Dal
Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
55 minDal is the backbone of Indian home cooking, and this version keeps things beautifully simple. Lentils (red, brown, or split peas) simmer with turmeric and dried chiles until they melt into a thick, golden stew.
The real magic happens in a tiny pan: cumin seeds crackle in hot oil, onions and fresh ginger go in until fragrant and browned, and the whole thing gets stirred into the pot. That sizzle? That’s the tadka, and it transforms plain lentils into something deeply aromatic.
A squeeze of lemon and a hit of garam masala at the end brings everything into sharp, warm focus. Serve it over basmati rice or scoop it up with warm naan.
Variations
- Spinach Dal: Stir in 4 cups chopped fresh spinach with the onions for an iron-rich twist.
- Tomato Dal: Add 1 cup chopped tomatoes for a tangy, slightly chunky version.
- Spinach-Tomato Dal: Go all in with both for a one-pot meal that covers all your bases.
Pro Tips
- Red lentils cook fastest (about 30 minutes) and break down into a creamy texture. Brown lentils hold their shape more.
- Add water only half a cup at a time. You want thick and spoonable, not soupy.
- Let the cumin seeds pop and darken for just 10 to 15 seconds before adding the onions. Burned cumin turns bitter fast.
Ingredients
Directions
Wash lentils in several changes of cold water.
In a medium pot, cover with the water and add the whole dried chiles, turmeric, and salt.
Bring to a boil, reduce heat, and simmer, stirring often, until very tender.
This will take about 30 minutes for red lentils, 45 minutes for peas, or an hour or more for mung beans.
It may be necessary to add more water to prevent sticking, but only ½ cup at a time, because the final consistency should be fairly thick.
When the lentils are almost cooked, heat the oil in a small pan, add the cumin seeds, and cook for 10 or 15 seconds.
Stir in the onions and ginger and cook until the onions begin to brown, about 5 or 10 minutes.
When the lentils are tender, remove and discard the hot peppers.
Stir in the onion mixture, lemon juice, garam masala, and salt to taste.
Serve, passing additional garam masala to sprinkle on top, if desired.
VARIATIONS Spinach Dal: Add 4 cups of chopped, fresh spinach to the onions after they have sautéed for about 5 minutes and then cook for 5 minutes more. Tomato Dal: Add 1 cup chopped tomatos to the onions after they have sautéed for about 5 minutes and then cook for about 5 minutes more. Spinach- Tomato Dal: Add both spinach and tomatoes.
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