You think it’s impossible to make a Dal like Indian restaurants without hunting far and wide for exotic spices? Think again! Full of flavour, economical and nutritious, this Indian Dahl lentil curry is outrageously delicious. And it’s easy!
Dal, dahl, daal or dhal!
OK, so we might never agree how to spell it, but I think we can all agree that Dahl is one of the most fabulous transformations of the humble lentil!
Dal is probably the most essential staple dish in Indian cuisine. And it’s one of the most magical and economical foods in the whole world. A handful of lentils, a few spices, and just a bit of TLC transforms into a pot of deliciousness that’s nutritious and makes your tastebuds dance.
About this Dal
There are countless variations of Dal all across India. Every household has their favourite, different regions use varying methods and spices, sometimes it’s served as a meal, sometimes as a side.
This dal is a common variation of yellow dal found in northern India called dal tadka (aka dal tarka) that is the most common version served at Indian restaurants here in Australia. “Tadka” refers to a garnish of spices tempered in hot oil that is poured over the cooked dal at the last moment to add a deliciously nutty aroma and flavour bump to the Dal. The tadka is completely optional, as the dal in this recipe is still full of flavour on its own.
KEY DAL INGREDIENTS
Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it’s sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).
Other lentils can be used as well – see notes for directions and notes on other lentil types.
Dal Spices– Dal is made with far less spices than most Indian curries! This recipe calls for a simple combination of cumin, garam masala and turmeric. Garam masala is a spice mix found in supermarkets nowadays – it’s like a more potent curry powder.
Curry Leaves– Whether fresh or dried, they really do add that extra something-something to the Dal! They’re sold in the fresh herbs section at supermarkets and in the dried herbs and spices section.
Tadka Spices– As mentioned above, the hot oil spices is optional though if making this for company I would highly recommend it, if even for the dramatic moment when the sizzling oil hits the Dahl (see the video!).
The Tadka is made with cumin seeds, black mustard seeds and dried red chillies. You will likely need to find an Indian or other ethnic grocery stores to find black mustard seeds but do not worry if you can’t find them. The dominant flavour in the Tadka is cumin seeds. I wouldn’t even worry if you don’t have dried chillies.
There is a reason why Dal is the single most made dish all across India.
1.4 billion Indians can’t be wrong. Right? 😂 – Nagi x
PS. Try slopping it up with this proper homemade Naan or this easy general-purpose Flatbread. Yesssss!!!!
MORE GREAT CURRIES OF THE WORLD!
SIDES AND THINGS FOR DAL
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Dal (Indian Lentil Curry)
Ingredients
Dal
- 2 tbsp / 30 g ghee , or 1 tbsp oil + 1 tbsp/15g butter (Note 1)
- 2 green cayenne chillies , deseeded and cut into chunks (optional) (Note 2)
- 1 medium onion , finely chopped (brown or yellow)
- 6 garlic cloves , finely chopped
- 1 tbsp ginger , finely chopped (1.5cm / 3/5″)
- 8 fresh curry leaves , or 6 dried (Note 3)
- 1 tomato , chopped
- 1/2 tsp ground cumin
- 1 cup dried chana dal , yellow split peas or other yellow lentils (Note 4 for other lentils)
- 4 cups / 1 litre water
- 1/2 tsp turmeric powder
- 1/8 tsp garam marsala
- 3/4 tsp salt
Tadka (optional):
- 1 1/2 tbsp / 20g ghee , or half each butter + oil (Note 1)
- 1 eschalot or 1/4 small onion , halved lengthways and sliced (Note 5)
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds (optional)
- 3 dried chillies , broken in half, seeds removed (optional)
To serve
- Fresh coriander/cilantro sprigs (optional)
- Steamed basmati rice
Instructions
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste – about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge – some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Tadka – Sizzling Spices (optional)
- Heat ghee in a small pan over medium heat until hot but not smoking.
- Add cumin and mustard seeds, stir until cumin is slightly golden.
- Then add chillies and cook for 20 seconds, then add eschallots and cook until tinged with gold. Don’t let the spices burn!
- Immediately pour into Dahl.
Recipe Notes:
* Fat levels – You’ll miss some of the luxurious richness if you cut down on fat but you can reduce slightly if desired.
* Dal will thicken after cooking. Stop the cooking just before what you think is the ideal consistency, and it will be just right by the time you serve. If reheating the next day, add some water to loosen the dal.
* Dal is FILLING!!! This recipe feeds 3 very generously, or 4 normal servings.
* Be really careful making the tadka, as it’s easy to burn the spices. It is better to have oil that’s not hot enough and then turn up the heat, than oil that is too hot to start with. 7. Recipe Source: This recipe is another RecipeTin Family effort. We referenced a number of authentic sources, distilling the best bits into our recipe to achieve the closest possible replica of the Dahl we love from Indian restaurants. Indian celebrity chef Sanjeev Kapoor’s dal tadka was one source, as was a recipe we found from Rick Stein and his travels across India. A few Youtube videos from home cooks in India also helped us get the tadka technique down (after burning the spices and smoking ourselves out of the kitchen a couple of times – read the notes and learn from us!) We hope you enjoy this dal as much as we do. 8. Nutrition per serving, dal only, assuming 4 servings.
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
He thought all his Christmas’ had come at once when a box of groceries tipped over in the car….until he realised it was just filled with vegetables!!
What’s the canadAn name for these chillies please or is there a slubstitute.
Hi Nagi,
This is a late comment as I am having fun looking at some old recipes. I find that curry leaves freeze well so I keep them in a ziplock bag for when ever they are needed. Convenient and reduces waste. Same for kaffir lime leaves
I do the same and it’s so easy, especially as I have to buy those items in large bags (all that’s available). I also peel ginger and freeze then when I need it just grate the desired amount.
Nagi, help!!! I made this last night with yellow split peas, according to your instructions ~ soaking and all,
and even after hours & hours of cooking, the lentils were still hard. I’ve had this happen with red lentils before
but this is my first experience cooking with yellow split peas. Any advice? With the red lentils, I salvaged them
the next day in the slow cooker & will try that here, but any tips you can offer would be greatly appreciated.
It tastes DELICIOUS, it’s just still too crunchy. ARGH! GRR!!! MEPS!
Thanks as ever & big love to Dozer.
The same thing happened to me. When simmering after step 6 (40 minutes in) the water had reduced and the lentils still had their shape.
This happened to me! I used yellow split peas and followed the instructions exactly, except for adding salt. Even after cooking for 4 hours they are too hard to eat.
If your split peas are really old this can happen. Try buying in a place with plenty of turnover, so they haven’t been sitting on a shelf for years.
I read somewhere not to add salt until lentils or other pulses have softened. Maybe?
Hi Fiona – that’s really REALLY odd. I have never heard of yellow split peas still being hard after hours and hours of cooking! What the???? How did it come out? Did you manage to salvage it??
Hi Nagi,
Really hope you see this.
Can this be done in a pressure cooker and if so are you able to provide timings please?
I am aiming to do this on Thursday. Pressure cooking would make all the difference at the moment. I am struggling with time, looking after an elderly Mum.
Thanks Nagi.
Susan from the UK
Hi Susan! I haven’t tried it myself but did some research and I think it will be as follows: with soaking, reduce water to 2 1/2 cups, high pressure for 8 minutes. May need to simmer with lid off slightly to reduce if needed, or add water to adjust consistency. Without soaking in water, 2 1/2 cups water, 12 minutes on high pressure. Please do the sautéing steps and transfer all into pressure cooker 🙂
Truly amazing, are you sure you don’t have south Asian blood? I made this today.. I love Dal but rarely make Channa dal as I find it very heavy. I ate this with chapati while my husband ate it with rice…delicious both ways. I wish you nothing but the best success Nagi. I sincerely hope one day you will have a cookbook, and cooking show because not only are your recipes delicious but they are so easy to make and your directions are top notch. Another Nagilicious recipe!
WHOOT WHOOT! I’m so super happy you enjoyed this Taz! Thank you for letting me know 🙂 And actually, the flatbread you see in the photos is chapati! I’m not yet consistently good enough to share the recipe yet 🙂 N x
Hi Nagi tks for your reply..to answer you about veg..Luca the spoilt dog likes veg if and only IFF some form.of flavour like cheese or butter are on the veg😈 cheers xo Gillian
Do you have any suggestions as a substitute for green cayenne chilies? Thanks!
Hi Joanne! Jalapeno’s are a terrific sub – similar spiciness 🙂 N x
Great recipe!!
We normally make it in pressure cooker instead of cooking in covered pot as it takes lesser time. Taste remains same..
I must try that! Do you still cook it off before putting in pressure cooker??
Hi can I use split red lentils for this dish
hi Shaun! Sure thing – follow the directions for yellow split peas in the notes 🙂 Only use 3 cups of water and reduce cook time.
I love trying new cuisines and your recipes never fail to rise to all my expectations. I’ve never tried Dal but I’m looking forward to making it ASAP. The great thing all my kids and grandkids are adventuresome eaters. I can’t wait to see how they like this. Sending huge hugs!! Poor Dozer needs some “quiet” play dates. How is he on the computer with games?
Your kids and grandkids are SO LUCKY to have you to cook them such amazing food!!! As for Dozer with any type of game = 2 left feet. Thunder paws!
I got some Chana Dal today! Also mustard seeds and cumin seeds.
From Oriental & Continental Foods in Artarmon.
https://photos.app.goo.gl/YQhpnYEoxii4JCRL7
OMG I LOVE THAT SHOP!!! I always go a little nuts there 😂
DOZERS face is NOT impressive, boring…. YOU Food is FANTASTIC! I seem to BE using lentles farbe bit THIS time OF the year. Mainly to thicken soups. We ARE having winter balast THIS w/End . Keep cooking and Stay put.
Can you believe that last week it was 23C, warm enough to swim??? NOT KIDDING!!!
Delightful! This is probably my most used Asian recipe which I have prepared roughly 48 weeks out of 52 for over three decades as an alternate to butter rarely and margarine never seen in this house to spread on bread and wraps as an addition to hommus, tzatziki, homemade vegetable pastes and the like. Cook it a tad further to achieve a slightly smoother consistency. Have not used curry leaves or cloves and tomato is a sometime ingredient – but tomorrow is ‘dahl day’ so shall copy your recipe exactly . . . . I do not think any two of my results are alike, but the flavour is always so complimentary to all else used . . . .
I totally agree Eha! Some people wonder how Indians can eat Dahl almost every day but as I say, they are rarely the same one day to the next!
I got your email with recipe this morning and I made it tonight. It was sooooo good!!!
NO WAY!!! That’s amazing Heather 🙂 I’m SO GLAD you enjoyed this, it’s another one of those RecipeTin creations that took quite a few goes to get right! N x
In my many travel in India, I ate dal for breakfast, lunch and dinner. Different from city to city and spicier the more rural I got. This is a great take on the dish and one I think I would enjoy.
Does Doz dog like asparagus? Our Chloe dog loves them, but bell pepper give her gas!
I love that observation – that it got spicier the more rural you got!!! As for Asparagus – I think Dozer would turn his nose up at it, but he might surprise me. And he won’t be getting bell peppers knowing how it affects Chloe! 😂
My husband loves dal!! He can’t wait to try this. He’s already in love with your smashed potatoes!!
Mustn’t deprive him!!! Love to know what he thinks!!
Thank you!
Hi Nagi
Dal is a favourite here in Trinidad & Tobago. What you have done is almost similar, so will try your way and let you know.
Look at Dozers face …disappointment 😂😂 he’s just too cute …hugs
Have an Awesome Sauce weekend! 😊
(We’ll be having a very wet one as Tropical Beryl passes by 😏)
A cyclone?? Scary! is everyone ok????
Yes all is well thank God!
Because of the wind sheers and Sahara dust and cold waters she broke down to a depression.
Our countries were not going to be hit directly but if she continued as a hurricane, we would have had torrential rain, high winds and flooding.
The other islands above us would have been hit though …😏
Have to try this in the Fall, your Spring…. Had 115 yesterday here in Phoenix. 🙁
Hey to your Boy…
I have some summer ones coming up Blaine! 🙂
Wow Thanks Nagi!!
My mum used to make this all the time but I was never interested in the cooking side then. Now she is too old to do it anymore and I didn’t have a clue that it was this easy to make. I thought Dahl days were permanently over…..Until today!
The small amount of spices required is astounding. I shall be doing this very soon.
Susan from the UK
Oh Susan, I love hearing that. Do you think she might be able to taste some?? 🙂 N x
Sorry Nagi, I did not know that you had replied. Yes I am aiming to give her some. I just hope that you see my message just sent asking about pressure cooker timings .
Susan. x