Simple Dal Recipe – Quick, Easy, Healthy

If you’re looking for a one‑pot wonder that feeds the whole family, this simple dal is the answer. It takes less than 30 minutes, needs just a few pantry staples, and gives you a warm bowl of protein‑rich comfort. No fancy gadgets, no complicated steps – just good food you can trust.

Why Simple Dal Is a Kitchen Hero

Dal is basically split lentils, and it’s the backbone of Indian cooking. It’s cheap, fills you up, and brings a gentle earthy flavor that pairs with almost anything. Because lentils cook fast, you can throw them in while the rice steams or the veggies roast. That means less time juggling pots and more time enjoying the meal.

Nutrition‑wise, a cup of cooked dal gives you about 9 grams of protein, fiber, iron, and B‑vitamins. It’s naturally gluten‑free, low‑fat, and can be spiced up to match any taste profile – from mild to fiery.

Step‑by‑Step Recipe

Ingredients (serves 4):

• 1 cup split red lentils (masoor dal) or yellow split peas
• 3 cups water
• 1 medium onion, finely chopped
• 2 tomatoes, chopped (or 1/2 cup canned diced tomatoes)
• 2 tsp ginger‑garlic paste (or equal parts grated ginger and minced garlic)
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp mustard seeds (optional)
• 1 tsp chili powder or green chilies, sliced
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

1. Rinse and soak: Give the lentils a quick rinse and soak for 5‑10 minutes. This helps them cook evenly and reduces the cooking time.

2. Cook the lentils: In a medium pot, combine the lentils, water, and turmeric. Bring to a boil, then lower the heat and simmer, uncovered, for about 15‑20 minutes. Stir occasionally and skim any foam that rises.

3. Make the tempering (tadka): While the lentils soften, heat oil or ghee in a small pan. Add cumin seeds and mustard seeds; let them pop for a few seconds. Toss in the chopped onion and sauté until golden. Add ginger‑garlic paste and chili, cooking for another minute.

4. Add tomatoes: Stir in the tomatoes and a pinch of salt. Cook until they break down and the oil starts to separate, about 5 minutes.

5. Combine: Pour the cooked onion‑tomato mix into the pot of lentils. Adjust the consistency with a splash of water if it looks too thick. Simmer together for 3‑5 minutes so the flavors meld.

6. Finish: Taste and add more salt or chili if you like it hotter. Sprinkle fresh coriander on top and serve hot with rice, roti, or a side of sautéed greens.

This basic version can be tweaked any way you want. Add a dash of garam masala for extra warmth, stir in spinach for extra nutrients, or finish with a squeeze of lemon for brightness. The core idea stays the same – a fast, nutritious dal that feels like home.

Next time you’re short on time but still want a wholesome meal, give this simple dal a go. It’s affordable, adaptable, and most importantly, it tastes great every single time.