The Best Dal Ever by Dada Eats

Discover the ultimate dal recipe packed with bold flavors and wholesome ingredients. Perfectly creamy with coconut milk, aromatic spices, and protein-rich lentils, this comforting dish is ideal for meal prep or weeknight dinners. Learn how to make the best dal ever with step-by-step instructions, easy tips, and serving suggestions. Customize it with your favorite variations for a nourishing, gluten-free, and vegetarian meal. Serve with naan, rice, or quinoa for a satisfying and healthy dinner that everyone will love.

Ingredients

For the Dal:

• 1 cup yellow moong dal or red split lentils
• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 (2-inch) knob fresh ginger, grated
• 5 garlic cloves, sliced
• ½ teaspoon ground turmeric
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon tomato paste
• 1 (15-ounce) can diced or crushed tomatoes with their juices
• 1 (13.5-ounce) can reduced-fat coconut milk (or full-fat for a richer dal)
• 2 cups vegetable broth
• 2 cups fresh baby spinach, roughly chopped
• 1 tablespoon fresh lemon juice

For Garnish:

• Fresh cilantro leaves, roughly chopped

For Serving:

• Naan, flatbread, quinoa, or rice

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Instructions

Prepare the Lentils:

1. Place the lentils in a medium bowl and cover them with water. Wash the lentils by gently rubbing them with your hands, then drain the water. Repeat this process until the water runs clear. Cover the lentils with fresh water and soak for 30 minutes to 1 hour to help them cook faster.

Cook the Base: 2. Heat the olive oil in a large heavy pot over medium heat. Once the oil shimmers, add the diced onions. Sauté for 3-4 minutes until they become tender and translucent. Add the grated ginger and sliced garlic, cooking for another 2-3 minutes until lightly browned and aromatic.

Build the Masala: 3. Stir in the turmeric, cumin, coriander, cayenne, salt, and black pepper. Sauté the spices for 2-3 minutes until fragrant and slightly darkened in color. 4. Add the tomato paste and cook for 1-2 minutes until it deepens in color. Stir in the canned tomatoes and cook for 3-4 minutes until slightly reduced.

Simmer the Dal: 5. Pour in the coconut milk and vegetable broth, stirring to combine. Let the mixture simmer for about 5 minutes. 6. Drain the soaked lentils and add them to the pot. Cover and simmer for 30 minutes, or until the lentils are soft and the curry thickens. Stir occasionally to prevent sticking.

Finish the Dal: 7. Stir in the chopped spinach, allowing it to wilt. Add the lemon juice and continue to cook for an additional 10 minutes, stirring frequently, until the dal reaches your desired consistency. 8. Taste and adjust the seasoning as needed. For a thicker dal, simmer further until the desired texture is achieved.

Serve: 9. Garnish with freshly chopped cilantro and serve hot with naan, flatbread, quinoa, or rice. Enjoy!

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Why You’ll Love This Recipe

• Rich and Creamy: The combination of coconut milk and aromatic spices makes this dal irresistibly luscious.
• Healthy and Nutritious: Packed with protein, fiber, and vitamins, it’s a wholesome meal for any time of the day.
• Easy to Customize: Adapt the recipe with your favorite spices or greens to suit your taste.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers that taste even better the next day.

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Tips

• Rinsing Lentils: Properly washing the lentils removes excess starch and prevents a cloudy texture.
• Balancing Flavors: Adjust the cayenne for heat and lemon juice for brightness to create a perfectly balanced dal.
• Simmering: Keep the heat low to prevent the coconut milk from curdling.

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Variations and Substitutions

• Lentils: Use green lentils or black lentils for a different texture.
• Vegetables: Add diced carrots, bell peppers, or zucchini for extra nutrients.
• Spices: Experiment with garam masala or curry powder for additional flavor.
• Broth: Substitute vegetable broth with water if needed, but adjust the seasoning.

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FAQs

Can I make this dal ahead of time? Yes! Dal tastes even better the next day. Store in an airtight container in the fridge for up to 4 days.

Can I freeze leftover dal? Absolutely! Let it cool completely, then freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.

What can I use instead of coconut milk? Swap coconut milk with cashew cream, almond milk, or heavy cream for a different flavor.

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Serving Suggestions

• Pair with warm naan or roti for a classic Indian meal.
• Serve over steamed basmati rice or fluffy quinoa for a hearty bowl.
• Add a side of cucumber raita or a fresh salad to complete the meal.

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