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Vegetarian dahl is a classic Indian dish consisting of spiced lentils simmered to a creamy consistency, often flavored with aromatic spices like cumin, coriander, and turmeric. It’s a hearty and nutritious stew enjoyed for its rich, comforting flavors and served with rice or bread.
Vegetarian dahl
Dal refers to both the ingredient (lentils, peas, or beans) and the dish itself, which is a staple across Indian subcontinent cuisines.
Ingredients
- 160 grams ¾ cup red lentils (masoor dal), rinsed and drained
- 1 liter 4 cups water or vegetable broth, for cooking lentils
- 2 tablespoons vegetable oil or ghee use oil to keep it vegan
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped (approximately 120 grams)
- 2 cloves garlic minced
- 1 tablespoon ginger grated (about 15 grams)
- 1 medium tomato chopped (approximately 120 grams)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon red chili powder adjust to taste
- Salt to taste
- Fresh coriander cilantro, chopped, for garnish
- Juice of half a lemon optional, for added tang
- 800 ml to 1 liter water additional, as needed for cooking
Optional Ingredients for Tempering (Tadka)
- 1 tablespoon vegetable oil or ghee use oil to keep it vegan
- 1 teaspoon mustard seeds
- 1-2 dry red chilies
- A pinch of asafoetida hing – skip if gluten intolerant
- Curry leaves a few, optional
Instructions
- Combine the rinsed lentils and 1 liter of water or vegetable broth in a large pot. Bring to a boil, then reduce the heat to simmer. Skim off any foam that forms on the surface. Cook until the lentils are tender, about 20-25 minutes. Add more water if necessary to keep the lentils just submerged.
- While the lentils are cooking, heat the oil in a separate pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the onions and sauté until they start to brown. Mix in the garlic and ginger, cooking for another minute. Then add the chopped tomatoes and cook until they soften.
- To the sautéed mixture, add the turmeric, coriander powder, garam masala, and chili powder. Stir well and cook for a couple of minutes. Add this mixture to the cooked lentils, season with salt, and simmer everything together for 10-15 minutes. Add water as needed to achieve your desired consistency.
- In a small pan, heat the additional oil or ghee. Add the mustard seeds, dry red chilies, asafoetida, and curry leaves. Once the mustard seeds start to pop and the leaves crisp up, pour this tempering over the dal.
- Stir the dal well. You can add lemon juice for a tangy flavor. Garnish with fresh coriander before serving.
