Classic Indian Dhal
Indulge in the comforting warmth of **Classic Indian Dhal**, a hearty and flavorful dish that’s a staple of Indian cuisine. Made from tender red lentils simmered with fragrant spices like turmeric, cumin, and garam masala, this easy-to-make recipe is brought to life with the addition of sautéed onions, garlic, ginger, and vibrant tomatoes. Finished with a touch of fresh cilantro and a hint of tangy lemon juice, this creamy, protein-packed dish is perfect for pairing with steamed rice or warm naan. Ideal for busy weeknights, it requires just 10 minutes of prep time and is ready in under 40 minutes. Whether you’re seeking a plant-based main course or a delicious side dish, this wholesome dhal delivers deep, authentic flavors that will transport your taste buds straight to India.
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Recipe Information
Ingredients
- 200 grams Red lentils
- 750 milliliters Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 1 inch piece Ginger, minced
- 1 unit Green chili, chopped
- 2 medium Tomatoes, chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Place the red lentils in a fine mesh sieve and rinse under cold water until the water runs clear.
In a large pot, combine the lentils, water, turmeric, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low and let the lentils simmer for about 15-20 minutes, stirring occasionally, until they are completely soft and tender.
While the lentils are cooking, heat the ghee or oil in a medium skillet over medium heat.
Add cumin seeds and let them sizzle for a few seconds until they turn golden brown.
Add the chopped onion and cook for 4-5 minutes until soft and lightly golden.
Stir in the minced garlic, ginger, and green chili, and cook for another minute until fragrant.
Add the chopped tomatoes, ground coriander, and ground cumin to the skillet. Cook for 4-5 minutes until the tomatoes are softened.
Once the lentils are cooked, use a whisk or spoon to lightly mash them for a creamier consistency.
Stir the tomato mixture into the pot with the lentils and mix well.
Add the garam masala and cook for an additional 5 minutes to let the flavors meld together.
Remove from heat and stir in the chopped cilantro and lemon juice.
Serve hot with rice or bread of your choice, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 14.0 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1531 mg | 33% | |
*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.
