Lentil Potato Dal
Warm, comforting, and packed with bold spices, this Lentil Potato Dal is the ultimate one-pot vegetarian meal that’s as nourishing as it is flavorful. Featuring tender red lentils and hearty chunks of potatoes, this dish is simmered with aromatic cumin seeds, turmeric, and garam masala, creating a rich, fragrant sauce that bursts with vibrant flavors. Fresh ginger, garlic, and juicy tomatoes bring a savory depth, while a finishing touch of lemon juice and cilantro adds a refreshing zing. Perfect for a quick weeknight dinner, this dal is ready in under an hour and pairs beautifully with fluffy basmati rice, warm naan, or can be savored on its own. Whether you're a seasoned fan of Indian-inspired cooking or a curious first-timer, this Lentil Potato Dal is an inviting and easy-to-make recipe that will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 medium Potatoes
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 2 medium Tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Peel and dice the potatoes into small cubes. Finely chop the onion, garlic, and fresh ginger. Dice the tomatoes into small pieces.
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté for 5–7 minutes until golden and softened.
Stir in the garlic, ginger, turmeric powder, ground coriander, red chili powder, and a pinch of the salt. Cook for 1–2 minutes until the spices are aromatic.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they break down and form a thick sauce.
Pour in the rinsed lentils, diced potatoes, and 4 cups of water. Stir well to combine.
Add the rest of the salt and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Check the lentils and potatoes for doneness—they should be tender. If the dal is too thick, add a little more water and simmer for an additional 5 minutes.
Stir in the garam masala and simmer for 2 more minutes.
Remove the pot from heat and stir in the lemon juice and chopped fresh cilantro.
Serve the Lentil Potato Dal hot with rice, naan, or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 22.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3978 mg | 85% | |
*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.
