Spicy Indian Dahl Recipe

Name: Spicy Indian Dahl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, sliced; 2 cloves garlic, finely chopped; 1 tablespoon fresh gingerroot, minced (optional); 2 tablespoons ghee (or unsalted butter); 1 1/2 teaspoons pure ground red chili powder (not the chili spice mix); 4 1/2 teaspoons ground coriander; 1 teaspoon turmeric; 5 cloves; 1 inch cinnamon stick; 1 teaspoon salt; 8 ounces split red lentils (Masoor dahl); 1/4 - 1/2 cup water; cilantro leaf, freshly chopped

Servings: persons

2 medium onions, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh gingerroot, minced (optional)
2 tablespoons ghee (or unsalted butter)
1 1/2 teaspoons pure ground red chili powder (not the chili spice mix)
4 1/2 teaspoons ground coriander
1 teaspoon turmeric
5 cloves
1 inch cinnamon stick
1 teaspoon salt
8 ounces split red lentils (Masoor dahl)
1/4 - 1/2 cup water
cilantro leaf, freshly chopped

1
Place lentils in a colander and rinse under running cold tap water.
2
Add lentils to a medium-sized, but deep, saucepan.
3
For each cup of lentils, add 2 cups of water to the saucepan.
4
Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
5
Do not allow lentils to become mushy- they should still be'al dente'.
6
Drain when cooked.
7
Melt ghee or butter over a medium flame.
8
Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
9
Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
10
Add dahl, and stir well.
11
Add 1/4 to 1/2 cup of water.
12
Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
13
Add more water if necessary, or if a thinner dahl is desired.
14
Garnish with fresh cilantro to serve.
15
Variation: Add two chopped tomatoes with the onions.

153

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium onions, sliced, 2 cloves garlic, finely chopped, 1 tablespoon fresh gingerroot, minced (optional), 2 tablespoons ghee (or unsalted butter), and more.

Yes, Spicy Indian Dahl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Indian Dahl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions