Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Patty and I were perusing a local Indian grocery store near us when I spotted this bag of masoor dal, which translates to “red lentils” in English. It practically leaped off of the shelf into my basket. So Masoor Dal Curry it is! Have you ever had it? Also, this is my vegetarian version with a focus on the slightly sweet and nutty red lentils, along with potato which is a great filler, though you can very easily customize the recipe to your own personal tastes with other ingredients like squash, sweet potato or chickpeas. Let’s talk about we make masoor dal, or red lentil curry, shall we? Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften. You can easily add in extra potato at this stage to stretch the dish for additional servings. See the Recipe Tips & Notes for other ingredient options. I love potato here, or sweet potato but it’s also delicious with butternut squash. Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic. One of my favorite smells. Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring. This will develop the flavors a bit. I obviously use a lot of seasonings here. You can dial it back if you’d like. Add the chopped tomato, water, coconut milk and red lentils. Stir. These ingredients will form the rich and amazing curry sauce. It is SO good. If the curry is too thick, add in a bit more water. Simmering is essential for flavor building. You can simmer longer if you’d like. Just make sure it doesn’t reduce too much. Simmering longer will develop even more flavor. Boom! Done! Such an easy recipe, isn’t it? It’s quite hearty and flavorful, while being quite healthy at the same time. I love this recipe.
Storage & Leftovers
Storing your Masoor Dal - Red Lentil Curry in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the curry promptly. Don’t forget to spice it up! Enjoy. Let me know how it turns out for you. Such a great recipe.
Try Some of My Other Popular Curry Recipes
Easy Chana Masala Chicken Korma Spicy Chicken Vindaloo Spicy Thai Curry Chicken Soup Coconut Chicken Curry Chickpea Curry Khao Soi – Northern Thai Coconut Curry Soup Thai Shrimp Curry Sweet and Spicy Cashew Chicken Chicken Saag Aloo Gobi (Indian Spiced Potato and Cauliflower) Pav Bhaji (Spicy Vegetable Curry) See all of my Curry Recipes
