One Pot Masoor Dal Tadka Red Lentil Curry Recipe


This Masoor Dal Tadka Red Lentil Curry is a flavor explosion in your mouth. The lentils are cooked to perfection, melting in your mouth like vegan butter on a hot skillet. The Tadka or tempering, is like the cherry on top of a sundae, adding a burst of bold and aromatic flavors.

The curry is served over a bed of fluffy rice, like a cozy blanket for your taste buds. This vegan dish is a true comfort food, warming your soul and satisfying your cravings. A perfect meal for a cold winter evening. Or for when you want to indulge in some hearty and healthy vegan Indian cuisine.

This recipe is a true gem, perfect for those who want to try something new and different. The spices used in this recipe are easily accessible and the process is simple, making it a great option for those who are new to Indian cooking. So, roll up your sleeves, and get ready to cook up a storm in your kitchen with this delicious Masoor Dal Tadka Red Lentil Curry Recipe.

How Long Does Masoor Dal Tadka Red Lentil Curry Last In the Fridge?

Savor the flavor of this Masoor Dal Tadka Red Lentil Curry for up to a week when stored in an airtight container in the refrigerator. This recipe is like a warm hug on a cold day and will keep you coming back for more, spoon after spoon. Perfect for meal prepping or for those busy weeknight dinners. This dish is a true comfort food and a staple in any vegan Indian cuisine lover’s kitchen.

What to Serve With The Vegan Red Lentil Curry?

You can also serve it with some fresh cilantro, a squeeze of lime and a dollop of vegan yogurt to add some tang and balance out the flavors. Some crispy papadums or poppadoms on the side would add a lovely crunch to the meal. And if you want to add some extra greens, a simple side salad or some steamed broccoli would work perfectly. This curry is also a great filling for wraps or sandwiches. Or served over a bed of quinoa or millet for a complete and satisfying meal.

How To Cook The Masoor Dal Tadka Red Lentil Curry

Cooking up a flavorful and satisfying vegan meal has never been easier with this Masoor Dal Tadka Red Lentil Curry recipe. Made with nourishing red lentils and a medley of spices. This vegan curry is a delicious and hearty meal that can be enjoyed any day of the week.

To start, heat oil in a pot on medium heat and add in your chopped carrots and onions. Cook for a few minutes, then add in your minced garlic, ginger, and spices. Allow the aromatics to cook for a few more minutes, releasing their flavors into the oil.

Next, pour in your vegetable broth, lentils, and spinach (or any other vegetables of your choice). Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 12 minutes. Finally, stir in some coconut milk. Let the curry simmer for an additional 3-5 minutes, or until it reaches your desired consistency.

Serve the curry hot over a bed of fluffy basmati rice. This vegan Red Lentil Curry is a perfect meal that will delight your taste buds, and keep you feeling full and satisfied.

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5 from 2 votes

Masoor Dal Tadka – Red Lentil Curry

Masoor Dal Tadka – Red lentil curry 🤩. I Love how this is a quick easy one pot meal (well two if you count the rice 🍚🤪)
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: Masoor Dal Tadka, Red Lentil Curry
Servings: 6


  • 1 ½ cup dry red lentils soaked and washed
  • 1 large carrot  finely diced
  • 2 cups spinach or add whatever veggies you like this recipe is flexible!
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 heaping tbsp fresh ginger minced
  • ½ tbsp oil
  • 3 cups vegetable broth
  • 1 cup canned coconut milk
  • 1 ½ tsp ground cumin
  • 1 tbsp curry powder
  • ½ tbsp sweetener of choice
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • sea salt & black pepper to taste
  • Lots of red pepper flakes optional


  • Put the oil in the bottom of your pot on medium heat and throw in the carrot and a onion. Cook a few minutes then add the garlic, ginger and the rest of the spices. 
  • Cook for a few more mins then add veg broth lentils and spinach (or other veggies, I also added yellow cherry tomatoes since I had them in the fridge 🤩) Bring to a boil then reduce to a nice simmer for about 12 mins then add the coconut milk and simmer for another 3-5 or whenever you feel it’s ready! 
  • Serve with basmati rice 


This honestly gets better with time. so just double it and share it or keep those yummy leftovers for lunch! My husband ran up for seconds so you know it’s good! 🌶😛 Would be amazing with cilantro but I can’t find cilantro anywhere right now 😭 Green onions did the trick!
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2 thoughts on “One Pot Masoor Dal Tadka Red Lentil Curry Recipe

  1. Carol says:

    5 stars
    My husband and I loved this dish! Lots of flavour and nutrition and I had spinach to use up so it was perfect and it didn’t take too long to put together. It was still good without the coconut milk and ginger that I didn’t have on hand! ( I used powdered ginger!) I also used cauliflower rice which was also very good along with roasted beets on the side! Thanks for sharing these great recipes! 💖

    • spicyveganfood says:

      5 stars
      You’re so welcome and thank you so much for the comment and for trying out my recipe! Glad you loved the dish 🥰

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