Classic Indian Dhaal

Experience the soul-warming comfort of **Classic Indian Dhaal**, a hearty and nutritious dish brimming with rich, aromatic spices. This traditional recipe highlights tender yellow lentils (moong dal) simmered to creamy perfection with turmeric and salt, then brought to life with a fragrant tempering of ghee, cumin, and mustard seeds. A medley of sautéed onions, garlic, ginger, and tomatoes, spiced with coriander and red chili powder, infuses each bite with layers of vibrant flavor. Finished with a touch of garam masala, fresh cilantro, and a squeeze of lemon juice, this dhaal pairs beautifully with steamed rice or flaky Indian bread. Ready in just 45 minutes, it’s a wholesome, vegan-friendly delight that’s perfect for a cozy family dinner or a meal-prep favorite. Perfect for lovers of authentic Indian cuisine, this recipe is simple, satisfying, and bursting with flavor!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup yellow lentils (moong dal)
• 4 cups water
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 1 medium onion
• 3 units garlic cloves
• 1 inch piece ginger
• 1 unit green chili
• 1 medium tomato
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.25 cup fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Begin by rinsing the lentils under cold water until the water runs clear. Drain them well.

Step 2

In a medium saucepan, combine the rinsed lentils with 4 cups of water, turmeric powder, and salt. Bring the mixture to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and cover the pan. Let the lentils simmer for about 20 minutes, or until they are soft and fully cooked. Stir occasionally and skim off any foam that forms on the surface.

Step 4

While the lentils are cooking, prepare the spices and other ingredients. Finely chop the onion, garlic cloves, ginger, green chili, and tomato.

Step 5

In a small frying pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. Once they begin to sputter after about 30 seconds, add the chopped onion.

Step 6

Sauté the onions for about 5 minutes until they are soft and translucent. Add the garlic, ginger, and green chili, and cook for another 2 minutes, stirring frequently.

Step 7

Add the chopped tomato to the pan along with the ground coriander and red chili powder. Cook until the tomatoes break down and the oil starts to separate, about 5 minutes.

Step 8

Once the tomatoes are cooked, pour this spice mixture into the cooked lentils. Stir everything well to combine.

Step 9

Simmer the dhaal for another 5 minutes, letting all the flavors meld together. Adjust the seasoning with more salt if necessary.

Step 10

Remove the pan from heat and stir in the garam masala, lemon juice, and freshly chopped cilantro.

Step 11

Serve hot with rice or Indian bread, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1532.8g)

Amount per serving	% Daily Value*
Calories	1140.7

Total Fat 33.2g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 80mg	0%
Sodium 3615.0mg	0%
Total Carbohydrate 159.2g	0%
Dietary Fiber 24.7g	0%
Total Sugars 23.5g
Protein 55.2g	0%

Vitamin D 0IU	0%
Calcium 298.9mg	0%
Iron 13.2mg	0%
Potassium 3278.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 19.1%

Carbs: 55.1%