Description
This Quick & Easy Red Lentil Dahl is a hearty, comforting Indian-inspired dish packed with aromatic spices and nourishing lentils. Ready in about 30 minutes, it’s perfect for busy weeknights and ideal for anyone seeking a wholesome, plant-based meal loaded with protein and flavor.
Ingredients
For the Lentil Dahl:
- 1 cup red lentils, rinsed
- 3 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 medium tomato, chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional, to taste)
- 1 teaspoon salt (or to taste)
- 1 tablespoon oil (coconut or vegetable)
For Tempering (Tadka):
- 1 tablespoon oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 small dried red chili (optional)
- Fresh cilantro, chopped (for garnish)
- Lemon wedges, to serve
Instructions
- Rinse and Cook Lentils: Rinse the red lentils thoroughly under cold water until the water runs clear. Place the lentils in a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat, skim off any foam, then reduce heat and simmer uncovered for about 15 minutes, until soft and cooked through.
- Sauté Aromatics: While the lentils are simmering, heat 1 tablespoon oil in a separate skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Tomatoes and Spices: Add the chopped tomato, ground turmeric, cumin, coriander, and chili powder to the skillet. Cook for another 2-3 minutes, until the tomatoes soften and the spices become aromatic.
- Combine Everything: Add the sautéed onion-tomato mixture to the cooked lentils. Stir in the salt. Let the dahl simmer for another 5 minutes so the flavors meld, adding a splash of water if it becomes too thick.
- Prepare Tempering (Tadka): In a small pan, heat 1 tablespoon oil or ghee. Add mustard seeds and cumin seeds. When they begin to splutter, toss in the dried red chili (if using). Quickly pour this hot tempering over the dahl and stir to combine.
- Finish and Serve: Taste and adjust salt as needed. Garnish with fresh chopped cilantro and serve hot with lemon wedges and steamed rice or flatbreads.
Notes
- Rinse the lentils thoroughly to avoid foam and bitterness.
- Add more water for a soupier dahl, or simmer longer for a thicker texture.
- Freeze leftovers in airtight containers for up to 3 months.
- Add chopped spinach or kale for extra nutrients.
- For richer flavor, use coconut oil or ghee.
