Dhal (or dal) is a traditional South Asian dish made from lentils, cooked with aromatic spices and herbs.
Dhal: A Hearty and Flavorful Lentil Dish
4
servings10
minutes30
minutesIt is a staple in Indian, Pakistani, Nepalese, and Bangladeshi cuisine, often served with rice or flatbreads like roti or naan. Dhal is not only delicious but also packed with protein, fiber, and essential nutrients, making it a nourishing and comforting meal.
Ingredients
1 cup red lentils (masoor dal) or yellow split lentils (toor dal)
3 cups water
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 medium tomato, chopped
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds (optional)
1 teaspoon garam masala
½ teaspoon chili powder (adjust to taste)
1 teaspoon salt (or to taste)
1 tablespoon ghee or vegetable oil
1-2 dried red chilies (optional)
8-10 fresh curry leaves (optional)
2 tablespoons fresh cilantro, chopped
Juice of ½ a lemon
Directions
- Rinse the lentils under running water until the water runs clear.
- In a large pot, add lentils and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until soft, stirring occasionally. If needed, add more water for a thinner consistency.
- In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds. When they start to splutter, add dried red chilies, curry leaves, and chopped onions. Sauté until onions turn golden brown.
- Add garlic, ginger, and tomatoes. Cook for 3-4 minutes until tomatoes soften. Stir in turmeric, chili powder, and garam masala.
- Pour the tempering mixture into the cooked lentils and stir well. Simmer for another 5 minutes.
- Add salt, lemon juice, and fresh cilantro. Mix well and remove from heat.
- Serve hot with steamed rice, naan, or roti.
