Dal Lentils with Curry
Warm, comforting, and packed with bold flavors, this dal lentils with curry recipe is a must-try for lovers of hearty vegetarian meals. Featuring tender yellow lentils simmered to perfection and infused with a rich blend of aromatic spices like turmeric, cumin, and garam masala, this dish is as nourishing as it is flavorful. The addition of sautéed onions, garlic, ginger, and ripe tomatoes creates a robust curry base, while a drizzle of coconut oil or ghee enhances its creamy texture. Perfectly balanced with a squeeze of fresh lime and a sprinkle of cilantro, this versatile dish pairs beautifully with steamed rice or naan. Ready in under an hour and ideal for meal prepping, this dal recipe is gluten-free, vegetarian, and deeply satisfying.
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Recipe Information
Ingredients
- 1 cup yellow lentils (toor dal or moong dal)
- 3 cups water
- 2 tablespoons coconut oil or ghee
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 1 large tomato (diced)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro leaves (chopped)
- 1 lime or lemon (for garnish)
Instructions
Rinse the yellow lentils thoroughly under cold water until the water runs clear.
In a medium-sized pot, combine the rinsed lentils with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender.
In a separate large skillet or saucepan, heat coconut oil or ghee over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until golden and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the diced tomato to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomato breaks down and forms a thick paste.
Mix in the turmeric powder, ground cumin, ground coriander, red chili powder, and salt. Stir well to combine, allowing the spices to toast gently for 1-2 minutes.
Add the cooked lentils (including the cooking water) to the skillet. Mix well to combine the lentils with the curry base.
Simmer the lentils and curry together for 10 minutes to allow the flavors to meld. Add water as needed to adjust the consistency to your preference.
Stir in the garam masala and chopped cilantro leaves, then remove the skillet from heat.
Serve hot with steamed rice, naan, or on its own. Garnish with a squeeze of lime or lemon juice for added freshness.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 15.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2914 mg | 62% | |
*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.
