Indian Dal is an easy and very flavorful vegetarian side dish made of yellow or red lentils and spices. This makes a delicious, vegetarian side dish for any Indian meal.
If you’ve ever eaten Indian food, chances are you’ve had dal. It’s on all Indian restaurant menus and it could not be easier to make and there’s nothing better than homemade. If you haven’t had Indian food, this dish is a good introduction to the cuisine before you move on to all the delicious curries.
What is Indian Dal?
Also spelled dhal or dail or daal is a side dish made of yellow split peas that are cooked with spices and becomes a lovely shade of yellow. The basic dal is just the lentils and turmeric, but many additions can be added like, jalapeño, onion, and other spices.
I’ve mentioned before that my favorite cuisine to make (and eat) is Indian. Growing my collection of Indian recipes, like Indian spiced peas that I made last week (and you can see in the picture below), along with my most popular recipe, chicken tikka masala and sweet potato samosas with mango chutney. There are many more and you can find them all here, almost a whole menu worth.
How to make Indian Dal?
It could not be easier that result in really flavorful results. While the lentils simmer in water with turmeric and bay leaves, cumin, mustard seeds, red chilis and bay leaves. Ginger, garlic, tomatoes and spices are cooked alongside the lentils then added when they are done.
Lentil can become tough if you salt before cooked, so it is best to add the salt after.
One important thing that you cannot forget when enjoying Indian food is he naan bread, because mopping up all the deliciousness is the best part.
If you’ve tried this Indian Dal or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 2 cups (256 grams) red or yellow lentils, rinsed
- 4 cups (946 ml) water
- 1 1/2 teaspoons turmeric
- 1 tablespoon unsalted butter
- 1 garlic clove, peeled and finely chopped
- 1 teaspoon fresh ginger, peeled and grated
- 1 1/2 teaspoons ground cumin
- 1 teaspoon mustard powder
- 1 teaspoon garam masala
- 1 ounce (37 grams) fresh tomato, chopped
- 1/2 teaspoon salt, or to taste
- 2 teaspoons fresh cilantro (coriander), optional
- To a large saucepan add the lentils, turmeric and water. Partially cover with a lid and simmer for 15-20 minutes until the lentils are broken down.
- While the lentils cook. Add the butter over to a separate pan over medium-low heat. Add the garlic, ginger, cumin, mustard powder, garam masala and tomato. Stir to combine. Cook for 2 minutes stirring. Add the cooked lentils, salt and cilantro, mix well and remove from heat.. Taste for seasoning, add more salt if needed.
- Serve warm.
Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 769mgCarbohydrates: 23gFiber: 9gSugar: 3gProtein: 10g