Red Lentil Dahl (Easy Indian Recipe) (2024)

FAQs

Is red lentils the same as dhal? ›

Yes, masoor dal and split red lentils are the same thing, though masoor dal commonly refers to Indian-spiced red lentils specifically, like this dish. Here, our red lentils are enlivened with cumin, fennel, and turmeric and perfumed with garlic, ginger, and chiles.

You can easily thicken the dal by simmering it a bit more (uncovered, of course), or thin it out a bit with some extra water. If you'd like to make it smoother (and the dal is already completely tender), just whisk it a few times. Some recipes tell you to puree the dal in a blender, but I rarely do so.

My favorite way to serve this red lentil dahl is over basmati or jasmine rice. You can also enjoy it as is, over steamed potatoes. I also like to to put a little dollop of unsweetened coconut yogurt, cilantro and red pepper flakes on top.

Red Lentils (Masoor Dal) is good for diabetics as it regulates the random spikes and drops in the glucose level in the blood. It is abundantly rich in proteins and minerals, which help boost various systems in your body. Red Lentils is very good for your bones, teeth, and eyesight because of this.

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.

Soaking lentils helps with digesting them and reduces cooking time too. I don't bother soaking red (masoor) or yellow (skinless moong) lentils but Chana and Toor need a good old dunking.

Let the dal remain soaked for 30 minutes to 2 hours depending on the type of dal. Split pulses can be soaked for 30 minutes or 1 hour and whole pulses should be soaked for 2 hours. This will not only break down complex carbs but will also cut down cooking time. Again wash 3-4 times before using.

Now add water to a bowl and soak the dal for about 30 minutes to 2 hours depending on the type of lentil. Split dals can be soaked for 30 minutes or an hour, while whole pulses should be soaked for 2 hours. Legumes, such as Rajma, chana, or chole, should be soaked for 8-12 hours before cooking or soaked overnight.

In Indian households, we eat our dal with roti, rice, or dosa. With the carb component you have a complete protein and an amazing meal at that. I encourage folks that take my classes to think of dal as a side to bread and/or rice or as a soup.

What vegetables go well with dhal? ›

This light and pillowy bread is just perfect to dip into the soupy texture. Nothing beats gently spiced and roasted cauliflower served alongside Dahl. In fact, any roasted veg will work. While the dahl is cooking you can add tomatoes (or any other veg) to make a warming and hearty spiced lentil stew.

This warming Indian classic brings everyone together at the dinner table. This hearty dhal is a meal in itself but can be served with a little rice or warm naan bread for mopping up the delicious sauce.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Most people can enjoy lentils as part of their regular diet without any concern. But lentils also contain natural compounds called anti-nutrients. These substances bind with nutrients like iron and zinc, making them harder for our bodies to absorb. Soaking and cooking lentils can help reduce this effect.

Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal). Mung Dal will take a few minutes longer to cook through. Mung Beans and Lentils can also be used interchangeably.

Lentils for dal aren't interchangeable.

You can't substitute one lentil for another willy nilly in a dal unless the recipe blesses it. Lentils have different cooking times, density of texture and levels of nuttiness/sweetness.

Masoor dal, commonly known as red lentil, is a legume and belongs to the Fabaceae family. They are small bushy plants which have small branches. The seeds (red lentils) grow inside their dark flat pods.

Masoor Dal is a quick cook protein rich lentil widely known as Red lentils. They are also called as Orange lentils & Pink lentils. These have a high nutrition profile similar to that of meat.