This vegan Red Lentil Dal is an easy and delicious spiced red lentil dish. It can be served alone as a soup, or as a side dish along with rice.
Have you tried cooking lentils?
Maybe you’ve seen them at the grocery store and thought–
Are those beans?
Are those tiny pebbles that someone put in a bag to trick me?
Is this some kind of food fraud?”
Well, my friends, they’re a legume.
And they’re quite tasty.
They work wonderfully as a “meaty” component in soup, but can also stand on their own.
And they come in a rainbow of colors, each of which has its own taste and cooking time.
Check out this guide for lentil cook times at IndiaPhile.
This recipe for Red Lentil Dal uses red lentils– a gorgeous lentil that falls apart when cooked, and is perfect for this easy Indian side dish!
What is Dal?
Dal is a term used in Indian cuisine for lentils.
If you order dal at an Indian restaurant, you’ll usually get a bowl of spiced, cooked lentils.
Different types of dal (or lentils) have different flavors and textures.
Want more easy Indian recipes? Try making these: masala omelette, slow-cooker vegetable masala, and paneer saag with feta
Red Lentil Dal
My favorite kind of dal uses red lentils.
Red lentils are easy to find, and should be stocked at most grocery stores.
This lentil dish is seasoned with a either garam masala or tandoori masala– two Indian spice mixtures which should also be fairly easy to find.
I buy mine at Whole Foods or Kroger, but you can also buy garam masala online.
Making Red Lentil Dal
To make this easy dal, you’ll sauté onions along with the spices.
Then, you’ll add in some fire-roasted tomatoes, and finally the lentils and water.
Simmer everything until the lentils are cooked through and soft.
Serve this easy dish alone as a soup, as a side dish, or served over rice for a more filling meal.
Want to serve this red dal with basmati rice? Learn how to cook basmati rice in the microwave!
Want more LEGUMES? Try these: French Lentils with Dijon Vinaigrette, Beluga Lentil Salad, Vegan Split Pea Soup
Red Lentil Dal
Yes
3-4 Days (Fridge), 6 Months (Freezer)
Ingredients
- 1 TB olive oil
- 1 onion, diced
- 1 TB garam masala Optionally, substitute tandoori masala spice mix (see Recipe Notes for a homemade version)
- 1 tsp red chili pepper flakes (use more or less for desired spice level)
- 1/4 tsp cayenne pepper
- 2 garlic cloves, finely diced
- 1 15oz can fire roasted tomatoes OR 1-2 tomatoes diced
- 1 cup red lentils (rinse and check for pebbles)
- 3 1/2 cups water
- 1/4 tsp ground turmeric
- 2 tsp salt (to taste)
- To Serve: basmati or jasmine rice (optional)
Instructions
- Heat oil in a large pan or wok over medium-high heat.
- When the oil is hot and begins to ripple, add onions, tandoori spice mix, red chili flakes, and cayenne. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
- Add garlic, sauté 1-2 minutes.
- Add tomatoes, and simmer another 4-5 minutes. Add lentils and water. Bring to a boil, then cover pan and reduce heat to medium-low.
- Simmer until most (but not all) of the water has absorbed and the lentils soften, about 20 minutes. Add turmeric. Salt to taste.
- If you’re serving lentils over rice, make the rice while the lentils are cooking.
- Serve dal warm, alone or with rice.
- Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.
Notes
- Change the spice: Substitute berbere (an African spice blend) for garam masala or tandoori masala
- Make it less spicy: Omit the cayenne and/or red pepper flakes
- Make this dal heartier: Add 4-5 diced Yukon Gold potatoes to the pan when you add the lentils
- Turn this dal into soup: Add 4-5 diced Yukon Gold potatoes to the pan when you add the lentils. Add 4 cups of water instead of 3 cups. Add 2 or 3 large handfuls of fresh spinach to the dal about 5 minutes before the lentils are done cooking.
- (NOT VEGAN) Add eggs: Crack 2 – 4 eggs into the lentils about 4-5 minutes before they’re done cooking. Keep the pan covered.
Nutrition
Recipe adapted from: At Home with Madhur Jaffrey
Spice mix substitute adapted from: Minimalist Baker
Do you think this would make a good chip dip?! Maybe pour it over some nachos?
Nachos.. I’m not sure. Maybe? But you could totally dip tortilla chips into this- I do it all the time and it’s delicious!
This is such a home run for me – I’m addicted to lentils and can’t imagine a day without them. The masala spiced lentils looks so comforting and yummy!
I came {this} close to picking up some masala today at the grocery store…then I didn’t. Ugh! I absolutely should have because this sounds a.ma.zing! XO Can’t wait to try!
Aw man.. Get it next time!!! Lol
Lentils are on of my favorites! I love them with lamb or chicken – usually with a good dose of garlic and a little tomato ketchup (I know) at the very end of cooking. This masala style sounds epic!
Lol.. They’re just so tasty aren’t they!?
I was looking for something new to make and saw champagne tastes red lentil dal on IG. I decided to make it, since I had all the ingredients. I made it exactly as it is written and it was too spicy for my tastes; however my daughter loved it and gave it an 8 out of 10 stars, and my husband 9 out of 10. I don’t know if this is technically correct to do, but to tone it down on the spiciness, I ate mine with jasmine rice and mozzarella cheese and a baked red potato. Then, I really liked it! I’m sure Raita would be awesome with it as well!
Yay! I’m so glad you guys loved it! And whatever made it work for you was exactly the right way to eat it ???? (Definitely try the less spicy version without the cayenne and red pepper flakes and see how you like it!)
My favorite thing to order at a neighborhood place was dal…..now I can make it them at home! These made such a perfect meal for a cold Saturday evening! (Can I tell you how excited I was when Whole Foods had the red lentils?!?!). We especially loved the kick of the fire-roasted tomatoes!
I’m so happy you loved it! I actually ate these last night too- so perfect for cold rainy nights!