{"id":82412,"date":"2023-11-26T16:00:38","date_gmt":"2023-11-26T15:00:38","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=82412"},"modified":"2025-12-10T18:35:44","modified_gmt":"2025-12-10T17:35:44","slug":"red-lentil-dal","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/red-lentil-dal\/","title":{"rendered":"Red Lentil Dal (Easy Indian Curry Recipe)"},"content":{"rendered":"

This easy Red Lentil Dal recipe<\/strong> makes the perfect plant-based meal that is ready in just about 35 minutes! It\u2019s richly flavourful thanks to an aromatic mixture of spices (coriander, cumin, garam masala, paprika and turmeric) and enriched with coconut and tomatoes. This immensely satisfying dish is a protein-packed meal you can feel good about. Served with roasted carrots and parsnips, adds an extra flavour and nutrients.<\/p>\n

What is dal?<\/h2>\n

Dal, also known as dahl or daal, is derived from the Sanskrit word that means \u201cto split\u201dand is in reference to dried and often split legumes (lentils, peas, or beans) which are cooked with aromatic spices. Not only is dal a staple in Indian cuisine, but it is also the cornerstone to any Ayurvedic diet or cleanse<\/a>, since it is light, yet satisfying and easy to digest.<\/p>\n

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Dal: a staple Indian recipe<\/h2>\n

There are countless variations of dal all across India. Some of the most common ones, which you can find all around the country, are masoor, moong and chana dal.<\/p>\n

Masoor dal<\/h3>\n

Also called red lentil dal is mild in flavour and turns into a gentle golden colour once cooked. Since this lentil is quick cooking you can use either spilt or whole red lentils.<\/p>\n

Moong dal<\/h3>\n

The pale yellow split dal made from mung beans is one of the quickest-cooking dals and is the easiest to digest.<\/p>\n

Chana dal<\/h3>\n

Skinned and split chickpeas are used for this dal and like cooked chickpeas, chana dal has an deliciously earthy, nutty taste.<\/p>\n

How healthy is lentil dal?<\/h2>\n

Dal is an excellent source of plant-based protein that is both sustaining and satisfying making it a great choice for anyone following a vegetarian or vegan diet. This humble dish is also very economical and provides an extensive range of fibre, minerals, antioxidants, and vitamins<\/a>.<\/p>\n

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Red Lentil Dal is made with simple ingredients<\/h2>\n

This red lentil dal recipe<\/strong> only requires a few ingredients, including:<\/p>\n

Olive oil:<\/strong> I like to use my go-to extra-virgin olive oil, which is suitable for both frying and making dressings. If unsure, choose a heat resistant olive oil over an extra-virgin olive oil. Alternatively, you can also use coconut oil or ghee.<\/p>\n

Lentils:<\/strong> For this recipe, choose red lentils, which cook quickly and do not need to be soaked. Some dal recipes ask for split red lentils, I don\u2019t find this necessary, as it only cuts the cooking time down by about 5-10 minutes. Choose whichever is easily accessible.<\/p>\n

Aromatics and Spices:<\/strong> You need onions, garlic, coriander, cumin, garam masala, paprika, turmeric, and salt. These are all key to making a delicious and aromatic dal recipe. Some recipes also include grated ginger and a pinch of red chili flakes (or cayenne) for an extra kick.<\/p>\n

Tomatoes:<\/strong> Chopped tomatoes and tomato paste add extra umami flavour and layer of savouriness.<\/p>\n

Vegetable broth:<\/strong> I recommend using a homemade or high quality organic broth or bouillon cube. Depending on the brand you may need to adjust the salt accordingly.<\/p>\n

Coconut milk:<\/strong> Full-fat canned coconut milk gives this red lentil dish a delicious flavour and element of creaminess.<\/p>\n

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How to prepare red lentil masoor dal<\/h2>\n

In the recipe card you will find instructions on how to make both the red lentil dal and the roasted vegetables to serve with it. But first, let\u2019s take a look at the process and you\u2019ll see just how how easy it is to make this vegan red lentil dahl!<\/p>\n

Step 1<\/h3>\n

First, in a saucepan or Dutch oven, heat the oil. Saut\u00e9 the onion until softened, then stir in the garlic, followed by the spices and tomato paste. Saut\u00e9, stirring, for 30-60 seconds to bring out the flavours. TIP: measuring out the spices into a small bowl as part of the prep work makes it easy to add them all at once to the pot.<\/p>\n

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Step 2<\/h3>\n

Add the rinsed lentils, stir to coat with the spices and onion and then add the vegetable broth. Bring to a simmer, cover, reduce heat, and cook for 15-20 minutes until almost all the liquid has been absorbed by the lentils.<\/p>\n

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Step 3<\/h3>\n

Now we are ready to add the canned tomatoes, coconut milk and salt. Stir to combine and then partially cover with a lid and let lightly simmer for another 10-15 minutes until thickened and lentils are tender. Voila! In just three steps, it\u2019s that easy!<\/p>\n

\"cooked<\/p>\n

Finally, just before serving, taste and adjust the seasoning with more salt, if needed. And feel free to add some freshly ground pepper, and a squeeze of lime juice (or lemon juice) to taste. And lastly, for the final touch, garnish your Indian red lentil dal with fresh herbs for a pop of colour. Or as I do, with some roasted carrots and parsnips, as well.<\/p>\n

Optional ingredients for more variation<\/h2>\n

Adding vegetables to your dahl recipe is a great way to add variety and more nutrients. Here are a few ideas:<\/p>\n

Spinach or Tuscan Kale:<\/strong> Simply add a few handfuls to the daal in the last few minutes of cooking and stir until just wilted.<\/p>\n

Other Vegetables:<\/strong> You can add different vegetables to this red lentil dhal. Try adding some diced carrots or cubed sweet potato and cook it along with the lentils. Cauliflower florets could be added for the last 15 minutes of the cooking time. Or try topping this dish roasted vegetables, or stirring them in before serving.<\/p>\n

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How to serve dal<\/h2>\n

Dahl can be served on it\u2019s own as a side dish or light lunch, or even a main meal when served with quinoa, rice or flatbread such as naan, chapattis or roti. You can top it with roasted vegetables or a dollop of plain greek yogurt. Or even serve it as a side dish with chicken or lamb. Save the leftovers for meal prep. It makes a great mid-week lunch!<\/p>\n

Looking for other flavorful curry recipes?<\/h2>\n

Try one of these favourites:<\/p>\n