Warm, comforting, and packed with protein—dahl is one of those dishes that delivers maximum satisfaction with minimal effort. Whether you're new to Indian-style cooking or just looking for an easy meat-free meal, learning how to make dahl is a skill you'll return to again and again.
What You’ll Need
Dahl is typically made with split lentils like red lentils, mung dahl, or chana dahl. These cook quickly and break down into a smooth, creamy texture—perfect for spooning over rice or scooping with flatbread.
You’ll also need: onion, garlic, ginger, turmeric, cumin seeds, and your favourite cooking oil or ghee. Tomatoes, coconut milk, and fresh coriander are optional but take it to the next level.
How to Make It
- Rinse 1 cup of lentils under cold water until the water runs clear.
- In a pot, combine lentils with 3 cups of water, a pinch of turmeric, and salt. Bring to a boil, then reduce heat and simmer until soft (about 20 minutes for red lentils).
- While the lentils cook, sauté onion, garlic, and ginger in a separate pan. Add cumin seeds, chilli, and optional garam masala or curry leaves.
- Combine the spice mix with the cooked lentils. Stir in chopped tomatoes or coconut milk if using. Simmer a few minutes to combine the flavours.
Tips for the Best Dahl
- Use a split lentil: Whole lentils won’t break down the same way.
- Tempering (tadka): Add hot spiced oil on top just before serving for restaurant-level flavour.
- Make it your own: Add spinach, pumpkin, or sweet potato for extra colour and nutrition.
A Meal That’s Budget-Friendly and Nourishing
Dahl isn’t just delicious—it’s a perfect pantry meal. It costs very little to make, keeps well in the fridge, and reheats beautifully. Plus, it’s packed with plant protein and fibre.
Explore our Dahl & Lentils collection for the perfect base, whether you're cooking a weeknight dinner or meal prepping for the week ahead.
