Dhal is an ingredient, red lentil as well as a dish, an Indian dish. It’s full of flavors and the spices are all well balanced. Dhal can be served as a main dish or side dish. You can also adjust the heat level to your preference. It’s mainly eaten with rice, roti’s or naan bread. You can also have this as a soup. It’s a super easy dish to cook and definitely very fulfilling especially on cold days like these. Some days it’s really just a rice and dhal day and it’s a plate full of yum…warm dhal, hearty and of course happy.

You will see how just a few ingredients make this dish a real delight. Also how easily this dish can be made with no fuss….dhal is probably one of the easiest Indian dishes to make…as easy as it is, it’s that much tasty too… so it’s really a quick go-to recipe when you need something on the table. 

Main ingredient here are the red lentils, these lentils are a quick-cooking legume, they break down easily when cooking so it’s basically a time saver. They are tiny and orange in color, but that color does change when the lentils are cooked down in the spices to a nice mellow yellow. 

Everything is cooked in one pot so you wash the lentils in a strainer and then transfer them into a sauce pot with water, turmeric powder, chili powder, ginger garlic paste and salt. Have the flame on medium high and bring the water to a boil. Once it’s on a rolling boil you need to turn the flame to a medium low and let that simmer for 15-20 minutes, stirring once or twice in between.

You will start to see the lentils disintegrating and coming together with all the other ingredients and spices. Here you can decide if you want to adjust the consistency of the curry, would you like it more runny or thicker, if you are happy with the consistency then your good to go otherwise you can add a little bit of hot water and simmer for another 2-3 minutes.

Lastly to give the dhal its real flavor it’s time for the ‘bagar’, also known as ‘Tadka’ (tempering of spices). In a small pan heat 2 tablespoons of oil, the oil should be very hot at first then reduce to a medium heat. Add in the dried whole red chilies, 3 or 4 pieces (optional). Once the chilies change color transfer the chilies into the dhal. Then add julien pieces of garlic to the oil let that cook until it changes to a golden brown color then transfer the garlic and the oil into the dhal. Your dhal is cooked, sprinkle with chopped cilantro and serve.

Dhal Lentil Curry

Recipe by ShemaCourse: Entree CurryCuisine: IndianDifficulty: Easy

Servings

4-5

servings

Prep time

5

minutes

Cooking time

30

minutes

How to cook the perfect Dhal Lentil Curry

Ingredients

• 250g red lentils rinsed

• 1 liter water

• 1/2 teaspoon chili powder

• 1 teaspoon turmeric powder

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 3 teaspoons of salt

• 4-5 whole dried red chilies (optional)

• 3 cloves of garlic cut into fine julienne (thin strips)
  

• 2 Tablespoons of oil

• Chopped cilantro to garnish

Directions

• Rinse red lentils under water using a sieve
  
• In a deep saucepot add the red lentils and a 1 liter of water
• Add the chili powder, turmeric powder, ginger paste, garlic paste and salt
• Bring the water to a boil
• Then simmer on medium low for 15 to 20 minutes until the lentils soften (stirring once or twice in between)
  
• Heat a small pan with 2 tablespoons of oil 
  
• Let the oil get hot then turn down to a medium flame and add whole red dried chilies, when they start to change color transfer them into the dhal
  
• In the same oil add in the julienne garlic pieces, cook until golden brown and then transfer the garlic and oil into the dhal
• Give the dhal a stir and garnish with chopped cilantro
• Serve warm

Notes

• Any leftover Dhal can be stored in a airtight container in the refrigerator for up to 4-5 days.