Spiced Lentil Dhal Dish (Printable)
Aromatic red lentils with tomatoes and traditional Indian spices, simmered to tender perfection.
# What You'll Need:
→ Lentils
01 - 1 cup red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium tomato, diced
→ Spices
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon turmeric powder
09 - ¼ teaspoon cayenne pepper (optional)
10 - 1 teaspoon garam masala
11 - 1 teaspoon mustard seeds
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon salt, or to taste
→ Liquids
14 - 3 cups water or vegetable broth
15 - 1 tablespoon vegetable oil or ghee
→ Garnish
16 - Fresh cilantro, chopped
17 - Lemon wedges (optional)
# Directions:
01 - Heat oil or ghee in a large saucepan over medium heat. Add mustard seeds and cook until they begin to pop, about 30 seconds.
02 - Add the finely chopped onion and sauté for 4 to 5 minutes until translucent.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add ground cumin, coriander, turmeric, cayenne pepper, and black pepper. Stir for 30 seconds to gently toast the spices.
05 - Add diced tomato and cook for 2 to 3 minutes until softened.
06 - Add rinsed lentils, water or broth, and salt. Stir to combine and bring to a boil, then reduce heat to low.
07 - Simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are tender and liquid has thickened. Add more water if necessary to reach desired consistency.
08 - Stir in garam masala and adjust seasoning if needed. Simmer for 2 more minutes.
09 - Serve hot, garnished with chopped cilantro and lemon wedges if desired.
# Cooking Tips:
01 -
- It comes together in under an hour with pantry staples you probably already have.
- The spices build layers of warmth without being overwhelming or complicated.
- Leftovers taste even better the next day after the flavors marry overnight.
02 -
- Rinsing the lentils removes foam and keeps the dhal from tasting cloudy or gritty.
- Add garam masala at the end, heat kills its delicate aroma if you stir it in too early.
- Dhal thickens as it cools, so keep extra broth or water nearby to loosen it when reheating.
03 -
- Use a heavy bottomed pot to prevent sticking and ensure even simmering.
- Taste the dhal halfway through cooking and adjust the water, it should be loose enough to stir easily.
- Toast your whole spices in a dry pan before grinding if you want even deeper flavor.