This red lentil dal is a vegetarian delight! Light, yet hearty, this dish is a flavourful, simplistic dinner recipe that you’ll make over and over again.
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Why We love This Recipe
This is one of my vegetarian recipes that I always come back to. It is such an easy dish to make and has absolutely banging flavours.
You will only need a handful of vegetables, and a few different spices and aromatics making this such a simple dish for when you need something on the table fast!
I love this recipe because:
- it is so dang easy to make
- is the perfect plant based meal for the whole family
- you only need simple ingredients found in supermarkets
- it is far less complex than a lot of recipes out there and still tastes fabulous
Recipe Ingredients
Oil – you can use a neutral oil such as coconut oil, vegetable oil, avocado oil, ghee or simple olive oil if you don’t have any of the above handy.
Brown Onion/Garlic/Ginger – these aromatics are the base of your dish. I use one onion finely diced, two garlic cloves and two teaspoons of ginger for an extra kick
Turmeric Powder – Turmeric is a spice commonly found in Indian cooking. This is easily available at supermarkets or local markets. Turmeric gives this dish a beautiful orange colour but be careful as it can stain bench tops and clothes!
Vegetable Stock – this is the base for the dal. I prefer low salt vegetable stock. As it is one of the main components of the dish don’t skimp out on quality.
Red Lentils – I prefer using red lentils because they don’t require soaking. They are super affordable and easily findable in supermarkets or local spice markets.
Carrots – this recipe requires two carrots diced.
Fresh Tomatoes – this recipe requires four tomatoes roughly diced. I prefer to use slightly firmer tomatoes and like the vine ripened tomatoes.
How to Make This Recipe
Step One – Heat you oil over medium heat in a heavy based saucepan. I usually avoid cast iron because I find the lentils stick more easily. Then add in the onion and fry until soft for about 5 minutes. Then add the garlic and ginger and stir until fragrant for 1-2 minutes.
Step Two – Stir in the turmeric and fry until fragrant, approximately 30 seconds to 1 minutes.
Step Three – pour in the vegetable stock and stir, scraping off the bottom flavours with a wooden spoon. Increase heat and bring the vegetable stock to the boil.
Step Four – Add the lentils, stir then bring to the boil. Then add the carrot and the tomato.
Step Five – Reduce heat and simmer for 30-45 minutes covered or until the lentils are soft, but still have a bite to them. The consistency should be thicker than a soup. If it’s too runny, take off the lid.
FAQ and Tips
What is Dal?
Dal is a traditional Indian lentil dish that is found all across the country. It is also both the product used in the dish – the lentils or other split legumes. This dish is typically named ‘Masoor Dal’ or ‘red lentils’.
What Pot Can I Cook Dal In?
I prefer to use a heavy based saucepan over a cast iron. I find that when I’ve used a cast iron in the past the lentils have stuck and burnt to the bottom, yet this doesn’t happen with a saucepan.
Stir the dish frequently to ensure the lentils don’t get stuck on the bottom.
How Do I Serve Red Lentil Dal?
There are a few ways you can serve this lentil dal. You can serve it over rice with naan bread, or just with naan, or just by itself. I like to add a dollop of greek yogurt to the top of it and serve with a sprig of coriander/cilantro.
How Do I Store Dal?
I usually keep leftovers for my lunch the next day. Store in an air tight container in the fridge and use up as soon as you can.
I haven’t tried to freeze lentil dal before, but definitely like to keep it for one more meal the next day.
This dish is great for easy weeknight dinners if you’re looking to pack more plant-based recipes into your diet, or fancy up for an Indian-style feast! This recipe is super versatile, super tasty and super easy to make.
Want more lentil dishes?
Georgie x
Red Lentil Dal
Similar to the real deal, this Indian red lentil dal is perfect for easy weeknight meals or for an at home Indian feast! Quick and easy, one pot, minimal fuss and maximum flavour.
Ingredients
- 1 tablespoon oil coconut, avocado, vegetable, olive
- 1 yellow/brown onion finely diced
- 2 carrots diced
- 2 garlic clove finely diced
- 2 teaspoon grated ginger
- 1 teaspoon turmeric ground
- 4 cups vegetable stock
- 1 ¼ cup red lentils around 8 oz
- 4 tomatoes diced
Instructions
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Heat oil in a medium-sized saucepan over medium heat.
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Fry the onion until soft approximately 5 minutes, then fry the ginger and garlic together until fragrant for 1-2 minutes.
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Add the turmeric and stir through for 30 seconds.
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Add the vegetable stock and bring to the boil.
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Once the stock is boiling, add the lentils and bring to the boil.
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Add tomatoes and carrot, bring to the boil, reduce heat and simmer covered for 30 to 45 minutes or until lentils and vegetables are cooked through. If the dal is too runny, remove the lid. Season with salt and pepper.
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Serve as is, or with naan bread or rice.
Notes
We like our dal a little runnier, if you want a thicker dal, leave the lid off and cook for a little longer.
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