Dahl Authentic Indian Recipe

Love vegetarian Indian recipes? Try my chana masala, paneer tikka masala, and vegetable korma next. Whenever I want to cook my family a meat-free dinner or want something healthy, wholesome, and seriously comforting, I turn to my red lentil dahl recipe. It’s one of a few vegetarian recipes I learned during my time spent in India and one of the few dishes that could convert me from being a full-fledged carnivore to a strict vegetarian!

Why I love this recipe

It’s an easy one pot meal. Despite the number of ingredients, my 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 dish taste 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 and 8 grams of fiber into just a ½ cup (source). Multiple cooking methods. I prefer using the stovetop to make this dal, but I’ve tested it in the slow cooker AND the Instant Pot, so you have options!

Ingredients needed

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 OR coconut cream. This is the creamy element in the dal. Canned, full-fat coconut milk is best, but heavy cream will also work in a pinch. 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. You can also use lime juice. 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 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. It has a thick and creamy texture and is full of plant-based protein.

Arman’s recipe tips

Bloom the spices for 1 minute in the pan. This is the #1 tip, according to my chef friend in Mumbai, Sangeeta. He says this is the best way to unlock their hidden flavors, resulting in a much more flavorful stew. To bloom the spices, add a little oil or butter to a skillet, and then add the spices. Give everything a mix for about one minute, then remove it from the heat. Add heat! 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. Use a curry spice mix. If you don’t have all the individual spices on hand, you can use a store-bought curry mix. They usually contain the main spices needed. If the stew is too thick, try thinning it out with a splash or two of vegetable broth.

Storage instructions

To store. Keep the cooled leftovers in an airtight container in the fridge for up to 5 days. Instant Pot method: In an Instant Pot, sauté onions, garlic, and ginger with spices, then add red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Cook on high pressure for 10 minutes, then quick release, and stir in lemon juice and baby spinach before serving. Slow cooker method: In a slow cooker, combine onions, garlic, ginger, and spices with red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper, then cook on low for 6-8 hours or high for 3-4 hours until the lentils are tender. Stir in lemon juice and baby spinach 15 minutes before serving. 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 my homemade 2-ingredient naan bread and enjoy! 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.