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Packed with flavor, budget-friendly, and nutritious, this Indian Red Lentil Dahl Curry is incredibly delicious. Plus, it’s simple to make!
Dahl, Dal, or Daal?
These three words might look different, but they all refer to the same thing: a tasty soup or stew made from lentils and aromatic spices. It’s cherished for its rich flavors and nourishing qualities throughout South Asia. Whether it’s called Dahl, Dal, or Daal, it’s delicious with fluffy rice or warm nan bread.
I love Dahl Curry! I fell in love with the dish during my first visit to England after meeting my British husband, and it’s been my favorite Indian dish ever since.
I lived in the UK for many years, where Indian cuisine is as popular as pizza in the US. Before moving to the UK, I had never tried Indian food before, but it quickly became my favorite thing about the British food culture. Unlike Indian restaurants in America that tend to focus on spicy heat, in the UK, Indian food is more about the flavor of the spices. While some dishes are pretty hot, many are mild but still full of flavor. Faced with the challenges of finding Indian dishes that don’t bring tears to my eyes from the heat, I’ve made it a mission to re-create my favorite dishes I fell in love with across the Pond. This recipe is my love letter to the Dahl Curry I miss so much.
Spice, Texture, and Taste
- The combination of spices such as turmeric, cumin, and garam masala gives this Dahl recipe a warm, aromatic, and satisfying flavor.
- Adding asafetida (hing powder) offers a subtle yet distinctive savory note, enhancing the dish’s complexity.
- With its creamy texture and vibrant flavors from fresh tomatoes and cilantro, this recipe makes a comforting and satisfying dish.
Ingredient Spotlight
Although there are many lentils you can use for this dish, I recommend Red Lentils (Masoor Dal). These lentils cook relatively quickly and break down easily, creating a smooth and creamy texture. They are commonly used in various dal recipes and are well-loved for their mild, slightly sweet flavor.
If you enjoy a heartier dahl, try my Tarka Dal, which is made from yellow Lentils (also known as Toor Dal or yellow Split Peas).
Make It Your Own
Don’t be afraid to get creative and experiment with different recipe variations and make the recipe your own.
- Substitute the individual spices with a tablespoon of premixed curry powder for a quick and convenient option. Then adjust the amount to taste.
- For added protein, add cooked chicken, shrimp, tofu, or paneer cubes during the final simmering stage.
- Add your favorite vegetables, such as spinach, carrots, potatoes, or bell peppers, to the dal for added flavor and nutrition. Chop them and add them along with the onions for sautéing.
- For a creamy twist, substitute some of the broth with coconut milk. The coconut milk adds richness and depth to the Dahl, creating a luxurious texture.
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Recipe
Red Lentil Dahl
Ingredients
- 1 cup red lentils (rinsed and drained)
- 4 cups chicken stock (or vegetable broth)
- 1 teaspoon salt
- ¼ teaspoon turmeric
- 2 tablespoons ghee (or vegetable oil)
- 1 teaspoon cumin seeds (whole)
- ¼ teaspoon asafetida (aka hing powder (optional))
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (peeled and grated)
- ¼ teaspoon red chili powder (optional)
- ¼ teaspoon garam masala
- 2 tomatoes (chopped)
- 2 tablespoons cilantro ((AKA fresh coriander), chopped)
- Lemon juice (to taste)
Instructions
- Rinse the lentils with fresh water.
- In a large pot, bring the lentils and broth to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes or until the lentils are soft.
- In a small skillet, heat the oil over medium-high heat. Add the cumin seeds and asafetida and fry for a few seconds until they sputter. Add the onion and cook, stirring occasionally, for about 10 minutes or until golden brown. Add the garlic, ginger, chili powder, and garam masala and cook for another minute, stirring constantly.
- Add the onion mixture and the tomatoes to the pot with the lentils and stir well. Simmer for another 10 minutes or until the tomatoes are soft and the dal is thick and creamy. Adjust the salt and lemon juice to your taste.
- Garnish with cilantro and serve hot with rice, roti, or naan bread. Enjoy!
Tips
Step-by-Step Guide
Erren’s Top Tips
- Rinse Lentils: Always rinse your lentils thoroughly to ensure they’re clean and to remove any bitterness.
- Choose Quality Ingredients: Opt for fresh, high-quality ingredients whenever possible. Fresh tomatoes, onions, and cilantro will enhance the flavor of the dal while using homemade or high-quality broth, resulting in a richer, more flavorful dish.
- Adjust Consistency: If the dal is too thick, add a little water until you reach your desired consistency. If it’s too thin, let it simmer for a few minutes longer.
- Adjust the heat to your taste: Add more chili powder or crushed red pepper flakes if you like spicy food. “You can adjust the heat according to your taste by adding more chili powder or crushed red pepper flakes if you like spicy food. If you prefer a milder flavor, you can use less spice or omit the chili powder altogether. Tailoring the recipe to your taste will ensure that you truly enjoy the dish.”Would you prefer a milder flavor? Use less spice or omit the chili powder altogether. Tailoring the recipe to your taste will ensure you truly enjoy a dish.
Storage & Freezing Instructions
- Storage: Cool the Red Lentil Dahl completely and store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Preparation: Start by rinsing 1 cup (200g) of red lentils under cold water until the water runs clear. This removes any dust or debris.
Cook the Lentils: In a large pot, add the rinsed lentils and 4 cups (950ml) of stock. Bring to a boil, then reduce the heat to simmer. Cook partially covered for about 15-20 minutes or until the lentils are tender.
Sauté the Aromatics: While the lentils cook, heat 2 tablespoons (30ml) of Ghee in a separate pan over medium heat. Toast 1 teaspoon (5g) of cumin seeds, 1/4 teaspoon asafetida, aka Hing powder (optional)
Add the Onion: 1 chopped onion, 2 minced garlic cloves, and an inch (2.5cm) piece of minced ginger. Cook until the onion is soft and golden.
Tomato: Add the onion mixture and 1 chopped tomato to the pot with the lentils and stir well.
Simmer for another 10 minutes or until the tomatoes are soft and the dahl is thick and creamy. Adjust the salt and lemon juice to your taste.
Serve: Garnish with fresh cilantro and serve hot with rice or naan.
The Perfect Pairings
Serve your red lentil dal with Chicken Korma and spinach curry; you’ll create a memorable Indian feast that delights the senses and satisfies the soul.
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