Indian Red Lentil Dal Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
222 kcal
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Course
Main Course
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Cuisine
Indian
Indian Red Lentil Dal Recipe
Description
This Indian Red Lentil Dal recipe begins by simmering rinsed red lentils in water until tender. Separately, a tempering is prepared with vegetable oil, cumin seeds, and a cinnamon stick to release aromatic notes. Onions, green chili, garlic, and ginger are cooked until translucent, then ground spices turmeric, cardamom, paprika, and salt are added along with diced tomato, which softens and integrates flavors. The cinnamon stick is then removed.
The spiced mixture is folded into the cooked lentils, and lemon juice is added for acidity. The dal is gently stirred to combine while maintaining a creamy consistency that can be thinned with additional water if necessary. This slow simmer and tempering impart distinctive layered flavors and a comforting texture.
The dal can be served as a main dish with rice or bread or as a side dish at meals. Garnish with freshly chopped cilantro leaves for color and freshness.
This dish stores well refrigerated for up to 4 days and can be frozen for up to 3 months. When reheating, adding a splash of water or broth helps restore its creamy consistency. Stir frequently during cooking to prevent sticking and do not skip tempering to achieve full flavor depth.
Ingredients
- 1 cup red lentils rinsed
- 3 cups water room temperature
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 cinnamon stick 2-inch
- 1 cup yellow onion diced
- 1 green chili pepper stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
- 4 garlic minced, cloves
- 1 tablespoon ginger root finely minced
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1 tomato diced, medium
- 1/2 lemon juice of
- cilantro leaves chopped; for garnish
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.
Notes
- Stir the dal frequently to prevent sticking and burning during cooking.
- The tempering step is crucial to enhance the flavors of the spices.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 3 months.
- Reheat gently on the stovetop, adding water or broth as needed to loosen the dal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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