Easy Dhal Recipe

If you’ve been searching for an Easy Dhal Recipe that delivers real flavour, silky texture, and Indian authenticity, you’ve just landed on the right page. This dhal is simple, comforting, and packed with the kind of warm spices that turn an ordinary weeknight into something memorable.

Dhal is more than just a side dish. It’s budget-friendly, protein-packed, and perfect for almost any diet. But what keeps people coming back is how reliably this recipe works. Smooth, aromatic, naturally gluten-free, and nutrient-rich, it’s the kind of meal you’ll want to make again and again.

Why This Dhal Recipe Works

This Easy Dhal Recipe is straightforward, nutritious, and satisfying. It balances spices, creaminess, and freshness, creating a dish that’s perfect for any meal. Even busy weeknights or first-time Indian cooks will find this recipe reliable and delicious.

Ingredients You Will Need

Here’s exactly why each ingredient belongs in this recipe:

Yellow Split Peas: The hero of this Dhal Recipe. They cook into a creamy base that absorbs spices beautifully. They also offer plant protein, fibre, and a subtle sweetness that balances heat.

Water: Simple, but essential. Water allows the peas to break down slowly, creating the classic velvety dhal texture.

Turmeric: The spice that gives dhal its signature golden colour. It adds earthy notes, boosts flavour, and supports the creamy consistency as the peas soften.

Salt: Salt enhances every warm, nutty flavour in the dhal. Without it, even the best spices fall flat.

Tomatoes: Tomatoes add brightness and acidity. They balance the richness of the peas and prevent the dhal from tasting heavy.

Dried red chillies: Dried red chillies give dhal a gentle heat and rich aroma. You can add more or less, depending on your spice tolerance.

Onions: When onions are cooked in hot oil at the start of the dish, they caramelize and add depth and natural sweetness, forming the base of the flavour.

Mustard seeds: When they pop in hot oil, they release a nutty, peppery flavour.

Cumins seeds (Jeera): Cumin adds warmth and earthiness and complements the split peas beautifully. It’s a signature flavour in Indian cooking.

Curry Leaves: Fragrant, citrusy, and unmistakably South Indian. Curry leaves lift the entire dish, even in small amounts.

Garlic: Garlic gives the dhal its savoury backbone. It cuts through the creaminess and adds balance to the spices.

Vadouvan: Vadouvan is a French-inspired curry spice blend made with dried onions, garlic, and aromatic spices like cumin, fenugreek, and mustard seeds, giving dishes a mild, savoury, and slightly sweet flavour.

Sunflower oil: You can use any neutral, high-heat oil for cooking dhal. I use sunflower oil. Other good options include canola or vegetable oil.

Fresh coriander: Fresh coriander is added at the end of cooking dhal to bring a bright, fresh, herbal flavour that lifts the whole dish.

How to Make This Easy Dhal Recipe (Step-by-Step)

1. Boil the Dhal

Start by boiling your dhal with some water until completely soft. In a pressure cooker, cook it for about 35 minutes until the lentils break down and turn creamy. You can also batch-cook the dhal and freeze portions for future meals. It’s a great time-saver and makes weeknight cooking even easier.

2. Heat the Oil

Place a pot over medium heat and add your sunflower oil. Give it a moment to warm up before adding the spices.

3. Add the Mustard and Cumin Seeds

Once the oil is hot, add the mustard seeds and cumin seeds. Let them sizzle until they release their aroma. This step builds the first layer of flavour.

4. Add the Onions, Curry Leaves, and Dried Red Chillies

Add the sliced onions along with the curry leaves and dried red chillies. Cook until the onions begin to soften and turn lightly golden.

5. Add the Garlic

Stir in the garlic. You can add it whole or roughly chopped. It will mellow and soften as it cooks.

6. Add Your Braising Spice

Next (this is optional), add in the vadouvan blend. Toast it for a few seconds so the flavours open up.

7. Add the Tomatoes

Drop in the sliced tomato and cook until it softens and blends with the spices.

8. Add the Boiled Dhal

Pour in your boiled dhal, water and season with salt to taste. Give everything a good stir so the flavours combine.

9. Simmer Until Smooth

Let the dhal simmer until everything comes together and reaches your preferred consistency. If you want it extra smooth, you can blend the dhal.

10. Finish and Serve

Top with fresh coriander before serving. Enjoy your dhal with rice, roti, or naan.

Tips for Perfect Dhal Every Time

• Cook lentils low and slow for the creamiest texture.
• Bloom spices in hot oil before adding them to dhal.
• Adjust salt in stages for balanced flavour.
• Add water if too thick, simmer longer if too thin.
• Dhal improves in flavour the next day, making it perfect for meal prep.