Dhal (Easy Lentil Curry)
There’s something deeply comforting about a pot of dhal simmering gently on the stove. For many Indian families in South Africa, it is a dish often enjoyed on fasting days and during prayer times, when meals are kept simple, nourishing, and meaningful. This easy dhal recipe is wholesome and aromatic, creating a meal that feels grounding without being heavy. It is affordable, naturally healthy, and perfect for serving with basmati rice, whether you are cooking for family, observing a special day, or preparing meals for the week ahead.
Why You’ll Love This Dhal Recipe
- Easy and reliable: This easy dhal recipe uses simple pantry ingredients and comes together without complicated steps, making it perfect for both beginners and experienced cooks.
- Healthy and nourishing: Dhal is naturally vegan, gluten-free, and rich in plant-based protein and fibre, helping you feel satisfied and nourished without feeling heavy.
- Perfect for fasting days: This lentil curry is light and comforting making it a popular choice during fasting days and prayer times.
- Budget-friendly: Lentils are affordable and filling, making this a cost-effective meal that can easily feed a family.
- Great for meal prep: The flavours deepen as the dhal rests, which means it tastes even better the next day and stores well for make-ahead meals.
Ingredients
Vegetable oil: A neutral oil such as sunflower or canola oil works best, allowing the spices to shine without overpowering the dish.
Mustard seeds: Mustard seeds add a nutty, peppery flavour when heated in oil and form the base of the dhal.
Cumin seeds (jeera): Cumin brings warmth and earthiness and is essential for a well-rounded dhal.
Onions: Onions add natural sweetness and depth when cooked gently in oil.
Curry leaves: Curry leaves release a fragrant, citrusy aroma that lifts the entire dish.
Dried red chillies: These add gentle heat and richness. Adjust the amount based on your preference.
Vadouvan (optional): Vadouvan is a mild curry spice blend with dried onions and garlic that adds savoury depth. The dhal is still delicious without it.
Garlic cloves: Whole garlic cloves soften as they cook and add layers of savoury flavour.
Ginger and garlic paste: This adds warmth and balances the richness of the lentils.
Turmeric: Turmeric helps in giving the dhal its golden colour and earthy flavour.
Tomatoes: Jam tomatoes work best in this dhal because they are fleshier and less watery (similar to Roma-style tomatoes). They add brightness and balance the richness of the lentils without making the dhal taste heavy.
Yellow split peas: These cook down into a creamy base and provide protein and fibre.
Water: Boiling water helps the lentils soften and creates the desired consistency.
Salt: Salt enhances all the flavours in the dhal and should be adjusted to taste.
Fresh coriander: Coriander adds freshness and a final lift of flavour before serving.
Instructions
Step 1: Rinse the yellow split peas and cook them in water until completely soft and broken down. In a pressure cooker, this takes about 35 minutes. The dhal should be creamy and easy to mash.
For convenience, you can cook a large batch, portion it, and freeze it for future meals.
Step 2: Heat the vegetable oil in a medium size high pot over medium heat.
Step 3: Add the mustard seeds and cumin seeds. Allow them to sizzle until fragrant.
Step 4: Add the onions, dried red chillies, curry leaves, garlic cloves, and vadouvan. Cook until the onions soften and turn lightly golden.
Step 5: Stir in the tomatoes, ground ginger and garlic, and turmeric. Cook until the tomatoes soften and the spices release their aroma.
Step 6: Add the cooked dhal, water, and salt to taste. Allow the dhal to simmer gently until it reaches your preferred consistency.
Step 7: Finish with fresh coriander and serve warm.
Can I Make This Ahead of Time?
Yes. Dhal tastes even better the next day as the flavours deepen and settle. This makes it an excellent option for meal prep or busy weeks.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the dhal has thickened.
Did You Try This Recipe?
If you tried this Easy Dhal recipe, I’d love to hear how it turned out. Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence.
What to Serve with Dhal
Equipment
- 1 Pressure cooker
- 1 Medium size high pot (20cm)
- Knife
- Chopping board
- Wooden spoon or spatula
- Ladle for serving
Ingredients
- 1/4 cup vegetable oil
- 1 tsp mustard seeds
- 1/2 tsp jeera seeds
- 1 onion
- 1 sprig curry leaves
- 3 dried red chillies
- 1 tbsp vadouvan (optional)
- 5 cloves garlic
- 1/2 tsp ground ginger and garlic
- 1 tsp turmeric
- 1 jam tomato (similar to Roma-style tomatoes)
- 250g pea dhal (boiled)
- 4 cups water
- Rough salt, to taste
- Coriander, to garnish
Instructions
- Rinse the yellow split peas and cook them in water until completely soft and broken down. In a pressure cooker, this takes about 35 minutes. The dhal should be creamy and easy to mash.For convenience, you can cook a large batch, portion it, and freeze it for future meals.
- Heat the vegetable oil in a medium size high pot over medium heat.
- Add the mustard seeds and cumin seeds. Allow them to sizzle until fragrant.
- Add the onions, dried red chillies, curry leaves, garlic cloves, and vadouvan. Cook until the onions soften and turn lightly golden.
- Stir in the tomatoes, ginger and garlic paste, and turmeric. Cook until the tomatoes soften and the spices release their aroma.
- Add the cooked dhal, water, and salt to taste. Allow the dhal to simmer gently until it reaches your preferred consistency.
- Finish with fresh coriander and serve with basmati rice or your choice of biryani.
