📝 About This Recipe
This classic Indian Red Lentil Dal is the ultimate culinary hug, combining protein-rich legumes with a vibrant symphony of warming spices. Originating from the heart of North Indian home cooking, it features split red lentils that break down into a naturally creamy consistency without the need for dairy. The dish is elevated by a 'Tadka'—a traditional tempering of aromatic spices sizzled in ghee—that adds layers of smoky, nutty, and earthy flavors to every spoonful.
🥗 Ingredients
The Lentil Base
- 1 cup Masoor Dal (Split Red Lentils) (rinsed thoroughly until water runs clear)
- 3 cups Water (plus more if a thinner consistency is desired)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
The Masala Base
- 2 tablespoons Ghee or Vegetable Oil (ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds (whole)
- 1 medium Onion (finely diced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise; adjust for heat preference)
- 1 large Tomato (finely chopped)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Coriander Powder
The Tempering (Tadka) & Garnish
- 1 tablespoon Ghee
- 3-4 cloves Garlic (thinly sliced)
- 2 pieces Dried Red Chilies (whole)
- 1/8 teaspoon Hing (Asafoetida) (optional, for digestion and aroma)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1/2 lemon Lemon Juice (squeezed fresh at the end)
👨🍳 Instructions
-
1
Rinse the masoor dal under cold running water in a fine-mesh sieve until the water transitions from cloudy to clear. This removes excess starch for a better texture.
-
2
In a heavy-bottomed pot or pressure cooker, combine the rinsed dal, 3 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat.
-
3
Skim off any white foam that rises to the surface. Reduce heat to low, cover partially, and simmer for 15-20 minutes until the lentils are soft and completely disintegrated.
-
4
While the lentils cook, heat 2 tablespoons of ghee or oil in a separate medium skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
-
5
Add the finely diced onions to the skillet. Sauté for 5-7 minutes until they turn a light golden brown, stirring occasionally.
-
6
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of garlic disappears.
-
7
Add the chopped tomatoes along with the coriander powder and Kashmiri red chili powder. Cook until the tomatoes soften and the oil begins to separate from the masala base.
-
8
Whisk the cooked lentils slightly with a spoon to achieve a creamy consistency, then pour the onion-tomato masala into the dal pot.
-
9
Stir well and simmer the dal for another 5 minutes on low heat to allow the flavors to meld. If the dal is too thick, add a splash of hot water.
-
10
Prepare the final Tadka: In a small tempering pan, heat 1 tablespoon of ghee. Add the sliced garlic and fry until it turns golden brown and crispy.
-
11
Add the dried red chilies and a pinch of hing to the tempering pan. Once the chilies darken slightly, immediately pour this sizzling aromatic oil over the dal.
-
12
Cover the pot immediately with a lid for 2 minutes to trap the smoky aromas. Finally, stir in the fresh cilantro and lemon juice before serving.
💡 Chef's Tips
For the creamiest texture, use a whisk or 'mathani' to gently mash some of the lentils against the side of the pot. Always use hot water if you need to thin out the dal; adding cold water can shock the lentils and ruin the silky consistency. Don't skip the lemon juice at the end; the acidity cuts through the earthiness of the lentils and brightens the entire dish. If you want a vegan version, simply substitute the ghee with a neutral oil or coconut oil for a tropical twist.
🍽️ Serving Suggestions
Serve piping hot with Basmati rice or Jeera (cumin) rice for a classic pairing. Pair with buttery Garlic Naan or charred Tandoori Roti to scoop up the thick dal. Accompany with a side of Kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch. A dollop of plain Greek yogurt or a side of mango pickle (Achar) adds a wonderful tangy contrast.