Daal Curry
Elevate your mealtime with the comforting flavors of this Daal Curry recipe—a rich, aromatic dish that celebrates the essence of South Asian cuisine. Crafted with tender red lentils (masoor dal), warm spices like turmeric and garam masala, and a vibrant onion-tomato base, this curry achieves the perfect balance of creamy texture and bold flavors. Infused with sautéed mustard seeds, cumin, and fragrant curry leaves, each bite delivers layers of spice and zest, beautifully enhanced with fresh cilantro and a squeeze of tangy lemon juice. Quick and easy to prepare in under 40 minutes, this hearty, plant-based recipe is ideal for busy weeknights or leisurely weekend gatherings. Serve it with fluffy rice or warm naan bread for an irresistible, wholesome meal that fills your kitchen with irresistible aromas and nourishes the soul.
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Recipe Information
Ingredients
- 1 cup red lentils (masoor dal)
- 3 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 0.5 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 leaves curry leaves
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 piece green chili, slit
- 1 medium tomato, chopped
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lemon juice
Instructions
Rinse the red lentils under cold water until the water runs clear, then drain.
In a large saucepan, bring 3 cups of water to a boil and add the drained lentils. Stir in the turmeric powder and 1 teaspoon of salt.
Reduce the heat to low and simmer uncovered for about 20 minutes or until the lentils are tender and have a creamy consistency.
While the lentils cook, heat 2 tablespoons of vegetable oil in a pan over medium heat.
Add the mustard seeds to the hot oil and allow them to crackle for a few seconds.
Add the cumin seeds and curry leaves, sautéing them for an additional 30 seconds.
Add the finely chopped onion to the pan and cook until it becomes golden brown, about 5 minutes.
Stir in the minced garlic and ginger and cook for another minute until fragrant.
Add the slit green chili and chopped tomato to the mixture, cooking until the tomato softens, about 3 minutes.
Sprinkle in the ground coriander and garam masala, stirring to combine the spices with the mixture.
Once the spices are aromatic, pour this mixture into the saucepan with the cooked lentils.
Mix everything well, adding more water if necessary to reach your desired consistency.
Simmer the daal curry for another 5 minutes to allow the flavors to meld together.
Garnish the curry with fresh cilantro and finish with a squeeze of lemon juice before serving.
Serve hot with rice or naan bread for a complete meal.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 13.2 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1493 mg | 32% | |
*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.
