Red Lentil Dahl (Easy Indian Recipe) (2024)

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This Easy Indian Red Lentil Dahl recipe is a must-try if you’re looking for a flavorful curry, soup, or stew dish, that’s vegan and protein-rich. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.

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You can’t go wrong with this Indian Lentil Dahl, it’s pretty easy to make and you can make various variations to fit your taste. This dish is also rich in micro- and macronutrients like carbohydrates and protein, so it nourishes your body perfectly. The ingredients are inexpensive and very simple. Let’s get started!

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What is Lentil Dahl

If India has a staple dish, it has to be Dahl (also spelled Daal, Dhal, or Dal). Whether you’re rich or poor, everybody eats this dish. While “Dahl” is a term used for dried, split pulses or legumes such as lentils, dried peas, and beans, it is also the of the dish itself – A flavorful curry or rather soup that is more similar to a thick stew. And though lentil dishes have been around for a long time in India, the history of daal dates far way back in a period in which lentils were probably a staple food all over South Asian countries.

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Lentil Dahl Recipe Variations

From ingredients to flavors, you can practically add your own twist to this recipe. While soft-boiled lentils give a wonderfully creamy, thick, soup-like consistency, many traditional Dahl recipes are also prepared with other split pulses such as beans, chickpeas, or peas. However, there are now a variety of newer recipe variations that include other spices, additional vegetables, and even meat or meat alternatives.

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Here are some of the most popular dal variationsyou could prepare this recipe with:

  • Chana Daal – are chickpeas that are cleaned, hulled, and split after harvesting. It’s a popular ingredient in Ayurvedic and Indian cuisine.
  • Urad Daal – or known as the “black gram” is a staple ingredient in East Indian recipes. It has high protein content and the primary ingredient in south Indian dosa and idli.
  • Panchratna Daal – means “five jewels” in Hindi/Urdu. Five varieties of daal are combined creating a distinct flavor.
  • Masoor Daal – is characterized by its red color, these are split red lentils that cook fast and don’t require pre-soaking. This is also what we use in today’s recipe.

Now if you’re interested in trying out another dahl recipe, you would love myYellow Lentil Dal! This Indian Lentil soup like today’s recipe is healthy and perfect for cold weather.

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How to make Indian Red Lentil Dahl

Craving for something healthy yet filling recipe? Let’s start making this lentil dahl!

First, in a skillet or saucepan, heat the coconut oil. Toss the chopped onion and sauté for 2-3 minutes until translucent. After that, add the garlic and ginger and sauté for another minute until fragrant. Lastly, add your spices and sauté for a few seconds to bring out the flavors.

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Rinse the lentils under cold running water in a fine-mashed sieve. Then toss them in the skillet with the onion mixture. Pour in the vegetable broth and stir, bring to a simmer. For 8-10 minutes, cook covered until the water is almost absorbed by the lentils. Add the coconut milk and strained tomatoes (if using), simmer for another 5-10 minutes, or until the lentils are tender. (Tip: If the sauce is too thick or if you’d like to serve this Indian lentil dish as a soup, add a more broth or coconut milk until your desired consistency is reached.)

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Then, season with salt, pepper coconut sugar, and lime or lemon juice to taste. And for the final touch, garnish your Indian red lentil dahl with a swirl of non-dairy yogurt, freshly chopped parsley or coriander, and sesame seeds or other toppings you like. You can serve it over rice or with homemade vegan naan or aloo paratha oruse your Indian lentil curry as a filling for your favorite hearty pancake, crêpes, ortortilla recipe. Enjoy!

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Can you make it ahead?

Yes! This is also a fitting meal if you’re doing meal preps. Just make sure to use fresh ingredients to preserve the taste once you refrigerate or freeze them. When you’re ready toserve it, you can simply reheat it on the stove with a little additional water or warm it in the microwave.

Storage and freezing instructions

Got some leftovers or did you set aside some for later? Here’s how to store it:

  • Store in an airtight container and put inside the refrigerator, it will last for 3-5 days.
  • Want to keep them longer? Freeze it for future meals!

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Tips for making the best Lentil Dahl

Want to make the best lentil dahl? Here are some tips you can follow:

  • Which lentils?– make sure to use fresh/new and high-quality lentils. This is an essential ingredient so this will affect the taste of the recipe. Basically you can use any kind of lentils you like. However, keep in mind that you may have to adjust the cooking time, as it can vary depending on the type. It is best to simply check the instructions on the package.
  • Rinse – get rid of any husks or other debris before cooking your lentil dal.
  • Timing is everything – cook the lentils until soft but not for too long or they will get mushy.
  • Fresh ingredients – using fresh lemon juice, flavorful tomatoes, organic coconut milk, and high-quality seasonings can make a huge difference in taste.

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This Indian Red Lentil Dahl Recipe is:

  • Vegan, Plant-based
  • Gluten-free
  • Diary-free (lactose-free)
  • Quick and easy to make
  • Satisfying
  • Protein-Rich
  • Flavorful
  • Creamy
  • Comforting
  • So delicious
  • The perfect vegan weeknight dinner!

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Did you enjoy this recipe?

If you loved this recipe, you might want to try these Indian inspired recipes:

  • Vegan Black Lentil Curry
  • Lentil Meatballs in Indian Curry Sauce
  • Aloo Paratha
  • Indian Chickpea Curry

If you try this Vegan Red Lentil Dahl recipe, please leave a comment and a rating on how you liked it! And if you take a picture of your Indian lentil curry soup and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love seeing your remakes! Happy cooking!

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Indian Red Lentil Dahl

Author: Bianca Zapatka

This Easy Indian Red Lentil Dahl is a must-try if you’re looking for a flavorful curry, soup, or stew recipe. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.

4.99 von 648 Bewertungen

Print Pin Review

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Lunch & Dinner, Main Course, Side Dish, Soup

Cuisine Indian

Servings 4 Servings

Calories 458 kcal

Ingredients

For the Dahl

  • 1-2 tbsp coconut oil or other neutral oil for frying
  • 2 onions chopped
  • 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 ⅔ cups (300 g) dry red lentils
  • 3 ¼ cups (780 ml) vegetable broth
  • 1 cup (240 ml) coconut milk
  • 1 cup (240 ml) strained tomatoes or chopped tomatoes, optional
  • salt and pepper to taste
  • 2 tsp coconut sugar or to taste
  • 2-3 tbsp lime or lemon juice or to taste

To serve (optional)

Instructions

  • *Note: Check out the recipe video + step-by-step photos above for visual instruction!

  • Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.

  • Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.

  • Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.

  • Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite heartypancake,crêpes, ortortilla recipe. Enjoy!

Notes

  • Storage & freezing: Store leftover dahl in an airtight container in the refrigerator for up to 3-5 days or freeze for the future.
  • Nutrition information doesn't include rice.
  • Please read my blog post for tips, recipe variations, and further information.

Nutritions

Serving: 1Serving | Calories: 458kcal | Carbohydrates: 61g | Protein: 23g | Fat: 15g | Saturated Fat: 13g | Sodium: 799mg | Potassium: 1122mg | Fiber: 25g | Sugar: 9g | Vitamin A: 777IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 9mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂

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Red Lentil Dahl (Easy Indian Recipe) (2024)

FAQs

Is red lentils the same as dhal? ›

Yes, masoor dal and split red lentils are the same thing, though masoor dal commonly refers to Indian-spiced red lentils specifically, like this dish. Here, our red lentils are enlivened with cumin, fennel, and turmeric and perfumed with garlic, ginger, and chiles.

What to eat with red lentil dahl? ›

Dahl: The best side dishes to make a meal
  1. Naan bread. We love to eat our hearty dahl for lunch or a light dinner with just Naan bread. ...
  2. Roasted cauliflower. Nothing beats gently spiced and roasted cauliflower served alongside Dahl. ...
  3. Make a veg stew. ...
  4. Stuffed peppers. ...
  5. Bombay potatoes. ...
  6. Onion Bhajis.
Feb 6, 2023

How do you thicken lentil dahl? ›

  1. To thicken the dal you could try simmering it down further for some time.
  2. or add slurry made of besan and water , or corn flour and water make sure to cook it out and adjust salt.
  3. alternatively you could add some potatoes to dal and mash them lightly; they tend to absorb water.
Nov 2, 2020

Is red lentil dahl good for you? ›

Absolutely. Not only are red lentils a nutritional powerhouse, packed with protein, fiber, iron, folate, and several other vitamins/minerals, but other ingredients in this Indian lentil dish further boost healthfulness. For example, turmeric has both anti-inflammatory and antioxidant properties.

Do red lentils need to be soaked? ›

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

What is the Indian name for red lentil dal? ›

Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.

Should you soak lentils before making dahl? ›

You don't absolutely have to soak the red lentils but from what I have read, if you soak them and drain the water, it helps to remove some of the phytic acid which makes them easier to digest. Doing so reduces the cooking time, as well!

Is red lentil dal good for weight loss? ›

Another superfood for diabetics and heart patients is toor dal. In North Indian homes, red dal, also known as masoor dal, is a mainstay. Masoor dal has unparalleled potential as a fat-loss aid. Masoor dal is a nutritional powerhouse that can provide all the nutrients needed for a full meal in just one bowl.

What vegetable goes with dahl? ›

When it comes to what goes with dal, roasted vegetables are always a great choice for a side dish! You can use any veggies you prefer or have on hand, but this recipe uses sweet and regular potato, zucchini, eggplant, garlic, tomato, green beans, and onions for a varied and delicious taste.

Which color lentil is healthiest? ›

Black Lentils (Beluga lentils)

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

What are the side effects of red lentils? ›

Too much of anything cannot be good for you and the same goes for red lentils. If you consume way too much red lentils, you can run the risk of increased flatulence, which is embarrassing at best. You can also develop certain side effects related to amino acids, and even develop kidney distress.

Can I eat red lentils every day? ›

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

What is another name for red lentils? ›

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. Mung Beans and Lentils can also be used interchangeably.

What is a substitute for red lentils in dhal? ›

Here are a few alternatives that you can use for a similar consistency in a dahl dish:
  1. Yellow split peas: They have a similar texture and cook in a similar amount of time as red lentils.
  2. Chana dal: This is a type of split chickpea that has a slightly nutty flavor and holds its shape well after cooking.
Jun 19, 2013

What is the common name for red lentils? ›

Masoor dal, commonly known as red lentil, is a legume and belongs to the Fabaceae family. They are small bushy plants which have small branches. The seeds (red lentils) grow inside their dark flat pods.

Are red lentils and masoor dal the same? ›

Masoor Dal is a quick cook protein rich lentil widely known as Red lentils. They are also called as Orange lentils & Pink lentils. These have a high nutrition profile similar to that of meat.

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