Indian Red Lentil Dal Recipe
How to make Indian Dal. This Red Lentil Dal recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.
Servings: 4 servings
Calories: 222kcal
Ingredients
- 1 cup red lentils rinsed
- 3 cups room temperature water
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 2-inch cinnamon stick
- 1 cup diced yellow onion
- 1 green chili pepper stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
- 4 garlic cloves minced
- 1 tablespoon finely minced ginger root
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1 medium tomato diced
- 1/2 lemon juice of
- Chopped cilantro leaves for garnish
Instructions
- Place the rinsed lentils in a large saucepan along with room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes. You can cook them covered or uncovered, just make sure that you turn down the heat if needed to keep them at a gentle simmer.
- Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
- Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
- Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
- Once the lentils are cooked, drain off any excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.
- Garnish with cilantro; serve with basmati rice and naan.
Video
Notes
Expert Tips
Stir Frequently: Lentils tend to stick to the bottom of the pan, so it's important to stir the mixture frequently to prevent it from burning.
Don't Skip Tempering: The tempering process is essential for bringing out the full flavor of the spices.
Storage and Reheating
You can store this recipe in an airtight container in your refrigerator for 3-4 days. If you are wanting to freeze this dish you can do so as well and it will last up to 3 months. To reheat this dish on your stovetop you can place the dal in a pot and heat it on medium-low heat, stirring occasionally until it's heated through. You may need to add a splash of water or vegetable broth to thin it out if it has thickened in the fridge.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 490mg | Potassium: 595mg | Fiber: 15g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 4mg
