The easiest and quickest dal to make at home - healthy dinner in 15 minutes

Ingredients

• 250 g Red Lentils (Masoor Dal) (Rinsed well before cooking)
• 800 ml Water (Boiling water for cooking dal and for final mix)
• 1 tsp Salt (Regular table salt)
• 1 tsp Turmeric Powder (Ground turmeric)
• 15 g Ghee (Heaped tablespoon, unsalted)
• 1 tbsp Olive Oil (Extra‑virgin, added to prevent ghee from burning)
• 1 tsp Cumin Seeds (Whole seeds, for tempering)
• 2 pcs Onion (Medium‑sized, roughly chopped)
• 2 pcs Garlic Cloves (Large, minced)
• 1 pcs Tomato (Medium, chopped)
• 2 tbsp Fresh Coriander Leaves (Chopped, added at end of tempering)
• 1 tsp Red Chili Powder (Adjust to taste)

Instructions

1. Rinse the lentils

   Place the red lentils in a sieve and rinse under cold running water until the water runs clear.

   Time: PT1M

2. Cook the dal

   In a medium saucepan add the rinsed lentils, 700 ml boiling water, 1 tsp salt and 1 tsp turmeric. Bring to a boil, then reduce to a gentle simmer and partially cover with a lid to avoid overflow.

   Time: PT8M

   Temperature: High heat

3. Prep the tempering ingredients

   While the dal cooks, roughly chop the onions, mince the garlic cloves, and dice the tomato.

   Time: PT5M

4. Heat ghee and oil

   In a small skillet heat a heaped tablespoon of ghee together with 1 tbsp olive oil over medium heat.

   Time: PT1M

   Temperature: Medium heat

5. Temper with cumin

   Add 1 tsp cumin seeds to the hot ghee‑oil mixture and let them sizzle for about 10 seconds until fragrant.

   Time: PT30S

   Temperature: Medium heat

6. Sauté onions

   Add the chopped onions to the skillet and sauté, stirring occasionally, until they turn translucent and start to brown at the edges.

   Time: PT3M

   Temperature: Medium heat

7. Add garlic

   Stir in the minced garlic and cook for about 30 seconds until aromatic.

   Time: PT30S

   Temperature: Medium heat

8. Cook tomatoes

   Add the diced tomato and cook for 2 minutes, allowing it to soften but not turn to a puree.

   Time: PT2M

   Temperature: Medium heat

9. Finish tempering

   Stir in 1 tsp red chili powder and a handful of chopped coriander leaves. Cook for another 30 seconds.

   Time: PT30S

   Temperature: Medium heat

10. Combine tarka with dal

    When the lentils have softened and begun to break apart (about 8‑10 minutes total), turn off the heat. Pour the hot tempering over the dal, add an extra 100 ml of boiling water, and stir thoroughly.

    Time: PT1M

11. Serve

    Transfer the dal to a serving bowl and enjoy with rice, roti, paratha or any bread of choice.

    Time: PT30S

Nutrition Facts

Calories

180

Protein

9 g

Carbohydrates

30 g

Fat

4 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Lentils (Masoor Dal): Yellow split lentils, Split peas
• Instead of Salt: Sea salt, Kosher salt
• Instead of Turmeric Powder: Fresh grated turmeric
• Instead of Ghee: Butter, Vegetable oil (for vegan version)
• Instead of Olive Oil: Any neutral oil (sunflower, canola)
• Instead of Cumin Seeds: Ground cumin
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic paste
• Instead of Tomato: Canned diced tomato
• Instead of Fresh Coriander Leaves: Cilantro stems, Parsley (different flavor)
• Instead of Red Chili Powder: Paprika, Cayenne pepper

Equipment Needed

• Medium Saucepan
• Frying Pan or Small Skillet
• Chopping Board
• Chef's Knife
• Measuring Spoons
• Ladle
• Serving Bowl

Critical Steps — Do Not Skip

• Rinsing the lentils to remove dust and debris.
• Using boiling water to speed up cooking.
• Partial lid coverage to prevent overflow while allowing steam to escape.
• Heating ghee with a drizzle of oil to avoid burning the ghee.
• Adding the hot tempering to the cooked dal immediately for maximum flavor.

Chef Tips from the Video

• For extra depth, add a pinch of asafoetida (hing) to the tempering.
• A squeeze of fresh lemon juice just before serving brightens the flavors.
• Use a pressure cooker for the dal if you need it ready in under 5 minutes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the dal a day ahead and refrigerate; reheat with a splash of water.
• The tempering (tarka) can be prepared up to 2 hours in advance and kept warm.
• If reheating, add a little extra water to restore the desired consistency.

Frequently Asked Questions