Everyday Dal

By Priya Krishna

Published March 27, 2024

Everyday Dal
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(2,040)
Comments
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The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time. There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth. To gussy it up, try adding a packet of frozen spinach, or stirring minced garlic into the chhonk. If you’re tempted to use ground cumin instead of cumin seeds, resist! The seeds have a distinctly smokier flavor and add a pleasant texture to the dal.

Featured in: Dal Is the Ultimate Comfort Food

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Ingredients

Yield:4 servings
  • 1cup red lentils (also known as red split lentils or masoor dal)
  • 1teaspoon ground turmeric
  • Salt
  • 3tablespoons ghee
  • 2teaspoons cumin seeds
  • ⅛ to ¼teaspoon ground red chile
  • ⅛teaspoon asafetida (optional but extremely good, see Tip)
  • Rice or roti, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

348 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 14 grams protein; 195 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the lentils (no need to rinse them) with the turmeric, 1 teaspoon salt and 3 cups of water in a medium saucepan. If you like your dal a little soupier, add an extra cup of water here. Bring to a boil over high heat. Reduce the heat to a simmer, cover and cook for 5 to 8 minutes, until the lentils resemble a loose porridge. If the lentils are too thick, add a little hot water.

  2. Step 2

    In a small pan or pot, melt the ghee over medium heat and add the cumin seeds. Let them cook until they are aromatic and a darker shade of brown, about 1 minute. Stir in the red chile powder and asafetida, let them toast for a few seconds until fragrant (the asafetida will give off a garlic-esque scent), then remove from the heat.

  3. Step 3

    Taste the lentils and add more salt if desired. Pour the hot ghee over the lentils — you can either stir to combine or leave it be, for a dramatic presentation — and serve with rice or roti.

Tip
  • Asafetida is a tree resin used commonly as a seasoning in South Asian cuisines. It has a wonderfully potent, sort of allium-esque flavor that adds depth to many dishes. It can be ordered online or found in South Asian grocery stores, and it is worth going out of your way to purchase — it really makes this dish sing. An imperfect but somewhat suitable substitute is garlic powder.

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Ratings

5 out of 5
2,040 user ratings
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Comments

Shobha

Much as I love Priya Krishna, it is impossible to cook Dal of any type so quickly. One the source of heat, is it electric, gas, induction etc? Two the size & type of pot. Three the dal to water ratio. Four with or without a lid. Seriously it is no joke. And it is vital to add salt AFTER cooking as it will affect the texture. Ginger & Garlic are essential ingredients. Washing the dal ten times is a must. With an Instant Pot I make it in 17 minutes flat. Pure joy with the Instant Pot.Enjoy.

bart Yurman

Cannot beat the Bob’s Red Mills dal recipe found on their bag of red lentils. My Indian neighbor asked me for the recipe!

Erica H.

I make this dish regularly. It's so easy, quick, and delicious. Depending on my mood, I'll temper the dal with the ghee and spices at the end, like this recipe does. Other times, I'll bloom all the spices (turmeric, cumin, and chili peppers) first in ghee and then add grated garlic and ginger before adding in the red lentils and water. I usually use 4 cups of water because we like it on the soupy side. I always serve it with a side of basmati rice. So good!

J

I cooked it by the book last night for twice the time the recipe suggested and my chana dal was still not cooked through. So I tried it again tonight in the instant pot (just throwing all the ingredients in after using saute mode for the cumin seeds) and it’s the same thing — 25 minutes on high pressure and the chana dal is still not cooked. Am I doing something wrong or do I just have an unusually dry batch of chana dal? Should i be soaking my chana dal?

David

I cooked this according to the recipe and it was absolutely delicious. And so easy.

John C.x XD de t

I used half the salt called for in the recipe, and it was fine. I’ve cooked this recipe several times and have even passed it on to my son and daughter-in-law, who have loved it. I just used ghee instead of canola oil and found that it definitely adds a nice buttery, nutty taste, although my wife found it a bit rich. I’ll probably cut back to 2 Tbsp on the ghee next time. 3 Tbsp is a lot and is probably not needed to brown the cumin seeds. It seems like a lot of oil going in at the end. And there’s also the cholesterol factor to consider.

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