Dal is one of those dishes that never really gets old. We all need comfort food once in a while. Something that's warming, filling and nourishing, that reminds us of home-cooked food when we were young. This basic dal is soft and lightly spiced. Simple enough for weeknights and easy to adapt.
Why You'll Love This Basic Dal Recipe
- Simple ingredients - everything is easy to find, and many ingredients are pantry staples.
- Foolproof method - only a few steps, and once you've cooked it, you'll remember it.
- Comfort food - soft lentils, gentle spices and an easy method make this a go-to.
- Flexible - swap the lentils, adjust the heat, add veggies....this is just a starting point for your creativity.
- Great with flat-breads or rice - It works as a main meal with rice (dal chawal) or with flat breads like my laccha paratha.
- Budget-friendly - nourishing food that does not cost much at all.
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Basic Dal Ingredients
Here are the basic dal ingredients you will need:
- Arhar Dal/Toor Dal/Split Pigeon peas - same lentil, different names. Characteristic pale yellow when split and skinned. A versatile dal that takes spices well and is a good source of protein.
- Ginger, salt & turmeric- Ginger adds some warmth and freshness, and turmeric brings some earthy depth and gives the dal its lovely golden colour. Ginger kick-starts digestion, and turmeric is known for its anti-inflammatory properties. Salt enhances all of the flavours.
- Green chilli - optional addition for more heat if you wish.
- Cumin seeds, Asafoetida & chilli powder - spices used for a basic tadka. Cumin adds a nutty warmth and aids digestion. The asafoetida adds a savoury depth (it is strong, so we use only a little) and the chilli provides some heat.
- Olive oil.
See the recipe card for quantities.
How to Make Basic Dal
Arhar or Toor dal (split pigeon peas) used in this recipe definitely needs a longer soak. I like to soak my dal overnight.
- Wash and rinse the dal until the water runs clear, removing any dust, dirt, or bugs.
- Drain the lentils and transfer them to a heavy-bottomed pot. Add 800 mL of water and bring to a boil.
- Remove the scum or the foamy bits from the top immediately. Reduce the heat to a simmer.
- Add the turmeric, ginger and salt. Cover and cook for 20 minutes or until the lentils are soft and mushy.
- For the tadka (see the FAQ below), heat the oil in a small pot or pan.
- Add the cumin seeds, followed by the asafoetida and chilli powder. The tempering process takes less than a minute, so be quick and be careful not to burn the spices.
- Pour the tadka over the cooked lentils and serve.
Substitutions
You can replace the split pigeon peas with red lentils, yellow moong dal or chana dal (split yellow lentils).
Traditionally, the spices are tempered in ghee. You can use ghee instead of olive oil if you are not vegan.
Storage
Cooked Dal can be kept in the fridge in an airtight container for up to three days; make sure to reheat thoroughly. When stored in the refrigerator, the dal tends to thicken; add some water to thin it down when reheating.
Chef's Tips
Soaking and rinsing dal is essential. Don't compromise on that because it reduces cooking time, makes the dal more digestible and improves texture.
Be sure to rinse the dal until the water runs clear. This removes excess starch and dust, helping prevent the dal from becoming gluey.
Removing the scum or foam that forms on top of the boiling lentils is also very important for flavour and to reduce bloating. Make sure you remove it in the first boil.
You can check that the dal is cooked by pressing it with a spoon against the side of the pot. If it mashes easily, it is ready.
Be careful not to burn the tadka spices. If they burn, then the dal will taste bitter. Cooking (blooming) the spices is a quick process. Make sure the oil is hot. Add the cumin, and when it sizzles, add the asafoetida, then the chilli powder.
FAQ
Yes! Dal is a good source of protein and fibre, making it suitable for a vegetarian or vegan diet. Ahar dal in this recipe has relatively high amounts of potassium, iron, magnesium and B vitamins.
The purpose of soaking dal the night before, or at least a couple of hours before cooking, is to increase the rate of mineral absorption in the body. Chemical changes occur in the dal during soaking, making nutrient absorption much easier. Also, soaking the dal helps break down complex starches, making it easier to digest and reducing bloating and gas. On a more practical level, soaking dal reduces the cooking time.
Tadka is a spice mix that is briefly roasted in hot oil to release its flavour and fragrance. It also refers to the process of roasting spices in hot oil, known in English as tempering. Traditionally ghee is used, but extra virgin olive oil or coconut oil can be used in vegan diets. The process is rapid, perhaps as quick as thirty seconds. Heat the oil, then let the spices sizzle; add them to the daal.
Related Recipes
Here are some other simple dal recipes to make.
Pairing Suggestions
Check out these recipes of mine that goes well with this basic dal.
📖 Recipe
Basic Dal
Ingredients
Daal
- 200 g Arhar dal/Toor dal/Split Pigeon peas
- 30 g Ginger
- 1 teaspoon Salt
- ½ teaspoon Turmeric powder
- 1 Green chilli optional
- 800 ml Water
Tadka/Tempering
- 1 teaspoon Cumin seeds
- ½ teaspoon Asafoetida
- ¼ teaspoon Chilli powder
Instructions
- Soak the lentils overnight or for at least for 4-6 hours. After soaking, rinse the lentils in running water until the water runs clear.
- Peel and finely chop the ginger.
- Drain all of the water from the lentils and transfer them to a heavy-bottom pot. Add 800 mL of water and bring to a boil. Remove the scum and foam from the top. Reduce the heat to a simmer.
- Add the turmeric, ginger and salt. Cover and cook for 20 minutes or until the lentils are soft and mushy.
Tadka/Tempering
- Heat the oil in a small pot or pan. Add the cumin seeds, followed by asafoetida and chilli powder. The tempering process takes less than a minute, so be quick and careful not to burn the spices.
- Add the tadka to the daal, stir, and serve.
Nutrition
NOTES
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
Ffion says
I made the Arhar Daal and it was delicious!! I used split red lentils because that was all I had and it worked great. Will 100% be trying again 😍
Chef Tripti says
This makes me so happy, am glad you enjoyed it!
Jenny says
Fantastic, thank you for a go to recipe. It will remind me of eating daal for breakfast in India when I visited. Comfort food indeed.
Chef Tripti says
Thank you Jenny! I am so happy I can help recall a food memory!
A Laurent says
This is my go-to recipe, foolproof and delicious!!
Chef Tripti says
thank you!
Sonia Hashmi says
Thank you, really good recipe
Chef Tripti says
Thank you!