Spiced Lentil Dhal (Printable)
A comforting blend of red lentils, tomatoes, and fragrant spices simmered for a flavorful dish.
# 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 - 1/2 teaspoon turmeric powder
09 - 1/4 teaspoon cayenne pepper, optional
10 - 1 teaspoon garam masala
11 - 1 teaspoon mustard seeds
12 - 1/2 teaspoon ground black pepper
13 - 1/2 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
# How To Make:
01 - Heat vegetable 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 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 continuously for 30 seconds to release aromas.
05 - Add diced tomato and cook for 2 to 3 minutes until softened.
06 - Add rinsed lentils, water or vegetable broth, and salt. Stir well and bring to a boil over high heat.
07 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are tender and consistency thickened. Add water if necessary to achieve desired thickness.
08 - Stir in garam masala, adjust seasoning if needed, and simmer for an additional 2 minutes.
09 - Serve hot, garnished with chopped cilantro and lemon wedges as desired.
# Expert Tips:
01 -
- It comes together with pantry staples and fills your home with the kind of aroma that makes everyone wander into the kitchen asking whats for dinner.
- The texture is creamy without any cream, and the layers of spice build warmth without overwhelming heat.
- Leftovers taste even better the next day when the flavors have had time to settle and deepen.
02 -
- Don't skip rinsing the lentils, the starch on the surface can make the dhal foamy and cloudy instead of silky.
- If the dhal gets too thick as it sits, just stir in a splash of water or broth and warm it gently, it'll come right back to life.
- Add the garam masala at the end, not with the other spices, so its delicate notes don't cook off during the long simmer.
03 -
- Use ghee instead of oil if you can, the nutty richness it adds is subtle but transformative.
- Toast your whole spices like cumin seeds or coriander seeds in a dry pan before grinding them yourself, the flavor is incomparably brighter and more complex.
- A splash of coconut milk stirred in at the very end adds a creamy sweetness that makes this dhal feel extra luxurious.