Dal Recipe (Indian Lentil Curry)

The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always!

This dal will go well with spicy meat patties and spring onion paratha.

Indian Dal Recipe

The Indian dal has as many recipes as there are families in India. But there are two popular ones - an exotic and rich restaurant style known as tadka dal and then a basic simple dal recipe the way its prepared at home.

Tadka is an Indian word used to denote the process of seasoning a dish by gently tempering spices in hot oil and then adding it to the preparation. This helps extract the aromas and infuse it into the dish.

What is Dal?

This is the quintessential Indian dish. It is spelled in different ways - dal, daal, dhal or even dahl - based on its phonetic pronunciation.

One of the most popular dishes of the Indian subcontinent, it is routinely found in humble homes to the rich dining halls. And for a good reason!

It is quite inexpensive, easy to make with readily available ingredients and with a global mass appeal. So, with this dish and recipe you are picking a sure winner for your next menu.

Recipe Ingredients

Dal or Lentils: Here I am using masoor dal (red lentils) as it is widely available and cooks quickly into a smooth dish. But you can also use many other Indian yellow lentils - channa dal, toor dal, split moong dal, or a combination.

Spices and Condiments: The tadka style requires cumin seeds, garlic, ginger, dried red chillies, curry leaves, turmeric, chili powder, cumin powder, coriander powder, garam masala, kasuri methi (dry fenugreek leaves), finely chopped shallots or onions etc

Tomatoes: A small amount of finely chopped tomatoes adds a delightful taste, texture and appearance to the dal.

Chopped Cilantro: This is an essential herb to use for dal.

Curry leaves: This imparts a characteristic taste that is typical for dal and some Indian dishes. The fresh leaves are available at Indian grocery stores and dried leaves can be found online.

Ghee/Butter: A dollop of ghee or brown butter drizzled over dal takes it to the next level.

Green chillies: If you want the dal to be hot, add chopped green chilies.

Lemon: If you like the dal to be a bit tangy you may add some lemon or lime juice.

How to Make it

In a cooking pot, cook red lentils with chopped onions, chopped tomatoes, sliced garlic and turmeric until well done and mushy.

Restaurant Style Tadka

Heat oil in a small sauce pan and sauté cumin seeds, dried red chillies, curry leaves, ginger, garlic, shallots and tomatoes.

Then add green chilies, turmeric, red chili powder, coriander powder, cumin powder, garam masala and kasuri methi. Stir and turn off the heat.

Add most of the tempered spice oil and cilantro to cooked dal, stir and simmer. Top with remaining tempering, cilantro and ghee.

Simple Home Style

Heat oil and sauté mustard seeds, cumin seeds, sliced garlic, dried red chillies and curry leaves.

Add most of the tempered spice oil and cilantro to cooked dal, stir and simmer. Top with remaining tempering, cilantro and ghee.

Is Dal Healthy?

Dal is vegetarian, light and makes a wholesome dish with brown rice. The split lentils used to make this dish are packed with protein, fiber, folic acid, phosphorus, manganese, iron and phytochemicals.

Being a good source of soluble fiber, lentils aid in lowering cholesterol levels. Regular consumption of lentils may help with reducing the risk of heart disease and obesity. 

Variations

This dal is gluten free, vegetarian, egg free, nut free and soy free.

• Vegan and Dairy Free: Use coconut oil or any other vegetable oil of your choice.
• Adding a dollop of ghee and/or butter adds a very rich taste to dal. You can make your own brown butter if you don’t have ghee. If you use oil for cooking the dal, then you just need a few teaspoons of ghee or brown butter drizzled on the top for that extra nice taste. Checkout our baklava recipe post for how to make brown butter.
• Add other finely chopped vegetables to give it a different taste and flavor.
• Use a combination of yellow lentils to make dal with a different taste and texture.

Pro Tips

• Soak the lentils before cooking, if using toor dal (split pigeon peas), chana dal (yellow split peas), moong dal (split green gram).
• Chop the onions and shallots very finely.
• Stop cooking the dal before it reaches the desired consistency, as it will thicken a little more after cooking.
• You can also try using chicken stock to cook the dal instead of water. It may add unique taste to the dal.
• Store leftovers in refrigerator and warm it up adding some water for desired thickness.

More Indian Recipes:

• Paratha (Layered Flatbread)
• Healthy Vegetable Upma
• Whole Wheat Naan
• Easy Aloo Gobi

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

4.88 from 16 votes

Dal Recipe (Indian Red Lentil Curry)

The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.

Prep Time15 minutes mins

Cook Time45 minutes mins

1x2x3x

Print SaveSaved!

Course :Main Course

Cuisine :Indian

Servings: 4 cups

Calories: 306kcal

Author: Roxana Begum

Ingredients

Dal (choose one tadka below)

• ▢ 1 cup red lentils masoor dal or other yellow lentils
• ▢ 1 onion yellow, medium, finely chopped
• ▢ 1 tomato chopped
• ▢ 3 cloves garlic finely sliced
• ▢ ¾ teaspoon turmeric
• ▢ 4 cups water
• ▢ Salt to taste

Restaurant Style Tadka (tempering)

• ▢ 2½ tablespoons olive oil or ghee
• ▢ 2 teaspoons cumin seeds
• ▢ 4 dried red chilies
• ▢ 10 curry leaves
• ▢ 1½ inches ginger finely grated
• ▢ 4 cloves garlic finely grated
• ▢ 1 shallot or small onion, finely chopped
• ▢ 1 tomato small, finely chopped
• ▢ 1 green chili optional, remove seeds for less heat
• ▢ ¼ teaspoon turmeric
• ▢ 1 teaspoon chili powder Kashmiri chili powder is less pungent
• ▢ 1 teaspoon ground coriander
• ▢ ½ teaspoon ground cumin
• ▢ ¼ teaspoon garam masala
• ▢ 1 teaspoon kasuri methi dried fenugreek leaves

Home Style Tadka

• ▢ 2½ tablespoons olive oil or ghee
• ▢ ½ teaspoon mustard seeds optional
• ▢ 2 teaspoons cumin seeds
• ▢ 5 cloves garlic thinly sliced
• ▢ 5 dried red chilies
• ▢ 10 curry leaves

Garnish

• ▢ 2 tablespoons cilantro chopped
• ▢ 1 tablespoon ghee optional, recommended

US Customary - Metric

Equipment

• ▢
  Cooking Pot
• ▢
  Sauce Pan

Cook ModePrevent your screen from going dark

Instructions

• First we make the dal and then we season it with the tadka (tempering). The dal ingredient amounts are for one style of tadka. Choose the tadka you prefer.

Dal

• Rinse the lentils until the water is clear and drain in colander.

  Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
• In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil. Lower the heat and cook it for about 30 minutes.
• Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.

  Tip: Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

Restaurant Style Tadka

• Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add cumin seeds.
• When the seeds start to splutter, add dried red chillies and curry leaves. Sauté until they start to change color. Add chopped ginger and garlic. Sauté until aromatic. Add chopped shallots and cook until translucent. Then add chopped tomatoes and cook until softened.
• Next add green chilies, turmeric, red chili powder, coriander powder, cumin powder, garam masala and kasuri methi. Stir and turn off the heat. Don’t let the spices burn.
• Add ⅔ of this tempered spice oil, and half the chopped cilantro to the cooked dal. Stir and simmer for 5 to 10 minutes. Transfer the dal into a serving dish and top with remaining tempered spice oil, cilantro and ghee.

Home Style Tadka

• Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add mustard seeds and cumin seeds.
• When the seeds start to splutter, add sliced garlic and sauté until it turns aromatic. Add dried red chillies and curry leaves. Sauté everything until garlic turns a light tan color and curry leaves are cooked. Turn off the heat.
• Add ⅔ of this tempered spice oil, and half the chopped cilantro to the cooked dal. Stir and simmer for 5 to 10 minutes. Transfer the dal into a serving dish and top with remaining tempered spice oil, cilantro and ghee.

Notes

1. Ghee is available at most supermarkets. Alternatively make it at home as we did in the notes section of chickpea cookies recipe.
2. Curry leaves are available at Indian grocery stores.
3. Substitute masoor dal with chana dal, toor dal, moong dal or a combination. Adjust the cooking time accordingly.

Nutrition

Serving: 1cup | Calories: 306kcal | Carbohydrates: 41g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 760mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 197mg | Calcium: 121mg | Iron: 6mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

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