Masoor dal, sometimes spelled dahl or daal, is a North Indian red lentil curry made with split red lentils. This version combines creamy lentils with caramelised roasted eggplant for extra richness while staying naturally vegan, gluten-free and budget-friendly. It’s an easy, nourishing weeknight dinner made with simple pantry ingredients.
This recipe was originally posted on July 1, 2020 and updated on September 18, 2022 with process images and updated instructions.
Why This Masoor Dal Works
Reader Review - “Don’t go rogue on me” This is a great recipe! I cook lentils quite often and this is up there with one of my favourites! Your directions are bang on as well. Thanks for this delicious recipe!" (Christine) ★★★★★
As far as convenience goes, you can't go too far past red lentils. They are the quickest of the lentils to cook and keep well in the pantry.
Nutritionist's Note: Red lentils are an excellent addition to a balanced diet. They're naturally rich in plant-based protein and dietary fibre, which work together to support healthy digestion, keep you feeling fuller for longer, and help maintain steady energy levels. Red lentils also provide important nutrients such as iron, folate, potassium and magnesium, which support everything from healthy red blood cell production to heart and muscle function. Because they cook quickly and develop a creamy texture, they're an easy and affordable way to add more nutritious legumes to everyday meals like soups, curries and dals. This red lentil dal delivers around 15g of protein and 22g of fibre per serve!
What is Masoor Dal?
Masoor refers to red lentils, commonly used in Indian cooking. The words dal, dahl, and daal generally refer to both the lentils themselves and the thick, spiced curry made from them.
In this recipe, we use split red lentils to create a creamy, comforting Indian-style curry finished with roasted eggplant and a fragrant tadka.
What is Tarka or Tadka?
Tadka (also called tarka) is tempering aromatic spices in hot oil to release their full flavour. For this vegan curry, the spices are tempered in oil with fresh tomato, onions, garlic, ginger and chillies. The cooked lentils are then added to the tarka to infuse.
This step is essential because it “blooms” the spices in oil, releasing deeper aroma and flavour.
Red Lentil Dal Ingredients & Substitutions
Red lentils
Red lentils are the hero in this dish. When simmered, they break down into a creamy, velvety texture that forms the base of the dal.
You can make this recipe with either whole or split red lentils. Split red lentils, often sold as masoor dal in South Asian grocery stores, have had their outer skins removed, allowing them to cook more quickly and break down into a creamy, velvety texture. Whole red lentils also work well but take longer to soften.
Aromatics
This curry uses onions, garlic, ginger, cumin, coriander, turmeric and garam masala to build depth and warmth.
Tomatoes
Fresh or canned tomatoes add acidity and balance to the spices. I recommend using fresh if you can manage it to limit better control flavours and acidity.
Chillies
Green chillies are traditional, but red chillies or chilli flakes also work well.
Eggplant
Roasted eggplant adds a caramelised, silky texture and makes the dal more substantial. Use Lebanese, Zebra, Globe or Japanese eggplants.
How to Make Red Lentil Dal
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Roast the Eggplant
Step 1.
Combine the eggplant cubes, olive oil and salt in a bowl and massage to combine. Lay the eggplant out on a lined oven tray and roast in the oven for 30 minutes at 190°C (375°F).
Cubed pumpkin, carrot or sweet potato also works beautifully. You will have to adjust their cooking times.
Prepare the Lentils
Step 2.
As with any lentils, pick the red lentils over and discard any gnarly ones or stones. Your teeth with thank you.
Step 3.
Rinse the lentils well. You can run them under water in a fine sieve until the water runs clear or swish and repeat as I do.
Cooks' tip: The Swish and Repeat To swish, put the lentils in a large pot or bowl and add water to cover. Swish the lentils and water around with your hands. The water will turn cloudy - at this point drain it out. Add more clean water and repeat the process until the water is clear after swishing.
Cook the Lentils
Step 4.
Once the lentils are rinsed, add them to a pot with 3 and three-quarter cups of fresh water.
Don't go rogue on me - follow the measurement. The amount of water will affect the thickness of the finished Dal.
Bring the water to a boil skimming off any white foam that appears on top. Reduce the heat to a simmer, partially cover and cook for 15 minutes. The lentils will cook for another 5 minutes when you add them to the tarka so try not don't overcook them.
Step 5.
After the lentils are cooked, whisk them for a minute to break them up.
Make the Tadka
Step 6.
Heat the oil in a skillet or pan over medium to high heat. Add the cumin and mustard seeds and cook for twenty seconds or until the seeds begin to pop. Reduce the heat to medium and add the onions and ginger and cook for 3-5 minutes until soft.
Stir in the garam masala, turmeric and ground coriander seeds and cook while stirring for 30 seconds.
Add the chopped tomatoes and garlic and the chopped chillies. Continue to cook, stirring regularly, for 3 to 5 minutes.
Combine.
Step 7.
Stir in the cooked lentils and reduce the heat to low. Add the salt and pepper and the roasted eggplant and cook the complete dal for 5 minutes for the flavours to infuse.
How to Store Masoor Dal
Food Storage Note: Many believe leaving food out until it's completely cooled is safer, but in reality, leaving cooked food at room temperature for several hours can increase food safety risks. Modern food safety guidance recommends refrigerating food once it's no longer piping hot rather than waiting for it to be "completely cooled" as many creators suggest.
In the refrigerator: Transfer the masoor dal to a sealed container and allow the it to cool slightly before transferring it to the fridge. It does not need to be completely cold, but it should no longer be hot. Modern refrigerators can safely handle warm food in small batches.
Keep in the fridge for 3-4 days.
In the freezer: Red lentil dal freezes well. Allow it to cool well, then transfer it to freezer-safe bags or airtight containers. If using freezer bags, press out as much air as possible while leaving a little room for the dal to expand as it freezes. Label with the date and freeze for up to 3 months. When you're ready to serve, thaw overnight in the refrigerator, reheat gently, then prepare your eggplant to serve.
FAQs
Yes, Masoor dal freezes well. Once cooled slightly, pop your dal into a sealed, freezer-friendly container safely for up to 3 months.
You can used canned tomatoes in red lentil dal. It will change the flavour slightly but they will work fine in a pinch. A 400ml can (13.5oz) should do the trick.
Lentils on their own are not a "complete" protein. For a protein to be "complete" it needs to have enough of the nine essential amino acids required to build and repair protein tissues in the body.
Lentils are a legume not a grain and are naturally gluten-free.
More Fuss-Free Dinner Ideas
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Make This Recipe
Masoor Dal (Red Lentil Curry) with Roasted Eggplant
Ingredients
For the Eggplant
- 2 medium eggplants cubed, or 4-5 smaller varieties
- 3 tablespoon olive oil
- ½ teaspoon sea salt
For the Masoor Dal
- 1 ¼ cups dried red lentils 255g
- 3 ¾ cups water 937ml
- 2 tablespoon coconut oil or a neutral flavoured cooking oil
- 1 tsp cumin seeds
- 1 teaspoon black mustard seeds
- 1 onion finely diced
- 1 tablespoon ginger finely grated
- ¾ teaspoon garam masala
- ¾ teaspoon turmeric
- 1 ½ teaspoon ground coriander seeds
- 3 tomatoes, well chopped or 240 grams cherry tomatoes
- 4 garlic cloves minced
- 2-3 green chillies remove seeds if you don't like things too hot
- 1 teaspoon salt
- a good crack of black pepper
Instructions
- To prepare the eggplant preheat the oven to 190°C (375°F) and line a roasting tray
- Combine the eggplant cubes, olive oil and salt in a bowl and massage to combine. Lay the eggplant out on the prepared tray and roast in the oven for 30 minutes.
- While the eggplant is cooking, pick over the red lentils and remove any hard stones. Rinse thoroughly - until the water runs clear - before adding them to a saucepan with the water.
- Bring the lentils to a boil over medium heat skimming any foam from the top. Reduce the heat to a simmer and cook, partially covered, for 15 minutes. When cooked, whisk the lentils and any remaining water to break up and combine.
For the Tadka
- While the lentils are cooking, prepare the tadka. Heat the oil in a skillet or pan over medium to high heat. Add the cumin and mustard seeds and cook for twenty seconds or until the seeds begin to pop. Reduce the heat to medium and add the onions and ginger and cook for 3-5 minutes until soft. Stir reguarly so they don't stick to the pan too much.
- Stir in the garam masala, turmeric and ground coriander seeds and cook while stirring for 30 seconds.
- Add the chopped tomatoes and garlic and the chopped chillies. Continue to cook, stirring regularly, for 3 to 5 minutes.
- Stir in the lentils and reduce the heat to low. Add the salt and pepper and the roasted eggplant and cook the complete dal for 5 minutes for the flavours to infuse.
- Serve with rice or naan bread, dairy-free natural yoghurt and fresh coriander.
Notes
- Be prepared! Before I cook, I make sure all my ingredients are ready to go. I pop the mustard seeds and cumin seeds in a little bowl with the ground spices in another. Everything is at hand ready for cooking.
- Cheat! I throw my tomatoes and garlic in to my processor to chop together. I wipe the bowl out and also chop my onion followed by my green peppers (chillies) separately.
- Adjust! If you don't like things too spicy, remove the seeds from the green peppers before chopping.
- Fresher lentils will cook more quickly than less-fresh ones - you know... the ones living in the back fo your pantry.
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Dolores says
Very flavorful and hearty. Will make it again
Sue says
Fantastic recipe Amanda, thanks. Used Japanese eggplant but otherwise followed your recipe and suggestions to a "T". Looking forward to trying all your other recipes as a Follower so keep them coming please !
Amanda says
Oh, that's lovely to hear Sue. Thanks for taking the time to reach out. I will keep the recipes coming. We had a rough few months at the end of last year and I took a break but I am getting back on track and looking forward to sharing new food. Thanks again and have a wonderful day x
Christine says
“Don’t go rogue in me” This is a great recipe! I cook lentils quite often and this is up there with one of my favourites! Your directions are bang on as well. Thanks for this delicious recipe!
Catherine says
Another amazing vegan dish! You are a star - thank you
Amanda says
You're awesome. Thanks so much Catherine, I am so glad you enjoyed it. x
Kim says
This is delicious. I had everything except chiles, so I added cayenne while cooking and chile-garlic paste afterward. I used Chinese eggplants and canned tomatoes (what I had). I appreciated your warnings to be prepared -- I often prep ingredients during the beginning of cooking, but the steps in this were too fast for that to work. Thank you for the recipe!
Amanda says
Fantastic Kim, I am so happy you like it. I do the same thing - I also chop while I cook - but this recipe does go fast! Thank you for taking the time to write. 🙂
Kat Varcoe-Cocks says
Hi Amanda, I'm looking forward to trying this recipe later today. I have a bag of yellow lentils in my pantry,. Are they ok to use? or should i get some red ones. I am popping to the shops for a couple of other things so it would be easy.
Thanks 🙂
Amanda says
Hey Kat,
You can totally use split chickpeas (chana dal) or small yellow lentils (moong dal) in this recipe. Rinse, the same as the red lentils, and then pop them in a pot with the water and cook for 35 - 40 minutes (for the chana dal) or 25-30 minutes (for the small yellow lentils) with the lid partially covering. The remaining process is the same. Add more water if required when cooking - you made need a touch more than 3 and 3/4 cup but start there. Let me know how it goes! 🙂 Take care. x
Kat Varcoe-Cocks says
Thanks Amanda,
I ended up getting red lentils, it came out really well. The kids enjoyed it with rice. I held back the eggplant for them - but I loved it. Will add it to my go to recipies!!
Kat x
Amanda says
Awesome. I am glad you like it and the kids did too. You can mix it up a little with other vegetables. Ones the kids will eat too 😉