Easy Indian Dal

Toor dal with fresh fenugreek leaves and dried red chili served in a white bowl.

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This is my simple stovetop dal with fresh fenugreek leaves, tomato, ginger, and a mustard-cumin tadka. Serve this dal with rice or roti for an everyday meal.

Servings

Author Sravanthi Chanda

Ingredients

For Cooking the Dal

½ cup toor dal
2 cups water add more if needed
¼ teaspoon turmeric powder

For Tempering and Simmering

1 teaspoon oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 whole dried red chili optional
1 teaspoon ginger finely chopped
½ cup tomato chopped
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon red chili powder
¾ cup fenugreek leaves chopped, you can use any leafy greens or skip them
¾ teaspoon salt adjust to taste

Instructions

Rinse the Dal

Rinse the dal two or three times and drain.
Soak it for 30 minutes when you have time. Soaking is optional, but it can reduce the stovetop cooking time.

Cook the Dal

Add the rinsed dal, 2 cups of water, and turmeric powder to a heavy-bottomed pot.
½ cup toor dal, 2 cups water, ¼ teaspoon turmeric powder
Bring it to a boil uncovered and skim off the excess foam.
Reduce the heat and partially cover the pot.
Simmer for 35 to 45 minutes, or until the dal is completely soft.
Stir occasionally. Add a little hot water if the dal becomes dry before it has softened.
Mash the cooked dal lightly with the back of a spoon.

Prepare the Tadka

Heat oil in a pan over medium heat.
1 teaspoon oil
Add the mustard seeds and let them pop.
¼ teaspoon mustard seeds
Add the cumin seeds and dried red chili. Let them sizzle for a few seconds.
¼ teaspoon cumin seeds, 1 whole dried red chili
Add the chopped ginger and cook for about 30 seconds.
1 teaspoon ginger

Cook the Tomato and Fenugreek

Add the chopped tomato and cook for four to five minutes, or until soft.
½ cup tomato
Reduce the heat. Add cumin powder, coriander powder, red chili powder, and salt.
½ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon red chili powder, ¾ teaspoon salt
Add the chopped fenugreek leaves and cook for two to three minutes, until the leaves wilt.
¾ cup fenugreek leaves

Combine the Dal and Masala

Add the cooked dal to the fenugreek mixture.
Mix well and simmer everything together for another five minutes.
Add water if you prefer a thinner consistency.
Taste and adjust the salt and red chili powder. Serve hot with rice or roti.

Notes

Tips for Cooking Dal on the Stovetop

Cook the lentils until completely soft. They should mash easily with a spoon. Undercooked dal can stay grainy even after you add the tadka.
Keep hot water nearby. Add a little whenever the dal becomes too thick before the lentils are fully cooked.
Partially cover the pot. A fully covered pot can cause the dal to foam and boil over.
Reduce the heat before adding ground spices. Red chili powder and other ground spices can burn quickly.
Adjust the consistency at the end. Dal thickens as it sits, so add a little hot water before serving when needed.
Start with fewer spices. You do not need a long spice list for everyday dal.
Taste after combining everything. Mix in the tadka, simmer briefly, and then adjust salt and spices.

Nutrition