Sabut masoor dal (masala lentils) is a comforting brown lentil curry that’s brimming with flavor.
Serve it with rice or Indian bread for a satisfying and filling meal. Vegan and gluten-free.
If you’re looking for a dinner that’s cozy, well-spiced, and brimming with goodness, look no further than sabut masoor dal (masala lentils).
A dal is an Indian stew made with pulses in a gravy or sauce. (You may also see it written as dhal or dahl.)
This vegan brown lentil curry is filled with warming spices. And thanks to dried lentils, it’s inexpensive and pantry-friendly.
With a healthy dose of protein and fiber, it’s the kind of dish that sticks with you.
There’s a cacophony of flavors from cumin, coriander, cardamom, fenugreek, paprika, pepper, and sriracha.
It all comes together harmoniously for a multi-faceted array of tastes.
Plus, it is even more delicious the next day, once the spices have had a chance to meld. Great for meal prep!
In this post:
Why readers love this recipe
“Just finished making the masala lentils. Wow! This is going to be my go to from now on.” – Leslie
Vegan Richa’s Indian Kitchen
This whole masoor dal recipe is listed as “masala lentils” in Vegan Richa’s Indian Kitchen, Richa Hingle’s first cookbook.
You may know Richa from her popular blog, Vegan Richa.
Vegan Richa’s Indian Kitchen features 150 plant-based recipes. They run the gamut from breakfast through dessert with stops along the way for flatbreads, curries, and dals.
The recipes put the focus on simple, whole plant foods.
Richa lets the inherent flavors of the beans, lentils, and vegetables shine. And then she heightens them with seasonings and spices.
In addition to being a delicious way to cook, it also makes the recipes, including this masala lentils recipe, very budget-friendly.
Ingredients
Here are the ingredients you will need for this whole masoor dal recipe.
Brown lentils: This is the most common variety of lentil. Look for them in bulk bins or near the dried beans at the grocery store.
Oil: Use safflower oil or whatever neutral-flavored cooking oil you like.
Onion: You can use white, yellow, or red.
Garlic: Freshly minced garlic provides the best flavor.
Dried herbs & spices: Cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, and salt.
Sriracha: Sriracha adds heat. It can be replaced with whatever hot sauce you enjoy.
Tomato: Freshly chopped is best, as opposed to canned.
Cilantro: Fresh cilantro is a colorful & flavorful garnish.
Vegan butter: This adds salt and richness. Use whatever non-dairy butter you enjoy, or omit if you prefer.
Step by step instructions
Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Rinse brown (or green) lentils in a fine mesh sieve, removing any broken lentils or debris.
2. Cook lentils in a pot of water on the stovetop. Keep them partially covered until tender.
3. In a blender, combine the following:
- Garlic
- Cumin
- Coriander powder
- Cardamom
- Cinnamon
- Fenugreek
- Paprika
- Nutmeg
- Black pepper
- Sriracha
- Water
4. Sauté onions in a skillet with oil until golden brown.
5. Add blender ingredients to the skillet with onions. Cook until fragrant.
6. Stir in chopped tomatoes and salt. Cook until tender, mashing the larger pieces of tomato.
7. Combine the lentils with the tomato & onion mixture. (No need to drain the lentils first.) Bring to a boil. Then reduce heat and simmer.
8. Garnish with cilantro and vegan butter (optional but recommended).
Make it your own
You can make this brown dal your own by varying the ingredients or amounts.
Vary the type of legume
Instead of brown lentils, use French lentils du Puy, mung dal, yellow split peas, or split chickpeas (chana dal).
Keep in mind that the cooking time & liquid amounts may vary, depending on the type of pulse.
Follow the instructions on the bag. And use your discretion to increase/decrease water, as needed.
Make it soupier
You can make this dish more soup-like by adding more water.
Add water to taste after you’ve combined the lentils & tomato mixture.
Vary the spices
If there are any spices that you don’t have or don’t like, you can reduce the amount or leave them out.
You can also add a squeeze of lemon juice for brightness.
Vary the heat intensity
If you don’t like spicy foods, omit or reduce the sriracha.
If you omit the sriracha, be sure to combine the blender ingredients in a bowl instead, because sriracha is one of the main liquid sources. Without a blender, it’s important to finely mince the garlic.
Make it creamy
For a creamy texture, add coconut milk or cashew cream to taste.
Add it to the skillet or pot after combining the tomato mixture with the lentils.
Tip for success
When making the garlic & spice paste in the blender, add the liquid ingredients first for easiest blending.
If the ingredients fall below the blade and won’t blend, add about ¼ cup of the chopped tomatoes for added bulk & easier blending.
Or skip the blender. Finely mince the garlic, then combine it with the blender ingredients in a bowl instead.
Serving ideas
This brown lentil dal is terrific with basmati rice, roti, or Richa’s vegan naan.
(Most naan isn’t vegan. So check the label if you’re getting store-bought. The shelf stable naan at Trader Joe’s is vegan. And that’s what’s shown here.)
Fill out the meal with any of these dishes:
- Veggie samosas (Homemade or cooked from frozen)
- Mixed vegetable ginger & turmeric rice
- Mung bean coconut curry
- Curry lentil soup
- Coconut curry kabocha squash soup
- Apple chutney
- Salad with persimmons & delicata squash
Storage instructions
Sabut masoor dal will keep in an airtight container in the refrigerator for about 4 days.
It also freezes well in a freezer safe container for 3 to 6 months. Thaw in the refrigerator when ready to use. Or use the defrost setting on the microwave. Reheat on the stove or in the microwave.
Lentil dal thickens as it cools. Add more liquid as needed to bring it to your preferred stew consistency.
FAQ
No. The great thing about dried lentils, as opposed to dried beans, is that they don’t have to be soaked before using. Once they are rinsed, they can be cooked in water until tender.
Some people like to soak lentils anyway for quicker cooking. But I never do.
However, if you prefer, you can soak the dried lentils for about 4 hours. Then drain, and cook until tender. (They will cook in a shorter amount of time than listed if soaked first.)
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Sabut masoor dal (whole masoor dal)
Ingredients
- ¾ cup brown lentils washed and drained
- 2 cups water
- 2 to 3 teaspoons safflower oil or other neutral oil
- ½ cup finely chopped onion red or white
- 6 cloves garlic chopped
- ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
- 1 teaspoon paprika sweet or hot
- ⅛ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 ½ Tablespoons sriracha or other hot sauce, to taste
- 2 Tablespoons water
- 1 ½ cups chopped tomato
- ¾ teaspoon salt
- 2 Tablespoons chopped cilantro for garnish
- 1 Tablespoon vegan butter optional
Instructions
- Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
- While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
- In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.*
- Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes.
- Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
- Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice.
- Garnish with cilantro and vegan butter, if using, and serve hot.
Notes
Nutrition
Content, recipe, and photos updated September 4, 2022. Originally posted June 20, 2015.
Disclosure: I received a complimentary copy of Vegan Richa’s Indian Kitchen. The opinions are totally my own.
Sarah
I loved the masoor dol with some chutney on top. I bought I used Stonewall Earl Grey Chutney. I will try out your chutney recipes. It seems a little daunting to make my own chutney but also a little like a kitchen adventure.
Cadry Nelson
I’m so glad you enjoyed the dal! You should definitely try making your own chutney sometime. It’s really easy. You’ll have no trouble! Richa’s cilantro chutney just involves some blending.
Leslie
I’m so going to make this right now. I have all the ingredients. Plus I cook the lentils in veggie broth (made from scratch with veggie scraps and then frozen so I always have on hand). Yuhuhum!
Leslie
Just finished making the masala lentils. Wow! This is going to be my go to from now on.
Cadry
Wow, that was a fast turnaround! I’m so glad you enjoyed them, Leslie!
Nicolle
I love Indian food and follow Richa’s blog as well. Looking forward to the book!
Becca S
Richa’s recipes are always so good, so Ibwould love to try these revipes!
Ree
Love lentils with indian spices!
Shell
Amazing! This lentil dish is out of this world.
CarPow2014
This sounds delicious! I can’t wait to make it.
Becca F
I love making Indian food but so far have not branched out too far in my cooking of it. Just dipped my toes a bit. I would live to branch out though
Molly
Making this tomorrow! Love your photos as well.
Cadry
Thank you, Molly! That’s so nice to hear.
Nichole Kraft, Food Writing Copyeditor
That chutney recipe alone would be worth the cost of the book! (I get possessive of it in restaurants, too, Cadry!) I love Indian food and don’t have any local restaurants, so I would definitely enjoy making Richa’s recipes at home. It looks like a beautiful book!
Cadry
I’m glad you get possessive of the chutney too. I thought I might be alone in that! 🙂
Hannah
I’ve seen so much buzz about this cookbook. It looks incredible!
Marsha A.
This cook book looks fantastic. I am going to make that Dal recipe it looks like a good one.
Jennifer
Indian food is one of my absolute favorites, but I don’t eat it enough. I would love to get my hands on a copy of this cookbook!
Becky Striepe
This looks amazing, Cadry! I can’t wait to get my hands on this book.
Donna Stubbs
Richa’s recipes are so good. I need to remember to make the pudla more often – such a great breakfast!
Nicollette D
I love Richa’s blog so I know this book will be amazing. Plus, Indian food!
Cavell
Looking forward to trying this recipe and others from Vegan Richa’s new cookbook. Nothing beats good Indian food!
Richa {VeganRicha.com}
Thank you for the lovely review Cadry! So glad you loved everything you made! definitely try some more of the mains that are not regulars in Indian restaurants! the book has 150 recipes 🙂
Cadry
Thank you for the terrific cookbook, Richa! I know I will be playing with this one for a long time to come. Thanks for the heads up on the recipe amount. I’ve updated this post!