Spicy Daal

Warm, hearty, and irresistibly flavorful, this Spicy Daal recipe is a celebration of bold Indian spices and creamy red lentils. Simmered to perfection with aromatic garlic, ginger, and a medley of cumin, mustard seeds, and garam masala, this dish strikes the perfect balance of heat and comfort. A tantalizing tomato-based masala paste infuses every spoonful with layers of depth, while a squeeze of fresh lemon juice and a sprinkle of cilantro brighten the flavors. Ready in just under 45 minutes, this protein-packed vegan-friendly recipe is perfect paired with steamed rice or warm naan for an easy, satisfying meal. With its rich aroma and vibrant colors, this Spicy Daal is bound to become a weeknight favorite in your kitchen!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 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
• 2 pieces dried red chilies
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 teaspoons ginger, grated
• 2 pieces green chilies, finely chopped
• 1 large tomato, finely chopped
• 1 teaspoons red chili powder
• 1 teaspoons coriander powder
• 0.5 teaspoons garam masala
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoons lemon juice

Directions

Step 1

Rinse the red lentils thoroughly under running water until the water runs clear.

Step 2

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

Step 3

Once boiling, lower the heat and let the lentils simmer uncovered for about 15-20 minutes, or until they are soft and fully cooked. Skim off any foam that rises to the surface.

Step 4

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

Step 5

Add cumin seeds and mustard seeds to the hot oil. Once they start to crackle, add the dried red chilies and sauté for a few seconds.

Step 6

Add the chopped onions to the pan and cook until they become golden brown, about 5-7 minutes.

Step 7

Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant.

Step 8

Add the chopped tomato, red chili powder, coriander powder, and garam masala. Cook until the tomato breaks down and the mixture forms a thick paste, about 5 minutes.

Step 9

Once the lentils are cooked, add the spice mixture to the pot and stir well to combine. Let it simmer for another 5 minutes to allow the flavors to marry.

Step 10

Taste and adjust salt and spices as needed.

Step 11

Garnish with chopped cilantro and a squeeze of lemon juice before serving.

Step 12

Serve hot with steamed rice, naan, or your favorite flatbread.

Nutrition Facts

Serving size	(1538.2g)

Amount per serving	% Daily Value*
Calories	631.9

Total Fat 31.8g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 71.7mg	0%
Sodium 2426.5mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 24.2g	0%
Total Sugars 15.4g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 224.7mg	0%
Iron 12.5mg	0%
Potassium 1692.9mg	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: 43.2%

Protein: 14.2%

Carbs: 42.7%