Home made easy dal

Home made easy dal Recipe

Ready to eat: 30 min
Nia Bennett | May, 27 2019

Dal or a simple lentil curry is a staple in every Indian household. India is known for its diversity, and people within different regions consume different types of food but if there’s one common food item that binds us all together is homemade dal. There won’t be a single house that doesn’t make dal and rightly so because it’s incredibly easy to make and extremely satisfying.

Dal means lentils in Hindi and can be made in different ways. This dal recipe is simple, quick, tasty, and a satisfying version that can be made using red lentils or yellow lentils. What’s great is this simple recipe is low in carb, high in protein so if you’re trying to lose weight this can also be consumed as a nutrient-rich vegetarian soup.

A typical Indian meal would always consist of a dal, rice or chapati (Indian bread) and sabji (vegetable stir fry) with chaas (buttermilk)  to aid digestion and a sweet to complete your authentic Indian meal experience.

So if you’ve ever been on the lookout for a simple lentil recipe, especially after a long day or if you are feeling poorly - this quickie dal recipe will definitely help in lifting up your spirits.

Ingredients

Serves: 4

  • 1 cup yellow lentils (pigeon peas)
  • 2 cups of water
  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 4 garlic cloves finely chopped
  • 2 tsp chopped ginger
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 1 tsp turmeric powder
  • 1.5 tsp chilli powder
  • 1/2 tsp sugar
  • 1 tbsp coriander chopped
  • Salt to taste

Method

Prep: 10 min > Cook: 20 min > Ready to eat: 30 min

  1. Wash and strain the lentils under cold water to get rid of all the impurities. I usually do this 5-6 times till I see clear water. Now soak the lentils in cold water for 10 minutes.
  2. In a saucepan, add oil and let it heat. To this add mustard seeds and let this cook till it crackles. Make sure you cover the saucepan with a lid, so the mustard seeds don’t fly everywhere. After 30 seconds or so after the mustard seeds have cracked, add cumin. Let this cook for a couple of seconds and then add onions.
  3. Allow the onions to cook for a minute on a low setting or till it looks light brown, then to this add ginger and garlic and let this cook for a further minute. Finally add the tomatoes, turmeric powder, chilli powder, salt, sugar (optional) and let this cook on low for 2 minutes. If the mixture is sticking to the pan, drizzle a tablespoon of water and give it a mix. When the oil separates from the onion-tomato mixture, the base is ready.
  4. Discard the cold water and add the soaked lentils into this saucepan, add two cooks of water and let this cook first on a high setting for 5 minutes and then cover it with a lid and let it cook for 15 minutes. If the dal isn’t fully cooked or mushy, cook it for an additional 5-7 minutes on a medium setting.
  5. Finally, check the dal for salt and season it with fresh coriander. This is ready to be consumed on its own or with some hot rice.

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