Description
Red lentil dal is one of the most comforting and nourishing dishes in Indian cooking. The lentils break down into a thick, creamy porridge that is then finished with a fragrant tadka (tempered spices sizzled in hot oil), creating layers of flavor from a handful of simple pantry ingredients.
Ingredients
Units
Scale
- 1 cup red lentils (masoor dal), rinsed until water runs clear
- 3 cups water
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 2 tablespoons ghee or neutral oil (for tadka)
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small green chili, slit lengthwise (optional)
- 1 (14 oz) can diced tomatoes
- 1 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- Juice of 1/2 lemon
Instructions
- Rinse the red lentils in several changes of cold water until the water runs clear. This removes starch and prevents excessive foaming.
- Combine the rinsed lentils, 3 cups water, turmeric, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils have broken down into a thick, creamy porridge. Add more water if needed for your desired consistency.
- While the lentils cook, prepare the tadka: Heat ghee in a small skillet over medium-high heat. Add cumin seeds and mustard seeds. Cook for 30 seconds until the seeds begin to pop and crackle.
- Immediately add the diced onion and cook for 4-5 minutes until golden. Add the garlic, ginger, and green chili. Cook for 1 minute until fragrant.
- Add the diced tomatoes and garam masala. Cook for 3-4 minutes until the tomatoes break down.
- Pour the entire tadka mixture into the cooked lentils and stir to combine. Simmer together for 2-3 minutes.
- Stir in lemon juice and cilantro. Taste and adjust salt. Serve over steamed basmati rice or with warm naan.
Notes
- Red lentils don’t need soaking — they cook quickly and break down naturally.
- The tadka (tempered spices) is what transforms plain lentils into dal; don’t skip it.
- Adjust consistency by adding water — dal can range from thick porridge to soupy, depending on preference.
- Leftovers thicken as they cool; thin with water when reheating.
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving