Indian Lentils
Discover the comforting flavors of **Indian Lentils**, a wholesome and aromatic dish that’s as nourishing as it is delicious. Made with tender **toor dal (split pigeon peas)**, this recipe boasts a rich, creamy texture infused with the warm spices of **cumin, mustard seeds, garam masala**, and a fragrant blend of garlic, ginger, and green chili. A vibrant tadka (tempering) of onions and tomatoes adds depth and complexity to the dish, while a finishing touch of fresh **cilantro and lemon juice** brings a burst of freshness. Ready in just 40 minutes, this protein-packed vegetarian dish is perfect served with fluffy **steamed rice**, warm naan, or chapati. Whether you're craving comfort food or exploring the world of Indian cuisine, these lentils are sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 3 cloves Garlic cloves, finely chopped
- 1 teaspoon Fresh ginger, grated
- 1 piece Green chili, finely chopped
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear. Soak the dal for 15 minutes if time permits.
In a medium-sized pot or pressure cooker, combine the rinsed dal, 4 cups of water, and turmeric powder. Cook on medium heat until the dal is soft and mushy. For a pressure cooker, this will take 3–4 whistles. If using a regular pot, simmer for about 20–25 minutes.
Once the dal is cooked, mash it lightly with the back of a spoon or a whisk to make it creamy. Add salt and set aside.
In a large pan, heat the ghee or oil over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter for about 30 seconds.
Stir in chopped garlic, grated ginger, and green chili. Sauté for 1 minute until fragrant.
Add the finely chopped onion and cook for 3–4 minutes until it becomes soft and transparent.
Stir in the chopped tomato and cook for another 3–4 minutes until the tomato breaks down and blends with the onions.
Add coriander powder, garam masala, and red chili powder. Stir well to combine the spices with the onion-tomato mixture.
Pour the cooked dal into the pan and mix thoroughly. Add a little water if the consistency is too thick.
Bring the dal to a simmer, cooking for 5–7 minutes to allow the flavors to meld together.
Turn off the heat and stir in freshly chopped cilantro leaves and lemon juice.
Serve hot with steamed rice, naan, or chapati. Enjoy your homemade Indian Lentils!
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 13.7 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3476 mg | 74% | |
*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.
