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Lentil Dal

Name: Lentil Dal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 1½ cups red lentils (masoor dal), rinsed thoroughly; 4 cups water; 1 can (14 oz) diced tomatoes; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 2-inch piece fresh ginger, grated; 2 tbsp ghee or vegetable oil, divided; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp ground turmeric; 1 tsp ground coriander; ½ tsp cayenne pepper; 1 tsp garam masala; 1 tsp salt, or to taste; 3 dried red chilies; 8-10 fresh curry leaves (optional); Fresh cilantro, chopped, for garnish; 1 tbsp lemon juice

Creamy red lentils simmer with aromatic spices, garlic, and ginger into a comforting Indian staple that's both humble and deeply satisfying. Finished with a fragrant tempering of cumin seeds in ghee, each spoonful delivers warm spice and earthy richness. Perfect for weeknight dinners when you want something nourishing, budget-friendly, and ready in under an hour.

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

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Ingredients

Units

Instructions

1
Heat 1 tablespoon of ghee in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and lightly golden.
2
Add the garlic, ginger, turmeric, coriander, and cayenne pepper to the pot. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
3
Add the rinsed red lentils, diced tomatoes with their juices, and water to the pot. Stir to combine and bring to a boil.
4
Reduce heat to medium-low, partially cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are completely soft and broken down into a creamy consistency. Add more water if needed to reach desired thickness.
5
Season with salt and garam masala, stirring to incorporate. Keep warm over low heat.
6
Prepare the tadka (tempered spices): In a small pan, heat the remaining 1 tablespoon of ghee over medium-high heat. Add the cumin seeds and mustard seeds, allowing them to crackle and pop for 30 seconds.
7
Add the dried red chilies and curry leaves to the tadka, frying for another 15-20 seconds until fragrant. Be careful as the curry leaves may splatter.
8
Pour the sizzling tadka directly over the dal and stir in the lemon juice. Serve hot, garnished with fresh cilantro, alongside basmati rice or warm naan bread.

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Lentil Dal

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat 1 tablespoon of ghee in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and lightly golden.
2
Add the garlic, ginger, turmeric, coriander, and cayenne pepper to the pot. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
3
Add the rinsed red lentils, diced tomatoes with their juices, and water to the pot. Stir to combine and bring to a boil.
4
Reduce heat to medium-low, partially cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are completely soft and broken down into a creamy consistency. Add more water if needed to reach desired thickness.
5
Season with salt and garam masala, stirring to incorporate. Keep warm over low heat.
6
Prepare the tadka (tempered spices): In a small pan, heat the remaining 1 tablespoon of ghee over medium-high heat. Add the cumin seeds and mustard seeds, allowing them to crackle and pop for 30 seconds.
7
Add the dried red chilies and curry leaves to the tadka, frying for another 15-20 seconds until fragrant. Be careful as the curry leaves may splatter.
8
Pour the sizzling tadka directly over the dal and stir in the lemon juice. Serve hot, garnished with fresh cilantro, alongside basmati rice or warm naan bread.

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