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Dal Garden Curry

Dal is a staple dish in many South Asian households, known for its warm, comforting flavors and nourishing qualities. Made with lentils simmered in aromatic spices, dal is versatile and can be customized with different vegetables and flavors. It’s a simple dish yet deeply satisfying, often enjoyed with rice or flatbread. This recipe includes IDDSI modifications to make it accessible to everyone, ensuring that all can experience the richness of this traditional dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red or yellow lentils rinsed well
  • 3 cups water or vegetable broth
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1 large tomato diced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red chili powder optional
  • Salt to taste
  • 2 tablespoons vegetable oil or ghee
  • Fresh cilantro for garnish optional
Optional Vegetables
  • 1/2 cup finely chopped spinach
  • 1/2 cup diced carrots cooked until soft

Equipment

  • Large pot (for cooking lentils)
  • Skillet or saucepan (for spice base)
  • Knife and cutting board
  • Grater (for ginger)
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. In a large pot, add the rinsed lentils and 3 cups of water or broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender and begin to break down. Skim off and discard any foam that forms on top during the cooking process.
  2. In a skillet, heat the oil or ghee over medium heat. Add the cumin seeds and sauté until they crackle. Add the chopped onion, garlic, and ginger. Cook for 4-5 minutes until the onions are golden brown. Stir in the diced tomato, turmeric, ground coriander, and chili powder (if using). Cook for 3-4 minutes until the tomatoes soften and the mixture becomes a thick paste.
  3. Add the cooked lentils to the skillet with the spice mixture. Stir well and simmer for an additional 5-10 minutes, adding water or broth as needed to reach your desired consistency. Season with salt to taste.
  4. Garnish with fresh cilantro if desired. Serve warm with rice or soft flatbread.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the lentils with the cooked vegetables and a bit of broth or water until smooth and cohesive.
  • Minced & Moist 5 (MM5): Mince the cooked vegetables finely and mix them into the dal. Add extra broth as needed to keep it moist and cohesive.
  • Soft & Bite-sized 6 (SB6): Make sure any added vegetables, such as carrots or spinach, are cooked until very soft. Cut vegetables into 15mm pieces and mix with the dal.
  • Easy to Chew 7 (EC7): The dal can be served as prepared.
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Macro Adjustments:
  • Protein: Add red lentils and split peas, stir in soft tofu, or blend in Greek yogurt at the end (if not vegan).
  • Fats: Stir in coconut milk to add a creamy fat boost. Reduce oil used in the recipe, you can simmer the aromatics in broth instead. 
  • Carbs: Serve with cauliflower rice; reduce the amount of carrots if you are adding them. 
Dietary Swaps:
  • Gluten-free: Naturally without gluten, just double check your specific broth and consider what you pair with. 
  • Dairy-free/Vegan: Use vegetable oil instead of ghee; serve with rice or vegan flatbread.
Low-Spoons Shortcuts:
  • Use frozen diced onion and jarred minced garlic/ginger.
  • One pot/slow cooker method: Put all ingredients in one pot and simmer until the lentils are soft; finish with a drizzle of oil at the end instead of sautéing separately. In pressure cooker, high pressure for 6-8 minutes with quick release, stir and serve.
  • Use canned tomatoes to ensure already softened and ready to mix. 
  • Batch cook as dal freezes very well; just add a splash of water during reheating.