Indian Dal is an easy and very flavorful vegetarian side dish made of yellow lentils, tomato, jalapeño and lots of 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.
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, cumin, mustard seeds, red chilis and bay leaves, ginger, jalapeno and red chili powder are cooked in butter. Tomatoes, Indian spices and the lentils are added and simmered until the dal is cooked.
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!
- 3 cups yellow lentils
- 2 teaspoons turmeric
- 2 tablespoons unsalted butter
- 1 tablespoon ground cumin
- 2 teaspoons mustard seeds
- 2 whole red chilis
- 2 bay leaves
- 1 teaspoon fresh ginger, grated
- 1 jalapeno pepper, finely chopped
- 1 tablespoon red chili powder
- 1 medium tomato, chopped
- 1/2 teaspoon salt
- 2 tablespoons fresh cilantro, plus more for garnish
- 1 tablespoon garam masala
- 1 teaspoon fenugreek
- To a large saucepan add the lentils and add water until they are covered by 2 inches of water.
- Stir in the turmeric and bring to a simmer. Partially cover and simmer for 25 minutes, stirring occasionally.
- While the lentils cook. Add the butter over medium-low heat. Add the cumin, mustard seeds, red chilis and bay leaves. Stir for 1 minute until fragrant.
- Add the ginger, jalapeno and red chili powder and mix.
- Stir in the tomatoes and salt, cook for 3-4 minutes stirring often until they cook down and get saucy.
- Add the cilantro and mix well. Add the garam masala and fenugreek and stir.
- Add the lentils and mix well. Simmer for 3 minutes.
- Serve garnished with cilantro.
Serving Size:1/2 cup
Amount Per Serving:Calories: 271 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 835mg Carbohydrates: 25g Fiber: 8g Sugar: 3g Protein: 17g