Cooking lentils is fun. I love trying out different ingredients with lentils and my all time favorite is lentils with garlic – Garlic flavor works like magic with lentils. No matter how much you love eating from outside and trying different restaurants, there are times when you want to eat a simple dinner at home, nothing fancy….Garlic dal/Garlic lentils is my comfort food and I can cook them without much sweat. The recipe is simple and will leave you wanting more. Nothing else to dilute the garlic flavor- no fancy ingredients- just plain old garlic sauteed in butter (clarified butter) with a hint of cumin.
You can always improvise the recipe and add onions or tomatoes and cook the lentils with garam masala. But if you are fond of garlic and want the flavor of garlic to shine through, then this recipe is a winner!
Garlic & Cumin infused lentils
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This comforting dish of garlic and cumin flavored lentils is a perfect blend of spices and creamy lentils, making it a hearty and satisfying meal. Serve it hot with a garnish of fresh coriander for an extra burst of flavor.
Ingredients
- 1 cup (240 ml) toor dal (yellow Pigeon peas)
- 1 cup (240 ml) mung dal (mung bean/ golden gram)
- 8-10 garlic cloves, chopped
- 1 tsp cumin seeds
- Clarified butter or butter for cooking
- 2 green chillies, chopped fine
Instructions
- Rinse the toor dal and mung dal thoroughly under cold water until the water runs clear.
- In a pressure cooker, combine the rinsed lentils with 4 cups of water. Cook under pressure until the lentils are soft and fully cooked, about 15-20 minutes. Release the pressure and set aside.
- In a large pan, melt the clarified butter or butter over medium heat.
- Add the cumin seeds to the melted butter. Stir and cook until the seeds begin to sputter and release their aroma, about 1 minute.
- Add the chopped garlic and green chillies to the pan. Sauté for 2-3 minutes until the garlic is golden and fragrant.
- Pour the cooked lentils into the pan with the garlic and cumin mixture. Stir well to combine all the ingredients.
- Simmer the mixture for 5-10 minutes, stirring occasionally, until the flavors meld together.
- Serve hot, garnished with fresh coriander if desired.
Notes
- For a richer flavor, use ghee instead of regular butter.
- You can add onions or tomatoes for additional flavor, but to let the garlic shine, keep it simple.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 15
- Fat: 5
- Carbohydrates: 40
- Fiber: 8
- Protein: 12
- Cholesterol: 10
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Frequently Asked Questions
Why does this recipe use both toor dal and mung dal — can I use just one?
The recipe calls for equal parts toor dal (yellow pigeon peas) and mung dal (split mung beans). Toor dal is starchier and breaks down into a creamier texture, while mung dal cooks firmer and lighter. Using both creates a dal with more body and complexity. You could use just one, but the article’s comfort-food goal is best served by the combination.
Should I use ghee or regular butter?
The notes say to use ghee (clarified butter) for a richer flavor — ghee has a higher smoke point and a more concentrated, nutty taste that amplifies the cumin and garlic in the tempering. Regular butter works too, but the article mentions “clarified butter” as the preferred fat.
Can I add onions or tomatoes to this recipe?
Yes, and the article acknowledges this directly — you can add onions or tomatoes and cook with garam masala for a more elaborate dal. However, the article emphasizes that this recipe exists specifically to let the garlic flavor “shine through” with no distractions, so if bold garlic is the goal, keep it simple.
This sounds wonderful. Anyone try this in the Instant Pot?
I would love it if you shared your lentils cooking instructions for this recipe.
Thank you!