Lentil Dal or Dahl Daal Dhal
Dive into the comforting warmth of Lentil Dal, also known as Dahl, Daal, or Dhal, a hearty and aromatic Indian dish that's a staple in kitchens worldwide. This vegan-friendly recipe features tender red lentils simmered to creamy perfection with earthy turmeric and a medley of bold spices like cumin, coriander, and ginger. A sizzling tempering of garlic, green chili, and fragrant spices enhances the dish, while fresh tomatoes and cilantro add a vibrant burst of flavor. Finished with a splash of zesty lemon juice, this dish is bursting with nutrition and bold, complex taste. Ready in just 40 minutes, it’s a versatile and satisfying meal, perfect served over steamed rice or paired with naan for soaking up every delicious bite. Perfect for easy weeknight dinners or meal prepping, this lentil dal is sure to become a family favorite! Keywords: Lentil Dal recipe, how to make dal, vegan Indian recipes, easy dal recipe.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 3.5 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds (optional)
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 small Green chili (optional), finely chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder (optional)
- 2 medium Tomatoes, finely chopped
- 2 tablespoons Cilantro (fresh coriander leaves), chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. This removes excess starch and avoids a foamy boil.
In a medium-sized pot, combine the rinsed lentils, water, turmeric powder, and salt. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are soft and have broken down into a creamy consistency. Stir occasionally to prevent sticking.
While the lentils are cooking, heat the vegetable oil or ghee in a frying pan over medium heat.
Add the cumin seeds and mustard seeds (if using) to the hot oil. Cook for about 30 seconds, or until the seeds start to pop.
Stir in the minced garlic, grated ginger, and finely chopped green chili (if using). Sauté for 1 minute until fragrant.
Add the ground coriander, ground cumin, and red chili powder (if using) to the pan. Stir for 30 seconds to toast the spices.
Add the chopped tomatoes to the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick, flavorful base.
Pour the tomato and spice mixture into the pot of cooked lentils. Stir well to combine.
Simmer the dal for an additional 5 minutes, allowing the flavors to meld together. Taste and adjust salt as needed.
Finish the dal by stirring in the chopped cilantro and lemon juice. Remove from heat.
Serve the dal hot with rice, naan, or roti. Optionally, garnish with extra cilantro or a drizzle of ghee for added richness.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 11.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1628 mg | 35% | |
*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.
