Warm Spicy Daal

Dal is a term in the Indian subcontinent for dried, split pulses. The term is also used for various soups prepared from these pulses.

Warm Spicy Daal

Total Time: 1 hour

Serving Size: 6

Calories per serving: 276,56

Fat per serving: 4,47g 7%

Saturated fat per serving: 0,54g 3%

Carbs per serving: 42,48g 14%

Protein per serving: 17,3g 35%

Fiber per serving: 20,46g 82%

Sugar per serving: 2,84g

Sodium per serving: 12,99mg <1%


  • 2 cups red lentils
  • 5 cups water
  • 1 1 Tbsp vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 tomato, diced
  • 1/2 inch piece of ginger, grated
  • 1 green chilli, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder (optional)
  • Salt to taste
  • Fresh cilantro, chopped, to garnish
  • For the tempering:
  • 1 Tbsp oil
  • 1 1 tsp black mustard seeds
  • 1 clove garlic, smashed
  • 10 curry leaves
  • 2 mild red chillies


  1. Wash lentils is several waters.
  2. Place the lentils in a heavy pot, cover with cold water and cook for 25 - 35 minutes, until the lentils is completely cooked and tender. Set aside.
  3. Meanwhile, heat the oil in a pan, and add the onions. Sauté for about 5 - 7 minutes, until the onion is soft and translucent.
  4. Add the garlic and chilly, the ground cumin and turmeric and chilli powder. Sauté for about 30 seconds.
  5. Add the chopped tomatoes to the pan, and cook, stirring for another 5 - 7 minutes, until the tomatoes are mushy.
  6. Add this onion/ tomato mixture to the cooked lentis and mix it in well. Season with salt to taste.
  7. For the tempering, heat the oil in a pan, add the mustard seeds, garlic, chillies and curry leaves, and sauté for about 30 seconds until the garlic starts turning brown and the chillies darken.
  8. Pour the tempering over the lentils daal, and cover with the lid. Stir it all together before serving.
  9. Serve hot.
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