You think it’s impossible to make a Dal like Indian restaurants without hunting far and wide for exotic spices? Think again! Full of flavour, economical and nutritious, this Indian Dahl lentil curry is outrageously delicious. And it’s easy!
Dal, dahl, daal or dhal!
OK, so we might never agree how to spell it, but I think we can all agree that Dahl is one of the most fabulous transformations of the humble lentil!
Dal is probably the most essential staple dish in Indian cuisine. And it’s one of the most magical and economical foods in the whole world. A handful of lentils, a few spices, and just a bit of TLC transforms into a pot of deliciousness that’s nutritious and makes your tastebuds dance.
About this Dal
There are countless variations of Dal all across India. Every household has their favourite, different regions use varying methods and spices, sometimes it’s served as a meal, sometimes as a side.
This dal is a common variation of yellow dal found in northern India called dal tadka (aka dal tarka) that is the most common version served at Indian restaurants here in Australia. “Tadka” refers to a garnish of spices tempered in hot oil that is poured over the cooked dal at the last moment to add a deliciously nutty aroma and flavour bump to the Dal. The tadka is completely optional, as the dal in this recipe is still full of flavour on its own.
KEY DAL INGREDIENTS
Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it’s sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).
Other lentils can be used as well – see notes for directions and notes on other lentil types.
Dal Spices– Dal is made with far less spices than most Indian curries! This recipe calls for a simple combination of cumin, garam masala and turmeric. Garam masala is a spice mix found in supermarkets nowadays – it’s like a more potent curry powder.
Curry Leaves– Whether fresh or dried, they really do add that extra something-something to the Dal! They’re sold in the fresh herbs section at supermarkets and in the dried herbs and spices section.
Tadka Spices– As mentioned above, the hot oil spices is optional though if making this for company I would highly recommend it, if even for the dramatic moment when the sizzling oil hits the Dahl (see the video!).
The Tadka is made with cumin seeds, black mustard seeds and dried red chillies. You will likely need to find an Indian or other ethnic grocery stores to find black mustard seeds but do not worry if you can’t find them. The dominant flavour in the Tadka is cumin seeds. I wouldn’t even worry if you don’t have dried chillies.
There is a reason why Dal is the single most made dish all across India.
1.4 billion Indians can’t be wrong. Right? 😂 – Nagi x
PS. Try slopping it up with this proper homemade Naan or this easy general-purpose Flatbread. Yesssss!!!!
MORE GREAT CURRIES OF THE WORLD!
SIDES AND THINGS FOR DAL
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Dal (Indian Lentil Curry)
Ingredients
Dal
- 2 tbsp / 30 g ghee , or 1 tbsp oil + 1 tbsp/15g butter (Note 1)
- 2 green cayenne chillies , deseeded and cut into chunks (optional) (Note 2)
- 1 medium onion , finely chopped (brown or yellow)
- 6 garlic cloves , finely chopped
- 1 tbsp ginger , finely chopped (1.5cm / 3/5")
- 8 fresh curry leaves , or 6 dried (Note 3)
- 1 tomato , chopped
- 1/2 tsp ground cumin
- 1 cup dried chana dal , yellow split peas or other yellow lentils (Note 4 for other lentils)
- 4 cups / 1 litre water
- 1/2 tsp turmeric powder
- 1/8 tsp garam marsala
- 3/4 tsp salt
Tadka (optional):
- 1 1/2 tbsp / 20g ghee , or half each butter + oil (Note 1)
- 1 eschalot or 1/4 small onion , halved lengthways and sliced (Note 5)
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds (optional)
- 3 dried chillies , broken in half, seeds removed (optional)
To serve
- Fresh coriander/cilantro sprigs (optional)
- Steamed basmati rice
Instructions
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Tadka - Sizzling Spices (optional)
- Heat ghee in a small pan over medium heat until hot but not smoking.
- Add cumin and mustard seeds, stir until cumin is slightly golden.
- Then add chillies and cook for 20 seconds, then add eschallots and cook until tinged with gold. Don't let the spices burn!
- Immediately pour into Dahl.
Recipe Notes:
* Fat levels - You'll miss some of the luxurious richness if you cut down on fat but you can reduce slightly if desired.
* Dal will thicken after cooking. Stop the cooking just before what you think is the ideal consistency, and it will be just right by the time you serve. If reheating the next day, add some water to loosen the dal.
* Dal is FILLING!!! This recipe feeds 3 very generously, or 4 normal servings.
* Be really careful making the tadka, as it's easy to burn the spices. It is better to have oil that's not hot enough and then turn up the heat, than oil that is too hot to start with. 7. Recipe Source: This recipe is another RecipeTin Family effort. We referenced a number of authentic sources, distilling the best bits into our recipe to achieve the closest possible replica of the Dahl we love from Indian restaurants. Indian celebrity chef Sanjeev Kapoor's dal tadka was one source, as was a recipe we found from Rick Stein and his travels across India. A few Youtube videos from home cooks in India also helped us get the tadka technique down (after burning the spices and smoking ourselves out of the kitchen a couple of times - read the notes and learn from us!) We hope you enjoy this dal as much as we do. 8. Nutrition per serving, dal only, assuming 4 servings.
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
He thought all his Christmas’ had come at once when a box of groceries tipped over in the car….until he realised it was just filled with vegetables!!
This was the first time I’ve ever made Dahl, and it was absolutely fantastic! I couldn’t find the Cayenne peppers, so I used Serano. Worked fine. Hubby could not stop eating it. Can’t wait to try more of your recipes. Thank you!
This is absolutely delicious! Its on regular rotation in our house, ALWAYS with the tadka, it totally makes it. I sometimes cheat and add hidden veg, finely grated carrots/cauliflower etc. I’ve occasionally made it in the pressure cooker too, works a treat. Just make the tadka separately. Superb, thanks Nagi!
Delicious! I used yellow split peas and soaked them like you said. Then made the curry the following day. I cooked covered for an hour and it was pretty well ready at that stage.
Was looking for a non meat dish to serve up for Good Friday dinner. I decided to double the recipe as I’m feeding an 18yr old man-child, hubby & me. I served this up along with Indian flat bread (roti). It sure was a hit and the 18yr old didn’t even mind there was no meat😉
It truly was a delicious outcome. Thanks Nagi.
Also, congratulations on your inaugural book getting on New York Times Best Seller List👏🏽👏🏽👏🏽
Wonderful dahl/dal, et al!
One thing we do now, to make this absolutely next level is, once the dahl is ready, place a bit of red hot food-grade charcoal on some foil in the middle of the dahl – pop a teaspoon of ghee (or butter) on top and quickly close lid and let the buttery smoke infuse the dahl.
The smokiness really elevates this to buttery new heights.
Oh my goodness! The flavor 😋
Deed
I made this last night, but used masoor dal. This really exceeded my expectations. It was a hit, and I’ve saved the recipe. I anticipate making it many more times! Thanks so much.
I made this with split peas and the flavours were lovely but felt the peas possibly could have softened up some more. I’m a split pea and dahl novice which probably doesn’t help. Will try it again.
Hi Nagi,
Just curious if you have ever tried thinning this out to make it a dhal soup?
No but I bet that would be tasty Holly! N x
Nagi, you’re a star. Every recipe works. This is delicious! When is the cookbook coming out?!
Hi Jo!! Oct 2022!! N x
I loved this recipe! I used yellow spilt peas so reduced the amount of water as per your notes. It was also ready quicker than i was expecting, only took 40 minutes covered 🙂
Oh my goodness! The flavor 😋
How many cups of dhall to use, I can’t see how many grams of dhall to use, or did I miss ?
It does say 1 cup which is around 180-200g depending on sources (my 1 cup = 180g) 🙂
Hi Nagi. I love your recipes, but I used yellow split peas in the Dal recipe and it took way longer to cook than your notes stated. Just wanted to let you know. They needed more time soaking I think.
Thanks Carol – yes sometimes they do take longer depending on the age of the dried bean. Thanks for letting me know! N x
Nagi I have tried a few recipes of yours and you are a real talent. Every single thing weve tried has been a hit.
Today I made this recipe and it was an absolute hit.
I am now only making food from your website! wow
Thanks Goly! High praise indeed!! N x
Another amazing recipe, thank you Nagi!
Made this yesterday so we could reheat for dinner tonight after work. It was delicious! I can’t wait I make it again. I didn’t do the extra spices addition at the end but will definitely try that next time.
Can I make the tadka at the beginning of the recipe and just keep adding ingredients so it’s a one pot recipe?
No sorry, that’s tadka is poured over after the Dal is cooked 🙂 N x
I’m about to cook a big batch of this. The recipe calls for 32 garlic cloves. Any ideas about how much minced garlic this would be, please? I want the garlic flavour but don’t want to overwhelm the dish.
Try the recipe from http://www.heavenlymorsel.com > recipe tab > spinach Dahl. It’s insanely good & actually Authentic .
Hi Nagi. If I want to make this in advance, can I make the tadka in advance too, or should I leave that part for the last minute? Thanks =)
I’ve simmered the lentils for 1 hour with lid on and now it’s been 1 hour with lid off and doesn’t have that porridge consistency. It’s a little hard and watery. Do I just continue simmering with lid off?
I soaked my lentils for 1 hour then drained them and then had to abandon so put it in the fridge over night could that be the reason for the hardness?
Oh no Tash, sorry you’re having issues – can I ask what type of lentils you’re using?? N x
All good Nagi! I just had to simmer it for an hour longer and it was amazing! Used the yellow lentils from one of those scoop places where you bring in your own jars, thanks again! Im adding this to my repertoire for Indian nights!