dal recipe

Soulful, Comforting Red Lentil Dal with Sweet Potatoes and a flavorful "tempering oil". A quick 30 minute meal that is simple to make and full of fragrant Indian spices. Vegan!

Lentil Dal with Sweet Potatoes 

red lentils (split lentils)

tablespoons ghee, or olive oil

yellow onion, diced

grated (or minced) fresh ginger

garlic – minced

cumin seeds (or substitute ground cumin)

Garam Masala Spice

fenugreek leaves

salt

honey

bay leaves

serrano chili pepper, (or jalapeño) slit down the side vertically (optional)

sweet potato

water

tomatoes,

cilantro leaves scallions

Flaked coconut- optional

ghee, or coconut oil

cumin seeds

fennel seeds

black mustard seeds (optional, but amazing)

curry leaves (optional, but doubly amazing.)

Rinse lentils and soak in a bowl of water.

In a large heavy bottom pot or Dutch over, heat oil over medium high heat.

Saute onion for 2-3 minutes, stirring, then add ginger. Saute two more minutes, then add garlic and turn heat to medium. Add spices, salt, bay leaves and chili. Stir for another minute letting spices toast, then add honey, and sweet potatoes.

Strain lentils and add to the pot, along with water and tomatoes. Give a stir, bring to boil, cover, and turn heat down, and let gently simmer, about 15 minutes. After 15 minutes, uncover and check consistency, If watery, continue to simmer uncovered until it reduces and becomes thicker.

Adjust salt,

adding more to your taste, keeping in mind you want this to be slightly salty if serving over rice.

Make tempering oil to drizzle over top:  heat oil or ghee over medium high heat, add seeds and curry leaves and swirl or stir until you hear popping, about 30- 45 seconds. Turn heat off. Spoon it over the dal, after plating it up.

Serve with toasted naan bread, or basmati rice, garnishing with cilantro and flaked coconut.

Such a great dish! Absolutely dahliscious. So  quick and easy to make with ability to use whole spices and just some chopping. The tempered oil gives it a real restaurant quality.
Thanks for the recipe!

One of my go-to recipes, true comfort food.

Thank you so much for sharing this recipe! It is delicious!

This recipe is just fabulous and so amazingly easy.   My taste buds are doing a happy dance!  Thank you!!

Such a delicious dish! Definitely a keeper. Thank you!

This was so delicious!  Run the cooktop fan, or the remaining cooking odors will linger.

This dish is easy to make and delicious!! It has become a family favorite. Good idea to make extra. It’s even better the second day.

Outstanding! Simple and delicious. Perfect for a chilly late fall supper.

Maash ki Dal, or sukhi (dry) split urad dal, may not be mainstream, but it&#039;s beloved by all who&#039;ve tried it. This recipe makes it in the traditional Pakistani and Punjabi way - dry, as in firm, but cooked through - and adorned with delicate slivers of ginger and warming green chili peppers.

Pakistani Urad Dal (Maash Ki Dal)

urad dal* (split and husked black gram lentils)

onion

tomato

garlic

neutral oil oil

cloves

½ tsp coriander powder

cumin powder

turmeric powder

½ tsp black pepper powder

¼ tsp salt (or

green chili peppers (finely chopped)

tbsp julienned ginger

cilantro (finely chopped)

tsp lemon

Wash and soak dal in warm water for 30 minutes. Then strain.

Combine the onion, tomato, and garlic in a food processor and pulse to chop until a coarse mixture forms.

Heat Instant Pot to high Sauté mode. Once hot, add oil and the chopped onion mixture. Sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides.

Add the whole cloves, spices, and salt and stir for another minute.

Cancel Sauté. Add the lentils and 1 cup of water and mix well. Submerse the lentils within the water as much as possible. Cover with the lid and set to the top sealing. Pressure Cook on High for 4 minutes.

Allow the pressure to naturally release for 10 minutes. Then manually release any remaining pressure and press sauté on high again. Taste and adjust salt.

Add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the Instant Pot. Stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.

Instant Pot

Heat a medium, deep skillet over medium-high heat. Once hot, add oil and the onion mixture and sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides. Add a splash of water and cook for another minute, until the tomatoes have broken down well.

Add the whole cloves, spices, and salt and stir. Add the strained lentils and 1 3/4 cups water and raise the heat to bring to a boil.

Once the water comes to a boil, reduce the heat to a medium-low. Cover, and cook for 22-23 minutes, or until the lentils are cooked al dente and the water has greatly decreased. Uncover, and taste and adjust salt.

Raise the heat to high, add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the heat and stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.

Stovetop

Cauliflower Dal with Coconut and Spinach made with split red lentils and fragrant Indian spices. A healthy comforting, plant-based dinner recipe. Vegan-adaptable. (Inspired by Minimalist Baker)

Golden Cauliflower Dal with Spinach and Coconut 

lentils

tablespoons ghee (or

coriander seeds, crushed

black mustard seeds

shallots,

garlic cloves, finely chopped

ginger, grated or finely minced (or use ginger paste)

chilies

yellow curry powder

full-fat coconut milk

baby spinach

Cover the split lentils with 2 cups boiling water, set aside.

In an extra-large saute pan or Dutch oven, heat the ghee over medium heat, add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute.

Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.

Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.

Remove lid and let some of the liquid cook off, about 3-4 more minutes. Carefully stir in spinach.  Taste, adjust seasonings. Add a squeeze of lemon if you like.

Garnish with cilantro or scallions and if you made the extra tempering oil ( see notes), spoon this over top before serving.

Serve with naan bread or basmati rice, or on its own in a bowl like a stew.

Made this last night and it was so good. A very comforting dish. Happy New Year!

This turned out delicious, wouldn't change a thing. We made our own ghee for this which was surprisingly easy and the flavors were subtle, yet satisfying. When you make ghee do you use salted or unsalted butter?

Loved it! Blend of the red lentils and cauliflower, with the spices in coconut milk resulted in unique flavors. Being of Indian origin, our staple diet is Indian, however, we had not tasted such distinct flavors - it was truly refreshing. Thank you, Sylvia!

Really enjoyed this! I recently stocked my indian spice cabinet, so I had everything except yellow curry. I used a very generic garam masala instead - I think this is why my recipe came out very mild. But I loved it anyway! The cauli and coconut combo w lentils is soothing and satistfying, and for me, a successful recipe is one that is forgiving if I don't have every exact ingredient, and flexible enough to customize (i added carrots, because I love them!). This fits the bill. Thank you for a keeper!

I just made this for dinner, it’s delicious! I will definitely make this again

Delicious.  Best recipe for cauliflower I have ever  made.  Full of flavor.  Has the yum factor I'm always looking for.  Didn't use peppers, but will try next time.

Wow the best cauliflower curry I’ve ever had. The lentils was a perfect pairing. We loved it and even my 3 yr old cleaned her plate.
I did the lemon, no peppers but my husband and I put in some red pepper flakes to get it spicier for us. Yum!

I was very excited to do this recipe. I thought that it miss some flavour. I had 2 teaspoon of honey and add alot of salt. Next time, I'll grill my cornflower in the even with some cumin in it before add it to my pot and maybe double some seeds.

It was delicious :) pretty sure it will taste better tomorrow !

This recipe was great! It came together quickly and was hearty, healthy comfort food. I added chickpeas and used cauliflower rice (cooked separately) instead of florets based on what I had on-hand. I loved toasting extra spices to add to the top for extra flavor and crunch. We will definitely make this again!

This recipe is brilliant. I roasted the cauliflower and added at the end. I also upped the spice and cooked the lentils a bit longer. Other than that, unchanged. Served with yogurt and flatbread. So so good. Thank you for this. Will become a regular,

I love this recipe.  It was fast and delicious.  I did roast the cauliflower first and I spiced it up a bit.  It is a definite keeper.

Made this for my family as my first ever Indian dish! My dad makes a lot of curries and he was very impressed.

This is amazing! My teenagers could not get enough - ate 2-3 bowls each and more tonight. We have LOVED every recipe from this site. Thank you!!

I was so excited to try this when I saw it was released,  and it totally lived up to expectation!! Flavours are wonderful and the tip of doubling the whole spices to use as tempered oil is a definite must. It really lifts it.  Yet another winner for us from Feasting at Home.  Thanks again,  Sylvia!

Very nice, but too mild as written.  Needs about twice the amount of all spices, especially if you don't use the spiced ghee (I don't want the extra calories.) I used 4 red Thai peppers, but it still needed more heat so I put in a little hot curry powder.  Lovely appearance &amp; texture.

Super easy to make even for an amateur like myself. My boyfriend is a chef for a living and I knew we had all those whole spices laying around. Then after I started making it, I realized that we only had fenugreek seeds rather than leaves. I crushed them up and tossed them in the pan before adding the lentils so I hope that I was able to get the same flavor! Either way it turned out very tasty.

Just finished a bowl of this deliciousness!!  I subbed 2 cans garbanzos for lentils, added a bit more curry powder, and didn't have the fennel or fenugreek.  All my other spices were already ground.  But hey, it was awesome!!  Thanks!  Just found your website and I see sooooo many things I want to make.

Another FABULOUS recipe! I had everything but the fenugreek - and it was still delicious. Thank you SO much.

This is one of the best home-made curries I've ever made (and I absolutely love Indian food).  I skipped the fenugreek leaves and substituted spinach for kale and it was gorgeous.  This spice combination will be my go-to for future recipes when I need to use up some veggies.

Fantastic recipe.  My husband who usually turns up his nose at anything without meat absolutely loved it.  I did need to simmer for slightly longer to get my cauliflower tender but all the flavours were spot on.

I added fenugreek seeds instead of leaves as that’s what I had.

Delicious, followed the recipe but added the juice of a lime and some extra chilli and curry powder, to boost the flavour a bit.

Fantastic recipe.  My husband who usually turns up his nose at anything without meat absolutely loved it.  I did need to simmer for slightly longer to get my cauliflower tender but all the flavours were spot on.

https://content.jwplatform.com/videos/y01bGF82.mp4

Golden Cauliflower Dal with Spinach, Red Lentils and Coconut, a gently spiced Indian stew that is warming and comforting. Video!

Golden Cauliflower Dal

This easy Lentil Dahl is packed with flavour, and is super-simple to make in 1 pot in 25 minutes.

The Best Red Lentil Dahl

olive oil (or coconut oil)

onions (diced)

garlic (finely chopped)

ginger

½ finely chopped red chilli (or ½ tsp dried chilli flakes)

coriander seeds

mustard seeds

turmeric

garam masala

(200 grams) dried red lentils, uncooked ((rinsed and drained))

(14 ounces 400 milliliters) chopped tomatoes

(14 ounces 400 milliliters) coconut milk

(500 milliliters) vegetable broth/stock

Salt and pepper

lemon

spinach (washed)

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.&nbsp;

Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine.&nbsp;Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.&nbsp;

Stir in the lemon juice and spinach until it wilts.&nbsp;

Serve warm with rice, naan bread or poppadoms.

Set the Instant Pot to &#039;saute&#039; setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this). Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.

After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!

Instant Pot Lentil Dhal

https://embed.mediavine.com/videos/cxoghi7lohtcqd5qamtg

This Lentil Dahl is quick, easy and full of flavour. Ready in just 20 minutes, this dhal is vegan, gluten free and delicious served with rice. A great midweek meal that freezes well. A tasty Indian curry.

Lentil Dahl

Cozy and nourishing dal made with yellow moong dal, warming spices, creamy coconut milk and a boost of veggies from fresh spinach. This beautiful dal recipe is packed with plant-based protein and fiber for the perfect, satisfying meal!

The Best Dal Ever by Dada Eats

yellow moong dal or red split lentils

olive oil

(2-inch) knob fresh ginger, grated

garlic cloves, sliced

cumin

coriander

cayenne pepper

salt and black pepper

tomato paste

tomatoes

can reduced fat coconut milk (or feel free to use full-fat if you prefer a richer dal)

vegetable broth

baby spinach, roughly chopped

lemon juice

To garnish:

cilantro leaves, roughly chopped,

For serving:

Naan, flatbread, quinoa, or rice

Place the lentils in a medium bowl and cover them with water. Wash the lentils with your hand, tip out the water, and repeat this process until the water runs clear. Cover the lentils with fresh water and soak 30 minutes to 1 hour (this will allow them to cook faster).

Heat the olive oil in a large heavy pot over medium heat. When it begins to shimmer, add the onions, and sauté for 3 to 4 minutes until they start to become tender and translucent. Add the ginger and garlic, and cook with the onions for an additional 2 to 3 minutes until everything starts to brown slightly.

Stir in the turmeric, cumin, coriander, cayenne, and salt and black pepper. Roast the masala for 2 to 3 minutes until it smells aromatic and darkens in color.

Add the tomato paste and cook until it deepens in color, 1 to 2 minutes. Now pour in the tomatoes. Continue to cook until the tomatoes reduce slightly, 3 to 4 minutes.

Add the coconut milk and vegetable broth to the pot. Simmer for about 5 minutes.

Now add the drained lentils. Cover the pot and simmer for about 30 minutes, or until the lentils are soft and the curry is thick. Add the spinach and stir until it wilts.

Add the lemon juice and cook, stirring frequently, for about 10 minutes, so the dal continues to thicken and become luscious. Feel free to simmer further to reach your desired consistency. Taste again and adjust seasonings as necessary.

Garnish the dal with chopped cilantro and serve with naan, flatbread, quinoa, or rice.

Brown lentil curry, also known as sabut masoor ki dal is a very comforting and delicious dal recipe from India. This Indian dal is vegan and gluten-free. You can enjoy it with rice as well as any Indian bread like roti or naan.

Whole masoor dal-Indian style brown lentil

brown lentils (sabut masoor)

red onion (finely chopped)

tomato (finely chopped)

green chilies

cilantro (roughly chopped)

of ½ a lemon (adjust to taste)

coriander powder

red chili powder (adjust to taste)

Salt

mustard oil/ any cooking oil

Rinse brown lentils. Put in the pressure cooker with water, turmeric powder, and half of the salt you are using in the recipe. Cook on medium flame until 3 whistles.

After 3 whistles, switch off the stove wait for around 5-10 minutes or until the pressure gets released completely.

Heat oil in a pan. Add cumin seeds and let them splutter.

Add garlic and saute until it starts turning brown.

Next, add onion and cook until it also turns golden brown.

Add coriander powder and red chili powder. Saute for around 30 seconds.

Add green chilies, tomatoes, and the remaining salt. Cook until the tomatoes turn mushy.

Finally, add cooked brown lentils and mix everything. Let the dal simmer for 2 minutes and then switch off the stove.

Add lemon juice and coriander leaves. Mix. Serve hot with rice or roti.

Learn how to make a simple but spectacular basic Indian dal recipe with under 10 ingredients. This dish makes a delicious weeknight meal, is loaded with good nutrition, and it is also gluten-free, soy-free, nut-free and vegan.

Top 9 dal recipe recipes from across the web

The most viewed dal recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lentil Dal with Sweet Potatoes

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Top 9 dal recipe recipes from across the web

The most viewed dal recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lentil Dal with Sweet Potatoes

Pakistani Urad Dal (Maash Ki Dal)

Golden Cauliflower Dal with Spinach...

The Best Red Lentil Dahl

The Best Dal Ever by Dada Eats

Whole masoor dal-Indian style brown...

The Best Dal Recipe

Fire Roasted Eggplant Dal

Thai Red Curry Lentils

The most viewed dal recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine