Curry Daal
Dive into the comforting warmth of Curry Daal, a hearty and flavorful Indian lentil dish that's perfect for weeknight dinners or meal prep. Made with tender red lentils simmered to perfection and infused with a fragrant blend of cumin, mustard seeds, garlic, and ginger, this recipe is elevated by the richness of coconut milk and the tangy brightness of lime juice. Its balance of creamy textures and vibrant spices makes it both nourishing and satisfying. Ready in just 45 minutes, this one-pot wonder pairs beautifully with steamed basmati rice, naan, or roti, making it a versatile and crowd-pleasing addition to your meal rotation. Packed with plant-based protein and gluten-free, Curry Daal is a wholesome delight that’s easy to prepare yet bold in flavor.
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Recipe Information
Ingredients
- 1 cup red lentils (masoor dal)
- 4 cups water
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 large tomato, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.25 teaspoon red chili powder (optional)
- 0.5 cup coconut milk
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1 tablespoon lime juice
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear, then set aside.
In a medium pot, bring 4 cups of water to a boil. Add the lentils, reduce the heat, and simmer uncovered for 15-20 minutes, skimming off any foam that rises to the surface. Cook until the lentils are soft and mushy. Set aside.
In a large pan, heat ghee or vegetable oil over medium heat. Add cumin seeds and mustard seeds. Stir and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 3-4 minutes until golden and softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomato and cook for 2-3 minutes, stirring occasionally, until it softens and breaks down.
Add the turmeric powder, ground coriander, ground cumin, and optional red chili powder. Mix well and cook for 1 minute to toast the spices.
Pour in the cooked lentils along with their cooking water and stir to combine with the spice mixture.
Add the coconut milk and salt, then simmer on low heat for 5-7 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed. Stir in lime juice and sprinkle with fresh cilantro just before serving.
Serve hot with steamed rice, naan, or roti, and enjoy!
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 456 mg | 10% | |
*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.
