Get ready for a ‘dal-icious’ weeknight dinner with this comforting bowl of dal that feels like a hug in a bowl!
Lentils are having their moment. And no, not in the form of lentil burgers or lentil patties or even Trader Joe’s lentil soup—not this time. Nope, they’re getting the spotlight in a recipe that I grew up on, a food that every Indian calls home: dal.
The main ingredient in this dal recipe is lentils, one of the most ancient cultivated foods and a nutritional powerhouse. Packed with protein and available in multiple varieties, it’s hard to tire of lentils. In fact, as a South Indian, I observe a 10-day festival during which a different type of lentil or legume is made every day to celebrate the strength they provide and their versatility.
While dal recipes have ancient roots in the Indian subcontinent, with pulses being cultivated and consumed for thousands of years, rice and wheat have also been grown in the region since ancient times, each playing a key role in the development of Indian cuisine. Dishes like biryani and naan, beloved in the Western world, highlight the importance of rice and wheat alongside dal. Yet, dal remains a true cornerstone of Indian cooking, forming the foundation for countless traditional recipes.
This dal recipe features red lentils, which are becoming more and more popular in the U.S., simmered in a rich tomato base. Paired with fragrant spices like turmeric, cumin, and coriander—as well as those savory staples of onion, garlic, and ginger—they deliver a deeply complex flavor profile. The red chili flakes add a hint of heat, but it’s tempered by the coconut milk. Overall, this dish is comforting, satisfying, and delicious!
What’s the difference between dal and lentils?
In Indian cooking, the word dal can mean both the ingredient (split, dried legumes like lentils, peas, or beans) and the finished dish (a stew or soup made from those legumes). While people often use dal and lentils interchangeably, dal actually refers to a wider variety of split legumes—including lentils, split peas, and some types of beans. On the other hand, in the U.S., lentils usually means just one type of legume.
How do I store leftovers?
Allow leftover dal to cool completely before transferring to an airtight container and storing it in the fridge for up to 5 days. You can also freeze it for up to 3 months.
Thaw frozen dal overnight in the fridge. Reheat gently on the stovetop or in the microwave, stirring well—especially if the coconut milk has separated. If the dal seems too thick after reheating, add a splash of broth or water to reach your desired consistency.
Serving suggestions
If you’re looking for the authentic Indian experience, serve your dal with some Indian Rice, or chawal, as it’s said in Hindi. This Naan Recipe is the perfect scoopable vessel for a heaping spoonful of dal. I love rounding out the meal with this cooling Raita Recipe, which is the perfect foil for the spices used in the stew, along with a simple vegetable side dish like this Indian Roasted Cauliflower Recipe. To double up your protein, throw in some Tandoori Crispy Baked Chicken Wings—which can also be dipped in your dal!
Ingredients
- 1 cup red lentils
- Water as needed for soaking lentils
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 teaspoons fresh ginger grated
- 4 garlic cloves minced
- 1 1/4 teaspoons cumin seeds
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon coriander powder
- 1/4 teaspoon red chili flakes
- 1 14-ounce can diced tomatoes
- 1 13.5-ounce can reduced-fat coconut milk
- 2 cups vegetable broth
- 1 3/4 cups baby spinach roughly chopped
- 4 teaspoons lemon juice
- Salt to taste
- Fresh cilantro leaves chopped, for garnish
Instructions
- Rinse the red lentils in a sieve under cold water until the water runs clear.
- Place the lentils in a bowl, cover with water, and let them soak for about 30 minutes to help them cook faster. Drain.
- In a medium pot, heat olive oil over medium heat. Add the diced onions and sauté for 3 to 4 minutes until softened. Mix in the grated ginger and minced garlic, cooking for an additional minute until aromatic.
- Add the cumin seeds, turmeric, coriander powder, and red chili flakes. Stir for about 1-3 minutes to let the spices bloom and release their aroma.
- Add the diced tomatoes with their juices, followed by the soaked (and drained) lentils, coconut milk, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and allow it to simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are soft and the dal has thickened.
- Stir in the baby spinach and lemon juice. Let the dal simmer for an additional few minutes until the spinach wilts. Season with salt to taste and remove from heat.
- Garnish with freshly chopped cilantro just before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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