Indian Dal (Lentil Curry) – Vegetarian & Vegan
Main Ingredients
Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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.
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.
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.
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.
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.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 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)
Helpful Tips
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