Dal (Indian Lentil Curry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Soaking
1 hr
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Total Time
1 hr 45 mins
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Servings
3 - 4 people
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Calories
310 kcal
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Course
Main Course
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Cuisine
Indian
Dal (Indian Lentil Curry)
Description
This Dal recipe features yellow chana dal lentils soaked and simmered in water with turmeric and salt until they reach a creamy porridge consistency with some lentil pieces still intact. The base includes frying green cayenne chillies, onions, garlic, ginger, and curry leaves in ghee or butter to build a fragrant, savory flavor foundation. Chopped tomatoes and ground cumin paste contribute a subtle acidity and earthiness.
The lentils cook covered for an hour, then uncovered to reduce excess liquid, creating a thick, stew-like texture. A final addition of garam masala rounds out the warm spices. An optional tadka is made by gently frying sliced onions, cumin seeds, mustard seeds, and dried chilies in ghee or oil, then stirred into the dal to release a fragrant, slightly crispy spice layer.
Dal is traditionally served with steamed basmati rice and can be garnished with fresh coriander sprigs. The dish yields a satisfying, filling meal and reflects a balance of buttery richness, tang from tomatoes, pungency from spices, and hearty lentils.
Detailed notes advise on substitutions for lentils, fats, and spices, as well as cooking tips to avoid burning spices in the tadka. It also highlights how the dal thickens upon standing and recommends adjusting water when reheating to achieve desired consistency.
Ingredients
Dal
- 2 tbsp / 30 g ghee , or 1 tbsp oil + 1 tbsp/15g butter (Note 1)
- 2 green cayenne chillies , deseeded and cut into chunks (optional) (Note 2)
- 1 onion finely chopped (brown or yellow, medium
- 6 garlic finely chopped, cloves
- 1 tbsp ginger , finely chopped (1.5cm / 3/5")
- 8 curry leaves or 6 dried (Note 3, fresh
- 1 tomato , chopped
- 1/2 tsp cumin ground
- 1 cup dried chana dal , yellow split peas or other yellow lentils (Note 4 for other lentils)
- 4 cups / 1 litre water
- 1/2 tsp turmeric powder
- 1/8 tsp garam masala
- 3/4 tsp salt
Tadka (optional):
- 1 1/2 tbsp / 20g ghee , or half each butter + oil (Note 1)
- 1 onion halved lengthways and sliced (Note 5, or eschalot, 1/4 small
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds (optional)
- 3 dried chili broken in half, seeds removed (optional
To serve
- coriander sprigs optional, fresh, aka cilantro sprigs
- basmati rice steamed
Instructions
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Tadka - Sizzling Spices (optional)
- Heat ghee in a small pan over medium heat until hot but not smoking.
- Add cumin and mustard seeds, stir until cumin is slightly golden.
- Then add chillies and cook for 20 seconds, then add eschallots and cook until tinged with gold. Don't let the spices burn!
- Immediately pour into Dahl.
Notes
- Use ghee for authentic richness; substitute with equal parts butter and vegetable oil if unavailable.
- Green cayenne chillies are commonly used; removing seeds reduces heat.
- Curry leaves add flavor; fresh or dried can be used.
- Chana dal is preferred for shape and texture; yellow split peas or other yellow dals can be substituted with adjustments to water and cooking times.
- Take care when making tadka: start with moderate oil temperature to avoid burning spices.
- The dal thickens as it cools; stop cooking slightly earlier for ideal consistency and add water when reheating.
- This recipe serves 3 generously or 4 moderately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4 people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310cal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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