Simple Lentil Dal
A comforting and simple red lentil dal, simmered with turmeric and tomatoes, and finished with a fragrant tempering of cumin seeds and ghee. A nourishing and flavorful dish, perfect for a wholesome meal.
For 4 servings
Prepare the ingredients.
- Rinse the red lentils under cold water until the water runs clear.
- Finely chop the onion, tomato, and mince the garlic.
- Grate the fresh ginger.
TIPRinsing lentils removes dust and excess starch, resulting in a cleaner taste and texture.Cook the lentils.
In a medium pot, combine the rinsed lentils, 4 cups of water, turmeric powder, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are soft and fully cooked.
TIPStir occasionally to prevent the lentils from sticking to the bottom of the pot.Make the tempering (tadka).
- While the lentils cook, heat the ghee in a small pan over medium heat.
- Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger and cook for another minute until the raw smell is gone.
- Add the chopped tomato and cook for 4-5 minutes until it breaks down and becomes soft.
TIPDon't let the cumin seeds burn, as they can become bitter. They are ready when they start to pop and release their aroma.Combine the dal and tempering.
Once the lentils are cooked, pour the prepared tempering into the pot with the lentils. Stir well to combine everything. Let it simmer for another 2-3 minutes for the flavors to meld together.
Garnish and serve.
Stir in the fresh lemon juice and garnish with chopped cilantro. Serve the dal hot.
TIPA squeeze of fresh lemon juice at the end brightens up the flavors of the dal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier consistency, you can use an immersion blender to partially blend the dal after cooking.
- 2If the dal becomes too thick, add a little hot water to reach your desired consistency.
- 3You can add other vegetables like chopped carrots or spinach along with the tomatoes for extra nutrition.
- 4Store leftover dal in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Vegan
To make this dal vegan, simply replace the ghee with coconut oil or another neutral vegetable oil.
quickQuick
Use a pressure cooker or Instant Pot to cook the lentils in about 8-10 minutes, which significantly speeds up the process.
high proteinHigh protein
While this dish is naturally high in plant-based protein, you can stir in some chopped tofu or cooked quinoa at the end to boost the protein content further.
Why this is on our healthy list.
Rich in Folate
Lentils are an excellent source of folate, a crucial B-vitamin that is especially important during pregnancy for preventing birth defects.
High in Dietary Fiber
The high fiber content in red lentils aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Good Source of Iron
This dal provides a good amount of plant-based iron, which is essential for preventing anemia and maintaining energy levels.
Plant-Based Protein
Lentils are a fantastic source of protein, which is vital for muscle repair, growth, and overall body function.
Frequently asked questions
Yes, lentil dal is very healthy. It's an excellent source of plant-based protein, dietary fiber, folate, and iron. It's low in fat and supports digestive health and sustained energy.