Garlicky Dal Savory Lentils
Discover comfort in every spoonful with this Garlicky Dal Savory Lentils recipe—an irresistible blend of soft, creamy red lentils infused with bold, aromatic spices. Featuring a rich tempering of cumin seeds, minced garlic and ginger, and a touch of turmeric, this dish offers layers of complexity and warmth. A hint of fresh tomato and a garnish of vibrant cilantro elevate this traditional dal to new heights, while a splash of lemon juice brings the perfect zing. Ready in just 40 minutes, this wholesome, vegetarian recipe is ideal for a weeknight dinner or a cozy weekend meal. Serve it with steamed rice or warm naan to enjoy the ultimate flavor-packed, protein-rich comfort food. Perfect for anyone craving easy, authentic Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Split red lentils (masoor dal)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Oil or ghee
- 6 cloves Garlic, finely minced
- 1 tablespoon Ginger, finely minced
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (optional)
- 1 medium Tomato, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lemon juice
Instructions
Rinse the lentils thoroughly under running water until the water runs clear.
In a medium saucepan, combine the lentils, water, turmeric powder, and half the salt (0.5 teaspoon). Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the lentils simmer for 20-25 minutes, or until they are soft and tender. Stir occasionally to prevent sticking or overflowing.
While the lentils cook, heat the oil or ghee in a skillet over medium heat.
Add the cumin seeds to the skillet and fry for about 30 seconds, or until they start to crackle and release their aroma.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until golden and fragrant, but not burnt.
Add the ground coriander and red chili powder (if using) to the skillet, stirring for 30 seconds to toast the spices.
Mix in the chopped tomato and cook for 3-4 minutes, stirring occasionally, until the tomato breaks down and forms a paste.
Once the lentils are cooked, add the prepared spice-tomato mixture into the saucepan with the lentils. Stir to combine.
Simmer the mixture for 5 more minutes, adding water if needed to achieve your desired consistency.
Stir in the remaining half teaspoon of salt, adjust seasoning to taste, and remove the dal from heat.
Finish with fresh cilantro and a squeeze of lemon juice before serving. Pair with steamed rice, roti, or naan for a complete meal.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 8.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1877 mg | 40% | |
*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.
