Dal, an Indian dish, can be confusing because it is both an ingredient (dried legumes, such as lentils) and a recipe (a dish of spiced legumes). Here, it's a full satisfying dish.

Priya Krishna
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

10 mins
45 mins
4 cups


Ingredient Checklist


Instructions Checklist
  • Put lentils in a bowl; add water to cover. Soak at room temperature 1 hour; drain.

  • In a large pot combine lentils, bay leaf, turmeric, 1 tsp. kosher salt, and 4 cups water. Bring to boiling over high; reduce heat to medium-high, give lentils a stir, and insert a large long-handled spoon into the pot (to break the surface tension and prevent boiling over). Cook with spoon inserted until lentils are soft but still retain their shape and mixture resembles a thick soup, 20 to 30 minutes. Remove from heat; let sit 15 minutes. Add lime juice. Set aside.

  • For seasoning, in a small pan or butter warmer over medium-high, warm ghee or oil. Once ghee melts or oil begins to shimmer, add cumin seeds and cook until they start to sputter and brown, which should take seconds. Immediately remove pan from heat and stir in dried chiles, red chile powder, and, if desired, asafetida. Add to cooked dal and mix thoroughly. Serves 4.


Ghee is clarified butter. Find it at health food stores or larger grocers, or make your own by melting butter and skimming off the milky solids.

Nutrition Facts

181 calories; fat 8g; cholesterol 18mg; saturated fat 5g; carbohydrates 22g; insoluble fiber 3g; sugars 1g; protein 8g; vitamin a 217.2IU; vitamin c 2.4mg; niacin equivalents 0.1mg; folate 1mcg; sodium 282mg; potassium 39mg; calcium 12mg; iron 1mg.