Quick And Easy Dahl Recipe | Under 30 Minutes! (2024)

This comforting red lentil dahl recipe is a hearty Indian-spiced stew. It’s naturally vegan and gluten free, easy to make in one pot, and ready in just 30 minutes!

Quick And Easy Dahl Recipe | Under 30 Minutes! (1)

Hearty bean chili and warming chicken soup are two of my favorite comfort foods, especially when it’s cold out. But there’s something special about this dahl recipe. Whether it’s the deep layers of Indian spices, melt-in-your-mouth red lentils, or the rich and creamy stew, I can’t get enough!

Table of Contents
  1. What is dahl?
  2. Ingredients needed
  3. How to make red lentil dahl
  4. Tips to make the best recipe
  5. Serving suggestions
  6. Storage instructions
  7. Frequently asked questions
  8. Dahl Recipe (Recipe Card)

What is dahl?

Dahl (or dal, dhal, and daal) is a term for dried or split pulses (lentils, peas, and beans). It also refers to a stewed Indian dish made with these pulses. What makes the pulses in the dahl category unique is that they do not need to be soaked or cooked before being used in the flavorful stew.

The best dahl recipe

In this version, red lentils are simmered in an aromatic and spiced stew. Like an eggplant curry, the result is a creamy and naturally vegan stew loaded with warm Indian-inspired flavors and plant-based protein!

  • It’s an easy one pot meal. Despite the number of ingredients, this dahl recipe is practically foolproof and comes together in one pot on the stove.
  • Its full of rich Indian flavors. The long list of spices and aromatics makes this recipe so special. Do yourself a favor, stick to the ingredients list, and shop at your local Indian market!
  • It is Budget-friendly and filling. Turn to red lentil dal when you want a meal that’s going to keep you full for hours without breaking the bank. The star of the show, red lentils, are an inexpensive pulse that packs 12 grams of protein into just a ½ cup!

Ingredients needed

You’ll find a wide variety of Indian spices in this recipe, just like in my chana masala and paneer tikka masala. Most of these ingredients can be found at well-stocked grocery stores but I highly recommend making a trip to your local Indian market for the very best quality! This is what you need:

  • Coconut oil. Or you can use olive oil or avocado oil.
  • Onion. Any kind of onion will be fine here, but I like using white or sweet onions.
  • Garlic. Freshly minced garlic will infuse maximum savoriness into the stew.
  • Ginger. Fresh ginger is best. If all you have is ground ginger, only use 1 teaspoon.
  • Garam masala. A blend of warm Indian spices.
  • Turmeric. This is a staple in Indian cuisine. It adds a slight punchy flavor, as well as warmth and anti-inflammatory properties.
  • Coriander. Use ground coriander in the dal and fresh coriander (cilantro) as a garnish.
  • Cumin. For warmth.
  • Red chili pepper flakes. Just a pinch gives the stew a subtle heat.
  • Red lentils. I don’t recommend using any other kind of lentil here (except yellow split lentils). Red lentils are especially perfect for all kinds of soups and stews because, as they simmer, they become very soft and almost melt into the dish. Green or brown lentils hold their shape almost too well and take longer to cook.
  • Tomatoes. A can of chopped tomatoes is easy and convenient but you’re more than welcome to dice the tomatoes yourself.
  • Coconut milk. This is the creamy element in the dal. Canned full fat coconut milk is best, but cashew cream or the dairy free milk of your choice will work well, too.

Substitution idea

If you don’t need this recipe to be vegan, you can use heavy cream instead of coconut milk.

  • Vegetable stock. To help thin out the dal.
  • Salt and pepper. For flavor.
  • Lemon juice. Freshly squeezed lemon juice is stirred into the dal at the end. It brings a bright pop of flavor while the acidity rounds out the rest of the savory and warm ingredients.
  • Baby spinach. Feel free to swap these for any leafy greens you like.
  • Rice. For serving. Cooked basmati or jasmine rice is best.
  • Fresh parsley or coriander. For garnish.

How to make red lentil dahl

Vegan red lentil dahl is easy to make in one pot and four simple steps. Here’s how it’s done:

Step 1 – Saute the aromatics

Heat the oil in a large pan over medium-high heat. Add the onion when it’s hot and cook until they soften. Then add the ginger and garlic.

Quick And Easy Dahl Recipe | Under 30 Minutes! (2)

Step 2 – Add the rest

Stir the spices into the pan with the aromatics. Let them cook for about 1 minute to bring out their hidden flavors, then add the lentils, tomatoes, coconut milk, stock, salt, and pepper.

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Step 3 – Let it simmer

Bring it up to a boil, then lower the heat to a simmer. Let it simmer until the liquid has slightly reduced.

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Step 4 – Season, then serve

Stir in the lemon juice and spinach. Cook until the spinach wilts, then scoop into bowls with cooked rice and fresh parsley or coriander on top. Serve with fresh naan bread and enjoy!

Quick And Easy Dahl Recipe | Under 30 Minutes! (5)

Tips to make the best recipe

  • Bloom the spices for 1 minute in the pan. According to Bon Appetit, this is the best way to unlock their hidden flavors, resulting in a much more flavorful stew.
  • Lentil dal has a mild level of heat and shouldn’t be too spicy. However, if you love spicy foods, you can add a diced chili pepper to the pan with the onion, garlic, and ginger, or add extra chili flakes (we often do this with our lamb korma!).
  • If the stew is too thick, try thinning it out with a splash or two of vegetable broth.
  • Similar to our lamb vindaloo or chicken tikka masala, this dahl recipe can be cooked in a slower cooker or instant pot.

Serving suggestions

Ladle the dal into bowls with cooked basmati rice or coconut milk rice, and garnish with fresh cilantro or parsley. Scoop up every bite with homemade naan bread and enjoy!

Storage instructions

To store. Keep the cooled leftovers in an airtight container in the fridge for up to 5 days.

To freeze. Dahl freezes very well for about three months! Let the leftovers thaw in the fridge overnight before reheating.

To reheat. Either reheat the lentil dahl in a pot on the stove or zap it in the microwave until it’s warmed through.

Quick And Easy Dahl Recipe | Under 30 Minutes! (6)

Frequently asked questions

Is lentil dahl healthy?

Not only is this recipe naturally vegan and gluten free, but many of the Indian spices come with compounds that have a long list of health benefits while the red lentils are loaded with fiber and protein. It’s an all-around good-for-you meal that keeps you feeling full and nourished.

Can you make this with green or brown lentils?

You can, but brown and green lentils take longer to cook and won’t melt into the stew like red or yellow lentils.

I don’t have lentils at home. What else can I use?

While red lentils are best for this recipe, you can make them with canned chickpeas, beans, or green peas instead.

More Indian-inspired recipes to try

Vegetable Korma

Tandoori Chicken

Lamb Rogan Josh

Lamb Korma

Chicken Vindaloo

Quick And Easy Dahl Recipe | Under 30 Minutes! (13)

Dahl Recipe

5 from 23 votes

This hearty and satisfying dahl recipe is packed with protein and bursting with flavor! Made with lentils, Indian spices, and coconut milk, it's an easy-to-follow dish that is sure to impress.

Servings: 4 servings

Prep: 1 minute min

Cook: 25 minutes mins

Total: 26 minutes mins

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Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion sliced
  • 4 cloves garlic smashed
  • 1 tablespoon ginger peeled and grated
  • 1 teaspoon garam marsala
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 7 ounces red lentils rinsed and drained
  • 14 ounces canned tomatoes diced
  • 13 ounces canned coconut milk full fat
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 large lemon juiced
  • 1 cup baby spinach loosely packed

Instructions

  • Heat the oil in the large pan over medium-high heat. Add the onion and saute for 5 minutes. Add garlic and ginger and saute until translucent.

  • Add spices and cook, stirring for a minute. Add lentils, tomatoes, coconut milk, and vegetable broth, and stir well. Season with salt and pepper and let the mixture boil.

  • Reduce the heat to low and let it simmer, occasionally stirring for 20 minutes until the liquid is reduced.

  • Pour in the lemon juice and spinach and cook until it wilts.

  • Remove the dahl from the heat and serve with rice and naan.

Notes

TO STORE. Keep the cooled leftovers in an airtight container in the fridge for up to 5 days.

TO FREEZE. Dahl freezes very well for about three months! Let the leftovers thaw in the fridge overnight before reheating.

TO REHEAT. Either reheat the lentil dahl in a pot on the stove or zap it in the microwave until it’s warmed through.

Nutrition

Serving: 1servingCalories: 479kcalCarbohydrates: 49gProtein: 18gFat: 27gSodium: 921mgPotassium: 1141mgFiber: 20gVitamin A: 1268IUVitamin C: 26mgCalcium: 104mgIron: 7mgNET CARBS: 29g

Course: Main Course

Cuisine: Indian

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Quick And Easy Dahl Recipe | Under 30 Minutes! (2024)

FAQs

How to thicken up dahl? ›

You can easily thicken the dal by simmering it a bit more (uncovered, of course), or thin it out a bit with some extra water. If you'd like to make it smoother (and the dal is already completely tender), just whisk it a few times. Some recipes tell you to puree the dal in a blender, but I rarely do so.

How long do lentils take to cook? ›

Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.

Can you eat dahl by itself? ›

While often served as a side dish in a restaurant, our lentil dhal recipe is a comforting meal in itself.

What is dhal made of? ›

As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.

Why does my Dahl taste bland? ›

Be generous with the salt. If your dal tastes bland, it likely needs a sprinkle of salt.

How do you enhance the taste of dhal? ›

Therefore, adding spices like cumin, mace, garlic, chilli powder, etc., is a must, or you can pour some Sunrise Tadka Masala and quickly prepare it without any problem. Try this tadka masala in masoor dal, and you can't forget its delicious flavour. Never let your lentil dish be boring again.

How much does 1 cup of lentils make? ›

As a general rule, one cup of dried lentils yields two to two-and-a-half cups of cooked lentils. Because of their rather delicate, earthy flavor, lentils work well in a variety of dishes and in almost any type of cuisine.

Which lentils cook the fastest? ›

Red Lentils

Red (or yellow) lentils cook much more quickly than any other variety. They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they're a great choice for adding to thick curries, stews, or an Indian dal.

Why are my lentils still hard after cooking? ›

Keep them moist.

If you don't want dry, hard lentils, make sure to keep a little liquid in the pot! You can always add a little more if the water is evaporating faster than they cook.

What are the side effects of dahl? ›

Masoor dal will not normally cause any side effects unless you have an existing condition, like kidney issues. Over-consuming red lentils or whole masoor dal can also cause nutritional imbalance or digestive issues. Eating masoor dal out of proportion to other things in your meal can cause gastric problems as well.

Can I eat dahl every day? ›

Yes, You can have dal once per day. You can have as part of lunch. Dals are rich in proteins, Essential amino acid, potassium, Iron, Fiber, and Vitamin B1. Helps to lower cholesterol and control blood sugar levels.

Which dal cooks fastest? ›

My mom usually made her weeknight dal with a few varieties of lentils, all of them quick-cooking - moong (split mung beans), toor (split pigeon peas), or masoor (red lentils) dal. Red lentils or masoor dal cooks the fastest and with a little ghee, you really don't need much else with a bowl of steaming rice.

What is difference between dal and dhal? ›

Although dal generally refers to split pulses, whole pulses can be referred to as sabut dhal and split pulses as dhuli dhal. The hulling of a pulse is intended to improve digestibility and palatability.

What is dal called in English? ›

Daal are often known as lentils, but actually refers to a split version of a number of lentils, peas, chickpeas, kidney beans etc.

What is a substitute for dahl? ›

Common Substitutes

Split chickpeas (Chana Dal), split pigeon peas(Toor Dal) and Split peas can be used interchangeably. Toor dal will cook faster than the others. Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal). Mung Dal will take a few minutes longer to cook through.

Why is my dahl watery? ›

Why is my dal watery? Reason: 1) You have added too much water to the dal or 2) you undercooked the dal so the lentils stand separately and the water stands separately and they don't mix/emulsify into a creamy and thick texture. Solution: Boil the dal at a high heat for a longer time with the lid off.

What do I do if my curry is too watery? ›

Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce. 2. Add ground nuts. Try grinding nuts like cashews or almonds to add to a curry sauce if the sauce looks a little runny.

How do you thicken watery lentil soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How to make Indian sauce thicker? ›

One of the most common methods to thicken a curry sauce is by reducing it. To do this, simmer your sauce over low to medium heat, allowing excess moisture to evaporate. As the liquid decreases, the sauce thickens. This technique works well for tomato-based sauces and thinner curries.

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