Red Lentil Dal
This red lentil dal recipe is comfort food Indian style! Rich, fragrant, and satisfying, this is a recipe you’ll want to make all winter long.
What Is Dal?
Dal is a classic South Asian dish made with lentils, peas, or beans. Of all the dals out there, I think red lentil dal is my absolute favourite! The lentils are cooked until they’re soft and falling apart, which gives the dal a rich, creamy texture without adding any cream or coconut milk. Dal is richly spiced, warm, and hearty—basically the perfect meal for cold winter days!
Why You’ll Love This Red Lentil Dal Recipe
- Source of plant protein. Red lentils are a great source of protein, which makes this dal filling and satisfying. (Looking to incorporate more lentils into your meals? Read up on how to cook lentils.)
- Easy to make. Red lentil dal comes together easily, with very little hands on time. Bonus: once you make it, it keeps well in the fridge or freezer for a quick heat-and-eat meal!
- Budget-friendly. Lentils are a budget-friendly ingredient, making this dal recipe an affordable option for anyone who’s looking to save some money on their weekly grocery trip.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red lentils – Rinse your red lentils well, until the water runs clear.
- Vegetable broth or water – I like to use my homemade vegetable broth to make this red lentil dal extra flavourful.
- Coconut oil or vegetable oil
- Cumin and mustard seeds
- Onion, garlic cloves, and ginger – Three essential ingredients that form the foundation of flavour in this dal.
- Chilies – Feel free to adjust the amount to your heat preferences.
- Spices – Ground turmeric, cumin, coriander, and garam masala.
- Tomato – Canned tomatoes can be swapped in if you’d like.
- Salt to taste
- Garnishes – Fresh cilantro and lemon or lime wedges for serving.
How to Make Red Lentil Dal
- Cook the lentils. Combine the lentils and water or broth in a pot. Bring to a boil, then simmer for 15 to 20 minutes, stirring occasionally.
- Prepare the tempering (tadka). Heat the oil in a large pan over medium heat. Add the cumin and mustard seeds; when they start popping, stir in the onions. Once the onions are golden brown, add the garlic, ginger, and green chilies, and cook until fragrant. Stir in the spices and cook for 30 seconds.
- Add the tomatoes. Stir in the chopped tomatoes and cook for 4 to 5 minutes until they break down.
- Simmer. Stir the lentils into the tomato mixture. Simmer for 5 to 10 minutes, then season to taste.
- Garnish and serve. Garnish with fresh cilantro, a squeeze of lemon or lime, and enjoy!
Tips for Success
- Don’t swap in green/brown lentils. Red lentils have a different texture than other types of lentils. They cook more quickly, and they’re meant to break down when cooked, rather than hold their shape.
- Adjust the spice level to your preference. This dal isn’t overly spicy, but you can add more or less chili pepper, or even a pinch of cayenne, to change the spice level.
- Add more liquid if needed. When you stir the cooked lentils into the tomatoes, you can add more water or broth if the mixture is too thick.
Serving Suggestions
Serve red lentil dal over rice or cooked quinoa for a satisfying meal—sometimes I add a swirl of vegan yogurt or vegan cream over the top, too. I also love serving it with a side of my vegan naan or garlic naan.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover dal in an airtight container in the refrigerator for up to 4 days.
- Freezer: Transfer the red lentil dal to a freezer-safe container or freezer bag. It will keep for up to 3 months; thaw in the refrigerator before reheating.
- To reheat: Reheat on the stovetop or in the microwave until warmed through, adding a splash of water or broth if the dal is too thick.
Enjoy friends! If you make this red lentil dal, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Red Lentil Dal
Ingredients
- 1 cup red lentils, 190g, rinsed well
- 3 cups vegetable broth, or water (plus more if needed)700 ml
- 1 tablespoon coconut oil, or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1- inch piece of ginger, minced, 2.5 cm
- 1-2 green chilies, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala, optional
- 1 large tomato, chopped (or ½ cup canned tomatoes)
- salt to taste
- fresh cilantro, chopped (for garnish)
- lemon or lime wedges, for serving
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear.
- In a medium pot, combine lentils and 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 15-20 minutes, stirring occasionally, until the lentils are soft and starting to break down.
- While the lentils are cooking, heat the oil in a large pan over medium heat.
- Add the cumin seeds and mustard seeds. Once they start popping, add the chopped onions. Sauté until the onions are golden brown (about 5-7 minutes).
- Add the garlic, ginger, and green chilies, and cook for another 1-2 minutes until fragrant.
- Stir in the turmeric, ground cumin, ground coriander, and garam masala. Cook for 30-60 seconds to toast the spices.
- Add the chopped tomatoes to the spice mixture and cook for 4-5 minutes until they break down and release their juices.
- Pour the cooked lentils into the pan with the tomato and spice mixture. Stir well to combine. If the dal is too thick, add a bit more vegetable broth or water to reach your desired consistency.
- Simmer everything together for 5-10 minutes, allowing the flavors to meld. Season with salt to taste.
- Remove the dal from heat. Garnish with fresh cilantro, a squeeze of lemon or lime and some vegan cream or vegan yogurt if desired.
- Serve hot with rice, naan, or other flatbread.
Notes
- Refrigerator: Store leftover dal in an airtight container in the refrigerator for up to 4 days.
- Freezer: Transfer the red lentil dal to a freezer-safe container or freezer bag. It will keep well for up to 3 months; thaw in the refrigerator before reheating.
- To reheat: Reheat on the stovetop or in the microwave until warmed through, adding a splash of water or broth if the dal is too thick.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
looks yummy
Thanks Kathleen!! I hope you enjoy so much!
I made this dish as a surprise for a friend who loves Indian dishes and who was visiting. She thoroughly enjoyed it. In fact, we all enjoyed it and we did add more spice to the recipe. 🙂 This is an easy 5 star recipe
So so happy to hear this Judy!! Thanks so much for sharing!!
Can you sub ground for the seeds?
Hi Cathy,
Yes you can! Sub ¾ teaspoon each. A heads up it WILL affect the flavour since the intensity of the spices aren’t as robust and toasty. But it should still taste good! Hope this helps – enjoy!
This was sooo good! I didn’t have peppers and it was great without them. This will be on repeat for me.