Indian Curried Green Lentils Dal

Ingredients

• 400g (2 cups) dried green lentils
• 4 tbsp oil
• 2 tsp cumin seeds
• Pinch of asafoetida (optional)
• 2 medium onions, chopped
• 2 tbsp ginger garlic paste
• 4 small green chillies, chopped
• 90g (½ cup) tomatoes, chopped
• Coriander stems, chopped (optional)
• 2 tsp turmeric
• 2 tbsp dhana jeera (ground coriander and cumin blend)
• 2 tsp red chilli powder
• 1 tsp garam masala
• Salt to taste
• 30ml (2 tbsp) lemon juice
• 4 tbsp fresh coriander leaves (cilantro), chopped, for garnish

Instructions

Cook the Lentils

1. Rinse lentils thoroughly under running water to remove any debris.
2. Place in a saucepan and cover with water. Bring to the boil, then reduce to medium-low, cover loosely (leave a gap to prevent boiling over), and cook for 20–30 minutes until the lentils are soft and creamy. Add more water as needed to keep them submerged.

Make the Curry

3. Heat oil in a large pan over medium heat. Add cumin seeds and asafoetida (if using) and cook until the seeds begin to crackle.
4. Add onions and sauté for 1–2 minutes. Add ginger garlic paste, green chillies, tomatoes, and coriander stems (if using). Cook until the tomatoes reduce and the mixture comes together, about 3–4 minutes.
5. Add turmeric, dhana jeera, red chilli powder, and garam masala. Stir to combine.
6. Add the cooked lentils and a splash of water if the dal is too thick. Season with salt and cook for 5 minutes.
7. Remove from heat. Stir in lemon juice and top with chopped coriander before serving.

Dhana jeera is a pre-mixed South Asian spice blend of ground coriander and cumin. If unavailable, use 1 tbsp ground coriander + 1 tbsp ground cumin.