One Pot Masoor Dal

There’s something about One Pot masoor dal that always feels like home to me. It’s simple, cozy, and full of flavor — just the kind of dish I crave after a long day. What makes it even better? You throw everything into one pot, and dinner practically cooks itself!

This isn’t one of those complicated recipes. It’s humble, quick, and deeply satisfying. If you’ve never made masoor dal before, trust me — once you try it, you’ll want to make it over and over again.

Why I Love It So Much

There’s just something magical about masoor dal. It’s one of those dishes that brings me instant comfort — warm, nourishing, and full of flavor. I love how everything comes together in one pot, making cleanup easy and cooking stress-free.

No fancy steps, no hard-to-find ingredients. Just wholesome, honest food that reminds me of home. If you’ve had a long day and need something cozy, this one’s for you. It’s a hug in a bowl — and yes, I absolutely love it.

Key Ingredients

Here’s everything you’ll need to make this comforting one pot masoor dal:

1 cup masoor dal – Red lentils cook quickly and give a creamy texture without needing cream.

2 tbsp oil + ghee – A mix of oil and ghee adds richness and that classic dal aroma.

1/2 tsp mustard seeds & 1/2 tsp cumin seeds – For that beautiful tempering (tadka) base.

A pinch of hing – Just a little bit goes a long way in adding depth.

Few curry leaves – Fresh is best, but dried works too.

1 green chilli (roughly chopped) – Adjust based on your heat preference.

2 to 3 tbsp chopped garlic – The more, the better (I love a garlicky dal).

1 onion (finely chopped) – Adds a natural sweetness as it softens.

1 tomato (finely chopped) – Gives a nice tang and color.

Salt to taste – Always adjust to your liking.

1/2 tsp turmeric – Warm, earthy, and essential.

1/2 tsp red chilli powder – Totally up to how spicy you want it.

2 tbsp coriander leaves – For freshness at the end.

1/2 tsp kasuri methi – Optional, but it adds a nice hint of smokiness.

Water as needed – Depending on how thick or soupy you like your dal.

How to Make One Pot Masoor Dal

Step 1:
Start by heating the oil and ghee in a deep pot over medium heat. Once hot, add mustard seeds and cumin seeds. Let them sizzle and pop — this is when the flavor magic begins!

Step 2:
Add a pinch of hing, curry leaves, and the chopped green chilli. Stir for a few seconds until everything becomes fragrant.

Step 3:
Now toss in the chopped garlic. Cook until it turns lightly golden — I always enjoy this part, the smell fills the kitchen!

Step 4:
Add the chopped onion and sauté until it softens and turns slightly golden. Then add the tomato, salt, turmeric, and red chilli powder. Cook until the tomatoes break down into a soft masala base.

Step 5:
Time to add the washed masoor dal and pour in enough water to cover it well (about 2.5 to 3 cups, depending on how thick you like your dal). Stir well and bring to a boil.

Step 6:
Lower the heat, cover, and let it simmer for 20–25 minutes or until the dal is soft and creamy. Stir occasionally to make sure it doesn’t stick.

Step 7:
Once done, mash it slightly with the back of a spoon if you like it extra creamy. Then stir in coriander leaves and kasuri methi.

Step 8:
Taste and adjust salt or spice if needed. Serve hot with rice or roti — pure comfort in a bowl.

Hungry for More? Try These

• One pot salisbury steak pasta
• 30 Minute One Pot Weeknight Pasta!
• One-Pot Macaroni Cheeseburger Soup
• One Pot Philly Cheesesteak Soup

Hack It!

Want it creamier? Try adding a spoon of coconut milk at the end — it gives the dal a dreamy texture and a hint of sweetness I personally love!

No curry leaves? No stress. While they add a beautiful aroma, you can skip them or use bay leaves for a subtle twist.

Spice it up or tone it down. Add extra green chilies or a dash of garam masala if you like it bold. Or skip the red chili powder if you’re cooking for someone spice-sensitive.

Make it a meal. Stir in some chopped spinach or cooked veggies during the last few minutes to bulk it up — makes it heartier and even more colorful!

Meal prep win. This dal tastes even better the next day. Store leftovers in the fridge and reheat for a quick, cozy lunch.

Top Questions

Can I use another type of lentil instead of masoor dal?
Yes, you can! While I personally love the quick-cooking nature of masoor dal, feel free to try moong dal or toor dal. Just keep in mind that cooking times and water ratios may vary.

What can I serve this dal with?
I usually enjoy it with steamed rice or warm chapatis. But honestly, it’s so comforting on its own too—like a cozy bowl of soup on a rainy day.

Can I make this ahead of time?
Absolutely. I often double the recipe and keep some in the fridge. It thickens beautifully and the flavors deepen overnight. Just add a splash of water when reheating.

This one pot masoor dal isn’t just a recipe—it’s a warm hug in a bowl. From my kitchen to yours, I hope it brings you comfort, joy, and a moment of peace.