Classic Indian Dhaal
Dive into the comforting warmth of Classic Indian Dhaal, a richly spiced, soul-soothing dish that's a staple of Indian cuisine. This easy-to-make recipe features tender yellow lentils simmered with aromatic spices like cumin, coriander, and garam masala, delivering a perfect balance of earthy and tangy flavors. A fragrant mix of sautéed onion, garlic, ginger, and tomatoes forms the flavorful base, while a finishing touch of lemon juice and fresh cilantro brings brightness to every bite. Ready in just 45 minutes, this healthy, gluten-free dhaal pairs beautifully with steamed rice or freshly baked naan, making it the ideal option for a hearty vegetarian meal. Perfect for weeknight dinners or impressing guests, this recipe is a must-try for lovers of Indian food!
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Recipe Information
Ingredients
- 1 cup yellow lentils (moong dal)
- 4 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 1 medium onion
- 3 units garlic cloves
- 1 inch piece ginger
- 1 unit green chili
- 1 medium tomato
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
Begin by rinsing the lentils under cold water until the water runs clear. Drain them well.
In a medium saucepan, combine the rinsed lentils with 4 cups of water, turmeric powder, and salt. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the pan. Let the lentils simmer for about 20 minutes, or until they are soft and fully cooked. Stir occasionally and skim off any foam that forms on the surface.
While the lentils are cooking, prepare the spices and other ingredients. Finely chop the onion, garlic cloves, ginger, green chili, and tomato.
In a small frying pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. Once they begin to sputter after about 30 seconds, add the chopped onion.
Sauté the onions for about 5 minutes until they are soft and translucent. Add the garlic, ginger, and green chili, and cook for another 2 minutes, stirring frequently.
Add the chopped tomato to the pan along with the ground coriander and red chili powder. Cook until the tomatoes break down and the oil starts to separate, about 5 minutes.
Once the tomatoes are cooked, pour this spice mixture into the cooked lentils. Stir everything well to combine.
Simmer the dhaal for another 5 minutes, letting all the flavors meld together. Adjust the seasoning with more salt if necessary.
Remove the pan from heat and stir in the garam masala, lemon juice, and freshly chopped cilantro.
Serve hot with rice or Indian bread, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 23.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3279 mg | 70% | |
*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.
