Last updated on September 23rd, 2024 at 08:30 pm
This is the easiest ever dahl recipe that I have been following for years. Red split lentils are a perfect choice as they cook very quickly, comes out lovely and creamy. This dahl is delicious with Indian breads, rice, potatoes, curries and vegetables.
Lentils play a big part in our weekend meals. Weekend meals have to be tasty that does not need much work. I would like to spend more time doing things with my daughter or if we cooked together the better. It is like hitting two things with a stone as the staying goes.
Dahl does not call for special equipment to make just a saucepan and it will be ready in an hour while i prepare the rice, vegetable and fish for lunch. I make a big pot, have a big bowl each and we keep some for the next day.
I have been following this Indian- cuisine inspired recipe or way rather of making dahl for 10 years. It has not been that long and I still have to keep my eyes open while I cook it because sometimes the lentils surprise me by trying to escape from the saucepan.
This easiest dahl recipe is completely plant-based. Of course if you tweak it by using ghee then it would not be plant-based but still totally flavourful. But because oil works for us and since this is a basic recipe any vegetables or spices, aromatics could also be used to customise and make it tastier.
Homemade Dahl
Where we live we have to drive miles to get to a place to eat and some places are only open from 5 or 5:30 which is not convenient when we go out with my daughter who would like to be in bed by 8.
If we went out that meant a late meal and late bed which for some reason is hard for my daughter to deal with especially when she was much younger.
Once we went out because it was a summer’s night we thought it would be fine. Everything went well, the food was good but the schedule was not. So, I decided to try to cook dahl which in the end I found was easy to make.
It might not be authentic but this is how my family like it. I imagine if I asked Indian families of their dahl recipe one would be different from the other and they might say it will depend on what spices are available and try to experiment and be adventurous. What do you think?
The video shows how my daughter makes this ever comforting dahl which she puts together on her own (usually). This is very easy as suggested because my 11 who started to make this when she was 7 could make it.
This comes with a smoky flavour which makes everyone in the household lick the bowl you know what we mean. Sometimes we squeeze a lemon instead of coriander for that refreshing touch.
In a few steps and a handful of ingredients we recommend this recipe.
Whatever the weather and for something quick and easy dahl is our answer. Why don’t you give it a try and tell us about your experience in the comments section below.
Ingredients
Lentils – red split lentils, these are easy to find and easy to cook, use other quick cooking lentils too
Turmeric – for an earthy tone and colour
Tomatoes – fresh or tinned tomatoes work well with this recipe
Neutral oil
Black mustard seeds – substitute with cumin seeds
Coriander – a bit of green otherwise it will just be an orange stodge
Salt to taste
A pinch sugar is an optional ingredient to balance the flavours
Lemon – the citrus flavour makes the dish vibrant
In the video my daughter added ground pepper for some heat because we did not add any chilli for heat. But if I make it for my husband and me I usually add chilli.
How to make dahl
Feel free to double or triple the recipe as you wish or need.
Wash the lentils until the water runs clear. Place the lentils in a saucepan, pour enough water to cover the lentils, and add the chopped tomatoes, and turmeric.
Bring the lentils to a boil. Skim off the scum that rises so the top. Leave to simmer until soft and tender or until it becomes a stodge. Make sure it is neither thick nor watery.
Heat the oil in a pan and add the cumin seeds. Once they start to crackle and pop turn the heat off. Add the tempered cumin to the lentils.
Add the chopped peppers. Mix to combine. Sprinkle chopped coriander. Add salt, taste and adjust the seasoning. Add a dash of sugar to balance the flavour and squeeze the juice of half a lemon.
Serve with bread, rice, potatoes, curries or vegetables.
How to store dahl?
Keep in an airtight container. Place in the fridge for up to 5 days. Heat thoroughly before serving.
What do you eat with dahl?
Dahl is a fantastic side to serve with naan, rice, potatoes, curries, and vegetable stews.
How long does dahl last in the fridge?
Dahl will last up to 5 five days in the refrigerator when stored in an air-tight container.
Watch this video showing how to put together an easy dahl side dish.
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Let’s get cooking!
EASY DAHL RECIPE
Equipment
- 1 saucepan
- 1 knife
- 1 teaspoon
- 1 measuring cup
- 1 chopping board
Ingredients
- 1 cup red split lentils washed
- 2 cups water
- 1 cup tomatoes chopped
- 1 tsp turmeric ground
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 1 chilli or sweet pepper chopped
- 1/2 tsp salt
- 1/4 tsp sugar
- bunch coriander roughly chopped
- 1/2 lemon juice, optional
Instructions
- Place the lentils, pour enough water to cover the lentils, and add the chopped tomatoes, and turmeric in a saucepan.
- Bring the lentils to a boil. Skim off the scum that rises to the top. Leave to simmer until soft and tender or until it becomes a stodge. Make sure it is neither thick nor watery.
- Heat the oil in a pan and add the cumin seeds. Once they start to crackle and pop turn the heat off. Add the tempered cumin to the lentils.
- Add the chopped peppers. Mix to combine. Sprinkle chopped coriander. Add salt, taste and adjust the seasoning. Add a dash of sugar to balance the flavour and squeeze the juice of half a lemon.
- Serve with bread, rice, potatoes, curries or vegetables.
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