What is Dal?
Dal, dhal, dahl, or daal is a Sanskrit word that means “to split.” In Indian cuisine, it refers to dried split pulses such as lentils, peas, and beans.
The term dal also describes the iconic aromatic dish popular in India, Bangladesh, Pakistan, Sri Lanka, and Bhutan.
We use yellow split lentils for our dal recipe, but you can use any split pulses.
Some common ones are split red lentils to make a mean masoor dal or lentil curry, split chickpeas to make chana dal, and split mung beans to make moong dal.
Unlike whole legumes, split legumes don’t require soaking and cook in about 20 to 30 minutes.
This makes them your greatest ally when you want to eat a satisfying, homecooked, and nourishing meal during the week.
If you are inspired by Indian cooking, feel free to check out our compilation of easy and healthy Indian recipes.
How to make dal with split lentils
Quantities are in the recipe box at the bottom of the page. Substitutions are listed in the chapter below.
1. Gather your ingredients
FLAVOR BASE: You’ll need olive oil, onion, ginger, and garlic.
SPICES: We use curry powder, turmeric powder, ground coriander, ground cumin, red pepper flakes, black pepper, sea salt, and optionally cardamom pods. We also add garam masala (optional).
SPLIT LENTILS: You can use split yellow lentils or split red lentils interchangeably.
OTHER INGREDIENTS: Fresh tomatoes, spinach, coconut milk, and vegetable broth.
TOPPINGS: We recommend toasted cashews, fresh lemon or lime juice, and optionally chilis and cilantro.
2. Make the flavor base
Heat the olive oil in a large skillet or Dutch oven.
Add the finely chopped onion and sauté on medium heat for 3 minutes. Add the grated ginger and grated garlic and sauté one more minute, stirring often.
Lower the heat and add curry powder, turmeric, coriander, cumin, cardamom, and red pepper flakes.
Toast the spices for a minute while stirring. If the pan becomes too dry, stir in 2 tablespoons of water.
Tip: Here, we toast or bloom the spices to help them release their fragrant aroma before we add the other ingredients.
While the onions cook, grate the tomatoes with the large holes of a box grater.
Add the grated tomatoes to the pot, season with salt and black pepper, and cook on medium-high heat for 5 minutes. Stir occasionally.
Tip: Substitute fresh tomatoes with a small can (15 ounces) of diced or crushed tomatoes.
3. Simmer with broth
Now add the split lentils, rinsed under running water, the coconut milk, and vegetable broth.
Bring to a boil and simmer uncovered for about 20 to 30 minutes or until the lentils are tender and you reach your desired consistency. Stir occasionally.
Tip: You can change the consistency based on your preference. Add more broth for a thinner dal, or let it simmer a little longer for a thicker one.
When happy with the texture, turn the heat off and stir in spinach and garam masala.
The spinach will wilt with the residual heat, and the garam masala will add fragrance and aroma.
IMPORTANT: Taste and adjust for salt; if necessary, add up to a tablespoon of sugar to balance the spices.
Serving suggestions
You can serve dal with bread (naan, roti, chapati) or rice (basmati rice, brown rice).
We recommend topping it with a squeeze of lime or lemon juice, a dollop of Greek yogurt, and some toasted cashews for crunch.
You can also drizzle with a quick tadka on top (garlic and chili oil) and fresh cilantro.
Substitutions
Olive oil: Olive oil is excellent for Indian food and is also the healthiest oil. You can substitute coconut oil, mustard oil, avocado oil, or another vegetable oil for olive oil.
Onion: Substitute two shallots for onion.
Ginger and garlic: Substitute ginger and garlic paste. Avoid powders.
Spices: Try to use as many of the ones we listed as you can. The diversity of spices is what makes Indian food uniquely delicious. The spices should be balanced, though, so try to stick to our measurements.
Split yellow lentils: Substitute split red lentils (masoor dal), split chickpeas (chana dal), yellow split peas, and split mung beans (mung dal).
Fresh tomatoes: You can substitute canned tomatoes, such as crushed or diced tomatoes, for fresh ones. You can also use tomato passata or tomato puree.
Vegetable broth: Substitute water and add 1/2 more salt.
Coconut milk: You can use full-fat or reduced-fat coconut milk. Substitute 1/2 cup cashews blended with 1 1/2 cup water in a high-speed blender.
Spinach: Substitute kale, but cook it for about 5 minutes.
Storage
Dal – Creamy Split Lentils
Our dal recipe is a creamy and comforting Indian dish you can make with split lentils and spices in one pot in about 30 minutes.
The recipe is excellent for a weeknight dinner as the lentils cook fast, and for meal prep as it keeps well for days.
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: –+ people
Course: Main Course
Cuisine: Indian-Inspired
Instructions
- MAKE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 large onion (chopped) and sauté for 3 minute.Add 3 cloves garlic and 1 inch ginger (grated), and sauté 1 more minute. Stir often.Lower the heat and add 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1 teaspoon curry powder, and ¼ teaspoon red pepper flakes.Add 2 tablespoons of water and toast the spices for 1 minute.
- ADD GRATED TOMATOES: While the onion cooks, grate 1 pound vine tomatoes with the large holes of a box grater.Discard the peel and add the grated tomatoes to the spices.Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 5 minutes, stirring often.
- SIMMER THE LENTILS: Now add 1 cup split lentils (rinsed with water), 3 cups vegetable broth, and 1 can (14 ounces) coconut milk.Simmer uncovered for 20 – 30 minutes, or until the lentils are tender and you reach your desired consistency. Stir occasionally.
- ADD SPINACH: Turn the heat off and add 4 cups (4 ounces) spinach and 1 teaspoon garam masala. Stir to wilt the spinach, then taste and adjust for salt.If necessary, you can add up to 1 tablespoon of sugar to balance the spices.
- SERVING SUGGESTIONS: You can serve this creamy dal with naan or rice.Top it with a squeeze of lemon juice, some Greek yogurt, and toasted cashews.
Notes
Nutrition information is an estimate for 1 serving of dal out of 4 without topping and with light coconut milk.
SUBSTITUTIONS
Olive oil: Substitute coconut oil, mustard oil, avocado oil, or another vegetable oil for olive oil.
Onion: Substitute two shallots for onion.
Ginger and garlic: Substitute ginger and garlic paste. Avoid powders.
Spices: Try to use as many of the ones we listed as you can. The diversity of spices is what makes Indian food uniquely delicious. The spices should be balanced, though, so try to stick to our measurements.
Split yellow lentils: Substitute split red lentils (masoor dal), split chickpeas (chana dal), yellow split peas, and split mung beans (mung dal).
Fresh tomatoes: Substitute canned tomatoes, such as crushed or diced tomatoes, for fresh ones. You can also use tomato passata or tomato puree.
Vegetable broth: Substitute water and add 1/2 more salt.
Coconut milk: You can use full-fat or reduced-fat coconut milk. Substitute 1/2 cup cashews blended with 1 1/2 cup water in a high-speed blender.
Spinach: Substitute kale, but cook it for about 5 minutes.
STORAGE
Refrigerator: Let the dal cool down to room temperature, transfer it to an airtight container, and refrigerate for 4 to 5 days.
Freezer: Let the dal cool completely, transfer it to a freezer-friendly container, and freeze for up to 3 months. We recommend freezing small portions so they’re easier to thaw.
Thaw and reheat: It’s best to defrost overnight in the fridge or with the help of a microwave’s thawing function. Reheat in a pot with a splash of water or in the microwave.
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