Authentic Indian Dal: A Flavorful Lentil Soup Recipe

Ingredients

  • 1 cup of yellow lentils (dal)
  • 3 cups of water
  • 1 teaspoon of turmeric powder
  • 2 tablespoons of vegetable oil
  • 1 medium-sized red onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 green chili, finely chopped
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of mustard seeds
  • 1/2 teaspoon of red chili powder
  • 1/2 teaspoon of garam masala
  • 2 medium-sized tomatoes, finely chopped
  • 1/4 cup of fresh coriander (cilantro), finely chopped
  • Salt to taste

Steps and instructions

  1. Rinse the lentils under cold water until the water runs clear. Drain well.
  2. Put the lentils, water, and turmeric in a large pot and bring to a boil.
  3. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the lentils are soft. Stir occasionally to prevent sticking.
  4. While the lentils are cooking, heat the oil in a frying pan over medium heat.
  5. Add the cumin seeds and mustard seeds to the pan. Cook for a minute, or until the seeds start to pop.
  6. Add the onion, garlic, ginger, and green chili to the pan. Cook for a few minutes, or until the onion is golden brown.
  7. Add the red chili powder, garam masala, and tomatoes to the pan. Cook for a few more minutes, until the tomatoes are soft.
  8. Add the cooked lentils and salt to the pan. Stir well to combine all the ingredients.
  9. Cook for a few more minutes, until the dal is heated through.
  10. Sprinkle the chopped coriander over the top of the dal just before serving.

Tools for making

  • Large pot - Needed to cook the lentils.
  • Frying pan - Used to prepare the tempering for the dal.
  • Spatula - For stirring the lentils and tempering.
  • Knife - To chop the onion, garlic, ginger, green chili, and tomatoes.
  • Grater - Used to grate the fresh ginger.
  • Measuring spoons - Necessary for measuring the turmeric powder, cumin seeds, mustard seeds, red chili powder, and garam masala.
  • Cutting board - To chop the vegetables and herbs.
  • Strainer - For rinsing the lentils.
  • Ladle - Used to serve the dal.
  • Heatproof spoon - For stirring the dal while it simmers.

Recipe variations

  • Add vegetables like spinach, carrots, or peas to the dal for added nutrition.
  • Replace yellow lentils with other lentil varieties like red lentils or green lentils.
  • Add coconut milk or cream for a creamy texture.
  • Experiment with different spices like coriander powder, cumin powder, or fenugreek seeds.
  • Add a squeeze of lemon juice for a tangy flavor.
  • For a vegan option, substitute vegetable oil with coconut oil or any plant-based oil.
  • Add a dollop of yogurt on top of the dal for a refreshing twist.
  • Try garnishing with roasted cashews or almonds for added crunch.
  • If you prefer a spicier dal, increase the amount of green chilies or add red chili flakes.
  • For a richer flavor, temper the dal with ghee (clarified butter) instead of vegetable oil.

Recipe overview

Dal, a comforting and nourishing lentil dish, is a staple in Indian cuisine. It's made by simmering yellow lentils until soft and then infusing them with a mixture of spices sautéed in oil. This recipe offers a delicious balance of flavors, blending the earthiness of the lentils with the warmth of turmeric, red chili powder, and garam masala. A fresh pop of coriander adds a final touch. In terms of preparation, you can expect a simple process: cooking the lentils, preparing the spice mixture (known as a "tarka"), and then combining the two. The result is a satisfying, protein-packed dish that's perfect served with rice or naan bread. Whether you're a seasoned cook or a beginner in the kitchen, this Dal recipe is a good choice for anyone interested in exploring Indian cuisine.

Common questions

  1. Can I use other types of lentils instead of yellow lentils? Yes, you can use other types of lentils such as red lentils or split peas, but please note that the cooking time may vary.
  2. Can I use vegetable broth instead of water? Yes, you can use vegetable broth instead of water to enhance the flavor of the dal.
  3. Can I use ground spices instead of whole seeds? Yes, you can use ground cumin and mustard seeds instead of whole seeds if that's what you have on hand. However, using whole seeds adds a nice texture and aroma to the dish.
  4. Can I make this recipe ahead of time? Yes, you can make the dal ahead of time and reheat it when ready to serve. It may thicken as it sits, so you can add a little water or vegetable broth to adjust the consistency.
  5. Can I freeze the leftovers? Absolutely! Dal freezes well. Allow it to cool completely, transfer it to airtight containers or freezer bags, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Pot - A large pot to cook the lentils.
  • Frying Pan - A pan to sauté the onion, garlic, ginger, and spices.
  • Wooden Spoon - A spoon for stirring the lentils and other ingredients.
  • Knife - A knife for chopping the onion, garlic, ginger, and tomatoes.
  • Cutting Board - A cutting board to chop the vegetables.
  • Grater - A grater to grate the fresh ginger.
  • Measuring Spoons - Spoons to measure the turmeric powder, cumin seeds, mustard seeds, red chili powder, and garam masala.
  • Serving Bowl - A bowl to serve the dal.
  • Garnishing Spoon - A spoon to sprinkle the chopped coriander over the dal.

Origin stories

Dal, also known as lentils, has been a staple in Indian cuisine for thousands of years. It's believed to have originated in the Indus Valley during the Neolithic age, where lentils were among the first crops to be domesticated. The humble lentil has since evolved into a symbol of sustenance and nourishment, and has been immortalized in numerous regional variations of Dal recipes across the Indian subcontinent. It serves as the protagonist in the everyday Indian meal, often cooked with an array of spices and herbs that speak to the region's rich culinary heritage. In fact, the act of tempering, where spices are heated in oil and added to the cooked lentils, is seen as an art form in Indian cooking, transforming the simple lentil into a symphony of flavors.

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.