Classic Lentil Dahl
Savor the vibrant flavors of India with this Classic Lentil Dahl recipe, a hearty and comforting dish that's perfect for vegans, vegetarians, and anyone looking for a wholesome, plant-based meal. Made with tender red lentils, aromatic spices like turmeric, cumin, and garam masala, and infused with the zesty brightness of fresh cilantro and lemon, this one-pot delight is easy to prepare and packed with nutrients. The rich tomato-based sauce combines beautifully with warming ginger and chili for a flavorful experience that's both satisfying and nourishing. Ready in just 50 minutes, this versatile dish pairs perfectly with fluffy basmati rice or warm naan bread for a complete meal. Whether you're seeking a new dinner favorite or a soulful side dish, this lentil dahl will transport your taste buds straight to the heart of Indian cuisine.
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Recipe Information
Ingredients
- 200 grams red lentils
- 600 milliliters water
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 null garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 null green chili, finely chopped
- 400 grams canned tomatoes, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 0.5 null lemon, juiced
Instructions
Rinse the red lentils thoroughly in a fine mesh strainer under cold running water. Set aside.
In a medium saucepan, combine the rinsed lentils with water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook uncovered for about 15 minutes or until the lentils are tender and have absorbed most of the water. Stir occasionally to prevent sticking.
In a separate large skillet, heat the vegetable oil over medium heat. Add mustard seeds and cumin seeds, and cook until they begin to pop and become fragrant, about 1 minute.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ginger, and green chili, and cook for another 2 minutes until fragrant.
Add the crushed tomatoes and stir in the ground coriander and ground cumin. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Combine the cooked lentils with the tomato mixture, stirring well to incorporate. Add garam masala and mix thoroughly.
Simmer the dahl for another 5-10 minutes until it's thickened to your desired consistency, stirring occasionally.
Remove from heat and stir in the chopped cilantro and lemon juice just before serving.
Serve the lentil dahl warm with basmati rice, naan, or as a part of a larger meal. Enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 25.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1917 mg | 41% | |
*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.
