Indian Dal


Preparation info

  • Servings:


    as a main dish
    • Difficulty


    • Ready in

      20 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Normally with Indian dishes, you cook (or order) a number of different dishes and then everyone shares, family style. Good dal, which is normally just spiced lentils, is one of my favorite dishes. In fact, I like it so much that my wife and I normally can make a meal out of just this dish and a good amount of na’an flatbread.

This is a really quick recipe and produces a finished product that can rival all but the best Indian restaurants.


  • 2 tablespoons butter or ghee
  • 3 cups cooked lentils
  • 1 inch fresh ginger, grated
  • cups tomato puree or sauce
  • 1 cup water
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons minced cilantro
  • ½ cup heavy cream
  • Salt and pepper
  • Na’an bread
  • Melted butter or ghee for brushing na’an


    1. Add butter or ghee (clarified butter) to a medium saucepan over medium heat. Once it’s melted, add the lentils and ginger, letting them cook until warmed through, roughly 2 to 3 minutes.
    2. Add tomato puree and water and bring to a simmer. Add coriander, cayenne, and cilantro and let simmer for a few minutes until the sauce starts to thicken.
    3. Add cream and simmer; dal should continue to thicken. Season with salt and pepper and serve with na’an.