Easy Dal
Warm, comforting, and bursting with flavor, this Easy Dal recipe is your go-to solution for a quick and nourishing meal. Featuring tender yellow split lentils or red lentils simmered to creamy perfection with turmeric and salt, this dish is elevated with a vibrant tadka—a fragrant tempering of ghee or oil, mustard seeds, cumin, garlic, onion, and fresh ginger. The addition of tomatoes, ground spices, and optional green chili adds layers of depth, while a sprinkle of fresh cilantro and a squeeze of lemon or lime juice bring a refreshing finish. Ready in just 40 minutes, this protein-packed, vegan-optional dal pairs beautifully with steamed rice or warm Indian flatbreads, making it an ideal weeknight dinner or satisfying lunch. Perfect for beginners and seasoned cooks alike, Easy Dal brings the authentic warmth of Indian comfort food straight to your table.
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Recipe Information
Ingredients
- 1 cup yellow split lentils (moong dal) or red lentils (masoor dal)
- 3 cups water
- 0.5 teaspoons turmeric powder
- 1 teaspoons salt
- 1 tablespoons ghee or vegetable oil
- 0.5 teaspoons mustard seeds
- 0.5 teaspoons cumin seeds
- 1 medium onion, chopped
- 2 units garlic cloves, minced
- 1 teaspoons fresh ginger, minced
- 1 medium tomato, chopped
- 1 unit green chili, sliced (optional)
- 1 teaspoons ground coriander
- 0.5 teaspoons ground cumin
- 0.25 teaspoons red chili powder (optional)
- 2 tablespoons cilantro (fresh coriander), chopped
- 1 tablespoons lemon or lime juice
Instructions
Rinse the lentils thoroughly under running water until the water runs clear. This removes excess starch.
In a medium-sized pot, combine the rinsed lentils, water, turmeric powder, and a pinch of salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more water if needed to adjust consistency.
In a separate skillet, heat the ghee or oil over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them sizzle and pop for about 30 seconds.
Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic, ginger, and green chili (if using). Sauté for another 1-2 minutes until fragrant.
Mix in the chopped tomato, ground coriander, ground cumin, and red chili powder (if using). Cook until the tomato softens and the spices are well blended, about 3-4 minutes.
Pour the tempered mixture (tadka) into the cooked lentils. Stir well to combine and let it simmer for an additional 5 minutes, allowing the flavors to meld.
Taste and adjust the salt as needed. If the dal is too thick, add a little water to reach your desired consistency.
Garnish with fresh cilantro and finish with a squeeze of lemon or lime juice before serving.
Serve hot with steamed rice or flatbreads like roti or naan.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.7 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 788 mg | 17% | |
*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.
