29 dhal recipes

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Red lentil dal with a fragrant tadka of cumin seeds, onions, garlic, and cayenne fried in ghee, poured sizzling over smooth lentil puree. Classic Indian comfort food with bold spiced butter.

Masur dal simmered with turmeric, ginger, and garlic, finished with a cumin and crispy onion tadka in ghee. A simple Indian lentil recipe that's warm, comforting, and ready in about 35 minutes.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

A delicious rice dish made with green and red lentils, cashew nuts and seedless raisins.

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.