The Indian cuisine is rich in simple but flavorful vegetarian dishes, capable of standing alone as a complete and satisfying meal. This is the case with the Indian lentil dahl, a traditional preparation based on lentils cooked slowly until creamy and then flavored with tadka, the typical spiced sauté of Indian cuisine.
The tadka is a fundamental technique: a kind of sauce made of onion, garlic, ginger, and tomato, often enriched with chili pepper and garam masala, the famous spice blend that includes cardamom, cinnamon, cumin, and cloves. It is this final step that gives the lentil dahl its deep and unmistakable taste.
Delicious enjoyed on its own as a thick and nutritious soup, Indian lentil dahl is traditionally served with basmati rice or with naan, the soft, slightly leavened Indian bread, perfect for scooping up every spoonful. Indian lentil dahl is a simple and surprising dish, demonstrating how a few ingredients and the right spices can transform an everyday recipe into something special.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: Fall, Winter, and Spring
- Energy 309.63 (Kcal)
- Carbohydrates 45.38 (g) of which sugars 4.90 (g)
- Proteins 14.48 (g)
- Fat 8.75 (g) of which saturated 1.29 (g)of which unsaturated 6.91 (g)
- Fibers 7.62 (g)
- Sodium 142.00 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz lentils (split)
- 3 1/2 cups water
- 1 teaspoon turmeric powder
- 1 pinch salt
- 3 tablespoons vegetable oil (or 2 tablespoons of extra virgin olive oil)
- 1 teaspoon cumin seeds
- 1 onion
- 2 cloves garlic
- 1 teaspoon fresh ginger (grated)
- 1 dried chili pepper (optional)
- 5.3 oz ripe tomatoes (or canned tomatoes)
- 1/2 tablespoon garam masala
- to taste pepper
- 1 bunch coriander (or parsley)
- 4 tablespoons plain natural yogurt
Tools
- 1 Cutting board
- 1 Knife
- 1 Grater
- 1 Garlic press
- 1 Pot with lid
- 1 Non-stick pan 18 or 20 cm diameter
How to prepare Indian lentil dahl
To prepare the lentil dahl, you can use regular lentils or split ones; I preferred the latter because they are more digestible, quicker to cook, and more suitable for the creamy result we need to achieve. Rinse them thoroughly under running water (1), then place them in a large pot with the water (2). Place the pot on the stove and when it starts to boil, add a pinch of salt and turmeric powder (3).
Stir, cover with a lid leaving a small gap (4) and cook over low heat for about 25 minutes, stirring occasionally. Meanwhile, prepare the tadka: finely chop the onion (5). Peel the ginger and grate about a teaspoon into a small bowl (6). For the ginger, it’s best to use a fine grater, like the one used for citrus zest.
Peel the garlic and press it with a garlic press (7). Mix the grated ginger, minced garlic, and a bit of chopped dried chili pepper (8) in the same bowl. Set aside. Peel the tomato and cut it into cubes (9).
In a small non-stick pan, pour the oil and heat it well. The original dal recipe would require ghee, but it is not easy to find: you can substitute it with 3 tablespoons of vegetable oil or 2 tablespoons of extra virgin olive oil. Add the cumin seeds and let them fry briefly (10). Then add the chopped onion (11) and let it soften gently for a minute or two. Next, add the garlic, ginger, and chili mix (12) and continue sautéing for about half a minute.
Add the tomato cubes (13) and cook over low heat for 5-6 minutes, mashing them well with a spoon, until you get a sort of sauce (14). Turn off the heat and season with garam masala (15). Mix it all together well and set aside.
After 25 minutes, the lentils will be cooked. Remove the lid and let them thicken, stirring carefully and mashing them slightly with the spoon. You should obtain a thick and creamy mixture, not too watery (16). Now add the tadka (17), mix it carefully with the lentils, and let it flavor over low heat for about a minute (18). Finish with chopped fresh coriander (or parsley).
Serve the lentil dahl alone or accompanied by naan or pilaf rice. A great ingredient often used to garnish it and give it a pleasantly sour note is plain yogurt, which you can distribute with a teaspoon over the dahl after serving it in individual plates.
Storage
The Indian lentil dahl can be stored in the refrigerator for up to 3 days in an airtight container and is perfect for making in advance. When reheating, add a few tablespoons of hot water and mix well: the dahl tends to thicken when resting.
Tips and Variations
The dahl should have a creamy but fluid consistency, similar to a rustic velouté. If it turns out too thick, add hot water, never cold. The garam masala should be added to the tadka at the end to preserve its aroma.
The lentil dahl is an extremely versatile recipe. Here are some traditional and practical variations:
• Vegan Dahl: the recipe is naturally vegan if prepared without ghee and omitting the yogurt as a garnish.
• Creamier Dahl: add 1–2 tablespoons of coconut milk (the thick kind) at the end of cooking.
• Dahl with Other Legumes: you can use yellow split lentils or split chickpeas, adjusting the cooking times accordingly.
FAQ (Frequently Asked Questions)
What is the difference between dahl and lentil soup?
The Indian lentil dahl is not just a simple soup: the lentils are cooked until they break down and are then flavored with spices and tadka, which characterize its flavor.
Can dahl be made with unsplit lentils?
Yes, it is possible to make Indian lentil dahl with unsplit lentils, but the result will be different: the cooking times are longer and the consistency is less creamy compared to split lentils, which are traditionally used for dahl.
Should the dahl be drained after cooking?
No, the cooking water is part of the dish and contributes to its creamy consistency.
Is dahl a complete meal?
Yes, lentil dahl is nutritious and complete; when accompanied with basmati rice or naan, it becomes a balanced one-dish meal.
Is the lentil dahl gluten-free?
Yes, the dahl does not include ingredients containing gluten. If the lentil label indicates they may contain traces of gluten, simply inspect and remove any cereals, then rinse them thoroughly. Garam masala is a spice blend, so it does not need to have ‘gluten-free’ on the label; however, ensure it consists only of spices and no added ingredients.
What is ghee?
Ghee is a clarified butter typical of Indian cuisine, obtained by slowly melting butter to separate the fats from the water and milk proteins. It has an intense flavor and a high smoke point, and is often used for tadka because it enhances the spices without burning them; it can be replaced with vegetable or olive oil without compromising the outcome of the dahl.
