One-Pot, No Tomato Masur Dal (Vegan & Pantry Friendly)
A thick, North Indian Pantry Dal – Naturally Vegan & Family-Friendly.
This masur dal is a traditional North Indian–style red lentil dal, made without tomato and naturally thick in texture. It is also naturally vegan, relying on lentils and spices rather than cream or enriched sauces.
Even better, this is largely a store-cupboard dal. Apart from the aromatics — onion, garlic, and ginger — everything comes from the pantry: red lentils, whole spices, turmeric, and oil. It’s the kind of dish you can cook without planning ahead, using ingredients you likely already have at home.
Because red lentils break down as they cook, this dal becomes creamy and spoon-coating on its own — no blending, no cream, no thickeners needed. It’s much closer to a puree in texture, especially in comparison to this everyday masur dal which is much more soupy and tomato based. I also love this no-tomato dal because it requires very little attention, simmering away on the stovetop.
Equipment
- 1 Pot, medium sized
- 1 knife and cutting board For cutting up the aromatics
- 1 Colander Optional, for straining the lentils
Ingredients
- 250 g red lentils masur dal, rinsed (roughly 1,25 cup)
- 750 ml water just enough to cover the lentils
- 1 tbsp neutral vegetable oil ghee, or butter
- 1 medium onion
- 3 garlic cloves crushed
- 1 small piece fresh ginger grated
- 3 whole cloves
- 2 cardamom pods
- 1 cinnamon stick
- ½ tsp turmeric
- Salt to taste (see baby note below)
- 2 mild green fresh chilies halved lengthwise (optional) alternatively use one or two dried Birds Eye chillies
Instructions
Soak the Lentils (Optional but Recommended)
- Place the red lentils in a bowl and cover with plenty of water.Soak for 20–30 minutes if you have time. This helps them cook more evenly and may improve digestibility — especially helpful if serving to little ones.If short on time, you can skip this step.
Wash the Lentils
- Drain the soaking water (if soaked).Rinse the lentils under cold running water until the water runs mostly clear. Set aside.
Bloom the Whole Spices
- Heat the oil (ghee, or butter for a non-vegan version) in a large pot over medium heat.
- Add the cloves, cardamom pods, and cinnamon stick. Fry for 1–2 minutes until fragrant.
- Make sure you are using enough oil, or a generous dollop of ghee or butter to coat the spices. This way the spices develop their aroma perfectly and the whole dish will become more flavorful.
Add the Aromatics
- Slice the onion and add it to the pot. Sauté until soft and lightly golden.
- Stir in the garlic and ginger and cook briefly until fragrant.
Add Lentils and Spices
- Add the rinsed lentils, turmeric, salt, chilies (if using), and water to cover the lentils directly to the pot.
Simmer
- Bring to a boil, then reduce the heat and simmer half-covered for about 30–35 minutes, stirring occasionally, until the lentils are very soft and breaking down.
- The dal should become naturally thick and creamy as it cooks.
Adjust and Serve
- Taste and adjust salt as needed.
- The finished dal should have a thick consistency and be gently spiced.
Notes
Baby-Led-Weaning (BLW) You can omit the green chilies entirely. We never did, but made sure that baby didn’t get a piece of the whole chilies. If you want to be extra careful, leave them out. This Dal is ideal for babies under one year, because the dal is naturally cooked without salt. The salt is only added at the end, so you can easily separate portions and cook the dal without salt and season your own portion separately before eating. Because the consistency is naturally already purée like, there’s no need to blend or mash the lentils. If you cut the aromatics small enough, there’s no need to make any adjustments for baby. Freeze small portions in ice cube trays for easy defrosting.
Optional: Add a Classic Tadka (For Special Occasions) If you’d like a more layered aroma — for guests or a festive meal — you can finish the dal with a traditional tadka.
How To Add a Tadka
- In a small pan, heat 1 tbsp oil or ghee.
- Add an extra pinch of whole spices (cloves, cardamom, cinnamon) or a small pinch of ground spice.
- Fry briefly until fragrant. If you are using the ground spices they will ‘bloom’ or blubber and you will instantly smell the fried spices. Immediately take the pan off the heat. If you are using the whole spices this step will take a little longer.
- Pour the hot oily spice mixture directly over the dal and stir to combine both.