Name: Comforting Two-Lentil Dal with Aromatic Tempering
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1/2 cup red lentils (masoor dal); 1/2 cup yellow split lentils (moong dal or toor dal); 1/2 tsp turmeric powder; 4 cups water or vegetable broth; Salt to taste; For tempering:; 2 tbsp ghee or oil; 1 tsp cumin seeds; 1/2 tsp mustard seeds; 2 dried red chilies; 3 garlic cloves, thinly sliced; 1 tsp minced fresh ginger; 1 small onion, finely chopped (optional); 6–8 curry leaves (optional); 1 small tomato, chopped (optional); Fresh cilantro, chopped (for garnish); Juice of 1/2 lemon

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Comforting two-lentil dal with aromatic tempering is a hearty, soul-warming dish that I turn to when I want something nourishing and deeply flavorful. It brings together the creamy texture of two types of lentils with a fragrant tempering of spices that sizzle in hot oil, infusing the entire pot with warmth and complexity. It’s simple, satisfying, and one of my favorite ways to enjoy a plant-based meal.

Why You’ll Love This Recipe

I love how this dal is both filling and light, rich in flavor yet made with humble ingredients. The mix of lentils gives it the perfect balance of texture—smooth and slightly rustic—while the tempering of spices like cumin, mustard seeds, garlic, and chilies creates a burst of aromatic depth that makes it irresistible. It’s naturally gluten-free, protein-packed, and incredibly easy to prepare. Comforting Two-Lentil Dal with Aromatic Tempering

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dal:

Red lentils (masoor dal)
Yellow split lentils (moong dal or toor dal)
Turmeric powder
Water or vegetable broth
Salt

For the aromatic tempering (tadka):

Ghee or oil
Cumin seeds
Mustard seeds
Dried red chilies
Garlic cloves, thinly sliced
Fresh ginger, minced
Onion, finely chopped (optional)
Curry leaves (optional, but highly recommended)
Tomato, chopped (optional, for tanginess)
Fresh cilantro, chopped (for garnish)
Lemon juice (for serving)

Directions

I rinse both lentils thoroughly under cold water until the water runs clear.
In a large pot, I add the rinsed lentils, turmeric, water (or broth), and bring it to a boil.
I reduce the heat and simmer for 25–30 minutes, skimming off any foam, until the lentils are soft and creamy.
I season with salt and lightly mash the lentils to thicken the texture.
In a separate small pan, I heat ghee or oil and add mustard seeds and cumin seeds.
Once they begin to crackle, I add dried chilies, garlic, ginger, and curry leaves. I sauté until golden and aromatic.
I pour the hot tempering over the cooked dal and stir gently to combine.
I finish with fresh cilantro and a squeeze of lemon juice just before serving.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes add chopped spinach or kale for an extra veggie boost. For a spicier version, I include green chilies in the tempering. If I want more body, I stir in a diced tomato or two before simmering the lentils. I’ve also made it with coconut milk for a creamier finish. The tempering can be switched up with different spices like asafoetida, fenugreek seeds, or even a pinch of garam masala.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Dal thickens as it sits, so I add a splash of water or broth when reheating on the stove or in the microwave. It also freezes well for up to 2 months—perfect for batch cooking. Comforting Two-Lentil Dal with Aromatic Tempering

FAQs

Can I use just one type of lentil?

Yes, I can use only red or yellow lentils, but I find combining both gives a better balance of flavor and texture.

Do I need a pressure cooker or Instant Pot?

No, this dal cooks perfectly on the stovetop, but I can use a pressure cooker to speed it up—usually 6–7 minutes under pressure does the trick.

What is tempering, and why is it important?

Tempering (tadka) is when spices are briefly fried in hot oil to release their essential oils and aroma. It adds depth and layers of flavor that really elevate the dal.

Can I make this oil-free?

Yes, I’ve made it without oil by dry-toasting the spices or simply mixing them in directly, but the flavor and mouthfeel are more muted.

What should I serve with this dal?

I usually serve it with basmati rice, roti, or naan. It’s also great with a side of cucumber raita or a simple salad.

Conclusion

Comforting two-lentil dal with aromatic tempering is one of those dishes that feels like a warm hug in a bowl. It’s full of flavor, nourishing, and so easy to make with pantry staples. Whether I enjoy it on its own or pair it with rice and bread, this dal is a go-to meal that never fails to comfort and satisfy.