Dal (Indian Lentil Curry)
India's everyday comfort food — lentils simmered soft with turmeric, then finished with a 'tadka', spices bloomed in hot ghee or oil and poured over. One pot from a bag of lentils, vegetarian yet protein-rich. Serve with rice or naan; with a few spices, anyone can make it.
Ingredients
- Lentils · toor or masoor dal1 cup
- Water3 cup
- Turmeric0.5 tsp
- Salt1 tsp
- Tadka (tempering)
- Ghee or oil2 tbsp
- Cumin seeds1 tsp
- Onion · chopped0.5 each
- Garlic & ginger · minced1 tbsp
- Tomato · chopped1 each
- Dried chili / chili powder1 to taste
- Garam masala0.5 tsp
- Cilantro · to finish1 handful
Steps
- ⏲ 25 min
Rinse the lentils and simmer with water, turmeric, and salt until very soft, 20-25 minutes (skim the foam).
- ⏲ 2 min
Once soft, mash lightly for body and adjust the thickness with water.
- ⏲ 1 min
Tadka: heat ghee in a small pan and sizzle the cumin seeds until fragrant.
- ⏲ 3 min
Add the onion and cook golden, then the garlic, ginger, and dried chili to bloom.
- ⏲ 3 min
Add the tomato, chili powder, and garam masala; cook until the tomato breaks down.
- ⏲ 1 min
Pour the sizzling tadka over the simmering dal, stir, top with cilantro, and serve with rice or naan.
Tips & Variations
Variations
- Dal makhani: A rich version with black lentils and kidney beans, butter, and cream.
- Dal fry: An extra round of tadka for deeper, toastier flavor.
- Spinach dal (dal palak): Stir in spinach for more greens.
- Lemon finish: A squeeze of lime or lemon brightens it up.
Tips
- Cook the lentils really soft — they should mash easily for a creamy dal.
- The tadka is the soul — bloom whole spices in hot fat until fragrant, not burnt.
- Adjust thickness with water; dal thickens as it sits, so loosen before serving.
- Garam masala goes in late so its aroma survives.
- No need to soak red lentils (masoor); they cook fast straight from the bag.
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