Description
Comforting two-lentil dal with aromatic tempering is a hearty, nourishing dish made with red and yellow lentils, simmered until creamy, and finished with a fragrant tadka of spices. It’s naturally gluten-free, protein-rich, and deeply satisfying.
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
Instructions
- Rinse lentils under cold water until the water runs clear.
- In a large pot, combine lentils, turmeric, and water or broth. Bring to a boil.
- Reduce heat and simmer for 25–30 minutes, skimming foam and stirring occasionally until soft and creamy.
- Season with salt and mash lightly to desired consistency.
- In a small pan, heat ghee or oil. Add mustard and cumin seeds; cook until they begin to pop.
- Add red chilies, garlic, ginger, onion, curry leaves, and tomato (if using). Sauté until golden and aromatic.
- Pour tempering over dal and stir to combine.
- Garnish with cilantro and finish with a squeeze of lemon juice before serving.
Notes
- Add greens like spinach or kale for extra nutrients.
- Use coconut milk for a creamy variation.
- Include green chilies or garam masala for added heat and flavor.
- Dal thickens over time—add water when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 2g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
