Lentil Dal

A simple, satisfying favorite.

Why You'll Love This Recipe

• Pantry-friendly, cheap, vegetarian comfort.
• Tadka is restaurant magic at home.
• Naturally gluten-free.
• High protein and high fiber.
• Cozy as a hug.

Ingredient Notes

• Red lentils (masoor) cook fast and turn into porridge.
• Ghee is traditional and toastier; butter is fine.
• Hing (asafoetida) adds umami funk — find at Indian stores.

Ingredient Substitutions

• Yellow split mung dal for a different version.
• Coconut milk drizzle for richness.
• Add spinach to the dal in the last 5 min.

Equipment Needed

• Saucepan
• Small skillet for tadka

Prep Tips

• Have tadka mise en place ready — it cooks fast.
• Stir dal often near the end to prevent scorch.

Instructions

1. 1

   Gather and prep: 1 cup lentils, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 medium tomato, diced, 1 tsp cumin, 1 tsp turmeric, 2 tbsp butter. mince the garlic, dice the onion, and grate the ginger before you start cooking.

2. 2

   Simmer lentils with turmeric 25 min.

3. 3

   Bloom cumin in butter with aromatics.

4. 4

   Stir into dal with tomato.

Artsi Pro Tips

• Tadka (the spiced ghee pour) is the soul — never skip.
• Rinse lentils until water is clear — removes bitter starches.
• Use the freshest spices possible.

Common Mistakes

• Skipping tadka — dal is plain.
• Under-cooking lentils — should be soft, not toothy.
• Burning the tadka spices — bitter.

Recipe Tags