One Pot Lentil Dal (Printable)
Hearty one-pot lentil dal spiced with turmeric, cumin and garam masala. Creamy, quick, and vegan-friendly.
# What You'll Need:
→ Lentils
01 - 1 cup dried red lentils, rinsed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium tomato, diced
→ Spices
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - ½ teaspoon chili powder (optional)
10 - ½ teaspoon garam masala
11 - ¾ teaspoon kosher salt, or to taste
→ Liquids
12 - 4 cups vegetable broth or water
→ Finishing Touches
13 - 2 tablespoons fresh cilantro, chopped (optional)
14 - 1 tablespoon fresh lemon juice
# How-To Steps:
01 - Heat a large pot or Dutch oven over medium heat with a splash of oil. Add the finely chopped onion and sauté until translucent, about 3 to 4 minutes.
02 - Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the diced tomato and cook for another 2 minutes until it softens and begins to break down.
04 - Sprinkle in the turmeric, cumin, coriander, chili powder, and salt. Stir continuously for 30 seconds to bloom the spices and release their essential oils.
05 - Add the rinsed lentils and vegetable broth to the pot. Bring to a rolling boil, then reduce the heat to a gentle simmer.
06 - Cover the pot and cook for 20 to 25 minutes, stirring occasionally, until the lentils are fully tender and the dal has reached a creamy consistency.
07 - Remove from heat and stir in the garam masala, fresh lemon juice, and chopped cilantro. Taste and adjust the salt and seasoning as needed.
08 - Ladle the dal into bowls and serve hot alongside steamed rice, warm naan, or enjoy on its own.
# Expert Advice:
01 -
- It tastes like you spent hours, but the whole thing comes together in under 45 minutes with one pot and a wooden spoon.
- The leftovers are arguably better the next day, making it the rare dish that rewards your laziness.
02 -
- Do not skip rinsing the lentils because the starchy dust on them can make the dal foamy and muddy instead of smooth.
- Blooming the spices in hot oil for those 30 seconds is the difference between flat flavored dal and something that tastes like it came from a restaurant kitchen.
03 -
- If the dal starts sticking before the lentils are tender, add a half cup of warm water and lower the heat even further.
- A pinch of sugar added with the tomato can round out the acidity if your tomato is particularly tart.