What Is Dal?

Wondering what Dal actually is? I like Cooking Light's description of it. They say "Dal or dhal, just like posole (or pozole) is both an ingredient and a dish: it refers to a type of dried split pea or lentil and the deeply spiced stew made from simmering the split peas until nicely broken down".

It's a staple dish of India and South Asia and "archaeological evidence indicates that Indian dal made its first appearance in the Indus Valley Civilization (bronze age), where lentils – of all kinds – were a staple food." Sanchari Pal, The Fascinating History of the Humble Dal.

Ingredients

Gather up your ingredients and let's get to it...Here is what's joining the Dal party today:

And a few of ingredient notes:

Red lentils - Also known as Masoor Dal/Dahl. I don't recommend using any other type of lentils in this recipe because you would need to adjust the amount of liquids added, and then also the seasonings too. Make sure your lentils aren't old and have been stored correctly. Old lentils can take much longer to cook and sometimes won't become tender no matter how long you cook them for.
Tomatoes - I like to add diced fresh tomato. You can add the equivalent amount of canned diced tomatoes if you prefer but the flavour won't be quite as good.
Coconut milk - This should be from a can. You can use full fat canned coconut milk or light coconut milk. I prefer full fat coconut milk because it is creamier and adds more flavour to the finished dish.

Expert Tip - You can add just about any vegetable to this dal. It's a great meal for clearing out the fridge and using up what you have. Spinach, kale, cauliflower, chickpeas, diced potatoes or sweet potatoes work particularly well. Be sure to add harder vegetables like potatoes near the beginning and easy cook veggies like spinach and kale towards the end.

How To Make Red Lentil Dal

Red Lentil Dal recipe is perfect for when you want a fresh, cozy, delicious, and healthy meal on the table pretty fast. Here's how:

Sauté the onions, garlic, ginger, and spices.
Add the lentils and let them toast for a few minutes.
Add all of the other ingredients and bring to a gentle simmer.
Let it simmer until the dal is thick and the lentils are tender.

Serving Suggestions

Try serving your Dal with with:

My easy flatbread recipe, Naan bread or poppadoms
Fluffy coconut basmati rice, cauliflower rice, coconut lime rice, or quinoa
A dollop of unsweetened vegan yogurt
Shredded coconut or toasted cashews or peanuts
Fresh cilantro or diced fresh tomato

Tips For Storing Leftovers

This is one of those meals where you can really look forward to the leftovers because the flavours continue to develop over time and just get better and better.

Store leftover dal in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in a pan on the stovetop or in the microwave.

Recipe