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    Home » Recipes

    14th November 2020 Dinner

    Home » Recipes

    Red Lentil Dahl

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    This Red Lentil Dahl is flavourful and aromatic. Made with red split lentils, this is a easy and highly adaptable recipe.

    Red Lentil Dahl in a bowl with garlic and green chillies on top

    Red Lentil Dahl

    There are several Dal recipes on the blog already and this is yet another version of Dal/Dahl/Daal. Red Split Lentils are a really easy Dal to use in these recipes because they require very little pre soaking. 

    How to make Red Lentil Dahl

    Add red lentils to 1 litre of water, salt, chilli powder, turmeric and black pepper. Lower heat and simmer covered for 30 minutes. You will need to check this occassionally as it may stick to the bottom of the pot. Add a spalsh of water if this is the case. Blend using a stick blender.

    Washed Red lentils in a pot

    Red lentils and spices in pot

    Water and ginger added to pot with red lentils and spices

    Blended lentils in pot

    Add red lentils to 1 litre of water, salt, chilli powder, turmeric and black pepper. Simmer for 30 minutes. Blend using a stick blender.

    Heat oil in a pan and add cumin seeds, curry leaves, ginger, sliced garlic and green chillies. Pour over the Dal and cook for 2 - 3 minutes.

    Oil with cumin seeds, curry leaves in a pan

    Sliced garlic added to oil in pan

    Tempering oil with cumin seeds, curry leaves and fried garlic added to dal

    Add tomato puree, crispy fried onions, coriander powder, dry red chillies and garam masala. Cook for 10 minutes. 

    Fried onions, garam masala and red chillies added to dal in pot with wooden spoon

    Variations

    Dal – You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in this recipe or Dal that won’t break down like Chana Dal that is used in this recipe. 

    Veg - You can add Spinach/Kale and any other green leafy veg to the Daal towards the end of the cooking time.  You can also add other vegetables that you like. If you do add root veg, they will require more cooking time or you can pre roast them before adding them to the Dal.

    Fried Egg - Adding a fried egg to Dal makes it so delicious and also the most comforting meal ever. 

    Tempering/Tadka – This is a flavoured oil that is poured on top of Dal. Add whatever you like here. I tend to go for LOADS of garlic, Curry Leaves and Cumin Seeds. You can also add Dry red chillies, ginger, mustard seeds, Hing. 

    Storage

    Red Lentil Dahl lasts up to 2 days when stored in an airtight container in the fridge. 

    To reheat, add a splash of water and warm gently on the stove top or in a microwave. 

    You can freeze the this Dal for up to 2 months in an air tight container. 

    You can also freeze just the boiled Red Lentils for up to 2 months. Many people do this to save time for more time consuming Dal recipes. To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it. The proceed with the recipe as normal.

    How to serve Red Lentil Dahl

    This Dal is great served with Jeera Rice, Papad (Papadums), Achaar (Pickles – I love Mango or Lime) and Kacumbur (Cucumber, Tomato and Onion Salad) or Raita (Yoghurt and Cucumber or Yoghurt and Red Onion).

    More Dal Recipes:

    Palak Dal

    Chana Dal with Chicken

    Mung Daal

    Tadka Daal

    Dal Chawal

    Masoor Dal Tadka

    ** if you make this recipe, please comment/tag us. thankyou. xx.

    Red Lentil Dahl in a bowl with garlic and green chillies on top
    5 from 1 vote
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    Red Lentil Dahl

    This Red Lentil Dahl is flavourful and aromatic. Made with red split lentils, this is a easy and highly adaptable recipe.

    Course Dinner
    Cuisine Indian
    Keyword Daal, Dahl, Dal, Red Lentil Daal
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Servings 4 when served with rice
    Calories 359 kcal
    Author Safira

    Ingredients

    Boil Red Lentil Dahl

    • 200 g Split Red Lentils
    • 1 tsp Red Chilli Powder
    • ½ tsp Turmeric Powder
    • 1 tsp Salt
    • ½ tsp Black Pepper

    Tempering

    • 60 ml Oil Veg or Sunflower
    • 1 tbsp Cumin Seeds
    • 10 Curry Leaves
    • 1 ½ inch Ginger crushed
    • 7 Garlic Cloves Sliced finely
    • 2 Green Chillies pierced

    To Finish

    • 2 tbsp Tomato Puree
    • 4 heaped tbsp Fried Onions I used store brought
    • 1 ½ tsp Coriander Powder
    • 3 Dry Red Chillies
    • 1 tsp Ground Garam Masala

    Instructions

    1. Add red lentils to 1 litre of water, salt, chilli powder, turmeric and black pepper. Lower heat and simmer covered for 30 minutes. You will need to check this occassionally as it may stick to the bottom of the pot. Add a spalsh of water if this is the case. Blend using a stick blender.

    2. Heat oil in a pan and add cumin seeds, curry leaves, ginger, sliced garlic and green chillies. Pour over the Dal and cook for 2 - 3 minutes.

    3. Add tomato puree, crispy fried onions, coriander powder, dry red chillies and garam masala. Cook for 10 minutes. 

    Recipe Notes

    Variations

    Garlic - There is a lot of Garlic in this recipe. Feel free to adjust the quantity of Garlic.

    Onions - Fried Onions are available to buy in the Supermarkets. If you prefer not to use them, saute 1 onion at the beginning and add to the red lentils during the boiling stage or just add a chopped onion.

    Dal – You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in this recipe or Dal that won’t break down like Chana Dal that is used in this recipe. 

    Veg - You can add Spinach/Kale and any other green leafy veg to the Daal towards the end of the cooking time.  You can also add other vegetables that you like. If you do add root veg, they will require more cooking time or you can pre roast them before adding them to the Dal.

    Fried Egg - Adding a fried egg to Dal makes it so delicious and also the most comforting meal ever. 

    Tempering/Tadka – This is a flavoured oil that is poured on top of Dal. Add whatever you like here. I tend to go for LOADS of garlic, Curry Leaves and Cumin Seeds. You can also add Dry red chillies, ginger, mustard seeds, Hing. 

    Storage

    Red Lentil Dahl lasts up to 2 days when stored in an airtight container in the fridge. To reheat, add a splash of water and warm gently on the stove top or in a microwave. 

    You can freeze the this Dal for up to 2 months in an air tight container. 

    You can also freeze just the boiled Red Lentils for up to 2 months. Many people do this to save time for more time consuming Dal recipes. To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it. The proceed with the recipe as normal.

    How to serve Red Lentil Dahl

    This Dal is great served with Jeera Rice, Papad (Papadums), Achaar (Pickles – I love Mango or Lime) and Kacumbur (Cucumber, Tomato and Onion Salad) or Raita (Yoghurt and Cucumber or Yoghurt and Red Onion).

    Nutrition Facts
    Red Lentil Dahl
    Amount Per Serving
    Calories 359 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 2g13%
    Sodium 688mg30%
    Potassium 618mg18%
    Carbohydrates 38g13%
    Fiber 17g71%
    Sugar 3g3%
    Protein 14g28%
    Vitamin A 389IU8%
    Vitamin C 61mg74%
    Calcium 73mg7%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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