Spicy Dhal
Warm up your evenings with this fragrant and flavorful Spicy Dhal, a comforting Indian-inspired dish that’s as nourishing as it is delicious. Made with tender red lentils simmered to perfection and spiced with bold flavors like cumin, garam masala, and red chili, this dhal is an irresistible blend of heat and earthiness. Aromatic onions, garlic, ginger, and a touch of fresh green chili add layers of complexity, while juicy tomatoes create a luscious base. Finished with a sprinkle of fresh coriander and a squeeze of zesty lemon juice, this dish is perfect for pairing with steamed basmati rice, warm naan, or a simple roti. Ready in just 45 minutes, this one-pot vegetarian meal is as easy to prepare as it is satisfying, making it an ideal choice for weeknight dinners or cozy weekends.
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Recipe Information
Ingredients
- 200 grams red lentils
- 750 ml water
- 0.5 teaspoons turmeric powder
- 1 teaspoons salt
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 green chili, finely chopped
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1 teaspoons garam masala
- 0.5 teaspoons red chili powder
- 2 medium tomatoes, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoons lemon juice
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear.
In a medium saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, stirring occasionally, until the lentils are soft and mushy. Add more water if needed to achieve a thick soup-like consistency.
While the lentils cook, heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic, grated ginger, and green chili. Cook for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, garam masala, and red chili powder. Stir well to toast the spices for about 30 seconds.
Add the chopped tomatoes to the skillet. Cook for 5-7 minutes until the tomatoes break down and form a thick paste.
Pour the cooked lentils into the skillet and stir well to combine. Simmer for 5 minutes to allow the flavors to meld. Adjust seasoning with additional salt if needed.
Stir in the chopped fresh coriander leaves and lemon juice just before serving.
Serve the spicy dhal hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 15.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1751 mg | 37% | |
*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.
