Looking for an easy, high-protein plant-based option? This Masoor Dal Tadka Recipe (One Pot Red Lentil Curry) features wholesome ingredients, incredible flavor, and simple step-by-step instructions!
⚡ Quick Answer: Masoor Dal Tadka (One Pot Red Lentil Curry)
Combine fresh wholesome ingredients, season generously, and follow the simple guide below for a delicious, healthy meal on the table in minutes!
🌱 Dietary: 100% Vegan & Plant-Based
⭐ Difficulty: Beginner Friendly
Indulge in the flavor explosion of Masoor Dal Tadka – a vegan red lentil curry that will melt in your mouth. The Tadka tempering adds bold and aromatic flavors, making it the perfect comfort food for a cold winter evening.
Served over fluffy rice, this dish is easy to make with accessible spices, making it a great option for those new to Indian cooking. Try something new and different today with this delicious and satisfying lentil-based recipe. If you are a fan of one-pot recipes you can check out my collection of One Pot Vegan Meals here.
Ingredients & Substitutions For This Masoor Dal Tadka Recipe
The vegan red lentil curry, also known as Masoor dal tadka, is a delicious and healthy dish that is perfect for any meal. Here are the ingredients you’ll need to make this dish:
- Dry red lentils (soaked and washed)
- Carrot (finely diced)
- Spinach (or any other veggies you like, as this recipe is flexible!)
- Onion (chopped)
- Garlic (minced)
- Fresh ginger (minced)
- Oil
- Vegetable broth
- Canned coconut milk
- Ground cumin
- Curry powder
- Sweetener of choice (such as honey or maple syrup)
- Ground turmeric
- Paprika
- Sea salt and black pepper (to taste)
- Red pepper flakes (optional, but add lots of flavor!)
Using these ingredients, you can create a hearty and flavorful curry that will satisfy your taste buds and nourish your body.
Helpful Tools
- Pot with lid
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Blender or immersion blender (optional)
How to Make This Vegan Masoor Dal Tadka Recipe
- Begin by heating some oil in a pot on medium heat. Add the diced carrot and chopped onion and cook for a few minutes until they start to soften.
- Next, add the minced garlic, ginger, and the rest of the spices, such as ground cumin, curry powder, sweetener of choice, ground turmeric, paprika, sea salt, black pepper, and optional red pepper flakes. Cook for a few more minutes until the spices are fragrant.
- Add the vegetable broth, soaked and washed red lentils, and the spinach (or other veggies of your choice). I also added some yellow cherry tomatoes for added color and flavor.
- Bring the mixture to a boil, then reduce the heat to a nice simmer and let it cook for about 12 minutes, or until the lentils are tender and the veggies are cooked through.
- Once the lentils and veggies are cooked, add the canned coconut milk to the pot and let it simmer for another 3-5 minutes, or until the sauce thickens and the flavors have melded together.
- Serve your Masoor dal tadka with basmati rice for a satisfying and delicious meal. Enjoy!
Tips & Tricks
Here are a few tips and tricks that can help you make the best white Masoor Dal Tadka red lentil curry possible:
- Soak the lentils for at least an hour before cooking to help them cook faster and more evenly.
- Use a combination of veggies that you enjoy to make the dish more flavorful and nutritious.
- Adjust the spices to your liking, adding more or less depending on your taste preference.
- Blend the curry sauce with an immersion blender or transfer it to a regular blender for a smoother consistency.
- Serve the curry with fresh cilantro and lime wedges for added brightness and flavor.
Frequently Asked Questions (FAQ)
How long does this Masoor Dal Tadka (One Pot Red Lentil Curry) stay fresh in the fridge?
Stored in an airtight glass container in the refrigerator, leftovers stay fresh and delicious for 4 to 5 days.
Can I make this ahead of time for meal prep?
Yes! This recipe is ideal for meal prep. Store components separately until serving for maximum freshness.
Is this recipe gluten-free?
Check individual ingredient labels or substitute whole grains with gluten-free options to make it 100% gluten-free.
What can I serve alongside this dish?
Pairs wonderfully with a fresh garden salad, warm pita, roasted vegetables, or fluffy grain bowls!
Masoor Dal Tadka - Red Lentil Curry
Ingredients
- 1 ½ cup dry red lentils soaked and washed
- 1 large carrot finely diced
- 2 cups spinach or add whatever veggies you like this recipe is flexible!
- 1 large onion chopped
- 4 cloves garlic minced
- 1 ½ tbsp fresh ginger minced
- ½ tbsp oil
- 3 cups vegetable broth
- 1 cup canned coconut milk
- 1 ½ tsp ground cumin
- 1 tbsp curry powder
- ½ tbsp sweetener of choice
- 1 tsp ground turmeric
- 1 tsp paprika
- sea salt & black pepper to taste
- Lots of red pepper flakes optional
Instructions
- Begin by heating some oil in a pot on medium heat. Add the diced carrot and chopped onion and cook for a few minutes until they start to soften.
- Next, add the minced garlic, ginger, and the rest of the spices, such as ground cumin, curry powder, sweetener of choice, ground turmeric, paprika, sea salt, black pepper, and optional red pepper flakes. Cook for a few more minutes until the spices are fragrant.
- Add the vegetable broth, soaked and washed red lentils, and the spinach (or other veggies of your choice). I also added some yellow cherry tomatoes for added color and flavor.
- Bring the mixture to a boil, then reduce the heat to a nice simmer and let it cook for about 12 minutes, or until the lentils are tender and the veggies are cooked through.
- Once the lentils and veggies are cooked, add the canned coconut milk to the pot and let it simmer for another 3-5 minutes, or until the sauce thickens and the flavors have melded together.
- Serve your Masoor dal tadka with basmati rice for a satisfying and delicious meal. Enjoy!
My husband and I loved this dish! Lots of flavour and nutrition and I had spinach to use up so it was perfect and it didn’t take too long to put together. It was still good without the coconut milk and ginger that I didn’t have on hand! ( I used powdered ginger!) I also used cauliflower rice which was also very good along with roasted beets on the side! Thanks for sharing these great recipes! ????
You’re so welcome and thank you so much for the comment and for trying out my recipe! Glad you loved the dish ????
Such a nice recipe! Easy to follow and so much flavour!!
Hi Samantha, thank you so much for the feedback and so happy you liked the flavor ????