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How to Make Dal from Scratch
Dal is lentils cooked until tender and creamy, then tempered with spices bloomed in hot oil. Start with dried lentils, simmer them in water with turmeric and salt until they break down, then finish with a tadka of cumin, mustard seeds, and aromatics sizzled in ghee or oil. The key is getting the lentils properly soft and building flavor in layers.
- Total time: 1 hr
- Hands-on: 20 min
- Serves: 4
- Difficulty: Easy
Ingredients
- 1 cup dried lentils
- 3 cups water
- 1/2 tsp turmeric
- 1 tsp salt
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- minced ginger
- minced garlic
- minced green chilies
- fresh cilantro
Step by step
- Rinse and sort the lentils. Pick through 1 cup of dried lentils to remove any stones or debris. Rinse in cold water until the water runs clear, usually 3-4 rinses. Red lentils need the least rinsing, yellow split peas need the most.
- Cook the lentils. Add lentils to a heavy-bottomed pot with 3 cups water, 1/2 teaspoon turmeric, and 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cook 20-45 minutes depending on the type—red lentils break down fastest, whole lentils take longest.
- Mash to desired consistency. When lentils are tender and falling apart, mash them against the side of the pot with a wooden spoon. For smooth dal, use an immersion blender. For chunky dal, mash lightly. Add hot water if too thick—dal should coat a spoon but still pour.
- Make the tadka. Heat 2 tablespoons ghee or oil in a small pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 10 seconds. Add 1/2 teaspoon mustard seeds, then minced ginger, garlic, and green chilies. Cook until fragrant, about 30 seconds.
- Finish the dal. Pour the hot tadka directly into the cooked lentils—it should sizzle when it hits. Stir well and simmer for 2-3 minutes to marry the flavors. Taste for salt and add more if needed. Garnish with fresh cilantro.
Tips & troubleshooting
- Always taste the lentils before adding the tadka—they should be completely tender and creamy
- Make extra tadka and keep it warm—you can always add more for deeper flavor
- Dal thickens as it sits, so keep hot water nearby to thin it when reheating
- Old lentils take much longer to cook, so buy from stores with good turnover
- The tadka should sizzle aggressively when you pour it in—this means the spices will bloom properly
Variations
- South Indian Sambar-Style. Add tamarind paste, curry leaves, and vegetables like drumsticks or okra. Finish with a tadka of dried red chilies and asafoetida.
- Punjabi-Style. Use yellow split peas, add diced tomatoes and onions while cooking, and finish with garam masala and fresh ginger.
- Bengali Masoor Dal. Cook red lentils with bay leaves and whole green chilies, then temper with panch phoron (five-spice blend) and dried red chilies.
- Gujarati Toor Dal. Add jaggery for sweetness, kokum for tang, and finish with curry leaves and green chilies in the tadka.
Questions
- Why won't my lentils get soft?
- Old lentils or hard water can prevent proper cooking. Try adding a pinch of baking soda to the cooking water, or soak the lentils for 30 minutes before cooking.
- Can I use a pressure cooker?
- Yes—cook lentils with water and turmeric for 2-3 whistles depending on the type. Yellow lentils need less time than whole ones. Let pressure release naturally.
- How do I know when the tadka is ready?
- The spices should be fragrant and the mustard seeds should pop and splutter. If the oil starts smoking, it's too hot—reduce the heat and start over.
- What if my dal is too thin?
- Simmer uncovered to reduce the liquid, or mash more lentils against the side of the pot to thicken naturally. Avoid adding flour or other thickeners.
- How long does dal keep?
- Refrigerate for up to 4 days. Dal thickens when cold, so add hot water when reheating. You can also freeze portions for up to 3 months.