Spiced Lentil Dhal (Printable version)

Aromatic Indian dish with red lentils, tomatoes, and traditional spices, perfect hearty vegan option.

# What You'll Need:

→ Lentils

01 - 1 cup red lentils, rinsed

→ Vegetables and Aromatics

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium tomato, diced

→ Spices

06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon turmeric powder
09 - ¼ teaspoon cayenne pepper (optional)
10 - 1 teaspoon garam masala
11 - 1 teaspoon mustard seeds
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon salt, or to taste

→ Liquids

14 - 3 cups water or vegetable broth
15 - 1 tablespoon vegetable oil or ghee

→ Garnish

16 - Fresh cilantro, chopped
17 - Lemon wedges (optional)

# How to Prepare:

01 - Heat the oil or ghee in a large saucepan over medium heat. Add mustard seeds and cook until they begin to pop, about 30 seconds.
02 - Add the chopped onion and sauté for 4 to 5 minutes until translucent.
03 - Stir in the garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add cumin, coriander, turmeric, cayenne pepper, and black pepper. Stir continuously for 30 seconds to release aromas.
05 - Add diced tomato and cook for 2 to 3 minutes until softened.
06 - Add rinsed lentils, water or broth, and salt. Stir well and bring to a boil over high heat, then reduce heat to low.
07 - Simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are tender and the mixture thickens. Add more water if necessary to adjust consistency.
08 - Stir in garam masala and adjust seasoning as needed. Simmer for an additional 2 minutes.
09 - Serve hot, garnished with chopped cilantro and optional lemon wedges.

# Expert advice:

01 -
  • It transforms pantry staples into something deeply comforting without requiring exotic ingredients or advanced skills.
  • The lentils break down into a creamy, golden stew that feels indulgent despite being incredibly wholesome.
  • Leftovers taste even better the next day, making it perfect for meal prep or those nights when you just cannot face the stove again.
02 -
  • Rinse the lentils thoroughly before cooking or you will end up with a foamy, cloudy mess on top that you have to keep skimming off.
  • Add the garam masala at the very end, not with the other spices, or its delicate aroma will cook away and you will lose that final layer of warmth.
  • If the dhal gets too thick as it sits, just stir in a splash of water or broth to bring it back to life.
03 -
  • Use a heavy-bottomed pot to prevent the lentils from sticking or burning on the bottom as they thicken.
  • Taste the dhal after adding the garam masala and adjust the seasoning boldly, it should be vibrant and well-balanced, not timid.
  • If you have leftover dhal that has thickened too much, thin it with a bit of broth and use it as a sauce for roasted vegetables or grain bowls.

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