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Dal (lentil) Recipe

Name: CURRY CORNER Indian Eatery & Bars Dal (Lentil) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cups red lentils (masoor dal) or yellow split moong dal; 3 cups water (for cooking lentils); 1 tsp turmeric; 1 tsp salt; 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 tsp mustard seeds (optional); 1 pinch asafoetida (hing) (optional); 3 cloves garlic cloves, thinly sliced; 1 tsp ginger, minced; 1 each green chili, slit (optional); 0.5 cups onion, finely chopped; 0.5 cups tomato, diced (or 2 tbs tomato purée); 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp red chili powder (or cayenne); 0.5 tsp garam masala; 2 tbs fresh cilantro, chopped; 1 tbs lemon or lime juice; 1 tbs fresh cilantro leaves; 2 tbs thinly sliced red onion; 1 tsp drizzle of ghee or butter

Inspired by CURRY CORNER Indian Eatery & Bar

Time40m

Serves3

Lentil broth with spices

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Ingredients

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Dal

1 cups red lentils (masoor dal) or yellow split moong dal

3 cups water (for cooking lentils)

1 tsp turmeric

1 tsp Celtic sea salt

Tadka (Tempering / Spice Oil)

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 tsp mustard seeds (optional)

1 pinch asafoetida (hing) (optional)

3 cloves garlic cloves, thinly sliced

1 tsp Ginger, minced

1 each green chili, slit (optional)

1/2 cups Onion, finely chopped

1/2 cups tomato, diced (or 2 tbs tomato purée)

1 tsp Ground coriander

1/2 tsp Ground cumin

1/4 tsp red chili powder (or cayenne)

1/2 tsp Garam masala

2 tbs Fresh cilantro, chopped

1 tbs lemon or lime juice

Optional Garnishes

1 tbs Fresh cilantro leaves

2 tbs thinly sliced red onion

1 tsp drizzle of ghee or butter

Method

Preparing and Cooking Dal

Rinse and Soak (optional)

Rinse the lentils under cold running water until the water runs clear. Optional: soak for 15–30 minutes for faster, more even cooking, then drain.

Cook Lentils

Combine rinsed lentils, 3 cups water, turmeric, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil over medium-high heat, skimming any foam. Reduce heat to a simmer, cover partially, and cook until lentils are very soft and starting to break down: about 15–20 minutes for red lentils, 20–25 minutes for split yellow moong. Stir occasionally and add an extra 1/4–1/2 cup water if the mixture becomes too thick. Mash lightly with the back of a spoon for a smoother broth if desired.

Adjust Seasoning

When lentils are tender, taste and add the remaining 1/2 teaspoon salt (or adjust to taste). Keep the dal warm on very low heat while preparing the tadka.

Making Tadka (Tempering) and Finishing

Heat Oil or Ghee

In a small skillet or separate saucepan, heat 2 tablespoons oil or ghee over medium heat until shimmering but not smoking.

Whole Spices and Aromatics

Add cumin seeds and mustard seeds (if using). Let them sizzle for about 20–30 seconds until fragrant and the mustard seeds begin to pop. Add a pinch of asafoetida if using. Then add sliced garlic and minced ginger; stir constantly for 30–45 seconds until garlic is lightly golden.

Onion, Chili and Tomato

Add the chopped onion and slit green chili. Sauté 3–4 minutes until the onion is soft and translucent. Add the diced tomato (or tomato purée) and cook 2–3 minutes until softened and oil starts separating slightly from the mixture.

Ground Spices

Lower heat and stir in ground coriander, ground cumin, red chili powder, and cook 30–45 seconds to bloom the spices. Add garam masala and stir once more. Be careful not to burn the spices.

Combine Tadka with Dal

Pour the hot tadka (including oil and solids) directly into the pot of cooked lentils. Stir thoroughly to combine. Simmer together for 2–3 minutes so flavors meld. If dal is too thick, add 1/4–1/2 cup hot water to reach desired broth consistency and bring back to a gentle simmer.

Finish

Turn off heat. Stir in chopped cilantro and lemon or lime juice. Taste and adjust salt, acidity, or spice as needed.

Garnish and Serve

Ladle dal into bowls and finish with optional garnishes: a drizzle of ghee or butter, extra cilantro leaves, and sliced red onion. Serve hot with steamed rice, roti, or bread.