Dhal
Dhal is the daily bread of the Indian subcontinent — eaten every single day in millions of homes from Punjab to Tamil Nadu, from the street-food stalls of Kolkata to the dhabas of Rajasthan. The word means simply 'split pulse', but the dish is anything but simple: masoor dal (red lentils) are transformed by a slow-cooked base of caramelised onion, ginger, garlic, and layered spices, then finished with a tadka — a blaze of whole spices bloomed in searing ghee poured over the bowl at the last moment. That sizzling pour is not garnish; it is the final flavour punch that separates dhal from soup.
Everyday staple
Eaten daily across India from Punjab to Tamil Nadu
Tadka finish
Whole spices bloomed in searing ghee, poured on at the last second
Protein pulse
Masoor dal delivers complete plant protein with no soaking needed
25-minute bowl
Red lentils collapse quickly and forgive timing — the ideal weeknight meal
Ingredients 4 servings
- 300g dried red lentils (masoor dal)
- 2 tbsp ghee (or vegetable oil)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 cm fresh ginger, grated
- 400g canned chopped tomatoes (or 3 large fresh tomatoes)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp ground red chilli
- 400ml coconut milk (or water)
- Salt to taste
- Fresh coriander and lemon wedges to serve
How to make it
- 1Rinse the red lentils under cold water 3–4 times until the water runs clear.
- 2In a large pan melt ghee over medium heat.
- 3Add the onion and cook, stirring often, for 10–12 minutes until golden and soft — do not skip this step, the caramelised base is the backbone of flavour.
- 4Add garlic and ginger, fry 1 minute.
- 5Add turmeric, cumin, coriander, and red chilli, stir 30 seconds until fragrant.
- 6Add tomatoes, simmer 3–4 minutes until slightly thickened.
- 7Add the rinsed lentils and coconut milk (or water), reduce to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until lentils collapse and the dhal is thick and creamy.
- 8Stir in garam masala and adjust salt.
- 9Thin with a little hot water if needed.
- 10Serve with rice or naan, topped with fresh coriander and a squeeze of lemon.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
