Lentil or Split Pea Dal with Garlic Butter
Warm, comforting, and brimming with bold flavors, this Lentil or Split Pea Dal with Garlic Butter is the ultimate one-pot meal that elevates traditional dal to new heights. Simmered to creamy perfection with turmeric, cumin, and coriander, this hearty dish combines the earthy richness of lentils or split peas with the vibrant tang of tomatoes and a touch of heat from optional chili powder. Its crowning glory? A drizzle of golden garlic butter that adds an irresistible layer of indulgence, perfectly complemented by fresh cilantro and zesty lemon wedges. Quick to prepare but deeply satisfying, this gluten-free, protein-packed recipe is ideal for weeknight dinners or cozy gatherings, served with warm naan or fluffy basmati rice.
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Recipe Information
Ingredients
- 1 cup Lentils or split peas (yellow or green)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced (for dal)
- 1 medium Tomato, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (optional)
- 2 tablespoons Butter
- 4 cloves Garlic, thinly sliced (for garlic butter)
- 2 tablespoons Cilantro leaves, chopped (for garnish)
- 2 pieces Lemon wedges (for serving)
Instructions
Rinse the lentils or split peas under cold water until the water runs clear. Set aside.
In a large pot, combine the lentils or split peas, water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils or split peas are soft and creamy. Add more water if needed to adjust consistency.
While the lentils are simmering, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic (for the dal) and cook for another 1-2 minutes until fragrant.
Add the diced tomato, ground cumin, ground coriander, and red chili powder (if using). Cook until the tomatoes break down and the mixture turns into a thick paste, about 5 minutes.
Add the cooked mixture from the skillet to the simmering lentils. Stir well to combine, and let it simmer for an additional 5-10 minutes to blend the flavors.
In a separate small skillet, melt the butter over medium heat. Add the sliced garlic (for garlic butter) and sauté until golden brown, about 2-3 minutes. Remove from heat immediately to prevent burning.
Serve the dal in bowls, and drizzle the garlic butter over the top.
Garnish with chopped cilantro and serve with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 13.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1466 mg | 31% | |
*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.
