Easy Indian Dal Recipes are the kind of meals I always come back to when I want something simple and comforting. They’re filling, budget-friendly and made with everyday pantry staples.
I’ve also shared my easiest one-pot everyday Indian dal recipe with red lentils in the recipe card below.
Whether it’s a quick dal like masoor dal recipe for busy weekdays or a creamy dal makhani or tarka dal for weekends, there’s always some version of dal being made in Indian homes.
Most Indian dal recipes are made with lentils, tomatoes and basic tempering that many of us already have at home. And honestly, once you start making dal regularly, you realise just how easy, beginner friendly and practical these meals really are.
If you’ve been following Sandhya’s Kitchen for a while, you’ll probably know how much I love simple Indian recipes that don’t need complicated ingredients or hours in the kitchen. So I thought it would be helpful to bring all my favourite Indian dal recipes together in one place.
Jump to:
- Why Dal Is Such A Staple In Indian Cooking
- What is Dal?
- If You’re New To Cooking Dal
- Lentils Commonly Used In Indian Cooking
- How To Store Lentils
- Tips For Making Good Dal At Home
- Easy Weeknight Dal Recipes I Make Often
- South Indian Dal Recipes
- North Indian Dal Recipes
- Dal Recipes With Vegetables
- Dal Recipes Coming Soon To Sandhya’s Kitchen
- What To Serve With an Indian Dal
- Storing And Freezing Dal
- Recipe FAQ's
- Everyday Indian Red Lentil Dal Recipe (One Pot)
Why Dal Is Such A Staple In Indian Cooking
Dal is one of those everyday meals that’s cooked in many Indian homes almost every day. It’s simple, comforting and easy to make with basic ingredients.
Some dal recipes are light and simple. Others include coconut, vegetables, spices or slow-cooked lentils, depending on the region and family tradition.
In South Indian cooking, dal like vegetable molagootal is often made with vegetables, coconut or tamarind and served with steamed sona rice. In North Indian cooking, dal recipes range from simple everyday dals like moong dal tarka to slow-cooked favourites like dal makhani. They are commonly served with stove-top cooked basmati rice or Indian breads.
What is Dal?
And if you’re wondering what dal actually means, dal is simply the Hindi word used for lentils as well as lentil-based dishes cooked with spices, tomatoes onions and tempering.
In the UK, many people also spell it as dahl or daal, but they all refer to the same comforting Indian lentil dishes.
If You’re New To Cooking Dal
If you’ve never made Indian dal before, honestly, don’t overthink it. Dal is one of the easiest Indian meals to start with because it’s simple forgiving and made with basic pantry ingredients.
Most dals are simply lentils cooked until soft and then finished with spices or tempering for flavour. Once you make dal a couple of times, you’ll quickly get comfortable adjusting the consistency spices and flavours depending on what you enjoy most.
If you’re completely new to cooking dal, I’d honestly start with masoor dal or yellow moong dal first because they cook quickly and are very beginner-friendly.
Lentils Commonly Used In Indian Cooking
If you’ve ever walked into an Indian grocery shop and felt confused by all the different lentils on the shelves, you’re definitely not alone. These are the ones I use most often at home for easy Indian dal recipes.
- Masoor Dal – Red lentils that cook quickly and turn soft and creamy. Perfect for simple weeknight dals and soups.
- Toor Dal – One of the most commonly used lentils in South Indian cooking especially for sambar and dal fry.
- Moong Dal – Light simple and great for everyday comforting meals.
- Chana Dal – Slightly firmer in texture and works really well in thicker dals and curries.
- Urad Dal – Whole black lentils used for rich creamy dishes like dal makhani.
- Green Lentils And Brown Lentils – Great for hearty lentil curries, soups, and everyday lentil recipes. They tend to hold the texture.
How To Store Lentils
One of the reasons, I always keep lentils at home is that they store really well and make easy meals possible even on busy days.
I usually keep lentils in airtight containers in a cool dry cupboard away from direct sunlight.
Most supermarkets in the UK now stock common lentils like red lentils, moong dal, brown lentils, green lentils and chana dal. For others like toor dal (pigeon peas) or an extensive choice, I prefer buying dals from Indian grocery shops because there’s usually much more variety available.
Tips For Making Good Dal At Home
- Don’t skip washing the lentils properly. I usually rinse them 3 to 4 times in cold water until the water runs mostly clear because it really does make a difference to the final texture.
- Different lentils absorb water differently, so don’t worry if you need to adjust the consistency while cooking.
- I usually make the tempering in oil for everyday cooking, but ghee adds lovely flavour too if you prefer.
- Dal naturally thickens as it cools, so I normally add a splash of hot water while reheating leftovers.
- I nearly always make extra because most dals taste even better the next day.
Easy Weeknight Dal Recipes I Make Often
These are the kind of easy Indian dal recipes I make most often on busy weekdays when I want something simple, comforting, and made with pantry staples. They don't need much prep and are perfect with rice or roti for an easy family meal.
South Indian Dal Recipes
These comforting South Indian dal recipes are the kind of everyday meals I grew up eating at home. Most are simply flavoured and taste best served with Sona Masoori rice or Ponni rice, vegetables, and a little pickle on the side.
North Indian Dal Recipes
Dal Recipes With Vegetables
These dal recipes with vegetables are simple, hearty, and great for everyday cooking. Adding vegetables to dal is such an easy way to make meals even more comforting and filling.
Dal Recipes Coming Soon To Sandhya’s Kitchen
These are some of the dals I make regularly at home
- Easy Masoor Dal Recipe
- Spinach Dal Recipe (Dal Palak)
- Chana Dal Recipe
- Instant Pot Dal Tadka
- Dal Khichdi Recipe
- Methi Dal
What To Serve With an Indian Dal
- I usually serve dal with steamed white basmati rice or Indian cumin rice(jeera rice) for a simple everyday meal.
- Soft chapatis phulka roti or garlic naan (storebought for convenience) also pair well.
- Popular condiments like poppadoms, a kachumber salad and Indian mango chutney(British style) are great on the side!
Storing And Freezing Dal
I nearly always make extra dal because leftovers taste even better the next day once all the flavours settle together.
Store leftover dal in an airtight container in the fridge for up to 3-4 days.
Most dals also freeze really well which makes them brilliant for meal prep and busy weekdays. I usually freeze smaller portions in silicone freezer cubes for up to 3 months for quick lunches or easy dinners.
If the dal thickens too much after chilling, I just add a splash of hot water while reheating.
Recipe FAQ's
Masoor dal and moong dal are both great for beginners because they cook quickly and are very easy to work with.
Yes absolutely. Simply portion into containers or freezer cubes. Most Indian dal recipes freeze beautifully for up to 3 months and are great for meal prep, too.
Steamed white basmati rice, cooked brown basmati rice, sona masuri rice and seasoned rice like jeera rice work really well with dal.
Honestly, they all refer to the same thing. They are just different spellings that are commonly used in different countries, including the UK and the US.
Not always. Many dals like masoor dal, brown lentils or green lentils cook beautifully in a regular pot on the stovetop too.
Ingredients
- 1 cup red lentils masoor dal 190g
- 1 green chilli optional
- 1 teaspoon ginger grated
- 1 teaspoon turmeric
- ¾ teaspoon Kashmiri chilli powder add more for heat
- 3½+½ cups water
- Salt to taste
For Tempering
- 1 tablespoon coconut oil or ghee
- 1 teaspoon cumin seeds
- 8 curry leaves
- ⅛ teaspoon asafoetida optional
- 1 teaspoon garlic minced (about 2 garlic cloves)
- 2 Tomatoes chopped 250g
For Serving
- 2 tablespoon Coriander leaves
- Juice of ½ lemon
Instructions
- Wash the red lentils well until the water runs mostly clear.
- Heat the coconut oil or ghee in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Stir in the curry leaves, asafoetida (if using), and garlic. Cook for 30 seconds, stirring frequently.
- Add the chopped tomatoes and cook for 4-5 minutes until the tomatoes begin to soften.
- Now add the red lentils, green chilli(optional), ginger, turmeric, kashmiri chilli powder, 3½ cups of water and salt. Stir well and bring the mixture to a boil.
- Reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. Add a splash of water if the dal becomes too thick.
- Finish with the lemon juice and chopped coriander leaves. Give it a final stir and serve warm with rice or roti.
Notes
Expert Tips
- Rinse the red lentils 3–4 times under cold running water until the water runs clear.
- For extra flavour, use ghee instead of coconut oil.
- Add the lemon juice at the end of cooking to keep the flavours fresh and bright.
- This dal keeps well in the fridge for 3–4 days and is great for meal prep.
- If making a larger batch, portion it into containers and freeze for up to 2 months.
- Adjust the consistency to your liking. Add a splash of hot water if the dal becomes too thick as it cooks or while reheating.
- Older red lentils take longer to cook on the stovetop, usually around 25–40 minutes until soft.
Rick says
This Indian Dal recipe so timely. I was looking for a one pot dal recipe, specifically with red lentils… It turned out delicious.