Red lentils cook fast, cost almost nothing, and produce a soup that tastes like it took actual effort. Masoor dal is a weeknight staples that earns its place permanently in the rotation once you’ve made it a few times. The chaunk, a quick spiced oil tempered in a separate pan, gets poured over the cooked lentils right before serving and does more for flavor in thirty seconds than most soups achieve in an hour. Keep your spice drawer stocked and this is ready on any Tuesday evening without much thought.
How to Make Masoor Dal – Indian Red Lentil Soup
Rinse the lentils well
Red lentils can carry a lot of starch and dust. Rinse them under cold water until it runs mostly clear. They’ll cook faster and the finished dal will have a cleaner flavor. No soaking required, just a proper rinse before they go into the pot.
The chaunk timing
Start the chaunk while the lentils are finishing. The oil needs to be genuinely hot before the mustard seeds go in, hot enough that they pop within about ten seconds. Add the chilies, garlic, and ginger quickly after, and watch the heat so the garlic doesn’t burn. Burnt garlic will dominate everything. 
Texture options
Some people like their dal completely smooth; others prefer it with some texture. A brief pass with an immersion blender after cooking gives you a creamier result without going fully pureed. Either way, finish with fresh cilantro and serve with naan or rice while it’s hot.
Masoor Dal – Indian Red Lentil Soup
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Hearty and flavorful, this simple Indian red lentil soup is perfect for a weeknight meal. Serve with naan for a complete and satisfying experience.
Ingredients
- 1 1/2 cups (355 ml) red lentils
- 4 cups (946 ml) vegetable stock
- 2 tomatoes
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- 1/2 cups (118 ml) onion
- 1/4 teaspoon asaefoetida
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- Pinch of Kashmiri chile powder
- Small pinch of cinnamon
- Small pinch of cloves
- Juice of one lime
- Fresh chopped cilantro
- Salt
Instructions
For the Dal
- Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.
For the Chaunk
- Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds.
- Reduce the heat to medium-high and add the chilies, garlic, and ginger. Fry for another 20 seconds.
- Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes.
- Add the turmeric, chile powder, asaefoetida, coriander, turmeric, chile powder, cinnamon, and cloves and stir to combine.
Combine the Dal and Chaunk
- Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil.
- Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done and the soup is a thick consistency, stirring occasionally.
- Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed.
- Serve sprinkled with fresh chopped cilantro.
- Serve with some fresh naan bread.
Notes
- For a smoother soup, use an immersion blender to partially puree the dal before serving.
- To reduce cooking time, you can use pre-chopped onions and garlic.
- Leftover dal can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What is a chaunk, and can I skip it?
A chaunk, also called a tadka or tempering, is a mix of whole and ground spices fried in hot oil that gets stirred into the dal at the end. Skipping it will leave the dal tasting flat and one-dimensional.
Do I need to soak red lentils before cooking?
No. Red lentils cook quickly without soaking. Just rinse them under cold water until the water runs clear, then add them to the pot with stock and tomatoes.
Can I use chicken broth instead of vegetable stock?
Yes, chicken broth works and adds extra body to the soup. Use the same quantity called for in the recipe.
