A simple and authentic Indian dhal recipe that’s creamy, flavorful, and perfect for weeknight dinners or meal prep. Packed with warm spices and plant-based protein, this dhal is comforting, nutritious, and naturally gluten-free.
Equipment
- 1 Pressure cooker
- 1 Medium size high pot (20cm)
- Knife
- Chopping board
- Wooden spoon or spatula
- Ladle for serving
Ingredients
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 1 onion
- 1 sprig curry leaves
- 3 dried red chillies
- 5 cloves garlic
- 1 tbsp vadouvan
- 11/2 tsp turmeric
- 1 tomato
- 250g pea dhal (boiled)
- 4 cups water
- salt to taste
- dhania (coriander) to garnish
- 1/4 cup vegetable oil
Instructions
Boil dhal
- Rinse the yellow split peas under cold water until the water runs clear.
- In a pressure cooker, boil dhal for 35 minutes with some water so that its smooth. You can freeze portions of the dhal to cook for another day.
Cooking the dhal
- Heat sunflower oil in a medium-size tall pot.
- Add mustard seeds and cumin (jeera) seeds. Let them sizzle until aromatic.
- Add sliced onion, curry leaves, and dried red chillies. Cook until onions soften.
- Stir in the cloves of garlic (whole or roughly chopped).
- Optional - Add braising spice (vadouvan) and toast briefly.
- Add sliced tomato and cook until soft.
- Add the boiled dhal, water and salt to taste. Stir well.
- Cook until fully combined and smooth.
- Optional - Blend for extra-smooth dhal.
- Top with fresh coriander. Serve hot with biryani or a simple curry and rice.
Notes
- Adjust spice level: Increase or reduce dried red chillies according to your heat preference.
- Make it extra smooth: Blend dhal after cooking.
- Meal prep friendly: Dhal keeps well in the fridge for 3–4 days and can be frozen in portions for up to 2 months.
- Oil alternatives: Sunflower oil works best, but canola or vegetable oil are fine.
- Consistency tips: If dhal is too thick, add a splash of water. If too thin, simmer a few more minutes.
- Equipment tip: Use a medium tall pot for simmering and a pressure cooker for faster softening of the lentils.