Red Lentil Dal
Creamy red lentils simmered with turmeric and finished with a sizzling tadka of cumin, garlic, ginger and tomato. A comforting, budget-friendly dinner from the pantry.
By Tasty Nest Recipes Editorial TeamPublished
40 min total 4 servingsEasy
Photo: thepinkpeppercorn · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Dal is one of the great everyday dishes of South Asian home cooking, and red lentils (masoor dal) are the quickest place to start. They need no soaking and collapse into a soft, creamy purée in about 25 minutes.
The flavour comes in two stages. First the lentils simmer gently with turmeric and salt. Then, just before serving, whole cumin seeds, onion, garlic, ginger and tomato are fried in ghee or oil to make a tadka, which is poured over the lentils with a satisfying sizzle.
Serve it with basmati rice or warm flatbread, a squeeze of lemon and plenty of fresh cilantro. It keeps well, so it is a good one to make ahead for the week.
Equipment you'll need
- Medium saucepan
- Small skillet
- Fine-mesh sieve
Tips for success
- Red lentils foam as they come to the boil. Skimming the foam and leaving the lid slightly ajar prevents boil-overs.
- Cumin seeds burn quickly. As soon as they darken slightly and smell toasty, add the onion to stop them cooking further.
- Dal thickens as it cools. When reheating, loosen it with a little water.
Substitutions and variations
- Use oil instead of ghee to make the dal vegan.
- Swap the fresh tomato for 1/2 cup of canned crushed tomatoes.
- Stir in a few handfuls of spinach at the end for extra greens.
- Yellow split mung beans (moong dal) work too; they may need 5 to 10 minutes longer.
Storage and reheating
To store: Cool and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
To reheat: Reheat in a saucepan over medium heat with a splash of water, stirring often, until steaming hot.
Recipe
Red Lentil Dal
Creamy red lentils simmered with turmeric and finished with a sizzling tadka of cumin, garlic, ginger and tomato. A comforting, budget-friendly dinner from the pantry.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
For the lentils
For the tadka
To finish
Instructions
Step 1: Rinse the lentils
Put the lentils in a sieve and rinse under cold running water, swirling them with your hand, until the water runs mostly clear. This removes excess starch and dust.
Step 2: Simmer the lentils
Add the lentils, water and turmeric to the saucepan and bring to a boil. Skim off any foam, reduce the heat and simmer, partly covered, for 20 to 25 minutes, stirring now and then, until the lentils have broken down and are soft. Stir in the salt.
Step 3: Adjust the texture
Whisk the dal briefly for a smoother texture. It should be thick but pourable; add a splash of hot water if it is too thick, or simmer uncovered for a few minutes if it is too thin.
Step 4: Make the tadka
Heat the ghee in the skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant and a shade darker. Add the onion and cook for 5 to 6 minutes until golden. Add the garlic, ginger and green chilli and cook for 1 minute.
Step 5: Add tomato and spices
Add the tomato, garam masala and chilli powder, if using, and cook for 3 to 4 minutes, until the tomato softens into a jammy sauce.
Step 6: Combine and serve
Pour the hot tadka into the lentils and stir. Add the lemon juice, taste and adjust the salt, then scatter with cilantro. Serve with rice or flatbread.
Cuisine: Indian · Course: Main course
Estimated nutrition per serving
- Calories
- 260
- Protein
- 12 g
- Fat
- 8 g
- Carbs
- 34 g
- Fibre
- 6 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/red-lentil-dal
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Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your red lentil dal.
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