Red Lentil Dal
Creamy, comforting red lentil dal finished with a sizzling tadka of cumin, garlic, ginger and tomato. Vegan, budget-friendly and ready in 45 minutes.
22% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 35 min
- Serves
- 4
- Calories
- 255
- Protein
- 12 g
- Per serving
- $0.70
Why this recipe works
Dal is the everyday lentil dish eaten all over India, and red lentil dal is the quickest version: no soaking, a single pot and a handful of spices. It's filling, cheap and naturally vegan, and it's good with rice, naan or on its own like a thick soup.
- Red lentils collapse as they simmer, so they turn creamy on their own with no cream or blender; a quick whisk at the end smooths them out.
- The tadka (spices bloomed in hot oil) is added at the end, which keeps the cumin and garlic bright instead of boiled flat.
- Simmering the tomatoes into the tadka until they soften gives the dal body and a gentle tang that a squeeze of lemon finishes.
Ingredients
For the lentils
For the tadka
To finish
To serve
You will need
- Medium saucepan
- Small skillet
- Whisk
Method
Tap a step number to mark it done.
Simmer the lentils
Bring the lentils, water, turmeric and salt to a boil in the saucepan, skimming off any foam. Lower the heat and simmer, partly covered and stirring now and then, until the lentils have broken down and look creamy, 20 to 25 minutes.
AI-generated illustration of this step. Bloom the cumin
Meanwhile, heat the oil in the skillet over medium heat. Add the cumin seeds and let them sizzle until fragrant and a shade darker, about 30 seconds.
AI-generated illustration of this step. Build the tadka
Add the onion and cook until golden, 6 to 8 minutes. Stir in the garlic, ginger and jalapeño for 1 minute, then the tomatoes, garam masala and cayenne. Cook until the tomatoes soften and break down, about 4 minutes.
AI-generated illustration of this step. Combine
Whisk the lentils for a few seconds to smooth them, then stir in the tadka. Simmer together for 5 minutes, adding a splash of water if it's thicker than a hearty soup.
AI-generated illustration of this step. Finish and serve
Stir in the lemon juice and taste for salt. Serve topped with cilantro, with rice or naan.
AI-generated illustration of this step.
Techniques in this recipe
Rolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guide
Cook's notes
- Rinse the lentils well. The dust and starch on them cause the foam and a muddy taste.
- Dal thickens a lot as it cools. Loosen leftovers with hot water when reheating.
- For a restaurant finish, heat another tablespoon of oil with a pinch of cumin seeds and chili flakes and pour it sizzling over each bowl.
Nutrition per serving
255 calories
$0.70 estimated cost per serving
Where the calories come from
| Protein | 18% of calories | 12 g |
|---|---|---|
| Carbs | 55% of calories | 36 g |
| Fat | 27% of calories | 8 g |
| Fiber | 6 g | |
| Sodium | 300 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Do you need to soak red lentils?
No. Red lentils are split and hulled, so they cook in 20 to 25 minutes without soaking. Just rinse them well.
What is tadka?
Tadka (also called tarka or tempering) is spices and aromatics fried in hot oil or ghee and stirred into a dish at the end. It adds a burst of flavor that you don't get by simmering spices in the pot.
Can I freeze dal?
Yes. Cool it completely and freeze for up to 3 months. Thaw overnight and reheat with a splash of water, then add a squeeze of lemon to brighten it.
