What a Dal
Dive into the heartwarming flavors of "What a Dal," a comforting red lentil curry that's both wholesome and irresistibly delicious. This vibrant dish blends tender masoor dal with aromatic spices like cumin, mustard seeds, and garam masala, creating a fragrant base enhanced by caramelized onions, juicy tomatoes, and a touch of zingy lemon juice. Perfectly balanced with optional cream for added richness, this gluten-free dish is a versatile option for both weeknight dinners and special occasions. Ready in just 40 minutes, it pairs beautifully with steamed rice, naan, or roti, making it a must-try for lovers of Indian cuisine. Whether you’re looking for a nourishing vegan option or a cozy comfort food dish, "What a Dal" is a game-changer that celebrates the magic of spices.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 3 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Mustard seeds
- 0.25 teaspoons Asafoetida (hing)
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 small Green chili, finely chopped (optional)
- 1 teaspoon Coriander powder
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Heavy cream or coconut cream (optional)
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear.
In a medium pot, combine the rinsed lentils, water, turmeric powder, and half the salt. Bring the mixture to a boil over medium heat.
Reduce the heat to a simmer and cook the lentils uncovered for 15-20 minutes, stirring occasionally to prevent sticking. If needed, skim off any foam that forms on the surface. The lentils should become soft and slightly mushy.
In a separate pan, heat the ghee or vegetable oil over medium heat. Once hot, add the cumin seeds and mustard seeds. Allow them to sizzle for about 30 seconds until aromatic.
Add the asafoetida, followed by the finely chopped onion. Sauté the onion for 5-7 minutes until golden and slightly caramelized.
Stir in the minced garlic, ginger, and green chili, and sauté for another 1-2 minutes until fragrant.
Add the chopped tomato, remaining salt, coriander powder, and cumin powder. Cook for 5-7 minutes, stirring frequently, until the tomato breaks down and forms a thick masala paste.
Pour the prepared masala mixture into the simmering lentils. Stir well to combine and let the dal cook for another 5 minutes over low heat.
Sprinkle the garam masala over the dal and mix gently.
If you desire a creamier dal, stir in the heavy cream or coconut cream at this stage.
Turn off the heat and add the lemon juice. Taste and adjust the seasoning if needed.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 395 mg | 8% | |
*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.
