Ingredients
2 cups dry masoor dal (red lentils), sorted and rinsed
8 cups water
1 tbsp oil (coconut or neutral flavored)
1 large yellow onion, finely diced
6 cloves garlic, minced
1 tbsp minced ginger
2 green chiles, minced (seeded for less heat, optional)
1 tbsp Indian curry powder
1 tsp whole mustard seed
1 tsp ground coriander
1/2 tsp ground cumin
1 1/2 tsp salt, more to taste
1 (15 oz) can diced tomatoes (or 1 1/2 cups fresh chopped tomatoes)
Fresh cilantro, for garnish
Basmati rice, for serving
Instructions
- Combine lentils and water in a large pot. Bring to a boil, reduce heat, and simmer partially covered until tender, 15–20 minutes. Skim off any foam if necessary.
- Meanwhile, heat oil in a skillet over medium heat. Add onion, garlic, ginger, chiles, and a pinch of salt. Sauté until softened, about 5 minutes.
- Add curry powder, mustard seeds, coriander, cumin, and salt. Stir and cook for about 1 minute until fragrant.
- Stir in the tomatoes and cook until saucy—about 7 minutes with canned or until fresh tomatoes soften.
- Add the spiced tomato mixture (tadka) to the cooked lentils. Simmer together for 5 minutes to blend flavors.
- Garnish with cilantro and serve hot with basmati rice.
Notes
- Add spinach or kale at the end for extra nutrition.
- Stir in coconut milk for a creamy, richer dal.
- Use ghee instead of oil for a traditional touch (not vegan).
- Swap curry powder with garam masala for a slightly different flavor.
- Add a squeeze of lemon juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
