easy 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.

You’re going to love this easy, creamy slow cooker dal, which is a cinch to make using inexpensive pantry ingredients! It’s rich and nourishing yet bright and healthy. Serve the dal as a side dish, or turn it into a full meal by pairing it with rice and/or naan bread and sautéed vegetables (we especially love this with garlicky sautéed greens, such as kale, spinach or Swiss chard). If you’d like, you can also serve shredded rotisserie chicken alongside. I prefer to use light coconut milk in this recipe, as it gives the dal a silkier texture (you can use full-fat but it will be a bit thicker). If you want to skip the stovetop prep you can simply cook the aromatics in the microwave (I&#039;ve included instructions below!). Be sure to cook the dal on low heat, not high (see the Notes below). For a stovetop version, check out my book Build-a-Bowl!

Easy Slow Cooker Dal

neutral vegetable oil

onion,

Salt and black pepper

garlic cloves,

ginger

curry powder

cumin

red lentils,

light coconut milk

bay leaf

lime

bread

Sautéed greens,

cilantro

Toasted cashews

Mango chutney

Heat the oil in a large skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the garlic, ginger, curry powder and cumin. Cook, stirring, until fragrant, about 1 minute longer. (Alternatively, combine everything, including the spices, in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4-5 minutes.) Scrape the mixture into a 4- to 7-quart slow cooker.

Prepare the stovetop ingredients

Add the lentils, coconut milk, water and bay leaf. Season with salt and pepper. Cover and cook until the lentils are tender (they should be slightly firm but not crunchy), about 5-6 hours on low (it takes 6 hours in my KitchenAid 6 quart model); do not use high heat.  Squeeze in the juice from 1/2 lime, and season with salt and pepper to taste.

Serve the dal as-is as a side dish, or turn it into a full meal by serving it with rice and/or naan bread and sautéed greens. Let people garnish their dishes with cilantro or mint, toasted cashews and/or mango chutney.

Assemble the slow cooker

This is an easy Moong Dal or Yellow Lentil recipe for everyday cooking! This is an easy recipe with few ingredients, no onion, no garlic, and yet so flavorful!

Everyday Moong Dal recipe without pressure cooker

Moong Dal (yellow lentil)...1/2 cup

Tomatoes (chopped)...1/2 cup

Coriander leaves... 1/2 cup

Ginger (roughly chopped)...1x1 inch piece

Green chillies...2

Cumin seeds...1/2 tsp.

lime juice...1 tbsp.

Powdered black pepper...1/2 tsp.

Ghee...1 tsp.

Salt...to taste

Rinse the moong dal or yellow lentil thoroughly and add it to a pot

Add 3 cups of water

Add half a teaspoon of salt

Give it a stir and bring it up to a boil

Remove any white form that forms

Now set the heat to low and place the lid on

Cook till the lentils soften. This should take approximately 10 to 12 minutes

To a grinder jar add green chilies, ginger and coriander leaves

Grind to a coarse paste

Set a pan on medium heat and add approximately 1 tablespoon of oil

Add cumin seeds

Once the cumin seeds start to splutter add asafoetida or hing

Add chopped tomatoes, salt to taste and stir fry the tomatoes for approximately one minute

Add in the ginger-coriander-chilli paste and stirfry for one minute

Add in the boiled lentils

Add in fresh lime juice and powdered black pepper

Give it a stir, place the lid on and let it cook for two minutes

Add ghee and more salt if required

Plain Mosur Dal

mustard oil

¼ tsp kaalo jeere or nigella seeds

pcs dried red chillies

pcs green chillies (slit)

pc bay leaf

(or turmeric powder

g salt

g mosur dal

coriander leaves (finely chopped)

Wash the dal thoroughly with plenty of water, making sure to rinse and repeat at least twice.

Place the washed and drained dal in a pressure cooker with 500 g of water. You can also cook the dal over the stove in a lidded pot, but make sure to take 600 g of water instead of 500 g to compensate for evaporation.

Boil till you see the broken grains of dal. If using a pressure cooker, cook on medium-high heat till you hear the first whistle. Turn off the heat and let the pressure release on its own.

Whisk the boiled dal with a beater till you can no longer see the individual grains.

Add mustard oil and allow it to smoke lightly.

Temper the oil with kaalo jeere, dried red chillies, green chillies, and bay leaf, till the spices crackle.

Allow the dal to boil on medium heat for 4–5 minutes.

Garnish with the chopped coriander leaves. Boil for another minute and remove from heat.

https://www.youtube.com/watch?v=plb-4p9V6U4

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Top Tags

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