Traditional Dhall
Experience the comforting essence of Traditional Dhall, a hearty and flavorful Indian lentil dish that's a staple in countless homes. This recipe features tender split red lentils simmered with aromatic spices like cumin, turmeric, and garam masala, creating a soulful base infused with vibrant notes of garlic, ginger, and green chili. The addition of juicy tomatoes and fresh cilantro lends a refreshing twist, while a splash of zesty lemon juice ties it all together. Perfectly suited for pairing with steamed rice or soft, warm flatbreads, this wholesome dish is both simple to prepare and bursting with authentic flavor. Whether you're seeking a protein-packed vegetarian option or a warming, aromatic comfort food, this recipe is your gateway to exploring classic Indian cuisine.
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Recipe Information
Ingredients
- 1 cup split red lentils
- 4 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece ginger, minced
- 1 green chili, slit
- 1 medium tomato, chopped
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the split red lentils under cold water until the water runs clear. This helps remove excess starch.
In a large saucepan, combine the lentils, 3 cups of water, turmeric, and half a teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for about 20 minutes, or until the lentils are soft and mushy.
While the lentils are cooking, in a separate pan, heat the vegetable oil over medium heat.
Add the cumin seeds and mustard seeds to the hot oil. Fry them until the mustard seeds start to pop.
Add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic and ginger. Cook for another 2 minutes until fragrant.
Add the slit green chili and chopped tomato, and cook until the tomato softens, about 3 minutes.
Mix in the coriander powder, cumin powder, and remaining salt. Stir well and cook for 2 more minutes.
Pour this sautéed mixture into the saucepan with cooked lentils. Stir everything together and add more water to adjust the consistency to your preference if needed.
Simmer for another 5 minutes, allowing the flavors to blend. Stir in the garam masala and lemon juice.
Garnish with chopped fresh cilantro before serving. Enjoy your dhall with warm rice or bread.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 15.0 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2729 mg | 58% | |
*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.
