Interesting fact about me is that I’m a huge fan of Indian foods, and one of my all-time favorite recipes is this delicious Traditional Indian Lentil Dahl. I make it about once a week, without fail, and each time I’m reminded of why I fell in love with it in the first place. It’s not just a meal; it’s a culinary journey that transports me to the vibrant streets of India with every savory bite.
I felt compelled to write down this recipe so that others can also experience the joy and flavor explosion that comes with each spoonful. It’s incredibly easy to make, making it perfect for busy weeknights or lazy weekends. Plus, the feedback I’ve received from friends and family who’ve tried it has been overwhelmingly positive. It’s become my go-to dish whenever I want to impress guests or simply indulge in a comforting, nourishing meal that never disappoints! 😎❤️🔥
So, if you’re looking for a wholesome, satisfying dish that’s sure to tantalize your taste buds and leave you craving more, give this Traditional Indian Lentil Dahl a try. Trust me, you won’t regret it!
TRADITIONAL Indian Dahl
10
minutes40
minutesIngredients
1-2 tbsp butter or olive oil for frying
1 large onion
4 garlic cloves minced
2 tsp ginger minced (or more to taste)
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp red paprika powder
1 tsp garam masala or other curry powder to taste
1 1/2 cups dry lentils (I always use red ones, but you can use whatever kind you want!)
3 1/4 cups vegetable broth
1 cup coconut milk
1 cup diced can of tomatoes
Salt and pepper to taste
2-3 tbsp lime or lemon juice or to taste
Directions
- Begin by heating the butter or olive oil in a skillet or saucepan over medium heat.
- Add the chopped onions to the skillet and sauté for 2-3 minutes until they turn caramelized.
- Next, introduce the garlic and ginger to the skillet and sauté for an additional minute until they become fragrant.
- Then, sprinkle in the turmeric, coriander, cumin, red paprika powder, and garam masala or other curry powder sauté for a few seconds to unlock their flavors.
- Rinse the lentils under cold running water using a fine-mesh sieve, then add them to the onion mixture in the skillet.
- Pour in the vegetable broth, stir well to combine, and bring the mixture to a simmer.
- Cover the skillet and allow the mixture to cook for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Once the lentils are cooked, add the coconut milk and tomatoes, and simmer for an additional 5-10 minutes until the lentils reach desired tenderness. If the sauce is too thick, adjust the consistency by adding a little more broth or coconut milk. Season the dahl with salt, pepper, and lime juice to taste.
- To serve, garnish the dahl with a swirl of yogurt, freshly chopped parsley or coriander, and sesame seeds or other preferred toppings. Enjoy your dahl either over rice, accompanied by homemade vegan naan or aloo paratha, or use it as a filling for pancakes, crêpes, or tortillas.