Creamy spiced lentils simmered with tomatoes and aromatic spices
Red Lentil Dal
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
6 cups
Difficulty
Easy
Cost
Budget
$
Red Lentil Dal
Creamy spiced lentils simmered with tomatoes and aromatic spices
★4.6(25)
Red lentils cooked until silky smooth with cumin, turmeric, ginger, and tomatoes, finished with a fragrant tadka of mustard seeds and curry leaves. A nourishing Indian staple.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Dal is the beating heart of Indian home cooking — a humble pot of spiced lentils that manages to be both deeply comforting and incredibly nourishing. Red lentils are the fastest-cooking variety, breaking down into a creamy, porridge-like consistency in about 20 minutes without any soaking.
The magic of this recipe is in the tadka, a sizzling temper of mustard seeds, cumin, dried chilies, and curry leaves spooned over the finished dal. That burst of aromatics transforms the dish from simple to spectacular. Serve it over basmati rice or with warm naan bread for scooping.
Ingredients
- 1 1/2 cups red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 1 tablespoon coconut oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon mustard seeds for tadka
- Fresh cilantro and lemon juice for serving
Instructions
- 1
Rinse red lentils under cold water until the water runs clear. Place in a large pot with 4 cups water, diced tomatoes, turmeric, and a pinch of salt.
- 2
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are completely broken down and creamy.
- 3
While dal simmers, prepare the tadka: heat coconut oil in a small pan over medium-high heat. Add mustard seeds and cumin seeds, cooking until they begin to pop.
- 4
Add garlic and ginger to the tadka pan, stirring for 30 seconds until fragrant. Remove from heat immediately.
- 5
Pour the sizzling tadka over the finished dal and stir to combine. Season with salt and lemon juice to taste.
- 6
Serve over basmati rice or with naan, garnished with fresh cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Red lentilsYellow lentils (moong dal)
Yellow lentils have a similar texture but slightly milder flavor.
Coconut oilGhee or vegetable oil
Ghee adds richness; use oil to keep it vegan.
Fresh ginger1/2 teaspoon ground ginger
Fresh is preferred but ground works in a pinch.
Tips & Storage
Pro Tips
Stir the dal frequently toward the end of cooking to prevent sticking on the bottom.
For a thinner consistency, add more water. For thicker dal, simmer a few minutes longer.
Add a handful of spinach in the last 2 minutes for extra nutrition.
Storage
Refrigerate in an airtight container for up to 5 days. Dal thickens as it cools — add water when reheating.
Reheating
Reheat on the stovetop over medium heat with a splash of water, stirring frequently until warmed through.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates44g
Fat4g
Fiber12g
Sugar4g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need to soak red lentils?
- No, red lentils cook quickly and do not require soaking. Just rinse them well to remove surface starch.
- What can I serve with dal?
- Basmati rice, naan bread, roti, or even crusty sourdough all make excellent accompaniments.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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