Pakistani Dhal
Experience the comforting warmth and bold flavors of Pakistani Dhal, a hearty and wholesome lentil dish that's both nourishing and satisfying. This authentic recipe combines split red lentils (masoor dal) and yellow split peas (moong dal), simmered to velvety perfection and infused with an aromatic blend of turmeric, cumin, coriander, and chili powder. The addition of golden caramelized onions, fresh garlic, and ginger creates a deeply flavorful base, while ripe tomatoes lend a hint of tanginess. Finished with a garnish of cilantro and optional green chili slices for a touch of heat, this gluten-free, vegetarian dish pairs beautifully with steamed basmati rice or warm, fluffy naan. Perfect for weeknight dinners or meal prep, Pakistani Dhal is a true celebration of South Asian cuisine that will leave your taste buds craving more.
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Recipe Information
Ingredients
- 1 cup Split red lentils (masoor dal)
- 0.5 cup Yellow split peas (moong dal)
- 4 cups Water
- 2 tablespoons Ghee or vegetable oil
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 medium, finely chopped Tomato
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 1 teaspoon, or to taste Salt
- 2 tablespoons, chopped (optional, for garnish) Cilantro
- 1 tablespoon (optional) Lemon juice
- 1 optional, sliced for garnish Green chili
Instructions
Rinse the masoor dal and moong dal thoroughly under cold water until the water runs clear.
In a medium pot, add the lentils and water. Bring to a boil over medium heat, then reduce the heat to low and let it simmer until the lentils are fully cooked and soft, approximately 25 to 30 minutes. Skim off any foam that rises to the surface during cooking.
While the lentils are cooking, heat the ghee or vegetable oil in a separate pan over medium heat.
Add the finely chopped onion to the pan and sauté until golden brown, about 8 to 10 minutes.
Add the garlic and ginger, cooking for another 1 to 2 minutes until fragrant.
Stir in the tomatoes, ground turmeric, ground cumin, ground coriander, and red chili powder. Cook, stirring occasionally, until the tomatoes break down into a thick paste, about 5 to 7 minutes.
Once the lentils are soft, add the prepared spice and tomato mixture to the pot. Stir well to combine.
Season the dhal with salt and cook for another 5 to 10 minutes, adjusting the consistency with a little water if it's too thick.
Turn off the heat, garnish with fresh cilantro, green chili slices, and a drizzle of lemon juice if desired.
Serve hot with steamed basmati rice or freshly made naan.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 29.2 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3820 mg | 81% | |
*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.
