You think it’s impossible to make a Dal like Indian restaurants without hunting far and wide for exotic spices? Think again! Full of flavour, economical and nutritious, this Indian Dahl lentil curry is outrageously delicious. And it’s easy!
Dal, dahl, daal or dhal!
OK, so we might never agree how to spell it, but I think we can all agree that Dahl is one of the most fabulous transformations of the humble lentil!
Dal is probably the most essential staple dish in Indian cuisine. And it’s one of the most magical and economical foods in the whole world. A handful of lentils, a few spices, and just a bit of TLC transforms into a pot of deliciousness that’s nutritious and makes your tastebuds dance.
About this Dal
There are countless variations of Dal all across India. Every household has their favourite, different regions use varying methods and spices, sometimes it’s served as a meal, sometimes as a side.
This dal is a common variation of yellow dal found in northern India called dal tadka (aka dal tarka) that is the most common version served at Indian restaurants here in Australia. “Tadka” refers to a garnish of spices tempered in hot oil that is poured over the cooked dal at the last moment to add a deliciously nutty aroma and flavour bump to the Dal. The tadka is completely optional, as the dal in this recipe is still full of flavour on its own.
KEY DAL INGREDIENTS
Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it’s sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).
Other lentils can be used as well – see notes for directions and notes on other lentil types.
Dal Spices– Dal is made with far less spices than most Indian curries! This recipe calls for a simple combination of cumin, garam masala and turmeric. Garam masala is a spice mix found in supermarkets nowadays – it’s like a more potent curry powder.
Curry Leaves– Whether fresh or dried, they really do add that extra something-something to the Dal! They’re sold in the fresh herbs section at supermarkets and in the dried herbs and spices section.
Tadka Spices– As mentioned above, the hot oil spices is optional though if making this for company I would highly recommend it, if even for the dramatic moment when the sizzling oil hits the Dahl (see the video!).
The Tadka is made with cumin seeds, black mustard seeds and dried red chillies. You will likely need to find an Indian or other ethnic grocery stores to find black mustard seeds but do not worry if you can’t find them. The dominant flavour in the Tadka is cumin seeds. I wouldn’t even worry if you don’t have dried chillies.
There is a reason why Dal is the single most made dish all across India.
1.4 billion Indians can’t be wrong. Right? 😂 – Nagi x
PS. Try slopping it up with this proper homemade Naan or this easy general-purpose Flatbread. Yesssss!!!!
MORE GREAT CURRIES OF THE WORLD!
SIDES AND THINGS FOR DAL
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Dal (Indian Lentil Curry)
Ingredients
Dal
- 2 tbsp / 30 g ghee , or 1 tbsp oil + 1 tbsp/15g butter (Note 1)
- 2 green cayenne chillies , deseeded and cut into chunks (optional) (Note 2)
- 1 medium onion , finely chopped (brown or yellow)
- 6 garlic cloves , finely chopped
- 1 tbsp ginger , finely chopped (1.5cm / 3/5")
- 8 fresh curry leaves , or 6 dried (Note 3)
- 1 tomato , chopped
- 1/2 tsp ground cumin
- 1 cup dried chana dal , yellow split peas or other yellow lentils (Note 4 for other lentils)
- 4 cups / 1 litre water
- 1/2 tsp turmeric powder
- 1/8 tsp garam marsala
- 3/4 tsp salt
Tadka (optional):
- 1 1/2 tbsp / 20g ghee , or half each butter + oil (Note 1)
- 1 eschalot or 1/4 small onion , halved lengthways and sliced (Note 5)
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds (optional)
- 3 dried chillies , broken in half, seeds removed (optional)
To serve
- Fresh coriander/cilantro sprigs (optional)
- Steamed basmati rice
Instructions
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Tadka - Sizzling Spices (optional)
- Heat ghee in a small pan over medium heat until hot but not smoking.
- Add cumin and mustard seeds, stir until cumin is slightly golden.
- Then add chillies and cook for 20 seconds, then add eschallots and cook until tinged with gold. Don't let the spices burn!
- Immediately pour into Dahl.
Recipe Notes:
* Fat levels - You'll miss some of the luxurious richness if you cut down on fat but you can reduce slightly if desired.
* Dal will thicken after cooking. Stop the cooking just before what you think is the ideal consistency, and it will be just right by the time you serve. If reheating the next day, add some water to loosen the dal.
* Dal is FILLING!!! This recipe feeds 3 very generously, or 4 normal servings.
* Be really careful making the tadka, as it's easy to burn the spices. It is better to have oil that's not hot enough and then turn up the heat, than oil that is too hot to start with. 7. Recipe Source: This recipe is another RecipeTin Family effort. We referenced a number of authentic sources, distilling the best bits into our recipe to achieve the closest possible replica of the Dahl we love from Indian restaurants. Indian celebrity chef Sanjeev Kapoor's dal tadka was one source, as was a recipe we found from Rick Stein and his travels across India. A few Youtube videos from home cooks in India also helped us get the tadka technique down (after burning the spices and smoking ourselves out of the kitchen a couple of times - read the notes and learn from us!) We hope you enjoy this dal as much as we do. 8. Nutrition per serving, dal only, assuming 4 servings.
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
He thought all his Christmas’ had come at once when a box of groceries tipped over in the car….until he realised it was just filled with vegetables!!
Can I make the tadka at the beginning of the recipe and just keep adding ingredients so it’s a one pot recipe?
No sorry, that’s tadka is poured over after the Dal is cooked 🙂 N x
I’m about to cook a big batch of this. The recipe calls for 32 garlic cloves. Any ideas about how much minced garlic this would be, please? I want the garlic flavour but don’t want to overwhelm the dish.
Hi Nagi. If I want to make this in advance, can I make the tadka in advance too, or should I leave that part for the last minute? Thanks =)
I’ve simmered the lentils for 1 hour with lid on and now it’s been 1 hour with lid off and doesn’t have that porridge consistency. It’s a little hard and watery. Do I just continue simmering with lid off?
I soaked my lentils for 1 hour then drained them and then had to abandon so put it in the fridge over night could that be the reason for the hardness?
Oh no Tash, sorry you’re having issues – can I ask what type of lentils you’re using?? N x
All good Nagi! I just had to simmer it for an hour longer and it was amazing! Used the yellow lentils from one of those scoop places where you bring in your own jars, thanks again! Im adding this to my repertoire for Indian nights!
Hi Nagi
I’ve been trying to make this all day with split yellow peas.
Soaked for 2 hours, then in slow cooker for 4 hours on high- still hard. So simmered on stove 1 hr with lid, 2 hrs without lid and they’re still hard!
How do I resuscitate it please?!
Spices smell sooo good!
Hi Marilla, that doesn’t sound right at all! Are they old by any chance?? N x
Hi I checked and they’re the McKenzie supermarket ones with use by of May 2022
That’s ok. I’ll make it again another time with a different batch of peas! The spices smelled divine!
Made again with the correct channa dal and its delicious! Think I just had a bad batch of split peas 1st time round.
I’ll be making this again 👌🏻
Looking forward to making this today. Made your lentil soup last week and it was delicious. Found other very intensive Dahl recipes so never attempted.
How would using some chicken stock in place of water affect the recipe?
Made this last night and it was amazing!!! So delicious 😀
The flavour is DELICIOUS but despite cooking it for three hours, the yellow split peas stayed pretty “hard” in the middle…. what did I do wrong!?
maybe next time try to soak the peas overnight. doing so will ensure that peas are soft
Jo, me too
I’ve been trying to make this all day with split yellow peas.
Soaked for 2 hours, then in slow cooker for 4 hours on high- still hard. So simmered on stove 1 hr with lid, 2 hrs without lid and they’re still hard!
Spices smell sooo good!
Don’t know what to do now 😌
So.. I googled it and “old” split peas can have that issue, ditto with salt being added early. Will have another try and let you know Marilla!
This recipe is so good. I think it is even better than those I have tried in Singapore/ Malaysia! My Indian husband loved it.
Thinking of making this for a Veg Indian – Is it ok to reheat if I prepped it in the morning please? 🙂 Never been let down by any of your recipes – sure this will be another winner!
Yes 100% Diane!! Enjoy! N x
This is truly a fantastic recipe. Just amazing flavor and very easy.
This is such a good recipe (yet another one Nagi!) I’ve been having it for lunch often during lockdown in wintry London. I add in extra veg (butternut squash, spinach and peas) to increase the nutrients and it’s such an enjoyable lunch! It freezes well too.
I love dhal no matter how you spell it! Wondering if I could make this in the IP? I see no reason why it would not work and save time.
Hoping to make the tadka too…and not smoke up the kitchen!
Hi Jenn, not really for this recipe as written, you want them simmering and the stock reducing slightly without being in a pressure cooker. N x
Thanks for getting back to me so quickly Nagi!
I made it today with split red lentils and I made it in the IP …followed your directions as well as I could in the IP… 6 min NPR the I sautéed it for a bit. I even made the tadka! It was very goo!
Hi Nagi! If I’m using yellow split peas, do I still need to soak them prior? Thanks heaps!
Hi Rachel, yes cook as per the recipe but just subbing with the instructions in the recipe notes for liquid and cook time 🙂 N x
We made this easy dal for lunch – didn’t have time to do the sizzling spices (next time!) but it was really delicious, so easy and very economical. Thanks Nagi! xx
Hi Nagi, is this suitable to freeze?
Hi May – I have frozen this before – makes a great emergency meal, it may need a splash of stock to loosen up once reheating 🙂 N x
Ab fab made this today and it’s wonderful. Will definitely make again. I loved it xxxx
Love love it…made it alongside your yeast free flatbreads- the best food I’ve made in a while! Thank you so much x
I don’t have any curry leaves, fresh or dried. Can these be substituted for curry powder or can I just leave it out?
Hi Russell, curry powder is just a generic blend of spices and completely unrelated to the curry leaf, so no, not a substitute. The leaf lends a South Indian flavour to the dish but the tadka in this recipe is so full of flavour and strong, that you won’t notice the lack of curry leaf.
In fact, as an Indian, albeit Panjabi, rather than South Indian, I would say this is quite “busy” a tadka to make best use of curry leaf. It is usually used in a simple mustard seeds, curry leaf, dried red chilli and asafoetida tempering or tadka.
Your dish will still be exquisite without. About to make it myself now!