Dal, also known as lentils, are one of the most comforting, wholesome, and satisfying foods! It’s not just the name of an ingredient, but also the name of one of the most popular dishes for South Asians and a staple throughout many homes. The recipes vary slightly from home to home and depending on the type of lentils and desired consistency. Some dal is made on the drier side to be enjoyed with flatbread, like my moong dal (split yellow lentils),and some is made to resemble a soup/stew like consistency.
This dal has more of a soup/stew like consistency and is most popularly enjoyed with rice! However, it also serves deliciously with naan or any kind of flatbread, like roti (flour tortilla). Toppings include chopped cilantro, pickled red onions, green chilies, and a little squeeze of fresh lemon juice.
How to Make Dal
Here is a brief overview of how to make dal, broken down into 3 simple parts. The full recipe with ingredients and detailed instructions can be found on the recipe card below.
The Dal
The first step is washing and soaking the lentils in clean water to make them more digestible. After about 30 minutes of soaking, the dal is boiled in water with turmeric and a serrano until it’s tender and cooked through. Stir it occasionally so that the dal gets a little mushy and the mixture is thicker and not too runny.
The Masala (Spice Mix)
While the dal is boiling, start cooking the spices in a separate pan. This process involves sautéing the onions and garlic until golden and fragrant, and then combining with pureed tomatoes and lots of ground spices. When the mixture develops a deeper color and the oil starts to rise and separate, you know it’s ready. By the time this is done, the dal will be ready to mix with the spices.
The Tadka
The final part is the tadka, which is also known as tempering the spices. This is done by briefly cooking whole spices in hot oil or ghee to enhance their flavors before adding them to the dal.
A few tips before you get started
– I used 1/2 cup pink masoor dal (red split lentils) and 1/2 cup mung dal (split yellow lentils). Use both if you have them or you can use just 1 cup of mung dal.
– To save time, it’s best to boil the dal and cook the spices simultaneously. After bringing the dal to a boil and skimming the foam, reduce the heat to low and let it continue cooking until its mushy and cooked through. While that cooks, you can work on the spices and keep an eye on the dal and stir it occasionally. By the time the dal is ready, the spices will also be ready.
– Instead of using canned tomatoes, make the tomato puree by pulsing roma tomatoes in a food processor until they’re smooth and blended.
– The tadka takes less than a minute so make sure to have all your ingredients ready and keep an eye on it to avoid burning.
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Dal Tadka
Ingredients
For the dal:
- 1/2 cup (90 g) masoor dal (red split lentils)
- 1/2 cup (100 g) moong dal (yellow split lentils)
- 4 cups (960 ml) water
- dash of turmeric
- 1 serrano
For the masala(spices):
- 1 medium (200-220 g) yellow onion – finely chopped
- 2 small (180g) roma tomatoes – pureed in food processor
- 1 tbsp minced garlic
- 1 tbsp coriander powder
- 2.5 tsp cumin powder
- 2 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1.5 tsp salt or to taste
- oil for cooking
For the tadka:
- 1 tsp cumin seeds
- 1 tsp minced garlic
- 2 whole dried red chili
- oil or ghee
Other:
- 2 tsp lemon juice
Instructions
The dal:
- Start by washing the lentils with water until it runs clear and then soak in clean water for at least 30 minutes.
- When ready to cook, drain and add the lentils to a sauce pan or pot with 4 cups of water, 1/4 tsp of turmeric, and 1 serrano. Bring it to a boil over high heat until the foam develops on top. Skim off the foam, cover and reduce the heat to low.
- Let this continue to cook on low heat, stirring occasionally, until the lentils are mushy and cooked through and the mixture looks blended and not too watery.
- While this is boiling, you can get started on cooking the spices. Remember to check on the dal and stir occasionally.
The masala:
- Heat oil in a pot and add the chopped onions. Saute on medium heat until they develop a lightly golden color, do not brown.
- Then add the minced garlic and saute for 1-2 minutes, until fragrant.
- Then add the tomatoes along with all the ground spices listed in that category. Mix together and cook on medium heat. Add a little oil as needed if it gets dry while cooking. You will know it’s ready when it develops a deeper color and the oil rises and starts to separate on the sides.
- Then pour the cooked dal into the pot of spices and mix it all together. Cover and let it simmer on low heat for just a few minutes so that the flavors come together. In the meantime, prepare the tadka.
The tadka
- Heat oil or ghee in a small pan and once hot, add the cumin seeds, minced garlic and dried chillies. Mix for about 30 seconds and then pour it all over the dal. Then add the lemon juice and stir it all together.
- Serve the dal warm with rice, naan, or roti and enjoy!
