Masala Lentils (Sabut Masoor)

Ever craved something hearty, spicy, and just downright soul-satisfying? That's exactly what you'll get with these Masala Lentils, a whole masoor dal simmered with tomatoes, garlic, and a fragrant blend of warm spices. This dish isn't just food; it's a warm hug in a bowl, infused with rich, aromatic spices that'll transport you straight to the bustling streets of India.

Picture this: a chilly evening, a cozy kitchen, and a craving for something that warms you from the inside out. Enter the magic of Masala Lentils. One spoonful, and I was totally hooked! And I bet you will be as well.

Don't be intimidated by the array of spices - this is one of the simplest lentil recipes I've come across. In fact, it's a great way to introduce yourself to Indian cooking.

This Masala Lentils Recipe is:

• Hearty & Comforting.
• Packed with flavorful spices.
• Easy to customize with your favorite lentil varieties and veggies.
• Naturally vegan and gluten-free!

Key Ingredients & Substitutions

• Brown Lentils: The star of the show! Whole masoor (sabut masoor) or regular brown lentils both hold their shape while turning creamy inside. I've also made this with red lentils and it worked well also; they cook faster and break down into a smoother dal, so start checking them after about 15 minutes.
• Safflower Oil: I love its neutral taste, but any cooking oil will do the trick. Avocado, sunflower, or a mild olive oil all work.
• Ground Spices: Cumin, coriander, cardamom, cinnamon, and more - each adding its unique note to this dish. If you're missing one or two, the dal will still be good; cumin, coriander, and paprika are the backbone.
• Fenugreek: Dried fenugreek leaves (kasoori methi) add a savory, slightly bitter depth that tastes like restaurant dal. Crush them between your palms before adding. A pinch of fenugreek seeds works too, or leave it out.
• Sriracha: For that kick! You can substitute it with another hot sauce if you prefer. The chiles, garlic, and vinegar in the sauce are what give this dal its tangy heat.
• Tomatoes: I like using fresh tomatoes for my lentil masala, but you can also use canned chopped tomatoes. The fire roasted ones have a great flavor.
• Cilantro: Be sure to use fresh cilantro for the best flavor! If cilantro tastes soapy to you, a few sliced green onions make a good garnish instead.

Helpful Tips

Rinse and sort the lentils. Tip the lentils into a sieve, pick out any tiny stones, and rinse until the water runs clear. It takes a minute and keeps the dal from tasting dusty.

Take the onions all the way to golden. The onions are the base of the tempering, so give them the full 5 to 6 minutes. Pale onions make a flat-tasting dal; golden ones add sweetness that balances the spices and the heat.

Cook the spice paste until fragrant. Blending the garlic and spices with the hot sauce makes a paste that cooks evenly. Stir it in the skillet for a couple of minutes, until the raw garlic smell is gone, before adding the tomatoes.

Adjust the texture at the end. Lentils vary in how much water they absorb. If the dal looks too thick, stir in a splash of hot water; if it's thin, simmer it uncovered for a few extra minutes. Mashing some of the lentils against the side of the pot makes it creamier.

Variations

• Add more protein. Toss in some chickpeas or pan-fried tofu for an extra protein punch.
• Make it creamier. Add a splash of coconut milk to transform these lentils into a creamy delight.
• Add leafy greens. Stir in some spinach or kale for added nutrition and a beautiful pop of color.
• Use a different lentil. Red or yellow lentils give a softer, quicker dal, while green lentils stay firmer and need a little longer to cook.
• Turn down the heat. Use sweet paprika and start with half the sriracha, then add more at the table for anyone who likes it hot.

Serving Ideas

Serve masala lentils with fluffy basmati rice, fresh rotis, or vegan naan bread. The rice soaks up the spiced tomato sauce, and a flatbread like this homemade chapati is perfect for scooping. For a brighter plate, try it with lemon-flavored rice with vegetables.

To make it a full Indian spread, pair the lentils with a vegetable curry such as tofu aloo gobi or our bhindi masala, and add a pot of 30-minute vegan chana masala if you're feeding a crowd. A spoonful of minty apple-apricot chutney, some sliced cucumber, and a squeeze of lemon on top round it all out.

Storing & Freezing

Store leftover masala lentils in an airtight container in the fridge for 3-4 days. Like most dals, it tastes even better the next day once the spices have had time to settle in. The lentils keep absorbing liquid as they sit, so add a splash of water when you reheat them on the stove or in the microwave, and stir in a little fresh cilantro to brighten the leftovers.

Masala lentils also freeze well. Let the dal cool completely, then portion it into freezer containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge, or reheat straight from frozen in a covered saucepan over low heat, stirring often and loosening with water as needed. Add the cilantro garnish after reheating rather than before freezing.

More Vegan Indian Recipes

If you love these Masala Lentils, be sure to check out these other vegan recipes:

• 30-Minute Vegan Chana Masala
• Easy Vegan Dal Tadka
• 30-Minute Madras Lentils
• 30-Minute Aloo Gobi
• 15-Minute Vegetable Curry
• One Pot Lentils and Rice

Recipe

Masala Lentils (Sabut Masoor)

4.88 from 8 votes

Whole brown lentils (sabut masoor) simmered with a garlicky, spiced tomato tempering. A little hot sauce gives this easy dal its tangy heat. Serve it with rice, naan, or roti.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

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Ingredients

• ¾ cup brown lentils washed and drained
• 2 cups water
• 2 to 3 teaspoons safflower or other neutral oil
• ½ cup finely chopped red or white onion
• 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 sweet or hot paprika
• 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

US Customary - Metric

Instructions

• Rinse the lentils and pick out any debris. 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. Add a splash more water if the pan gets dry.
• 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 a smooth paste.
• 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

Lentils: Whole masoor or regular brown lentils both work. Red lentils cook faster (about 15 minutes) and give a smoother dal.

Fenugreek: Crush dried fenugreek leaves (kasoori methi) between your palms before blending. You can leave it out if you can't find it.

Heat: Start with half the sriracha if you prefer a milder dal and add more to taste.

Storage: Keeps 3-4 days in the fridge or up to 3 months in the freezer. Add a splash of water when reheating.

Nutrition (Estimate per Serving)

Calories: 204kcalCarbohydrates: 30gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 728mgPotassium: 599mgFiber: 13gSugar: 4gVitamin A: 319IUVitamin C: 18mgCalcium: 80mgIron: 4mg

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