North Indian Easy

Classic Red Lentil Dal

Name: Classic Red Lentil Dal
Prep time: PT15MINUTES
Cook time: PT25MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp vegetable oil; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/4 tsp ground cardamom; 1/2 tsp Kashmiri chili powder (for color and mild heat); 1 medium onion (finely chopped); 3 cloves garlic cloves (minced); 1 tbsp fresh ginger (grated); 4 cups water; 1 cup red lentils (picked and rinsed); 1 can canned diced tomatoes (14.5 ounce can, drained and chopped); 1/4 cup fresh cilantro (chopped); 2 tbsp unsalted butter; to taste salt and pepper; 1 whole lemon (cut into wedges)

A silky, spice-bloomed dal that comes together in one pot.

indianvegetarianone-potdinnergluten-freeweeknight

— (0 ratings)

⏱️ 45 minutes 15 minutes prep · 25 minutes cook

🍽️ 4 Serves

270 Calories

14g Protein

38g Carbs

8g Fat

Ingredients

Serves

Why This Recipe Works

The secret to this aromatic dal is blooming the spices in hot oil to wake up their essential oils before adding the aromatics. Red lentils are ideal for quick meals because they break down into a naturally creamy puree without any blending required.

Instructions

Heat the oil in a large saucepan over medium-high heat until shimmering. Add the coriander, cumin, cinnamon, turmeric, cardamom, and Kashmiri chili powder and cook until fragrant, about 10 seconds—keep the spices moving so they do not burn.

💡 Blooming spices in oil creates a much deeper flavor than adding them to liquid.

Stir in the onion and cook until softened and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds.

Add the water and lentils and bring to a boil. Reduce the heat to low and simmer, uncovered, until the lentils are completely tender and have broken down into a coarse puree, 20 to 25 minutes.

Stir in the tomatoes, cilantro, and butter. Season with salt and pepper to taste. Serve hot with lemon wedges for squeezing over each bowl.

💡 The acidity from the lemon is essential to balance the earthy lentils.