If you are looking to warm your soul with a comforting, wholesome dish, this Dal (Indian Lentil Curry) Recipe is an absolute gem. Combining the earthiness of lentils with a fragrant mix of spices, fresh curry leaves, and a touch of ghee, this recipe delivers a velvety curry that is both rich in flavor and nourishing. Whether you’re a seasoned cook or new to Indian cuisine, making dal is wonderfully simple and deeply satisfying, perfect for cozy dinners or impressing friends with authentic taste.
Ingredients You’ll Need
This Dal (Indian Lentil Curry) Recipe calls for simple but essential ingredients, each playing a unique role in crafting the layers of flavor, texture, and vibrant color. From aromatic spices to fresh herbs, every item in the list will elevate the dish beautifully.
- Ghee (2 tbsp / 30 g): Provides a rich, nutty flavor that’s traditional in Indian cooking, or substitute with 1 tbsp oil + 1 tbsp butter for a similar effect.
- Green cayenne chillies (2, deseeded and chopped): Adds a gentle heat; you can leave them out if you prefer milder curry.
- Medium onion (1, finely chopped): Brown or yellow onions give sweetness and depth when sautéed.
- Garlic cloves (6, finely chopped): Infuses the curry with pungent, aromatic notes.
- Ginger (1 tbsp, finely chopped): Adds a warm, zesty punch essential for authentic flavor.
- Curry leaves (8 fresh or 6 dried): These are key for that unmistakable Indian fragrance.
- Tomato (1, chopped): Brings a subtle sweetness and acidity to balance the spices.
- Ground cumin (1/2 tsp): Offers earthiness and a hint of smokiness.
- Dried chana dal (1 cup): Also called yellow split peas, lentils like these form the hearty base.
- Water (4 cups / 1 litre): Needed to cook the lentils to creamy perfection.
- Turmeric powder (1/2 tsp): Gives the curry its beautiful golden color and subtle warmth.
- Garam masala (1/8 tsp): A fragrant spice blend added at the end for a final aromatic flourish.
- Salt (3/4 tsp): Enhances all the flavors in the curry.
- Additional ghee (1 1/2 tbsp or half butter + oil): For the flavorful tempering or tadka.
- Eschalot or small onion (1/4, sliced): Used in the tempering for a crispy, savory boost.
- Cumin seeds (1 tsp): Toasted in the tempering for a burst of fragrant warmth.
- Black mustard seeds (1/2 tsp, optional): Adds a subtle pungency and complexity.
- Dried chillies (3, halved and deseeded, optional): Infuses the tadka with smoky heat.
- Fresh coriander / cilantro sprigs (optional): Perfect finishing touch to brighten the dish.
- Steamed basmati rice: The classic side for soaking up every delicious drop of the dal.
How to Make Dal (Indian Lentil Curry) Recipe
Step 1: Soak the Lentils
Start by rinsing your dried chana dal thoroughly under cold water, then soak them in plenty of water for about an hour. This soaking softens the lentils, ensuring even cooking and a wonderfully creamy texture once cooked.
Step 2: Sauté the Chillies
Heat the ghee or oil in a heavy-based saucepan over high heat and toss in the green cayenne chillies. Fry them for a minute or until you see little blisters forming on their skin. This step infuses the fat with gentle heat to flavor the entire curry.
Step 3: Cook the Onions
Add the finely chopped onions to the pan and fry them until they soften and turn translucent, releasing that gorgeous sweetness that builds the base of your dal.
Step 4: Add Aromatics
Reduce the heat to medium, then stir in the garlic, ginger, and curry leaves. Cook this mix for about a minute until the garlic just starts to turn golden and everything smells incredible—trust me, this aroma brings you halfway to the final dish!
Step 5: Incorporate Tomatoes and Spices
Stir in the chopped tomato and ground cumin, letting the tomatoes cook down to form a thick, flavorful paste about two minutes. This step adds tang and depth to the curry base.
Step 6: Simmer the Lentils
Drain your soaked lentils and add them to the pan along with the water, turmeric powder, and salt. Give it a good stir and bring the mixture to a simmer. Cover the pan and let it cook gently for one hour, giving it a few stirs here and there to keep things even.
Step 7: Thicken the Dal
Once the hour has passed, remove the lid and simmer gently for another 30 minutes until the dal thickens to a lovely porridge-like consistency. You’ll see some lentils remain whole for texture, while the rest have broken down to create a creamy sauce.
Step 8: Finish with Garam Masala
Stir in the garam masala to brighten the flavors just before taking the dal off the heat. Taste and adjust the salt if needed.
Step 9: Prepare the Tadka (Tempering)
In a small pan, heat the additional ghee or butter and oil mix. Add the sliced eschalot, cumin seeds, mustard seeds, and dried chillies. Let these sizzle until fragrant and the eschalot turns golden and slightly crisp. Pour this aromatic tadka over your cooked dal and give it a gentle stir to combine.
Step 10: Serve the Dal
Ladle your steaming dal over a bed of fluffy basmati rice. Add a sprig of fresh coriander if you like for a fresh, herbaceous finish. Now, you’re ready for that first delicious, heartwarming bite!
How to Serve Dal (Indian Lentil Curry) Recipe
Garnishes
Garnishing your dal with fresh coriander sprigs adds a burst of vibrant color and a fresh, citrusy finish. You can also sprinkle a little freshly chopped green chili for extra heat or a squeeze of lemon juice for some brightness that lifts the dish beautifully.
Side Dishes
This Dal (Indian Lentil Curry) Recipe pairs wonderfully with steamed basmati rice. To make a complete meal, serve alongside Indian flatbreads like roti or naan and a simple cucumber raita to cool the palate. You can also add a side of sautéed greens or a crisp salad for texture contrast.
Creative Ways to Present
For a modern twist, serve your dal in a deep bowl topped with a dollop of cooling yogurt and a sprinkle of toasted nuts like cashews or almonds for crunch. Alternatively, turn it into a comforting lentil soup by adding a little extra water and blending lightly for a smoother texture—delicious dunked with crusty bread!
Make Ahead and Storage
Storing Leftovers
You can keep leftover dal refrigerated in an airtight container for up to 4 days. The flavors actually deepen after resting, making it an even tastier option for next-day meals.
Freezing
This Dal (Indian Lentil Curry) Recipe freezes beautifully. Portion it into freezer-friendly containers and freeze for up to 3 months. Thaw overnight in the fridge for convenient, ready-to-eat meals during busy days.
Reheating
When reheating, warm the dal gently on the stove over low heat, adding a splash of water if it has thickened too much. Stir frequently to prevent sticking and ensure even heating. Alternatively, microwave in short bursts, stirring in between until hot.
FAQs
Can I use other types of lentils for this Dal (Indian Lentil Curry) Recipe?
Absolutely! While chana dal is traditional, you can experiment with yellow split peas, red lentils, or even moong dal. Keep in mind cooking times may vary slightly depending on the lentil type.
What can I use if I don’t have ghee on hand?
No worries if ghee is unavailable! A mix of butter and oil works well too, providing richness and preventing burning during cooking.
Is this Dal (Indian Lentil Curry) Recipe spicy?
The recipe includes green chillies and dried chillies, but you can adjust their quantity or omit them entirely for a milder meal without sacrificing flavor.
Can I make this recipe vegan?
Yes! Simply replace ghee and butter with vegetable oil or coconut oil for a vegan-friendly dal that tastes just as delicious.
How thick should the dal be when it’s done?
The finished dal should have a porridge-like consistency with a balance of whole and broken-down lentils. If it’s too thick, stir in a splash of water to reach your preferred texture.
Final Thoughts
This Dal (Indian Lentil Curry) Recipe is a true celebration of simplicity and soulfulness in Indian cooking. It’s a dish that embraces you with warmth, endless flavor, and comforting textures. I genuinely encourage you to give it a try—it’s a recipe that feels like a hug in a bowl, destined to become a cherished favorite in your kitchen.
Print
Dal (Indian Lentil Curry) Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: Serves 3 to 4 people
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
A traditional Indian lentil curry made with yellow split peas simmered in aromatic spices and finished with a flavorful tempering. This comforting dal recipe offers a creamy texture with a balance of spices and is typically served over basmati rice as a wholesome, hearty meal.
Ingredients
Lentils and Main Ingredients
- 1 cup dried chana dal (yellow split peas or other yellow lentils)
- 4 cups / 1 litre water
- 1/2 tsp turmeric powder
- 3/4 tsp salt
- 1/8 tsp garam masala
- 1 medium onion, finely chopped (brown or yellow)
- 1 tomato, chopped
- 2 tbsp / 30 g ghee (or 1 tbsp oil + 1 tbsp/15g butter)
- 2 green cayenne chillies, deseeded and cut into chunks (optional)
- 6 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped (1.5cm / 3/5″)
- 8 fresh curry leaves (or 6 dried)
Tadka (Tempering)
- 1 1/2 tbsp / 20g ghee (or half each butter + oil)
- 1 eschalot or 1/4 small onion, halved lengthways and sliced
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds (optional)
- 3 dried chillies, broken in half, seeds removed (optional)
Garnish & Serving
- Fresh coriander/cilantro sprigs (optional)
- Steamed basmati rice
Instructions
- Soak Lentils: Rinse the dried lentils thoroughly then leave them to soak in plenty of water for 1 hour. After soaking, drain them well in a colander.
- Heat Fat and Fry Chillies: Heat ghee or oil in a heavy-based saucepan over high heat. Add the deseeded green chillies and fry for about a minute until they start to blister.
- Add Onions: Add the finely chopped onions to the pan and fry until they soften and become translucent.
- Sauté Aromatics: Lower the heat to medium, then add the chopped garlic, ginger, and curry leaves. Cook for one minute until the garlic begins to turn golden and releases its aromatic scent.
- Add Tomatoes and Cumin: Stir in chopped tomatoes and ground cumin. Cook until the tomatoes break down and thicken into a paste, approximately 2 minutes.
- Simmer Lentils: Add the soaked lentils, water, turmeric powder, and salt into the pan. Stir the mixture and bring it to a simmer. Cover and cook gently for 1 hour, stirring occasionally two or three times during cooking.
- Thicken Dal: Remove the lid and continue to simmer gently for another 30 minutes to thicken the dal, stirring occasionally. The dal is ready when it achieves a porridge-like consistency — some lentils remain intact while others break down to thicken the sauce.
- Finish with Garam Masala: Stir in the garam masala and adjust salt to taste at the end of cooking.
- Prepare and Add Tadka (Tempering): In a separate small pan, heat 1 1/2 tbsp ghee (or butter and oil). Add sliced eschalot or small onion, cumin seeds, mustard seeds (if using), and dried chillies. Fry until the onions are golden and the spices begin to pop. Pour this hot tadka over the cooked dal and gently stir it through.
- Serve: Serve the prepared dal over steamed basmati rice, garnished with fresh coriander sprigs if desired.
Notes
- Note 1: Ghee is preferable for authentic flavor, but you can substitute half with butter and half with oil if desired.
- Note 2: Green cayenne chillies add heat; omit if you prefer a milder dal.
- Note 3: Fresh curry leaves give the best flavor; dried curry leaves work as a substitute but are less fragrant.
- Note 4: Chana dal is traditional, but you can also use yellow split peas or other yellow lentils for similar results.
- Note 5: An eschalot adds a subtle sweetness and depth to the tadka, but small onion works fine.
