I used sweet peppers, added three small potatoes, and had to use Thai red curry paste instead (I know it technically makes it a Thai curry because of this) but I have made real dahl in the past and the sautéing of the vegetables added a great depth of flavor! I will definitely make this again! I ended up with about 9 servings for 486 calories but it was so worth it! And so filling!

    Served over rice, with a squeeze of lime!! UGH perfection! Freezing half for next week 🙂

    Reply

  6. Barbara

    This was amazing!! My first ever curry dish, Little spicier than I was expecting, will decrease the crushed red pepper next time. I will also be halfing the recipe since it’s just myself eating it. Curious, does this freeze well?

    Reply

  8. Ronay

    I think I made this recipe a gazillion times and every time it tastes & smells SO DAMN GOOD!! Practical hint – I keep my ginger in the freezer and grate it frozen, it’s super easy – feels like grating parmiggiano. voilà! thanks Ela for all the inspirations – keep up the good work!

    Reply

  9. Nan

    Hi!!! I’m about to go downstairs to whip this up & I have lots of spinach I need to use How much spinach would you add and when? Can’t wait for dinner!!!! Thanks!!!

    Reply

    • Ela

      I would add 1-2 handful of spinach (or more to taste). Add it after you poured in the coconut milk for the last 2-3 minutes. 🙂

      Reply

  11. Kanetta Shaw

    Thank you, so comforting and tasty, had with brown rice and purple broccoli, definitely going to try more of your recipes!

    Reply

  12. Diane

    This recipe is just delicious! So easy and quick to make. I used water and added a little sugar for sweetener and about a Tsp of salt. Love it and will be making this regularly!

    Reply

    • Paul

      Firstly, delish! But second – if I actually thought I could get this on the table in 30 minutes, it would have taken a small miracle. Who can chop carrots, pepper, onion, garlic etc in 10 minutes. Is it just poor kitchen skills or technique on my part? I feel like I was oversold on the whole “30 minutes” thing…

      Reply

  13. Philippa Clarke

    I made a batch of this today and it is utterly delicious! It was so easy, it’s definitely going to be a staple and it’s so versatile, I can pair it with anything. Thank you!

    Reply

  14. Sylvia

    Mine wasn’t as pretty as yours but it might have been because I used the brown lentils. It was still delicious!

    Reply

  15. KNOWLES

    I just cooked it for the first time and it was delicious. Will definitely cook it again. Would be nice for entertaining friends on a winter night. Easy and thank you for this lovely recipe!

    Reply

  17. Nick Everett

    Having just arrived back from Sri Lanka I really had to give this recipe a try back in the UK . The staple breakfast , lunch and dinner all include this amazing dish . I have to say this recipe is an exact replica of the dish being produced to Sri Lankans and so if its good enough for them it,ll do me too . Its beautiful and extremely versatile too and will compliment just about anything you’ll care to add alongside it . If like me you are one of millions that are affected by variants of IBS then try this alongside rice for a week instead of potatoes and bread , No more bloating and squirming on your chair after eating !

    Reply

  18. Kelly

    Looks very good if I add potatoes how would I add potatoes? Do I need to cook potatoes first since they need more time than carrots?

    Reply

  19. Lindsay

    Hi! This looks amazing – can it be frozen? I have sent a message to your insta for some freezer meal suggestions if you don’t mind letting me know what you think! Looking to cook in bulk and freeze for some easy weeknight meals!

    Reply

  20. Nathan

    Just made this to go with a chickpea curry stew I always make. I made my own cashew creams with raw cashews soaked in water for a few hours then blended. I subbed zucchini for the bell pepper (because it’s what I had) and used agave nectar for the sweetener.. Oh, and I left out the oil, because I always do! My usual red lentil dal isn’t this creamy and it’s a great treat, and always good to switch things up once in a while.

    This was my first recipe I tried from your site and I look forward to trying other things.

    Reply

    • Ela

      Wonderful! I am so glad you loved the recipe, Nathan and I hope you will try out more recipes soon. Thanks for your great feedback! 🙂

      Reply

  22. Dawn Solomon

    This was so yummy!!! Will definitely be making this again. 🙂 I didn’t have pepper so I used cauliflower. served with Basmati rice.

    Reply

  23. Emma

    I made this 2 days ago and I LOVE it! I just wanted to thank you for sharing your incredible cooking with the world. I’m so grateful for you and to have stumbled upon you through instagram 🙂 Everything I have made from your page has blown my mind. Can’t wait to keep trying your wonderful recipes. Thank you so so much <3

    Reply

  24. candace Plummer

    can’t wait to try this. I can’t eat red peppers could i just leave them out or sub for something else?

    Reply

  26. Elizabeth

    I’m literally eating it, as I type. It is SOOO good. It’s my first attempt at making curry, and I couldn’t be happier I bought a big bag of red lentils, and a year’s supply of curry powder. It’s. Sooooo. Good.

    Reply

  28. Ianthe

    I made this and it was so yummy!! Finally I feel truly proud of how a recipe turned out hehe I prepped it for the week with some brown rice and cannot wait to eat it! It was my first time cooking lentils and they took a little longer than I expected but it was no biggie! Thank you so much for sharing!

    Reply

  29. Kate

    Made tonight, it is delicious! Smelled so amazing while cooking too. We just sampled it so far, but will serve later with rice and naan. Thank you!

    Reply

  30. William H Madden

    Hi Ela,
    As you know I make a lot of your amazing recipes! I made this for dinner tonight and it is so tasty!! Perfect for the fall weather and I served it with a side of Cauliflower rice pilaf.

    Reply

  32. Barb

    Just made this tonight. I used sweet potato and egg plant in mine. Looks so yummy. I can’t wait to have It for supper tomorrow. I saved some in individual containers for the freezer too, not sure if it freezes well.

    Reply

  36. Julie

    Would this work using instant pot? It seems like it would, just wondering if you have any experience/ recs for pressure cooking time? Looks delicious! Thank you.

    Reply

  39. Bianca

    Red lentil dal is one of my favorite comfort foods too! I absolutely love the Indian flavors, plus it’s easy to make in one pot and perfect for anytime! ? so excited to try your version soon! ??❤️❤️

    Reply

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