Authentic Indian Daal: A Simple and Nutritious Recipe

Ingredients

  • 1 cup yellow split lentils (moong daal)
  • 3 cups water
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 green chili, chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 tablespoon lemon juice

Steps and instructions

  1. Rinse the lentils thoroughly under cold water until the water runs clear. This helps to remove any dust or debris from the lentils.
  2. Place the rinsed lentils in a large pot, add the water, turmeric, and salt. Stir well.
  3. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes, or until the lentils are soft and creamy.
  4. While the lentils are cooking, heat the oil in a separate pan over medium heat.
  5. Add the cumin seeds to the hot oil and let them sizzle for a few seconds until they release their aroma.
  6. Add the garlic, onion, and green chili to the pan and sauté until the onion becomes soft and golden.
  7. Add the red chili powder and garam masala to the pan and stir well to combine with the other ingredients.
  8. Pour the spiced onion mixture into the pot with the cooked lentils and stir well to combine.
  9. Continue to cook the lentil mixture for another 5-10 minutes, until all the flavors are well blended.
  10. Remove from heat, and stir in the chopped coriander leaves and lemon juice. Adjust the seasoning if necessary.
  11. Serve the daal hot with rice or naan bread.

Tools for making

  • Large pot - Needed to cook the lentils.
  • Pan - Used to sauté the onions and spices.
  • Spatula - To stir and mix the lentils and spices.
  • Knife - Required for chopping the onions, garlic, and green chili.
  • Cutting board - To provide a surface for chopping vegetables.
  • Measuring cup - Used to measure the lentils and water.
  • Measuring spoons - Needed to measure the spices accurately.
  • Lemon squeezer - Optional but useful to extract lemon juice.
  • Kitchen timer - Helpful to keep track of cooking time.
  • Serving bowls - Used to serve the prepared daal.

Recipe variations

  • Add vegetables such as spinach, kale, or diced tomatoes to the daal for added flavor and nutrition.
  • For a creamier texture, blend a portion of the cooked lentils with a hand blender or food processor before adding the spiced onion mixture.
  • Experiment with different spices like coriander powder, cumin powder, or mustard seeds to customize the flavor profile of the daal.
  • To make it more hearty, you can add cooked chicken, shrimp, or paneer cubes to the daal.
  • For a vegan option, substitute vegetable oil for ghee (clarified butter) or coconut oil.
  • If you prefer a spicier daal, increase the amount of green chili or add some red chili flakes.
  • Garnish the daal with sliced ginger, fried onions, or a drizzle of coconut milk for added visual appeal and taste.
  • Replace the yellow split lentils with other lentil varieties such as red lentils (masoor daal), black lentils (urad daal), or split chickpeas (chana daal) for a different flavor and texture.
  • For a gluten-free option, ensure that all the ingredients used, including spices, are certified gluten-free.

Recipe overview

This delicious and hearty Daal recipe is a traditional Indian dish made with yellow split lentils (moong daal). You'll be amazed at how simple it is to make, requiring only a handful of ingredients and easy-to-follow steps. This Daal recipe has a perfect balance of flavors, thanks to the mix of spices such as turmeric, cumin, red chili powder, and garam masala. The addition of fresh coriander and a squeeze of lemon juice at the end gives it a fresh, tangy twist. Expect a creamy, flavorful lentil dish that can be served over rice or with a side of naan bread. It's nutritious, comforting, and a crowd-pleaser. Perfect for a family meal or hosting guests!

Common questions

  1. Can I use a different type of lentils? Yes, you can use other types of lentils such as red lentils or green lentils, but the cooking time may vary.
  2. Can I adjust the spice level? Absolutely! Feel free to adjust the amount of chili powder and green chili according to your preferred spice level.
  3. Can I make this recipe in advance? Yes, you can make the daal in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
  4. Can I freeze the leftovers? Yes, you can freeze the daal for later use. Let it cool completely, transfer it to a freezer-safe container, and store it in the freezer for up to 3 months. Thaw and reheat before serving.
  5. What can I serve with daal? Daal is commonly served with rice, naan bread, or roti. You can also enjoy it as a soup or pair it with your favorite Indian bread.

Serving dishes and utensils

  • Large Pot - A large pot is essential for cooking the lentils and combining all the ingredients.
  • Pan - A pan is needed for sautéing the onions, garlic, and spices.
  • Stirring Spoon - A stirring spoon will help you mix the ingredients while cooking the daal.
  • Knife - A knife is necessary for chopping the onion, garlic, and coriander leaves.
  • Cutting Board - A cutting board provides a surface for chopping vegetables and herbs.
  • Measuring Spoons - Measuring spoons are useful for accurately measuring spices and other ingredients.
  • Lemon Squeezer - A lemon squeezer can be helpful to extract the juice from the lemon.
  • Plates and Bowls - Plates and bowls are needed for serving the daal.
  • Serving Spoon - A serving spoon makes it easy to dish out the daal onto plates or bowls.
  • Garnish - Optional garnishes like fresh coriander leaves, sliced green chilies, or lemon wedges can enhance the presentation and flavor of the daal.

Origin stories

This humble yet hearty dish of Daal originates from the Indian subcontinent and holds a place of honor in the daily meals of millions. It is often the first solid food that babies are introduced to, and it remains a staple throughout life, featuring in every festive meal and in simple everyday fare. The dish is as varied as the land itself, with each region, even each household boasting their own signature version. The multiplicity of lentil types and the array of spices used make every Daal unique and a reflection of the culinary tradition of its origin. This is a dish that tells the story of India's rich heritage and diversity in every spoonful.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.