Indian Dal (Lentil Curry) – Vegetarian & Vegan
Summary
- This recipe guides you through making a delicious, healthy, and flavorful Indian Dal (lentil curry). It's a vegetarian and vegan dish packed with aromatic spices, fresh vegetables, and protein-rich red lentils, perfect for a wholesome meal.
All Ingredients - Main Ingredients
- Red Lentils (cooked) 2 cups
- Red Onion 1 large, chopped
- Tomato 1 large, chopped
- Fresh Green Chilies 6-7, whole (or to taste)
- Garlic Ginger Paste 1 tablespoon
- Fresh Curry Leaves 15-20 leaves
- Sunflower Oil 3 tablespoons
- Water 280 ml (approx. 1/2 pint)
- Salt 1 teaspoon (or to taste)
All Ingredients - Spices
- Garam Masala Powder 1/2 teaspoon
- Dried Red Chilies 2-3
- Black Mustard Seeds 2 teaspoons
- Cumin Seeds 2 teaspoons
- Turmeric Powder 1 teaspoon
- Chili Powder 1 teaspoon
- Fresh Coriander/Cilantro 1/4 cup, chopped
Tools You'll Need
- Pot
- Wok
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Prepare Lentils and Heat Oil
Wash red lentils thoroughly and boil them for about until tender. Heat 3 tablespoons of sunflower oil in a pot or wok over medium-high heat.
Step 2: Infuse Oil with Whole Spices
Add 2 teaspoons of black mustard seeds, 2 teaspoons of cumin seeds, and 2-3 dried red chilies to the hot oil. for a few seconds until fragrant and the mustard seeds begin to pop, infusing the oil with flavor.
Step 3: Add Curry Leaves and Onion
Carefully add 15-20 fresh curry leaves to the pot (they may crackle). Immediately add 1 large chopped red onion. the onion for until it starts to change color and soften.
Step 4: Incorporate Garlic-Ginger Paste and Powdered Spices
Add 1 tablespoon of garlic ginger paste, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of salt to the pot. Stir well for a few seconds to combine all the spices with the onions.
Step 5: Add Tomatoes and Fresh Chilies
Add 1 large chopped tomato and 6-7 fresh green chilies (whole) to the mixture. Continue to cook for , stirring occasionally, until the tomatoes break down and release their moisture, forming a saucy base.
Step 6: Combine with Cooked Lentils
Add the 2 cups of cooked red lentils to the pot. Stir thoroughly for , ensuring the lentils are well coated with the spice mixture and flavors are combined.
Step 7: Simmer the Dal
Pour in 280 ml (approximately 1/2 pint) of water. Stir, then lower the heat to a gentle . Cover the pot with a lid and let it cook for , stirring every now and then to prevent sticking and ensure even cooking.
Step 8: Final Seasoning and Garnish
Remove the lid. Check the consistency and taste for salt, adjusting if necessary. Sprinkle 1/2 teaspoon of garam masala powder and 1/4 cup of fresh chopped coriander/cilantro over the dal. Give it a final gentle stir.
Pro Tips
• Adjust the number of fresh green chilies to your preferred spice level.
• Check for salt and adjust to taste after simmering.
• For a thinner consistency, add more water. For a thicker consistency, cook longer with the lid off to allow steam to escape.
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