Indian Red Lentil Dal Recipe
User Reviews
4.5
11,166 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
222 kcal
-
Course
Main Course
-
Cuisine
Indian
Indian Red Lentil Dal Recipe
Report
How to make Indian Dal. This Red Lentil Dal recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.
Share:
I Made This!
8,374 people made thisSave this
6,699 people saved thisIngredients
- 1 cup red lentils rinsed
- 3 cups room temperature water
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 2-inch cinnamon stick
- 1 cup diced yellow onion
- 1 green chili pepper stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
- 4 garlic cloves minced
- 1 tablespoon finely minced ginger root
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1 medium tomato diced
- 1/2 lemon juice of
- chopped cilantro leaves for garnish
Add to Shopping List
Instructions
- Place the rinsed lentils in a large saucepan along with room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes. You can cook them covered or uncovered, just make sure that you turn down the heat if needed to keep them at a gentle simmer.
- Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
- Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
- Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
- Once the lentils are cooked, drain off any excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.
- Garnish with cilantro; serve with basmati rice and naan.
Equipments used:
Notes
- Expert Tips
- Stir Frequently: Lentils tend to stick to the bottom of the pan, so it's important to stir the mixture frequently to prevent it from burning.
- Don't Skip Tempering: The tempering process is essential for bringing out the full flavor of the spices.
- Storage and Reheating
- You can store this recipe in an airtight container in your refrigerator for 3-4 days. If you are wanting to freeze this dish you can do so as well and it will last up to 3 months. To reheat this dish on your stovetop you can place the dal in a pot and heat it on medium-low heat, stirring occasionally until it's heated through. You may need to add a splash of water or vegetable broth to thin it out if it has thickened in the fridge.
Nutrition Information
Show Details
Serving
1serving
Calories
222kcal
(11%)
Carbohydrates
34g
(11%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
490mg
(20%)
Potassium
595mg
(17%)
Fiber
15g
(60%)
Sugar
4g
(8%)
Vitamin A
297IU
(6%)
Vitamin C
12mg
(13%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 222kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 490mg | 20% |
| Potassium | 595mg | 13% |
| Fiber | 15g | 60% |
| Sugar | 4g | 8% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
11,166 reviews
Excellent
Other Recipes
You'll Also Love
Eggplant Sambar Recipe - Indian Yellow Lentil Tamarind Dal
Indian, Vegan, gluten-free
4.9
(27 reviews)
