Spicy Daal
Warm, hearty, and irresistibly flavorful, this Spicy Daal recipe is a celebration of bold Indian spices and creamy red lentils. Simmered to perfection with aromatic garlic, ginger, and a medley of cumin, mustard seeds, and garam masala, this dish strikes the perfect balance of heat and comfort. A tantalizing tomato-based masala paste infuses every spoonful with layers of depth, while a squeeze of fresh lemon juice and a sprinkle of cilantro brighten the flavors. Ready in just under 45 minutes, this protein-packed vegan-friendly recipe is perfect paired with steamed rice or warm naan for an easy, satisfying meal. With its rich aroma and vibrant colors, this Spicy Daal is bound to become a weeknight favorite in your kitchen!
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Recipe Information
Ingredients
- 1 cup red lentils
- 4 cups water
- 0.5 teaspoons turmeric powder
- 1 teaspoons salt
- 2 tablespoons ghee or vegetable oil
- 1 teaspoons cumin seeds
- 0.5 teaspoons mustard seeds
- 2 pieces dried red chilies
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoons ginger, grated
- 2 pieces green chilies, finely chopped
- 1 large tomato, finely chopped
- 1 teaspoons red chili powder
- 1 teaspoons coriander powder
- 0.5 teaspoons garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoons lemon juice
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear.
In a large pot, combine the rinsed lentils, water, turmeric powder, and salt. Bring to a boil over medium heat.
Once boiling, lower the heat and let the lentils simmer uncovered for about 15-20 minutes, or until they are soft and fully cooked. Skim off any foam that rises to the surface.
While the lentils are cooking, heat the ghee or oil in a separate pan over medium heat.
Add cumin seeds and mustard seeds to the hot oil. Once they start to crackle, add the dried red chilies and sauté for a few seconds.
Add the chopped onions to the pan and cook until they become golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant.
Add the chopped tomato, red chili powder, coriander powder, and garam masala. Cook until the tomato breaks down and the mixture forms a thick paste, about 5 minutes.
Once the lentils are cooked, add the spice mixture to the pot and stir well to combine. Let it simmer for another 5 minutes to allow the flavors to marry.
Taste and adjust salt and spices as needed.
Garnish with chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2426 mg | 106% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 15.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1693 mg | 36% | |
*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.
