Red lentils cook fast and dissolve completely, which is what makes a dal this simple work. The flavour comes from blooming the spices in oil before the liquid goes in — a minute in a hot pan makes cumin and turmeric taste as if they have been simmering for an hour. Serve with rice or flatbread, or eat it straight from the pot.

One-Pot Red Lentil Dal

Scale

Method

Warm the oil or ghee in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden at the edges.
8 min
Add the garlic and ginger and stir for about a minute, until the raw smell is gone.
1 min
Add the cumin, coriander, turmeric, and chili flakes. Stir constantly for about a minute — the spices should smell toasted and slightly deeper in colour.
1 min
Pour in the crushed tomatoes and cook, stirring, until the mixture thickens and the oil begins to separate at the edges of the pot.
2 min
Add the rinsed lentils and broth or water. Raise the heat and bring to a boil.
3 min
Reduce to a steady simmer. Cook uncovered, stirring every few minutes to keep the bottom from catching, until the lentils have fully dissolved and the dal is thick enough to coat the back of a spoon.
20 min
Take off the heat. Stir in the garam masala, salt, and lemon juice. Taste — dal wants enough salt and acid to wake the spices up. Scatter the cilantro over and serve.
1 min

Substitutions

Fresh ginger — 1 tsp ground ginger added with the other dry spices.
Vegetable broth — Water works fine. The spices and lentils build their own depth.
Cilantro — Flat-leaf parsley, or leave it out. The garnish adds freshness but the dal stands without it.
Neutral oil — Ghee gives a richer, more traditional flavour. Use the same quantity.

Storing leftovers

Keeps for 5 days in the fridge. Dal thickens considerably as it sits — add a splash of water or broth when reheating and stir over medium heat until loose. Freezes well for up to 3 months; thaw overnight in the fridge.

Questions

Can I use green or brown lentils instead?

You can, but they won't dissolve the way red lentils do. The texture stays chunky rather than creamy. Increase the cook time to 35–40 minutes and check for tenderness.

The dal is still quite thin after 20 minutes — what do I do?

Keep cooking uncovered. It thickens as the water evaporates; another 5 minutes of simmering usually does it. The finished dal should hold its shape when you drag a spoon across the pot.

What do I serve it with?

Basmati rice is the easiest pairing. Naan or flatbread works well too, or a fried egg on top if you want something heartier.