Spiced Red Lentil Dal

This comforting red lentil dal is infused with a fragrant blend of toasted spices, fresh ginger, and garlic, then simmered to creamy perfection. Finished with a vibrant tempered oil called tadka, it brings warmth and rich Indian-inspired flavors straight to your dinner table.

Spiced Red Lentil Dal
  • Prep time: 18 minutes
  • Cook time: 22 minutes
  • Total time: 40 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 cup split red lentils (masoor dal), rinsed thoroughly
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14.5 ounces) crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 2 tablespoons ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili flakes
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Rinse the red lentils under cold water until the water runs clear, then drain and set aside.
  2. In a large pot, heat one tablespoon of ghee or coconut oil over medium heat, then add the chopped onion and cook until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic, grated ginger, ground turmeric, ground cumin, and garam masala, cooking for 1 minute until highly fragrant.
  4. Add the rinsed lentils, crushed tomatoes, and vegetable broth to the pot, stirring well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 to 25 minutes until the lentils are soft and creamy.
  6. In a separate small skillet, heat the remaining tablespoon of ghee or coconut oil over medium-high heat, then add the cumin seeds and red chili flakes, cooking for 1 minute until they sizzle and splutter.
  7. Stir the sizzling spiced oil (tadka) and fresh lemon juice directly into the cooked lentils.
  8. Garnish with fresh chopped cilantro just before serving warm with flatbread or rice.

Tips

  • Rinsing the lentils thoroughly removes excess surface starch and prevents the dal from becoming too gummy.
  • Adjust the consistency at the end of cooking by stirring in a splash of warm water or coconut milk if you prefer a thinner dal.
  • Do not skip the final tadka step, as blooming the whole cumin seeds in hot oil releases essential oils that define the dish's aroma.

Frequently Asked Questions

Can I use green or brown lentils instead of red lentils?

Green or brown lentils can be used, but they take significantly longer to cook and will hold their shape rather than breaking down into a creamy, smooth consistency like red lentils.

How long does this dal keep in the refrigerator?

Stored in an airtight container, this dal will keep beautifully in the refrigerator for up to 5 days, and the flavors will continue to develop.

Is this recipe freezer-friendly?

Yes, you can freeze this dal for up to 3 months; simply thaw it overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if it has thickened.