Cousin Helen's Dal

Discover the heartwarming comfort of "Cousin Helen's Dal," a gently spiced lentil curry that's wholesome, flavorful, and irresistibly aromatic. This easy-to-make recipe stars tender red lentils simmered with turmeric and crowned with a rich, fragrant tadka—a sizzling tempering of cumin, mustard seeds, caramelized onions, tomatoes, and an enticing mix of earthy spices like coriander and cumin. A hint of fresh cilantro and a splash of bright lemon juice bring the dish to life, creating a perfect balance of creamy, tangy, and savory notes. Ready in just 40 minutes and perfect for busy weeknights, this dal pairs beautifully with steamed rice, soft naan, or roti for a nourishing vegetarian meal that's sure to warm your soul. Whether you're new to Indian cooking or a seasoned pro, this recipe is a must-try!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils (masoor dal)
• 4 cups water
• 0.5 teaspoons turmeric powder
• 1 teaspoons salt
• 2 tablespoons ghee or vegetable oil
• 1 teaspoons cumin seeds
• 0.5 teaspoons mustard seeds
• 1 medium onion, finely chopped
• 1 teaspoons ginger, minced
• 2 cloves garlic, minced
• 1 medium tomato, finely chopped
• 1 teaspoons ground coriander
• 0.5 teaspoons ground cumin
• 0.25 teaspoons red chili powder (optional)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoons lemon juice

Directions

Step 1

Rinse the red lentils thoroughly in cold water until the water runs clear. Set aside.

Step 2

In a large pot, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium heat.

Step 3

Reduce the heat to low and let the lentils simmer for 20-25 minutes, stirring occasionally and skimming off any foam that forms on the surface. Cook until the lentils are soft and break down into a smooth consistency. If the dal becomes too thick, add a little water to adjust the consistency.

Step 4

While the lentils are cooking, heat ghee or vegetable oil in a separate skillet over medium heat.

Step 5

Add the cumin seeds and mustard seeds to the hot oil. Allow them to sizzle and pop for about 30 seconds.

Step 6

Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 7

Add the minced ginger and garlic to the skillet. Cook for 1-2 minutes until fragrant.

Step 8

Mix in the chopped tomato, ground coriander, ground cumin, and red chili powder (if using). Cook for 3-4 minutes until the tomatoes soften and the mixture becomes a thick paste.

Step 9

Pour the seasoning mixture (tadka) into the pot of cooked lentils. Stir well to incorporate.

Step 10

Taste and adjust salt if needed. Simmer the dal for another 2-3 minutes for the flavors to meld together.

Step 11

Finish by stirring in freshly chopped cilantro and lemon juice.

Step 12

Serve hot with steamed rice, naan, or roti. Enjoy!

Nutrition Facts

Serving size	(1461.5g)

Amount per serving	% Daily Value*
Calories	600.4

Total Fat 31.2g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 71.7mg	0%
Sodium 2414.2mg	0%
Total Carbohydrate 63.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 12.3g
Protein 22.4g	0%

Vitamin D 0IU	0%
Calcium 206.5mg	0%
Iron 11.6mg	0%
Potassium 1388.0mg	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: 44.9%

Protein: 14.3%

Carbs: 40.7%