This comforting dal is made with brown lentils simmered in spiced onion-tomato gravy and served with fluffy white rice. It’s protein-rich, budget-friendly, and very filling.
🍛 Servings
- 4 servings
Ingredients
For the Brown Lentil Dal
- 1 cup brown lentils (masoor or brown whole lentils)
- 3 cups water (plus more as needed)
- 1 tablespoon oil (olive or vegetable oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
- 1 green chili (optional)
Spices
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon paprika or red chili powder (adjust to taste)
- ½ teaspoon garam masala
- Salt to taste
For Tadka (Tempering – Optional but Recommended)
- 1 tablespoon oil or vegan butter
- ½ teaspoon cumin seeds
- 2–3 garlic cloves, sliced
- 2 dried red chilies (optional)
- Fresh cilantro for garnish
For White Rice
- 1 cup basmati rice
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon oil (optional)
Step-by-Step Instructions
1. Cook the Lentils
Rinse brown lentils 2–3 times until water runs clear.
Add to a pot with:
- 3 cups water
- turmeric
- salt
Bring to a boil, then simmer:
- 20–25 minutes
until lentils are soft but not mushy.
Skim foam if needed.
2. Prepare the Rice
Rinse basmati rice until water runs clear.
Cook with:
- water
- salt
- optional oil
Method:
- Bring to boil
- Cover and simmer on low for 12–15 minutes
- Let rest 5 minutes
Fluff with fork.
3. Make the Dal Base
Heat oil in a pan.
Add cumin seeds → let them splutter.
Add:
- onions
Cook until golden brown (5–7 minutes).
Add:
- garlic
- ginger
- green chili
Cook 1 minute.
4. Add Tomatoes & Spices
Add tomatoes and cook until soft and jammy.
Then add:
- coriander powder
- cumin powder
- chili powder
- salt
Cook until oil slightly separates from masala.
5. Combine Lentils & Masala
Pour cooked lentils into the pan.
Mix well and simmer:
- 10–15 minutes
Add water if too thick.
Finish with:
- garam masala
6. Add Tadka (Flavor Boost Step)
Heat 1 tablespoon oil in a small pan.
Add:
- cumin seeds
- garlic slices
- dried chilies
Fry until garlic is golden.
Immediately pour over dal.
7. Serve
Serve hot with:
- steamed white basmati rice
- lemon wedges
- fresh cilantro
Optional Add-Ins
- Spinach or kale (stir in at end)
- Coconut milk (for creamy dal)
- Roasted vegetables
- Extra garlic for stronger flavor
- Lime juice for brightness
Tips for Best Dal
- Cook lentils until soft but not completely disintegrated unless you prefer creamy dal
- Tadka adds restaurant-style flavor—don’t skip if possible
- Adjust water depending on how thick you like it
- Let dal rest 10 minutes before serving for deeper flavor
Storage
- Fridge: 3–4 days
- Freezer: up to 2 months
Reheat with a splash of water.
Approximate Nutrition (Per Serving with Rice)
- Calories: 400–500
- Protein: 16–20 g
- Carbs: 70–85 g
- Fat: 8–12 g
