Indian Red Lentil Dal made with lentils, tomatoes, onions, garlic, and warming spices—a cozy, vegetarian dish ready fast.
You ever have one of those weeks where your brain feels like it’s buffering? That was me last Tuesday. Nothing dramatic happened, but the kind of day where your keys disappear even though you literally just had them, and you start wondering if you’re unintentionally auditioning for a sitcom.
Anyway, I opened the pantry hoping for inspiration and instead found a single, slightly crumpled bag of red lentils in the corner. It reminded me—kind of oddly—of a trip I took years ago where I got lost in a spice market in Kolkata. I’d gone in looking for tea and somehow walked out with five kinds of lentils and a notebook full of little handwritten recipes from a kind old woman who insisted I wasn’t “eating enough color in my life.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So that night, in my messy kitchen with a questionable level of energy, I made this Indian Red Lentil Dal, and wow… I forgot how grounding it feels. The smell of the spices hit me first—the fennel, cumin, mustard seeds—all popping in the pan like they were announcing something. And when I tasted the first spoonful? Instant calm.
You know that feeling when you sit down, finally, after the whole day has been running ahead of you? That’s what this dal tastes like to me. Maybe it’ll do the same for you. Who knows?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Indian Red Lentil Dal Recipe?
Okay, real talk: the magic of this Indian Red Lentil Dal is how it pretends to be complicated when it’s absolutely not. The red lentils break down so fast it’s like they want you to succeed. And the spices? They’re warm without being bossy. The tomatoes add body, the lime perks everything up at the end—kind of like when you finally open a window in a stuffy room.
And something I’ll admit: I love that dal tastes even better the next day. Like the flavors had a little sleepover and woke up closer friends. It’s vegetarian, affordable, cozy, customizable, and honestly, it’s the kind of meal that makes you feel taken care of even when no one else is around to do it.
Ingredient Notes:
Let’s wander through the ingredients for this Indian Red Lentil Dal, because everyone here matters—some more than others, but don’t tell them that.
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Red Lentils: They basically melt on their own. Which… same, sometimes.
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Tomatoes: Blanching makes you feel fancy, but if you’re tired, chopped fresh or even canned tomatoes won’t ruin your life.
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Onion & Garlic: The actual backbone of this dal; without them it tastes flat, like music without bass.
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Bengali Five Spice (Panch Phoron): The spice blend I was once told would “teach me patience.” I’m still waiting, but it is delicious.
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Turmeric & Bay Leaf: These two quietly do their job without showing off.
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Salt: Don’t skimp here. Dal is like a good story—it needs balance.
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Lime Juice: Essential. Honestly, it wakes the dal up better than my alarm wakes me up.
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Cilantro: Fresh and bright… unless it tastes like soap to you, in which case, no pressure.
How To Make Indian Red Lentil Dal?
This Indian Red Lentil Dal looks like it has a lot of steps, but trust me, it moves fast.
- Cook the lentils:
Rinse them like you’re washing something delicate. They’ll cook in about 10 minutes, breaking down into this soft, golden mush that’s incredibly forgiving. It’s nice cooking something that doesn’t judge you. - Prep the tomatoes:
Score the skin, toss them in boiling water, peel, chop, done. You’ll feel oddly accomplished afterward, like you conquered a mini dragon. - Cook onions and spices:
Heat the oil and add onions until they look glossy. Then garlic—don’t walk away, or it’ll burn and ruin your mood. Add your spices. Everything starts to smell like you accidentally became a real chef. - Combine:
Add lentils (plus their cooking water) to the pot. Stir them in like you’re comforting a friend. Salt generously. Let everyone get cozy and start talking to each other. - Finish:
Add tomatoes and lime juice. Stir again. Taste it. Adjust. Add cilantro. Stand there for a moment and appreciate how good your kitchen smells.
Storage Options:
Leftover Indian Red Lentil Dal is like leftover joy—it somehow gets better overnight. It keeps in the fridge for 4 days, thickening a bit each time you open the container. Add a splash of water when reheating and it’s perfect again. Freeze it for up to 3 months and thank yourself later. Truly the best “I forgot to defrost dinner” solution.
Variations and Substitutions:
This dal is flexible. Like yoga-teacher flexible.
Want To Save This Recipe?
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Swap red lentils for yellow split lentils.
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Add coconut milk if you want something creamier and rounder in flavor.
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Toss in spinach or kale so you feel like you’re being responsible.
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Add more spice if you’re feeling dramatic.
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Use ghee instead of oil for a richer vibe.
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Throw in canned tomatoes if you don’t have the energy to peel anything.
What to Serve with Indian Red Lentil Dal?
You truly cannot go wrong with:
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Hot basmati rice
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Warm naan you tear with your hands
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Pickled onions (game-changing)
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Raita if you need something cooling
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A simple green salad if you’re trying to balance your life choices
Frequently Asked Questions:
Why are my lentils still firm?
They’re probably old. It happens. Just simmer longer.
Can I use canned tomatoes?
Absolutely. I’ve done it many times on “I refuse to blanch anything today” days.
Does dal freeze well?
Better than most soups, honestly.
If you end up making this Indian Red Lentil Dal, I genuinely hope it brings you the same tiny spark of comfort it brings me—especially on the days that feel a bit heavier than others. And if it becomes one of your “wrap-yourself-in-a-bowl” recipes too, well… I’d love to hear that.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Indian Red Lentil Dal
Ingredients
- Red Lentils: 1 cup rinsed
- Water: 3 cups
- Tomatoes: 3 plum tomatoes
- Vegetable Oil: 2 teaspoons
- Onion: 1/2 cup finely chopped white or yellow onion
- Garlic: 2 medium cloves finely chopped and formed into a paste
- Bengali Five Spice Panch Phoron: 2 teaspoons or substitute with: 1/2 teaspoon nigella seeds or sesame seeds1/2 teaspoon cumin seeds1/2 teaspoon fennel seeds1/2 teaspoon mustard seeds1/2 teaspoon fenugreek seeds (optional)
- Bay Leaf: 1
- Turmeric: 1 teaspoon
- Kosher Salt: 1 teaspoon plus more to taste
- Lime Juice: 2 tablespoons from 1 lime
- Cilantro: 8 sprigs de-stemmed and chopped
- Cooked Basmati Rice: Optional for serving
Instructions
Cook the Lentils
- Place the red lentils in a fine-mesh sieve and rinse thoroughly under cold running water. Transfer the rinsed lentils to a medium saucepan and add 3 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for approximately 10 minutes, or until the lentils are soft and beginning to break down.
Blanch and Prepare the Tomatoes
- While the lentils cook, bring a separate small pot of water to a boil. Score the tomatoes with an “X” using a sharp knife and blanch them in the boiling water for 1 minute. Remove the tomatoes and allow them to cool. Peel and discard the skin, remove the tough stem end, and chop or lightly mash the tomatoes. Set aside.
Sauté the Aromatics and Spices
- After the lentils have simmered for at least 5 minutes, begin preparing the aromatics. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, approximately 3 minutes. Add the garlic paste and cook for 1 additional minute, stirring continuously to prevent burning. Add the Bengali five spice blend and cook for 2–3 minutes. Stir in the bay leaf and turmeric.
Add the Cooked Lentils
- Add the cooked lentils and their cooking water to the saucepan with the aromatics. Add the salt. Cook for 10 minutes, stirring occasionally to allow the flavors to combine.
Finish the Dal
- Stir in the lime juice and the prepared tomatoes. Cook for an additional 3–5 minutes. Taste and adjust seasoning with additional salt if necessary. Remove from heat and stir in the chopped cilantro. Garnish with extra cilantro if desired.
Serve
- Serve the dal warm, with basmati rice or naan if preferred.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
