A Simple Dahl Recipe
Warm, comforting, and packed with bold, aromatic spices, this Simple Dahl Recipe is a quick and delicious way to enjoy a classic Indian-inspired lentil dish. Made with tender red lentils simmered in a fragrant blend of turmeric, cumin, and coriander, this recipe is ideal for busy weeknights or when you're craving a hearty meal that’s ready in just 40 minutes. A base of sautéed onions, garlic, and fresh ginger adds depth, while optional coconut milk brings a creamy richness to the dish. Perfectly customizable, you can spice it up with cayenne pepper or garnish with fresh cilantro for a vibrant finish. This vegan-friendly, protein-rich dahl is best served alongside fluffy rice or warm flatbread for a wholesome and satisfying dinner.
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Recipe Information
Ingredients
- 1 cup red lentils
- 4 cups water
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup canned diced tomatoes
- 1 teaspoon salt
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 cup coconut milk (optional, for creaminess)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a medium saucepan, add the lentils and water. Bring to a boil over medium-high heat. Reduce the heat to low and let it simmer, uncovered, for 15-20 minutes, stirring occasionally, until the lentils are soft and starting to break down.
While the lentils are cooking, heat the vegetable oil in a large skillet or pan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Add the turmeric, cumin, coriander, and cayenne pepper (if using) to the pan. Stir well and toast the spices for 30 seconds to enhance their flavors.
Add the canned diced tomatoes to the skillet and cook for 3-4 minutes, allowing the flavors to meld together.
Once the lentils are cooked, stir them into the skillet with the tomato and spice mixture. Mix thoroughly.
Season the dahl with salt and adjust the seasoning to taste. If you prefer a creamier dahl, stir in the coconut milk and simmer for a further 5 minutes.
Remove the pan from heat and garnish with fresh cilantro if desired. Serve hot with rice or flatbread.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 19.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1811 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
