Yes, I can come up with 5 reasons to make this Red Lentil Dahl. Dahl is always a favourite for dinner or a snack with some crusty bread. Read on to learn my 5 reasons.
Reason 1… to make Red Lentil Dahl
Dahl, what is it and how is it different to curry?
A dahl recipe will be based on a split pulse such as red lentils or yellow split peas. It has a soupy consistency and less spices than a curry. It generally contains tomato or coconut milk and often both.
So right here I give you reason 1. It is very tasty, warming and filling, nutritious and yet it is quick to make!
Reason 2… to make Red Lentil Dahl
Pulses are good for you. We know that. Billions of Indians can’t be wrong. Often we skip pulses because they are too much work. Red lentils are not, they don’t need soaking, and they cook quickly, and absorb flavours.
Reason 3… to make Red Lentil Dahl
There are probably some rules for making Dahl but I am gonna free you from them. Make them a riff on general flavours you like or the spices you have in your cupboard. These are some spices you can use:
- Cummin
- Ground coriander
- garam marsala
- Ginger
- turmeric
- mustard seeds
- chilli flakes
- curry powder
If you have some spices, you can make dahl.
Reason 4… to make Red Lentil Dahl
Look at that dahl, it is very delicious looking, and it keeps so well. You can freeze dahl! Yes, that means meal prepping. With such a small amount of effort, you can make meals for another day. It’s cheaper than chips because there is no meat involved. Trust me you won’t notice because it is so filling.
OK, if you feel like you need protein (from meat) then that’s an easy fix. Dahl goes with pretty much anything. Cook up some chicken breasts, thighs or drumsticks, a couple of Lamb chops or Pork steaks, a fillet of fish or even buy a ready-roasted chicken, no matter, because Dahl will go with it all. Serve it with some rice and a spoonful of yoghurt. I love coriander and I’ll chop some for this but even chopped cucumber and Spanish onion or chutneys will go with this.
BUT, most importantly, with freezing the flavour will not change and the texture will be the same. Win, win.
Reason 5… to make Red Lentil Dahl
Here we go, reason 5. Red Lentil dahl can be eaten anytime. Eat it for breakfast stuffed into an omelette or on toast. Eat it at lunch with some naan bread or eat it for dinner with rice and some spinach. What about some dahl as a snack with some crackers? Yep. You can.
In Indian cuisine, dal (also spelled daal or dhal in English) pronunciation: [d?a?l], Hindi Urdu , paruppu (Tamil), or pappu (Telugu) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.
wikipedia
- For my Dahl I slowly sweated off onion, garlic, and ginger in a little oil
- Next, add spices and very gently toast. This is an important step because it “wakes up the spices” bringing out the natural flavours and oils. Of course, we tend to use ground spices for convenience here, but this method can still produce much better flavours than just adding spices without “waking them up”. Be careful not to burn the spices. You may need a little more oil. Or a splash of water.
- Add the lentils and stir well
- Then add the coconut, tomato, and water/ stock. Simmer
- Once the dahl is thick and delicious it is ready
- Often whole spices are toasted in some oil or ghee and stirred through the dahl before serving. This is completely optional but makes the dahl pop with flavour and texture. The tempering of spices at the end especially for dahl is called Tarka it adds depth and an aromatic pop. ( At the beginning it helps to blend them)
- Try this dahl too.
Like quick dinners?
Salmon Tray Bake with 2 minute noodles 
Marinated Pork Steaks with gnoc charm 
Red Lentil Dahl
Ingredients
Method
- This recipe will make approximately 2 full 500 gm takeaway containers
- Use a medium sized pot and add the oil and onion and on medium heat saute the onion until it softens. Add the garlic and fresh ginger and stir for a few more minutes until fragrant.
- Put all the spices into a bowl and stir together then add to the pot on a gentle heat. Stir the spices until just starting to toast and release their oils. If this mixture starts to colour or burn add 2 tablespoons of water and stir well
- Add the lentils, stir well, then add the coconut, stock and tomato. Stir well and simmer for approximately 30 to 40 minutes on low or until the lentils are tender. The mixture will thicken slightly. (I like to add a couple of stock cubes and water, in place of stock, but this is my personal preference. Add chicken or vegetable stock here if you prefer)
- If you find the dahl is too thick for your liking add some extra water or stock a bit at a time.
- Warm the oil or ghee in a pot or fry pan until warm. Add the whole spices and toss over heat until very fragrant and coloured. You can also add whole dried chillis to this oil, if you like those.
- Pour the oil / spices into the dahl mix and stir together. You can also add dried chilli flakes now if you like your dahl hot!
- Taste and add salt and a big squeeze of lemon
- If freezing separate into containers, cool slightly and freeze until needed.
Notes
- Serve dahl with rice
- Serve dahl with yoghurt or a mix of yoghurt and cucumber
- Serve with Naan or chapati or any other flat bread you like
- Serve with other proteins such as Chicken, lamb, pork or fish
- Serve with green or red sliced chillis
- When making a tarka use as much whole spice as you like. You could also use cardamom pods, cinnamon sticks or Panch Phoran ( an amazing Indian whole 5 spice- Indian stores)
I just tried making this Red Lentil Dahl and it turned out fantastic! The blend of spices was perfect, and I loved how quick and easy the recipe was to follow. It’s such a comforting and nutritious meal. Thanks for sharing these great reasons to make it—I’ll definitely be adding this dish to my regular rotation!
Hi there,
Thanks for your email.
It’s lovely to hear from you. Hope you did enjoy the dahl. I have eaten a ton of it myself after recipe testing
Tania