Discover the authentic flavors of India with our Brown Lentil Dahl recipe. Dive into a delightful Brown Lentil Curry that's both hearty and nutritious. Perfect for a comforting meal!
I adore this brown lentil curry because it's a lighter option, perfect for those looking to cut down on calories. Secondly, it lets the pure flavors of the lentils and spices shine through, creating a rich and aromatic dish that's simply irresistible. Lastly, it's incredibly versatile, pairing well with rice, naan, or even as a hearty soup. Give it a try, and you'll fall in love with this wholesome whole masoor dal.
Your pantry is running low on brown lentils? Discover Delicious Alternatives that will keep your recipes on track and your taste buds delighted!
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What are Brown Lentils?
Brown lentils also known as whole masoor dal are a type of legume known for their earthy flavor and sturdy texture. They are small, lens-shaped, and typically have a brown or greenish-brown color when dried. These lentils are a staple in many cuisines worldwide, and they are particularly popular in Mediterranean, Middle Eastern, and Indian cooking.
Ingredient Notes
- Brown Lentils: The heart of this recipe lies in brown lentils aka whole masoor dal, as they provide the essential fiber and protein. However, you can also use green, orange, or yellow lentils, or even split peas for this dish.
- Ginger Paste: Alternatively, you can substitute ginger paste with ginger powder.
- Seasoning: The key Indian spices here are salt, red chili powder, turmeric powder, and garam masala. These are essential for imparting the authentic Indian flavor.
- Water/ Stock: Since this is a vegan lentil curry without coconut milk, you'll need 5-7 cups of water or vegetable stock to achieve the desired consistency.
- Oil for Tadka: Sunflower oil works well for the tempering process.
- Freshly Chopped Garlic: Fresh garlic is a crucial ingredient, and I'll explain how to incorporate it into the main part of the recipe shortly.
- Fresh Red Chili: This is optional and can be added for a traditional spicy kick. Feel free to omit it if you prefer milder flavors.
- Cumin Seeds: These are used for flavoring during the tempering process.
- Garnishing: The choice of garnishes is entirely up to you. I personally like to garnish with coconut cream, cilantro leaves, and a squeeze of lemon. However, you can omit the coconut cream if you're not a fan of its flavor.
Step by Step Instructions
Wash and Soak the Lentils
- Start by washing the brown lentils thoroughly under running water to remove any dirt or debris.
- Place the washed lentils in a large bowl and cover them with enough water.
- Allow the lentils to soak for 2 to 3 hours. This soaking process will help speed up the cooking time and give your lentils a creamier texture.
Make the Brown Lentil Curry
- In a large pot, add the soaked whole masoor along with the required amount of water (or vegetable stock for added flavor).
- Also, add ginger paste, salt, red chili powder, turmeric powder, and garam masala to the pot.
- Stir the ingredients in the pot and bring the mixture to a boil over high heat.
- Once it starts boiling, reduce the heat to medium-low and cover the pot with a lid.
- Allow the lentils to simmer for about 25 to 30 minutes or until they are tender. Be sure to adjust the salt according to your taste.
Prepare the Tarka (Tempering)
- While the lentils are cooking, prepare the tarka (tempering) in a separate frying pan.
- Heat some oil in the frying pan over medium heat.
- Add chopped garlic to the hot oil and sauté until it turns golden. Make sure to use fresh garlic for the best flavor.
- Add freshly sliced chilies and cumin seeds to the pan and continue to sauté for another 30-40 seconds.
- Once the garlic is golden brown and aromatic, remove the frying pan from heat.
Temper the Lentils (Dahl Tadka)
- Once the lentils in the main pot are cooked to your desired consistency, carefully add the prepared tarka (garlic, chilies, and cumin seeds) to the lentil mixture. This process is known as "tardka" and is a traditional Indian way of tempering the lentils.
Garnish and Serve
- Before serving, garnish the lentils with a drizzle of coconut cream for richness, some fresh cilantro leaves for freshness, and additional chilies if you prefer extra heat.
- Serve your delicious lentil dish with naan bread or steamed white rice for a complete and satisfying meal.
Enjoy your homemade brown lentil dal with all the flavors and textures beautifully combined!
Storage
To store brown lentil curry, allow it to cool to room temperature before transferring it to an airtight container or resealable bag. Refrigerate promptly and consume it within 3-4 days. Optionally, you can freeze the curry in a suitable freezer-safe container for up to 3-4 months.
Reheating
To reheat brown lentil curry, place it in a microwave-safe container or a saucepan. Heat it until it's piping hot, reaching a minimum internal temperature of 165°F (74°C) to ensure it's safe to eat. You may need to add a bit of water or broth to adjust the consistency if it has thickened during storage. Stir and enjoy once thoroughly reheated.
Expert Tips
Here are some expert tips to help you make delicious brown lentil curry
- Soaking the lentils for 2-3 hours or even overnight can significantly reduce cooking time and improve their texture.
- Use fresh ginger and garlic instead of pre-made pastes for a more authentic taste.
- If possible, use vegetable stock instead of water for added depth of flavor in your curry. Be cautious of salt in the stock and adjust accordingly.
- For a creamier texture, you can partially blend the cooked lentils with an immersion blender or a food processor.
- A drizzle of coconut cream just before serving can add a delightful creaminess and sweetness to the curry.
- Don't be afraid to experiment with different ingredients and spices to suit your taste preferences. Indian cuisine is highly adaptable.
- Like many stews and curries, brown lentil curry often tastes even better the next day as the flavors meld. So, consider making it in advance and reheat it for a delightful meal.
What to Serve with Brown Lentil Curry
Brown lentil curry is a versatile dish that can be served with a variety of accompaniments to create a balanced and satisfying meal. Here are some delicious options to serve with your brown lentil curry:
- Rice: Steamed white or brown rice is a classic and simple choice. It provides a neutral base that complements the flavors of the curry.
- Naan Bread: Soft and fluffy naan bread is a popular choice to scoop up the curry. You can also try whole wheat or garlic naan for added variety.
- Roti or Chapati: These unleavened Indian flatbreads are great for scooping up the curry and adding a delightful, slightly chewy texture to your meal.
- Quinoa: If you prefer a healthier alternative to rice, quinoa is a nutritious and protein-rich option that pairs well with lentil curry.
In India, brown lentils are commonly referred to as "Sabut Masoor" or Whole Masoor Dal.
Brown lentils have a mild, earthy flavor with a slightly nutty undertone.
Yes, Soaking brown lentils for about 30 minutes to 2 hours can help reduce the cooking time slightly and may make them easier to digest.
Brown lentils are generally considered easy to digest compared to some other legumes. They have a lower fiber content compared to green or black lentils and are less likely to cause digestive discomfort or gas.
More Lentil Recipes
If you looking for more vegan recipes made with lentils you can check
- Mujadara - Lebanese Lentils and Rice
- Lentil Spinach Stew
- Yellow Split Pea With Zucchini
- Vegan Pumpkin Pasta
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Brown Lentil Curry (Brown Lentil dahl)
Ingredients
- 1½ Cup Brown Lentils Wash and Soak
- 1 Tsp Ginger Paste
- 1 Tbs Salt
- 1 Tsp Red Chili Powder
- ½ Tsp Turmeric Powder
- 1 Tsp Garam Masala
- 5-6 Cups Water / Vegetable Stock
Tadka for Dal
- 3 Tbs Oil
- 7-8 Cloves Fresh Garlic (Chopped)
- 1 Tbs Cumin Seeds
- 1 Fresh Red Chilies (Sliced)
Instructions
Wash and Soak the Lentils
- Start by washing the brown lentils thoroughly under running water to remove any dirt or debris.
- Place the washed lentils in a large bowl and cover them with enough water.
- Allow the lentils to soak for 2 to 3 hours. This soaking process will help speed up the cooking time and give your lentils a creamier texture.
Make the Brown Lentil Curry
- In a large pot, add the soaked whole masoor along with the required amount of water (or vegetable stock for added flavor).
- Also, add ginger paste, salt, red chili powder, turmeric powder, and garam masala to the pot.
- Stir the ingredients in the pot and bring the mixture to a boil over high heat.
- Once it starts boiling, reduce the heat to medium-low and cover the pot with a lid.
- Allow the lentils to simmer for about 25 to 30 minutes or until they are tender. Be sure to adjust the salt according to your taste.
Prepare the Tarka (Tempering)
- While the lentils are cooking, prepare the tarka (tempering) in a separate frying pan.
- Heat some oil in the frying pan over medium heat.
- Add chopped garlic to the hot oil and sauté until it turns golden. Make sure to use fresh garlic for the best flavor.
- Add freshly sliced chilies and cumin seeds to the pan and continue to sauté for another 30-40 seconds.
- Once the garlic is golden brown and aromatic, remove the frying pan from heat.
Temper the Lentils (Dal Tadka)
- Once the lentils in the main pot are cooked to your desired consistency, carefully add the prepared tarka (garlic, chilies, and cumin seeds) to the lentil mixture. This process is known as "tadka" and is a traditional Indian way of tempering the lentils.
Garnish and Serve
- Before serving, garnish the lentils with a drizzle of coconut cream for richness, some fresh cilantro leaves for freshness, and additional chilies if you prefer extra heat.
- Serve your delicious brown lentil dahl with naan bread or steamed white rice for a complete and satisfying meal.
Video
Notes
- Soaking time: It's best to soak lentils in water for 2-3 hours. Also, the exact soaking time depends on the temperature, the warmer it is, the shorter the soaking time.
- A portion of water and lentils: Place one portion of the lentils in a glass, porcelain, or ceramic vessel with three times the amount of water to soak the lentils.
- You can use the soaking water or fresh water for cooking!
- Pot size: Choose a large enough pot. Lentils tend to foam up when cooked. Therefore, water and lentils should not fill the pot more than two thirds.
- Temperature: You shouldn't boil lentils over boiling water; instead, they should just simmer. So choose a lower stove setting and keep an eye on the lenses.
Catalina says
So much better than anticipated. Really good recipe.