Spicy Dhal with Tomatoes
Warm up your kitchen with this flavorful and aromatic Spicy Dhal with Tomatoes, a comforting Indian-inspired dish that’s as nourishing as it is satisfying. Made with protein-packed red lentils simmered to creamy perfection, this recipe features a rich blend of warming spices like cumin, coriander, turmeric, and a kick of cayenne for those who love a bit of heat. Fresh ginger, garlic, and green chili add layers of bold, zesty flavor, perfectly balanced by the sweetness of ripe tomatoes. Finished with a vibrant pop of cilantro and a splash of tangy lemon juice, this wholesome dish pairs beautifully with fluffy basmati rice or soft, pillowy naan bread. Ready in just 40 minutes, this vegan-friendly, gluten-free meal is perfect for weeknights or for impressing dinner guests.
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Recipe Information
Ingredients
- 1 cup red lentils (masoor dal)
- 4 cups water
- 2 tablespoons coconut oil (or vegetable oil)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 fresh green chili, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper (optional, adjust to taste)
- 2 large ripe tomatoes, diced
- 1 teaspoon salt
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium saucepan, combine the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer. Skim off any foam that forms on the surface.
Cook the lentils for 15-20 minutes, stirring occasionally, until they are soft and begin to break down. Add more water if needed to maintain a soupy consistency. Set aside once cooked.
In a large skillet or another saucepan, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic, grated ginger, and green chili, and cook for another minute until fragrant.
Sprinkle in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Sauté the spices with the aromatics for 1-2 minutes to release their flavors.
Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
Pour the cooked lentils into the tomato mixture. Stir well to combine and simmer for an additional 5 minutes. Add salt to taste.
Just before serving, stir in the chopped cilantro and lemon juice for a fresh, tangy finishing touch.
Serve hot with rice or naan bread. Enjoy!
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 19.3 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2033 mg | 43% | |
*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.
