Lentil Dal
Immerse yourself in the comforting warmth of Lentil Dal, a beloved staple of Indian cuisine that's both nourishing and flavorful. This hearty dish combines tender yellow or red lentils (masoor or moong dal) simmered to perfection with aromatic spices like cumin, coriander, and turmeric for a soul-satisfying experience. A fragrant tadka (tempering) of golden onions, garlic, and ginger elevates the flavors, while fresh cilantro and a splash of lemon juice bring a vibrant, zesty finish. Ready in just 45 minutes, Lentil Dal is the ideal vegetarian recipe for weeknights or meal prep. Serve it over steamed basmati rice, pair it with warm naan, or enjoy it as a protein-packed soup—this versatile dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Yellow or red lentils (masoor or moong dal)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Green chili, finely chopped
- 2 medium Tomatoes, chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 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-sized saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium heat.
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and fully cooked. Add more water if needed to adjust the consistency.
In a separate small skillet, heat the ghee or vegetable oil over medium heat.
Add the cumin seeds and mustard seeds to the hot oil, and let them sizzle for 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic, ginger, and green chili, and cook for another minute.
Add the chopped tomatoes to the skillet along with the ground coriander, ground cumin, and paprika. Cook for 3-5 minutes, stirring, until the tomatoes break down and the mixture becomes a thick paste.
Pour the spiced tomato mixture into the pot with the cooked lentils and stir well to combine.
Simmer the dal for another 5 minutes, adjusting the salt and consistency as needed.
Remove the pot from the heat and stir in the fresh cilantro and lemon juice.
Serve the Lentil Dal hot with steamed rice, naan, or as a soup. Enjoy!
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 469 mg | 10% | |
*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.
