What a Dhal
Dive into the warmth and comfort of "What a Dhal," a richly spiced red lentil curry that’s as nourishing as it is flavorful. Perfect for weeknight dinners or cozy gatherings, this dish balances tender, simmered lentils with the aromatic allure of cumin seeds, mustard seeds, and a medley of fragrant spices. Enhanced with the tang of fresh lime juice and the bright, herbaceous pop of cilantro, this vegetarian-friendly recipe is both wholesome and satisfying. Ready in just 40 minutes, "What a Dhal" pairs beautifully with steamed rice, naan, or your favorite flatbread for a meal that’s hearty, healthy, and irresistibly delicious.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 0.5 teaspoon turmeric powder
- 2 tablespoons ghee or neutral cooking oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 1 medium (finely chopped) onion
- 3 (minced) garlic cloves
- 1 teaspoon (grated) fresh ginger
- 1 large (diced) tomato
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon red chili powder
- 1 teaspoon (or to taste) salt
- 1 tablespoon lime juice
- 2 tablespoons (chopped, for garnish) fresh cilantro leaves
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a medium saucepan, combine the rinsed lentils, water, and turmeric powder. Bring to a boil over medium-high heat, skimming off any froth that rises to the top.
Reduce the heat to low, cover partially with a lid, and simmer for 15-20 minutes, stirring occasionally, until the lentils are soft and mushy. Turn off the heat and set aside.
In a large skillet or saucepan, heat the ghee or oil over medium heat. Once hot, add the cumin seeds and mustard seeds. Let them sizzle and pop for about 30 seconds.
Add the finely chopped onion. Sauté for 5-7 minutes, stirring often, until the onion is golden brown.
Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.
Add the diced tomato and cook for 3-4 minutes, stirring occasionally, until the tomato softens and breaks down into a thick mixture.
Mix in the ground coriander, ground cumin, paprika, and red chili powder. Stir well to combine, allowing the spices to cook for 1 minute.
Pour the cooked lentils into the skillet with the spice mixture. Stir everything together and season with salt to taste.
Let the dhal simmer for another 5-7 minutes on low heat, stirring occasionally, until the flavors meld together and the dhal thickens slightly. If the dhal is too thick, add a bit of water to reach your desired consistency.
Turn off the heat and stir in fresh lime juice.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, naan, or any flatbread of your choice.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 696 mg | 15% | |
*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.
