Indian Dahl (Curry Lentil ) Recipe

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Indian dahl

Indian cuisine is blessed with such a variety of pure deliciousness. Food brings people together as strong bonds are formed over a hearty meal. At the heart of every celebration, is a meal cooked with love. One of the simplest and most-loved preparations regarded as the best comfort food is the quintessential Dahl. This versatile staple is super nutritious and loaded with protein goodness.

Indian Dahl is a blend of mild aromatic spices which are used to flavour lentil, pea or bean dishes. Dahl is a good meal to have on its own or as an accompaniment to serving rice with a curry.

Health Benefits of Indian Dal:

The Indian dahl recipe uses clarified butter or ghee for its preparation along with lots of vegetables. But what makes Indian dahl one of the healthiest dishes is the different types of spices used in it. So, here all that makes it a really healthy and nutritious recipe.

High in Protein:

The Indian dahl may include one or more types of lentils and pulses, all of which are high in protein and low in fat. These dals are very nutritious. The protein content in Indian dahl is so high that experts suggest it to eat every day.
It is easy to digest and light on the stomach. If you think of eating it on a daily basis, make sure you introduce new varieties so that you can avail the health benefits of every dahl.

Anti-Inflammatory and Antiseptic:

The most common spice used in Indian dahl is turmeric. No matter which lentil or pulse you use, turmeric is a common spice to use. It is a bright yellow colour spice powder that is made of turmeric root. It possesses high antiseptic, anti-allergic, and anti-inflammatory properties, which help alleviate various issues of the body and skin.

Turmeric reduces skin irritation, controls osteoarthritis, and reduces heart attacks. For this reason, it is used in various Ayurvedic medicines also. Moreover, turmeric is the only reason why Indian dahl has that lovely golden colour.

Aids Digestion:

Cardamom pods or seeds are added to Indian dahl to give it a refreshing taste. It aids digestion and gives this dish a unique and lasting flavour.
Cardamom is roasted on light flame before it is added to the dahl. This helps to release the flavour from the seeds into the dish.

Ingredients Used In This Recipe

There are different variations of this homely delicacy that whistles away in the cookers of most Indian households. An authentic Indian dahl recipe peps you up when down and out and warms your insides on cold winter nights. The core ingredients required to make this healthy culinary creation include the following:

Garam Masala:

It is a blend of ground spices that are extensively used in Indian cuisines. It includes a mixture of cumin, coriander, cloves, cardamom, black pepper, nutmeg and cinnamon. The spices are generally tossed to bring in more aroma and flavour.

Black Pepper:

This widely loved spice has a sharp and pungent aroma and offers a rich flavour to the Indian dahl recipe. Whole peppercorns give out the best flavour when they are added just when the recipe is coming to a close.

Coriander Seeds:

They are one of the most commonly included spices in Indian recipes. This golden-yellow coloured spice has a rigid structure and is used as a base for other spice mixes. However, you will need to dry-roast it until a golden-brown tinge appears on the seeds

Coriander holds rich antimicrobial and antifungal properties, which helps fight infections. It is good for memory, detoxifies metals, and even helps fighting cholesterol. It is a wonderful source of magnesium, iron, and fibre.

Cayenne Pepper:

Cayenne pepper is another rich and healthy spice added to the Indian dahl recipe. This spice boosts metabolism and is great to reduce blood pressure. It aids gut health and helps relieve various kinds of pain.

Also, it may improve psoriasis, reduce cancer risks, and is easy to digest. Moreover, cayenne pepper enhances the overall taste and aroma of the recipe.


Cumin seeds are one of the core spices of all types of Indian dahls. This spice promotes digestion and is an excellent source of iron.
It helps with diabetes, improves blood cholesterol, promotes weight loss, prevents food-borne illnesses, and help with drug dependence.

Ground Cinnamon:

This is another spice added to the Indian dahl. It has powerful medicinal properties and is loaded with antioxidants. It has anti-inflammatory properties and improves sensitivity to the hormone insulin. Cinnamon is also great to reduce blood sugar levels.

Curry Leaves and Tadka:

Curry leaves and Tadka spices are some of the final ingredients needed to complete a delicious Dahl recipe. Tadka refers to the mixture of spices that are tempered in hot oil and is poured over the cooked dahl. It adds a nice aroma and flavour to the recipe. It is made using black mustard seeds, cumin, and dried red chillies and is optional. You can go easy on red chillies if you do not wish to make your dhal very hot.

Lentils to Choose From

Split Bengal Gram or Channa Dahl:

Channa dal is nothing but baby chickpeas that has been polished and split. It is a very popular ingredient in Indian cuisines. It tastes and appears like sweet corn kernels. This delicious and nutritious dahl can be digested easily and offers a thick texture to the recipe.

Split Pigeon Peas or Toor Dhal:

This yellow coloured lentil is oblong in shape and has a soft, nutty flavour. It is commonly used for preparing Indian dahl recipe. You can even cook it with vegetables and cereals to create a balanced diet. They have high levels of carbohydrates, vitamins and dietary fibre.

Moong Bean or Green Gram:

This is a small, round bean that has an olive-green colour on the outside and an off-white or mustard colour on the inside. It is often used in preparing dahl recipe since it can be cooked quickly. It has an earthy flavour and can be cooked best with assertive flavourings.

  • Curry Lentil Dahl – Mild

    Product description

    Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.

    SKU: B0035
  • Curry Leaves

    Product description

    Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.

    SKU: B0040


  1. Add lentils, water and chopped tomato into a saucepan and bring to the boil. Simmer approx 30 min. (Till the lentil mixture forms a thick soup consistency)

  2. Heat oil/ghee in a saucepan, add Indian Dahl spice mix, curry leaves, onions, Sauté 10-15 min to caramelise flavour . It should be a rich golden brown.

  3. Stir sautéed spice & onion mixture into the lentil mixture & simmer 5 min. Add lemon juice & coriander just before serving. Serve with naan or roti.

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