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
Scale
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.
