Daal Curry

Warm, comforting, and bursting with aromatic spices, this Daal Curry is the perfect plant-based dish to brighten up your meal rotation. Made with tender red lentils simmered until creamy and enriched with a fragrant tempering of mustard seeds, cumin, curry leaves, and garam masala, this hearty curry is a celebration of bold Indian flavors. Fresh ingredients like garlic, ginger, green chili, and tomato ensure vibrant notes in every bite, while a squeeze of lemon juice adds just the right touch of tanginess. Ready in just 40 minutes, this vegan-friendly recipe is perfect for busy weeknights or cozy weekend dinners. Serve it over steamed rice or with warm naan for a soul-satisfying meal that’s both nourishing and delicious. Perfect for lovers of healthy comfort food, this flavorful daal curry is certain to become a household favorite.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils (masoor dal)
• 3 cups water
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 0.5 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10 leaves curry leaves
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 piece green chili, slit
• 1 medium tomato, chopped
• 1 teaspoon ground coriander
• 0.5 teaspoon garam masala
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lemon juice

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear, then drain.

Step 2

In a large saucepan, bring 3 cups of water to a boil and add the drained lentils. Stir in the turmeric powder and 1 teaspoon of salt.

Step 3

Reduce the heat to low and simmer uncovered for about 20 minutes or until the lentils are tender and have a creamy consistency.

Step 4

While the lentils cook, heat 2 tablespoons of vegetable oil in a pan over medium heat.

Step 5

Add the mustard seeds to the hot oil and allow them to crackle for a few seconds.

Step 6

Add the cumin seeds and curry leaves, sautéing them for an additional 30 seconds.

Step 7

Add the finely chopped onion to the pan and cook until it becomes golden brown, about 5 minutes.

Step 8

Stir in the minced garlic and ginger and cook for another minute until fragrant.

Step 9

Add the slit green chili and chopped tomato to the mixture, cooking until the tomato softens, about 3 minutes.

Step 10

Sprinkle in the ground coriander and garam masala, stirring to combine the spices with the mixture.

Step 11

Once the spices are aromatic, pour this mixture into the saucepan with the cooked lentils.

Step 12

Mix everything well, adding more water if necessary to reach your desired consistency.

Step 13

Simmer the daal curry for another 5 minutes to allow the flavors to meld together.

Step 14

Garnish the curry with fresh cilantro and finish with a squeeze of lemon juice before serving.

Step 15

Serve hot with rice or naan bread for a complete meal.

Nutrition Facts

Serving size	(1259.3g)

Amount per serving	% Daily Value*
Calories	591.9

Total Fat 29.5g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2409.2mg	0%
Total Carbohydrate 68.1g	0%
Dietary Fiber 22.7g	0%
Total Sugars 13.2g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 215.7mg	0%
Iron 11.8mg	0%
Potassium 1492.7mg	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: 42.1%

Protein: 14.7%

Carbs: 43.2%