Red Dahl Recipe (Sattvic Masoor Dal)

Some dal can contain foreign contaminants like pebbles, glass or agricultural matter. To ensure the dal is safe to eat you should follow these steps:


Sort the dal: Spread the dal out on a flat surface like a baking pan or cutting board with a gutter and remove any small stones, debris, or discolored lentils.

Rinse the dal: Rinse the sorted dal under running water 2-3 times or until the water runs clear. Use a mesh strainer or colander with holes smaller than the size of the dal to drain the water.

Soak the dal (optional): Soaking for 30 minutes can help to soften the lentils and make them easier to cook. Drain the water after soaking.

Pick through the dal: Spread the rinsed and soaked dal on a flat surface and pick through it carefully with your fingers. Look for any foreign objects such as small stones, twigs, or pieces of dirt, and remove them.

Rinse the dal again: Rinse the picked dal under running water once more to remove any remaining debris or dust.

Drain the dal: Use a colander to drain the water from the dal and use as needed.


It's important to note that picking through dal is essential to ensure that foreign contaminants are removed. Skipping this step could result in consuming foreign objects, which can be harmful to health.

Red lentil dahl, also known as dal or daal, is a vegetarian Indian dish made with red lentils and various spices. It is typically served with rice or bread and is a popular dish in Indian cuisine. The split red lentils (a.k.a. masoor dal) break down quickly, making this a great choice for a quick meal. There are some other kinds of dal you can make this recipe with, which I have listed below.

The dish is made by cooking red lentils with spices like cumin, coriander, cinnamon, turmeric and ginger. Sometimes garam masala, hing, or curry powder are used. They are simmered with water or broth until they are soft and creamy. Other ingredients like onions, garlic, drumstick, and tomatoes are often added to enhance the flavor. 

The final result is a thick, hearty stew-like dish that is packed with protein and nutrients. Red lentil dahl is a delicious and healthy choice for vegans, vegetarians and non-vegetarians.

Dahl stays good for up to four days if stored properly.
Allow the dahl to cool down to room temperature.
Transfer the dahl to an airtight container.
Place the container in the refrigerator if you plan to consume it within 3-4 days.
If you plan to store it for longer than 3-4 days, transfer the dahl to the freezer (on day ONE, not when it's already tasting old...)

❄️To freeze cooked dahl, follow these steps:
Allow the dahl to cool down to room temperature.
Transfer the dahl to a freezer-safe container or freezer bag.
Label the container or bag with the name and date of the dish.
Place the container or bag in the freezer.

🧥To thaw frozen dahl, follow these steps:
Remove the container or bag of dahl from the freezer.
Place it in the refrigerator and allow it to thaw overnight.

🔥Reheating:
Once thawed, reheat the dahl in a saucepan over medium heat, stirring occasionally until it is heated through. Alternatively, you can reheat the dahl in the microwave by placing it in a microwave-safe dish and heating it on high for 1-2 minutes, stirring halfway through.

It's important to note that the texture of the dahl may change slightly after freezing and thawing. You may find it becomes slightly more watery or the lentils become slightly softer. However, the flavor should remain relatively unchanged.

The sattvic diet in the Vedic tradition emphasizes the consumption of prasadam- sanctified food which has been offered to the Supreme. 

Ingredients that are considered rajasic (stimulating, or in the mode of passion) or tamasic (dull, lethargic, or in the mode of ignorance) should be avoided. This means that onions, garlic, meat, alcohol, and rancid or mildly toxic ingredients are avoided, as they are considered impure and can affect the mind and body negatively.

The process for preparing bhoga (food to be enjoyed by Bhagavan) involves first physically and spiritually purifying oneself and the kitchen, using fresh and pure ingredients, and preparing the food with love and devotion. Sattvic food should not be tasted while being prepared. The food is then offered to the divine, either through prayer, or directly to an altar before being consumed, and is believed to have a purifying effect on the mind and body.

Sattvic foods are light, easily digestible, and nutrient-dense, making them ideal for promoting physical and mental health. Examples of sattvic foods include fresh fruits and vegetables, whole grains, legumes, nuts, and seeds. Most fresh ingredients in a vegan diet are considered sattvic unless they are prepared in a way that becomes overly stimulating to the senses, or harmful to the body.

Overall, the sattvic diet and the process of offering bhoga and consuming prasadam are important aspects of the Vedic tradition. By consuming pure and nourishing foods and offering them to the divine with love and devotion, we can promote physical, mental, and spiritual health, and cultivate a deeper connection with the Supreme.

If you are on an oil-free diet, you will be delighted to know that this recipe can be easily made without oil! I recommend cooking it in a well-seasoned dutch oven or non-stick pot. Just cook the spices, tomato, and ginger while constantly stirring to prevent them from burning before you add the liquid ingredients. 

Press the "Sauté" button on your Instant Pot and wait for it to heat up.

Add oil to the inner pot and allow it to heat up.

Add the mustard seeds, and wait about 60 seconds until they pop rapidly.
Stir in the chilies, spices, salt, and ginger.

Once the spices are fragrant, add the tomato, curry leaves and cilantro, and sauté, stirring regularly for 3-4 minutes until the diced tomatoes start to break down.

Add the rinsed dahl and water, or broth 
When you're ready to slow cook, turn off the sauté function and set your Instant Pot to the desired cooking setting. 

Most Instant Pots do not have a specific "simmer" function, but they do have a "Slow Cook" function that can be used to cook dahl on a low heat setting for an extended time. Using the Slow Cook function, you can set the Instant Pot to cook dahl for 4-6 hours on the low heat setting, which should result in a creamy and flavorful dahl.

However, if you are looking to cook dahl quickly, the Instant Pot's pressure cooking function can significantly reduce the cooking time. Depending on the type of dahl, cooking it under high pressure in an Instant Pot can take as little as 8-12 minutes, which is much faster than cooking it on the stove for an hour.

Dried chilies-

You can totally use a dried Mexican chili such as arbol in dahl, but for a more authentic flavor, here are a few chilies you can seek out us use in dahl and other Indian recipes:

Kashmiri chili: an Indian red chili with mild-medium heat. Kashmiri chili has a gorgeous bright red color, which is due to the high levels of capsaicinoids, and carotenoids present in the pepper. These compounds not only give the chili its distinctive hue but also provide numerous health benefits, including anti-inflammatory and antioxidant properties. It has a sweet and smoky taste, with a hint of fruitiness that sets it apart from other chili peppers.

Guntur chili: grown in the Guntur district of Andhra Pradesh in India, it is known for its super-high heat level and is commonly used in dishes from the region. It is essential to making gongura pachadi: a tangy and spicy chutney made with gongura (sorrel) leaves, guntur chilies, and other spices.

Byadagi chili: Byadagi is grown in the state of Karnataka, where I used to go every year to spend time in Mysore. It has a mild to medium heat level and is often used for its vibrant red color as well as its flavor. I also use them in my Aviyal and Ridge Gourd Curry.

I created this recipe with split red lentils (masoor dal), a readily available option in North America. Other quick-cooking dahls that work well include:

Toor Dal: Common in South Indian cooking, it has a mild, nutty flavor. Also known as Tovar Dal in Northern India and Arhar Dal in parts of Central India. I have a whole arhar dal recipe you can follow!

Chana Dal: Made from split chickpeas, it's common in North Indian cooking. Takes a bit longer to cook than masoor dal, so allow 30-40 extra minutes if using chana dal or yellow split peas. Here is a sattvic chana dal recipe you can check out!

Yellow Split Peas: Different from chana dal, made from dried, hulled yellow peas. Has a mild flavor and is more easily available in western supermarkets.

Split Moong Dal: Made from split mung beans, used in both North and South Indian cooking. Has a mild, slightly sweet flavor and is versatile for various dishes.

Urad Dal: Made from split black lentils, common in North Indian cooking. White urad works for making medhu vadai. It has a rich, earthy flavor and cooks fast.

Beluga Lentils: Not traditional for dal but adds a unique touch. Small and dark, they won't break down as much, giving a delicious texture to the final dish.