I’m SO excited to share an incredible, flavorful, super nourishing new recipe with you from my friend Samah of Dada Eats‘ new cookbook, Dada Eats: Love to Cook It. Before we dive in, let me just say this cookbook is absolutely amazing. It’s filled with 100 all vegetarian recipes that focus on real ingredients, whole foods and anti-inflammatories. Her twists on classic comfort food and staple Indian recipes are ones you’ll want to share with everyone.
I chose her best ever dal recipe because, like Samah, I’m a huge fan of cooking with legumes (and this curried pumpkin lentil soup is one of my favs). It’s my first time cooking traditional dal and I’m truly in love. Samah put it best in her cookbook, “It’s energizing and light, while remaining both grounding and comforting.” The flavors warm you from the inside out and it’s such a satisfying meal.
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What is dal?
Dal is not only an ingredient, but it’s also a traditional, plant-based Indian dish. As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.
Samah’s best ever dal recipe is hearty, packed with 15g of protein and over 10g of fiber, and is absolutely delicious.
Everything you’ll need to make this dal recipe
One of the best parts about making dal from scratch is that it uses tons of pantry staples! It’s easy to make for the perfect weeknight dinner. Here’s what you’ll need:
- Lentils: the base of this dal recipe is made with yellow moong dal or red split lentils — whichever you can find.
- Produce: you’ll need onion, garlic and fresh ginger to give the dal lovely flavor. You’ll also be mixing in some fresh spinach later in the cooking process, plus some fresh lemon juice for a little brightness.
- Spices: these super cozy spices are the star of the show. You’ll need ground turmeric, ground cumin, ground coriander, cayenne pepper, and plenty of salt and pepper.
- For the broth: you’ll be simmering the lentils in a little tomato paste, diced or crushed tomatoes, coconut milk, and vegetable broth.
- To garnish: top your bowl with fresh cilantro leaves!
What to serve with dal
Creamy and delicious dal is even better served with:
- Naan or flatbread
- Quinoa
- Fluffy rice (my coconut rice would be perfect!)
How to make homemade dal
- Prep your lentils. Start by rinsing your lentils a few times until the water runs clear. Then cover them with fresh water and soak them for about 30 minutes to an hour.
- Sauté the onions. Next you’ll want to sauté the onions in olive oil for a few minutes until they’re tender. Add in the ginger and garlic and cook until slightly browned.
- Add spices. Stir in all of those cozy spices and cook everything for a few minutes until it darkens and smells aromatic.
- Add tomatoes. Stir in the tomato paste and cook it for a couple of minutes, then pour in the crushed tomatoes and cook for a few minutes to reduce.
- Pour in the broth. Next, add the coconut milk and vegetable broth and simmer everything for about 5 minutes.
- Cook the lentils. Add your drained lentils to the pot and simmer for about 30 minutes until they’re soft and the curry is nice and thick. Stir in spinach until it wilts.
- Thicken & serve. Add the fresh lemon juice and stir for about 10 minutes until the dal thickens to your liking. Then serve!
Why rinse & soak the lentils?
Rinsing the lentils until the water runs clear ensures that there isn’t any debris like dust, dirt, husks, etc. in your dal recipe. Lentils are natural, whole food, which means they can carry some of that debris! You’ll want to soak the lentils as well so that they cook a little faster.
Storing & freezing tips
- To store: store this creamy dal in airtight containers in the fridge for up to 4-5 days. Feel free to reheat it in the microwave or on the stovetop!
- To freeze: let the dal completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months. To reheat, first let it thaw in the refrigerator, then heat it in the microwave or on the stovetop.
More nourishing soups, stews & curries
- Vegan Coconut Tomato Lentil Soup
- Healing Curry Butternut Squash Lentil Soup (with a slow cooker option!)
- Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
- Butternut Squash, Chickpea & Lentil Moroccan Stew
- Healing Ginger Coconut Chicken Brown Rice Soup
Get all of my soups, stews & curries here!
I hope you love Samah’s incredible dal recipe! If you make it be sure to leave a comment and a rating so I know how you like it. And remember to pick up a copy of Dada Eats Love to Cook It cookbook!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Dal Ever by Dada Eats
Ingredients
- 1 cup yellow moong dal or red split lentils
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 1 (2-inch) knob fresh ginger, grated
- 5 garlic cloves, sliced
- ½ teaspoon ground turmeric
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon tomato paste
- 1 (15-ounce) can diced or crushed tomatoes with their juices
- 1 (13.5-ounce) can reduced fat coconut milk (or feel free to use full-fat if you prefer a richer dal)
- 2 cups vegetable broth
- 2 cups fresh baby spinach, roughly chopped
- 1 tablespoon fresh lemon juice
- To garnish:
- Fresh cilantro leaves, roughly chopped, for garnish
- For serving:
- Naan, flatbread, quinoa, or rice for serving
Instructions
- Place the lentils in a medium bowl and cover them with water. Wash the lentils with your hand, tip out the water, and repeat this process until the water runs clear. Cover the lentils with fresh water and soak 30 minutes to 1 hour (this will allow them to cook faster).
- Heat the olive oil in a large heavy pot over medium heat. When it begins to shimmer, add the onions, and sauté for 3 to 4 minutes until they start to become tender and translucent. Add the ginger and garlic, and cook with the onions for an additional 2 to 3 minutes until everything starts to brown slightly.
- Stir in the turmeric, cumin, coriander, cayenne, and salt and black pepper. Sauté the masala for 2 to 3 minutes until it smells aromatic and darkens in color.
- Add the tomato paste and cook until it deepens in color, 1 to 2 minutes. Now pour in the tomatoes. Continue to cook until the tomatoes reduce slightly, 3 to 4 minutes.
- Add the coconut milk and vegetable broth to the pot. Simmer for about 5 minutes.
- Now add the drained lentils. Cover the pot and simmer for about 30 minutes, or until the lentils are soft and the curry is thick. Add the spinach and stir until it wilts.
- Add the lemon juice and cook, stirring frequently, for about 10 minutes, so the dal continues to thicken and become luscious. Feel free to simmer further to reach your desired consistency. Taste again and adjust seasonings as necessary.
- Garnish the dal with chopped cilantro and serve with naan, flatbread, quinoa, or rice.
Recipe Notes
Nutrition
Recipe by: Dada Eats | Photography by: Eat Love Eats
101 comments
Thanku ambitious kitchen. For sharing a awesome recipes with full detail . Which make us easy to make a delicious food for our family. Keep sharing.
If I cannot find the split lentils, any chance I could use regular lentils? This looks so interesting, can’t wait to try it! Thank you!
Hi, there! I think the texture would be different with whole lentils, but I’m not totally sure! I linked a brand you can find on Amazon above which I’d recommend! 🙂
Hi Lola,
I used whole red lentils and it was perfectly fine.
So easy and delicious!!
Absolutely Delicious. Followed recipe as written. Very good with the low fat coconut milk. I made half of the recipe and I still feel like it was approximately 3-4 servings so you may want to half it unless making for a lot of people. Naan is the perfect side for this. So flavorful. Thank you!!!
Absolutely divine! This is on our weekly dinner rotation, sometimes twice per week!
I’m so glad!! Samah has the best recipes 🙂
This really is the best dal!
Isn’t it delicious?? Samah’s recipes are just the best!
This recipe is fabulous! I have made dal before and this is much better than other recipes I’ve used. Thank you!
I’m so glad you loved it! Samah has the best recipes 🙂 Thanks so much for leaving a review.
Step 3. Roast the Masala for 2-3 minutes – what is this I don’t see it in the recipe
Hi, Sharon! Sorry if that was unclear! Once you add the spices to the pan, you cook them for 2-3 minutes until it smells aromatic and darkens in color. Then you move to step 4 where you add the tomato paste, etc. Hope that helps!
Great recipe. Easy to follow, delicious outcome 🙂
This dal is a staple in our household! Nourishing, comforting, and so tasty.
YAY! So happy to hear you are all loving this recipe ❤️
Just might be the best Dahl ever! I made it the first time with half fat coconut milk then full fat. Needless to say full fat is better. I also added extra spinach and some frozen corn. I feel perfection was achieved lol.
Looking forward to making this but wondering if you could add a protein to this and what would you recommend adding? Thanks!
YUM! Just made this for dinner & it was super flavorful. Thank you Monique! Xoxo.
Made this for dinner tonight and it was very good. I did add quite a bit more spices but definitely enjoyed it!
Delish! I added diced carrots with the onions as well. The whole family loved, even my 5 year old …Next time I’ll double the portion and freeze half!
YUM! So glad you enjoyed this recipe!
Recipe is wonderful tasting. I want more
Yay! I am so glad you are loving this recipe ❤️
This is a remarkably delicious soup/stew. . If you like Tikka Masala flavor you will love this soup. Easy to double. Freezes well. Works as a meal with salad and bread or rice. If you are sensitive to spice, reduce the cayenne, cuz even that 1/2t adds noticeable heat.
Hi AK! I have never tried a recipe of yours that didn’t become a regular in my recipe rotation. This is going on the stovetop right now and smells incredible. Curious if you’ve ever tried it – or heard of anyone trying it – with kale? I don’t have spinach on hand. Not sure if kale would be too tough? Can’t wait to try this when it’s done!
Making the Dal soup today. Wondering if I can use either water or chicken broth for the veggie broth.
Chicken broth should work, but keep in mind that no longer makes it vegan. If you want to keep it vegan you could add water, but I don’t recommend because it’ll make the Dal more bland. Let me know how it turns out.
Fantastic recipe.
Deelightful! The flavors were really good. I did not soak my lentils but cooked in about 1/2 hour. Served with some jasmine rice and vegan naan from minimalist baker. Keeper,
Sounds delicious, glad you enjoyed this recipe!
Hi! I used the split yellow lentils and while I soaked them for 30, they weren’t tender enough. Just a note to others to soak them for much longer. B/c I didn’t, I had to cook them for an hour! Thanks for the recipe though- great flavor.
Good to know, thank you for the note! Glad it was delicious 🙂
I thought this was going to be good until I read olive oil! Such a shame.
What is wrong with olive oil?
Ok so I haven’t made this recipe yet, but I just wanted to say that you absolutely MUST try this on a slider topped with coleslaw!! It sounds weird but the hot dal topped with the sweet cold coleslaw is so beyond amazing.
Ohhh thanks for sharing JB!
Thank you so much for this delicious, healthy recipe! Yum! I decreased the amount of broth by a quarter cup, and I replaced the spinach with bok choy because it’s what I had on hand. Came out perfectly. Will make again ☺️
Yay! I am so glad you loved this recipe and it turned out great for you!
If you sub the fresh spinach for frozen, this becomes the perfect pantry staple dish. The first time I cooked this, I found it a bit bland compared to restaurant dishes though, which might be due to my pre-ground spices. So I’d recommend if you don’t freshly grind your spices to (up to) double the amount given in the recipe.
Thank you so much for sharing, glad you are enjoying this recipe!
hi monique, was just wondering whether the coconut milk could be replaced with almond or oat milk or just more vegetable broth? and also is a 2 inch knob of fresh ginger equivalent to about 15g?
Hi Vanessa – I haven’t subbed the coconut milk in this recipe, it helps make it nice and creamy. If you don’t want it creamy, you could sub with more broth or possibly another milk. I am not sure how many grams a 2in knob of ginger is, I usually just measure it.
I’m new to daal. Just experimenting. I am so grateful for this recipe. It is such a wonderful recipe. I am only sorry i didn’t know about it sooner. Thank you from the bottom of my heart.
Of course! I am so glad you found this recipe and are loving it!
I have made this about 50 times now. The only thing I change is that I increase the amount of the spices listed (including garlic and ginger) and add red bell pepper, This is one of my favourite things to eat – it really is the best dal.
Thanks so much for your feedback, Tara. Glad you found this recipe and it is a hit ❤️
Simply delicious!
Yum! So glad to hear you’re enjoying this recipe, Leo!
Made this for dinner! Such an easy dish to make that tastes amazing!
Yay! I am so glad to hear you’re loving this recipe, Chloe ❤️
I changed this as I had ingredients. Did half the recommended canned tomatoes and coconut milk; skipped coriander and eyeball-added garam masala; skipped spinach; had no broth, but did a teaspoon or so of vegetable better-than+bouillon plus some water. Forgot lemon juice and toppings at the end, but served with aromatic rice and a comparatively subpar palak paneer. The dal was excellent; will do again.
Great! Glad to hear this recipe worked for you with your changes!
Doubled the whole recipe and added garam masala. Delicious, but whatever lentils we picked needed HOURS not 30min to cook, even after soaking. And we got tired of waiting and hungry so they were still a tiny bit al dente, if that term can apply to lentils.
So glad you loved this recipe – Sorry your lentils did not quite cook through for you. What kind did you use?
What a delicious stew/mush/sauce?! I made this for my family since my husband is eating vegan 5 days a week. It was fabulous! So tasty! – I had made my own garlic-ginger paste and utilized that since it contained salt and turmeric. Great shortcut. I intend to make it again in the near future! – Served with jasmine rice and garlic naan.
As delicious as this is, I learned a long long time ago not to cook lentils with added salt. I’ve just made this recipe and overlooked this, so the moong dal are hard and appear to be rather raw, even though I simmered them for more than an hour. Next time, I will not add salt until after they’re done.
stop using cups!!! Otherwise, nice recipe.
Love this recipe, very flavorful. Only thing I do different is add is 1 tbsp of Garam masala. Thank you
Perfect! Glad you love it!
This was sooo yummy. I didn’t have tomato paste so I cooked down a can of drained diced tomatoes until thick and ended up using the whole amount (instead of just 1 tsp as called for in the recipe) to balance out the coconut milk. I also forgot the lemon juice but think that would really brighten it up even more. I added some cauliflower and frozen peas instead of spinach. Will definitely make again!!!
Perfect! Glad you enjoyed!
SO SO GOOD and easy!!!
Glad you loved it!
Much more depth and complexity than many daals.
Such great flavors in here!
This comes out flawless every time. I used a prepared curry spice blend, and since this is Mexico, Tahini, a red pepper salt and pepper blend. So nourishing and reheats really well
Amazing! Glad you loved it!
Excellent, although my prep time was closer to an hour.
This was delicious. I used a tablespoon of curry powder instead of turmeric, added carrots with the diced tomatoes, and a bag of frozen cauliflower towards the end of cooking time for some added veggies to round it out. I served with rice and naan. It made so much! Incredibly filling and both of my kids loved it! Next time I will add a couple spicy peppers as we like our Indian inspired dishes with more heat.
Amazing! Such a great weeknight meal 🙂
This is fantastic! I’ve been working on going meatless at least a few times a week and figured curry would be the easiest way introduce it to my husband. Made this for dinner and he loves it. I used a little less cumin and coriander and a slightly heaping half teaspoon of turmeric, but no other changes. Thanks so much for the recipe, it is definitely going into our dinner rotation. And it’s so easy!
Amazing! Perfect meatless meal.
yummy but deceitful
I’m not sure what you mean?
You see the word best in the title of a recipe and get stung so many times. This however does not disappoint!! Can safely say this is now a staple for me. It’s quick cheap and easy so what’s not to love and to top it all off it’s so delicious and healthy to boot! Easy to change it up when you want to but not that it needs it thanks for the best dal ever! X
So glad you loved it!
Can’t wait to try the Dal recipe.
Reaaally tasty! Super easy as well.
Absolutely! Glad you enjoyed 🙂
Delicious! I added a bit more of each spice than it asked for and it was lovely.
Perfect! Glad you enjoyed 🙂
I loooove this recipe! I make it frequently usually double or triple batch. I freeze some and eat the rest for meal prep throughout the week. Sometimes it takes a while to cook the lentils, even after soaking them. I’ve had it over rice, with naan, over a bed of spinach or by itself. Sooo delicious.
Amazing! So glad you love this one!
This is the BEST Dal we have ever Eaten. So Creamy packed full of good spices Not to heavy, very light on the palate
So glad you love it!
So…you don’t list the quantities of the ingredients. How is that a recipe?
Hi! You’ll find the full recipe at the bottom of the blog post – simply hit “Jump to Recipe.” I list out the ingredients within the blog post to share more about the purpose of the ingredients (along with tips and tricks for making the recipe).
I really enjoyed this recipe and it was easy to do. I didn’t have corriander but it was still delicious, particularly the next day.
Thank you!
So glad you loved it!
I made this delicious recipe for dinner last night. I’ve been converting to a plant based diet and have food sensitivities to deal with so I had to leave out the ginger (which I love) and it tasted great even without it. I’ll definitely include this in my future menu rotation. Thank you! Pat S
Amazing! So glad you enjoyed 🙂
Loved it! I will definitely make it a part of my weekly rotation!
I’m so glad!
Delicious! This is the first Daal recipe I’ve tried, and it’s even better than my favorite go-to Daal at my local market. Thank you!
So glad you loved it!
Sorry to rate this poorly but I followed the recipe to the word and it really didn’t impress. There is something out of balance with the spices. I did not burn them but it came out with a very unpleasant bitterness at the end and overall lacked any depth of flavour but I just could not put my finger on what exactly. Ended up just adding a bit of extra salt to try to get something going but did not match the comforting blend of spice and creaminess that I’ve had in other dals I have tried. I read another recipe after from a chef I quite admire and I think the difference is they are adamant the onions should be well caramelized to get a good base.
Sorry to hear that you didn’t love this one!
Best Daal recipe ever. Thank you
So happy you loved it!