Creamy Masoor Dal / Brown Lentils (No Onion No Garlic)

This Creamy Masoor Dal is flavorful, wholesome, delicious, and satisfying! The North-Indian style of lentil preparation consists of brown lentils, tomatoes, spices, and herbs!

Making this Creamy Masoor Dal is easy and fuss-free, requiring only staple ingredients. It is made without onion and garlic and makes a complete meal when served with Indian flatbread and rice.

Jump to:

• Wholesome and Creamy Masoor Dal
• Why You Will Love This Dal
• Ingredients and Notes
• How To Make Creamy Masoor Dal
• Serving Suggestions
• Helpful Tips For Creamy Masoor Dal
• More Dal Recipes
• Creamy Masoor Dal / Brown Lentils (No Onion No Garlic)

Wholesome and Creamy Masoor Dal

This North Indian Style Masoor Dal is creamy and rich yet light and packed with flavors. It is wholesome and completely satisfying when served with Indian flatbread or Jeera Rice.

Lentils are low in calories but rich in iron and folate, and are an excellent source of protein. As a vegetarian, I regularly cook various dal preparations using multiple lentils.

Brown lentils are called Sabut (whole) Masoor Dal; other varieties are also available. Red (orange or pink) lentils are a split variety, and green lentils are another variety of Sabht Masoor Dal.

On my website, you will find various dal preparation recipes using lentils and legumes. These dal dishes are nutritious, flavorful, and delicious, and they are made without onion and garlic. By skipping ghee and cream, these dal dishes can easily be customized as vegan.

I used ghee to temper this Jain Masoor Dal and added cream to make it creamy, smooth, and rich. However, you can use oil instead of ghee and skip cream or add dairy-free cream.

Ingredients and Notes

• Sabut Masoor Dal (Brown Lentils): If you have time, soak the dal for at least an hour. However, if you are in a rush, you can soak it only for 15 minutes. Green lentils can also be used instead of brown lentils.
• Ghee or Oil: I like to temper the dal with ghee, as it provides a delicious flavor to the dish. Butter can also be used instead of ghee. For a vegan diet, use any cooking oil of choice.
• Tomatoes: I added finely chopped tomatoes, which can also be crushed or pureed.
• Spices: All we need are pantry staple spices. I have added turmeric powder, asafoetida, red chili powder, cumin powder, coriander powder, and garam masala. You can adjust the seasonings according to your taste preferences. Also, add green chilis, depending on how spicy you want the dal. Do not skip ginger; it provides a delicious taste to the dal.
• Kasoori Methi: Dried fenugreek leaves are known as Kasoori methi. They provide a deliciously unique flavor.
• Cilantro: Add freshly chopped coriander leaves for a pleasant earthy flavor.
• Cream: Adding cream makes the dal creamier and more decadent. However, you can skip it or add cashew cream for a vegan dal.

How To Make Creamy Masoor Dal

Cooking the Dal

• Wash brown lentils with water 2-3 times and soak in enough water for an hour.

• After soaking, drain the water and transfer the lentils to the pressure cooker.
• Add 2½ cups water, salt, and oil or ghee and stir well.

• Cover the lid, and pressure cook on medium heat for 3-4 whistles or until the lentils are thoroughly cooked.
• Let the pressure release naturally, open the lid, and check if the lentils are softened and cooked.
• Set aside.

Making the Creamy Masoor Dal

• Heat ghee or oil in a pan and add cumin seeds.

• Once the cumin seeds start to sizzle, add asafoetida, green chili paste, and ginger.
• Stir well and saute for a few seconds.

• Add chopped tomatoes, mix well, and cook for a minute.

• Then, add a pinch of salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.

• Mix everything well and cook the tomato mixture for 8-10 minutes or until the tomatoes are soft and mushy.
• The oil will also separate from the sides.

• Add cooked dal (along with water) to the tomato mixture and stir well.
• If the dal is too thick, add water to adjust the consistency.

• Bring the dal to a boil, then turn the heat low.
• Let the dal simmer on low heat for 15-20  minutes or until it becomes creamy.
• While the dal is cooking, stir it often and add more water if needed to adjust the consistency.

• Once the dal reaches the desired consistency, add salt to taste, Kasoori methi, cream, and coriander leaves.
• Stir well and cook the Masoor Dal for a minute.

• Turn off the heat and transfer the dal to a serving bowl.
• If desired, drizzle a little ghee or cream on top.

More Dal Recipes