This one-pot Budget-Friendly Lentil Dahl is so easy and quick to prepare. It's ideal for busy families who need wholesome, flavour-packed, inexpensive, meat-free, vegetarian, vegan, and plant-based meals cooked quickly with little fuss. This delicious dahl recipe is easily adapted and is great for gluten-free diets as well as those following a no-oil diet.
This Lentil Dahl is the ideal budget-friendly easy & quick recipe to have up-your-sleeve for those times when you don't know what to cook! It can be served with rice, naan breads, or even with some creamy mashed or baked potatoes.
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What is dahl or dal?
Dahl is an Indian dish which originates thousands of years ago in the Indus Valley Civilization. A dahl can be prepared with any split pulse but most commonly lentils and split peas are used. It can be confusing as dahl refers to the actual pulse used to prepare the dish dahl, as well as the name of the cooked dahl meal. Dahl can also be written as dal, daal, or dalh and in Sanskrit it translates to mean 'split'. Ancient Indian scriptures, including the "Rigveda" (one of the oldest known Indian texts), contain references to the consumption of dal. Over time, various types of dals became staple parts of the diet across the Indian subcontinent. The high protein content of pulses made them especially valuable in vegetarian Indian communities.
Red split lentils
The beauty of red split lentils is that they do not require soaking in water, before cooking, so are perfect for quick and easy vegetable meals. However we have always found it very beneficial to pre-soak split pulses such as yellow split peas as they can take an age to soften up especially if they are from an older bag. There are many varieties and recipes for dahl depending on which Indian region or particular cook is preparing the dahl, but in essence, dahl is split pulses cooked with spices, and flavoured with ginger, garlic and onion, into a thick stew or soup like texture.
Tadka dahl topping
Traditionally, to garnish a cooked dahl, a selection of spices, as well as fresh ingredients such as onions, garlic and chilli, are tempered [cooked] in oil, and then after the dahl has cooked, the hot spices and oil are drizzled over. This can provide a nice flavour boost to an otherwise simple dahl.
Easy Red Lentil and Kale Dahl garnished with red chilli flakes and fresh coriander [cilantro]. Make up a big pot of home-cooked Dahl, store it in the refrigerator where it will just become even more delicious as it sits, and then for easy lunches or dinners serve a scoop of Dahl over toasted bread, or with a warm naan or flatbread, or as a baked potato filling.
How to prepare
This is such a great budget-friendly recipe and it is also versatile so if you don't have fresh onions, garlic, or ginger available but you do have the dried counterparts or perhaps a ginger-garlic paste, or even frozen varieties, then do sub those in.
Step 1: First, add the chopped onion, sliced garlic, grated ginger, bay leaf, curry powder and turmeric into a pot or pan.
Step 2: Stir through the dried red split lentils.
Step 3: Add the kale and give it a good stir.
Step 4: Pour in the vegetable stock, and season with a little salt and black pepper.
Step 5: Pop a lid askew over the pot and bring to a simmer. Cook for 25 minutes, stirring frequently.
Step 6: The dahl will be nice and thick once cooked. Extra vegetable stock, or perhaps some canned coconut milk, can be stirred through if a more soupy dahl is preferred. Squeeze some fresh lemon juice into the dahl, along with a half teaspoon of sugar and about 4 tablespoons of fresh coriander [cilantro].
Serving suggestion: Serve each portion with extra coriander and a sprinkle of red chilli or paprika flakes
Recipe Notes and FAQ's
Storing
Store within the refrigerator for up to 3 days. Or freeze for 2-3 months.
Reheating
Pop the dahl into a non-stick pan and gently reheat until simmering. Heat through for a few minutes or until piping hot. A little extra stock, broth, water or some coconut milk, can be added just to loosen up the dahl while it reheats, as it may have become very thick as its stored.
Yes. Lentil dahl is perfect for gluten-free diets as lentils are naturally gluten-free. However, do select a gluten-free vegetable stock and check that your curry powder does not contain any gluten ingredients, such as wheat flour which may be added as a thickener.
Yes of course. As this is an oil-free dahl recipe we do not cook the garlic, ginger, and onions in oil, instead everything is added to the pot as this also saves time. However, if you would prefer to sauté the ingredients first then do so and if you have coconut oil to hand this would be a good choice. Although, any oil will do fine.
Yes, if preferred use a different green veggie such as spring greens, cabbage or collard greens. Spinach can also be used but this is best stirred through the dahl at the end of cooking. Other ideas include frozen peas, chopped green beans, broccoli, or flat beans.
Yes, a tempered topping, more commonly known as "tadka" or "tempering" in Indian cooking, is a nice way to add more flavours. Begin by heating some oil and add a variety of your choice of spices such as - cumin seeds, cumin powder, coriander powder, coriander seeds, mustard seeds, fenugreek seeds or powder, nigella seeds, fennel seeds, asafoetida, fresh garlic, fresh onion, fresh ginger, spring onions, shallots, curry leaves, curry powder, or chilli slices or dried chilli flakes. You can use a combination of these ingredients depending on what ingredients you have, and even a simple tadka of cooked cumin or nigella seeds will add a lot of extra flavour. Cook and stir until the spices are golden and have lovely aromas. This should only take a few minutes. Garam masala powder can be stirred through the temper at the end of cooking if liked. Once the dahl is ready the tadka can be drizzled over the top. And perhaps some fresh coriander [cilantro], mint leaves, or chives sprinkled over.
Yes, additional ingredients can be added as this recipe is very versatile so feel free to add anything extra that you think would be a tasty fit.
A few ideas:
* Pour in about a half to three quarters of a cup of canned coconut milk after the dahl has been cooked, and gently reheat until it just reaches boiling point.
* Or drizzle in some sour cream or plain cream to the cooked dahl, or add a dollop of plain yogurt over each serving. We like to use the dairy-free versions.
* Stir though a few teaspoons of garam masala powder through the dahl at the end of cooking.
* Sprinkle a few toasted flaked almonds, peanuts, or cashews over the dahl before serving. Or some sunflower or pumpkin seeds.
* A few tablespoons of mango chutney stirred through the finished dahl adds extra tasty dimensions of sweet and fruitiness.
* Add a 400g [14oz] can of drained kidney beans or chickpeas along with the kale for extra nutrition and texture.
* Roasted vegetables can be mixed through the dahl after it has cooked. This is an idea way to bulk out the dahl to get more portions and to use up a vegetable that needs cooking. We love roasted garam masala cauliflower which is so easy to prepare and so good to eat straight off the baking tray as a snack.
To prepare: chop cauliflower into florets and mix with a few teaspoons of garam masala powder or similar, sprinkle a little salt and pepper over, adding oil is personal preference and we usually don't but it can help crisp up the cauliflower. Roast the cauliflower on a baking tray for about 20-25 minutes at [160 Fan, 180 C, 355 Fahrenheit, Gas 4.]
Exact cooking times will depend on the size of your florets. Once cooked stir the cauliflower through the dahl. Broccoli or sliced Brussel sprouts are also quite delicious prepared this way. Stir through some extra vegetable stock or some coconut milk if a thinner dahl is preferred.
Roasted garam masala cauliflower [can also use broccoli or Brussel sprouts] is the perfect way to use up a reduced price cauliflower as it results in the most tastiest vegetable meal when combined with the entil dahl. The roasted cauliflower is also very good as an tasty snack perhaps dipped into some mango chutney or plain yogurt with some fresh coriander stirred through.
More budget-friendly plant-based meals
Budget-friendly meals are a necessity in today's cost of living crisis but they don't have to be boring. With a few simple ingredients a tasty meal prepared with wholesome vegetables can be prepared that the whole family will enjoy.
The best thing about budget-friendly meals is that they can be adapted to the ingredients you do have. For example, fresh onion and garlic can be replaced with their dried, frozen, pastes, or powdered counterparts such as dried onion powder or granules. Or if these are not available an extra stock cube can be used for an easy flavour boost.
We love this Budget-Friendly Tomato Soup recipe and this Slow Cooker Rice and Peas whenever we need inexpensive wholesome meals. We also love this simple Italian Spaghetti which is perfect for the warmer months paired with a nice salad as well as for cooler weather comfort food. And this Cabbage and Noodles recipe makes good use out of a whole cabbage yet you won't know it's in there hideing within the noodles!
For more plant-based recipes do have a look at our Vegan Lunch Ideas and our Vegan Dinner Ideas.
Sometimes using a slow cooker can be even more budget-friendly than using the stove-top, so we often prepare this Slow Cooker Red Lentil Dal Soup for those times we fancy a dahl but don't want to turn the stove on or have little energy to stand and cook.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Budget-Friendly Lentil Dahl
Equipment
- Large non-stick soup pot with lid
- Cheese grater for grating fresh ginger, optional as can use dried ginger
Ingredients
- 1 medium onion [about 175 grams prepped onion, rough diced, or 2 teaspoons onion powder]
- 6 garlic cloves [diced or sliced thin, or 2 teaspoons garlic puree or 2 teaspoons of garlic powder]
- 1 inch ginger root [about 15 grams, grated, or replace with 1 ½ teaspoons ginger powder or 2 teaspoons ginger puree]
- 225 grams red split lentils [rinsed and drained]
- 1 bay leaf
- 1 ½ tablespoons curry powder [such as Madras]
- 1 teaspoon turmeric powder
- 80 grams kale [chopped and tough stalks removed]
- 1 litre vegetable stock [hot, plus extra if required]
At the end of cooking:
- 1 tablespoon fresh lemon juice [a few squeezes from half a lemon, or to taste] optional
- ½ teaspoon sugar
Optional garnish:
- 4 tablespoons coriander [cilantro, chopped, use more to garnish if liked]
- red chilli or paprika flakes [a few sprinkles, to taste, can replace with fresh chilli slices for those who enjoy spiciness]
Instructions
- Add the onions, garlic, ginger, red lentils, curry powder, turmeric, bay leaf and kale to the pot.225 grams red split lentils, 1 medium onion, 6 garlic cloves, 1 inch ginger root, 1 bay leaf, 1 ½ tablespoons curry powder, 1 teaspoon turmeric powder, 80 grams kale
- Pour in the hot vegetable stock. Season with a little salt and black pepper.1 litre vegetable stock
- Bring to a gentle boil, lower the heat to low-medium, and pop a lid on the pot askew. Simmer for 25 minutes, stirring the dahl a few times during cooking to ensure the lentils all cook evenly and they don't stick to the pot. Extra vegetable stock can be added if necessary to prevent the dahl becoming too thick and sticking to the pot.
- Once cooked remove the bay leaf. Stir though the sugar, fresh lemon juice,and the fresh coriander, if using, keeping some coriander back for the garnish.Stir and season with enough salt and black pepper to bring all the flavours together.1 tablespoon fresh lemon juice, ½ teaspoon sugar, 4 tablespoons coriander
- Serve with the extra coriander, and a sprinkle of red chilli or paprika flakes, if liked.red chilli or paprika flakes
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional data does not include the lemon juice, coriander, or red pepper flakes which are all optional.
- Leftovers can be stored within the refrigerator for up to 3 days.
- Or freeze for 2-3 months.
- Reheat by placing in a pan and stirring over a medium heat until piping hot. A little extra vegetable stock or some canned coconut milk can be added to loosen up the dahl if necessary, but don't add too much unless of course you want dahl soup! Which is also very tasty.
- Stir through 1-2 teaspoons of garam masala powder at the end of cooking for extra flavour.
- Extra vegetable stock can be added to the dahl if its too thick.
- Add some canned coconut milk to the finished dahl for a creamy dahl meal.
- For gluten-free dahl, use a gluten-free vegetable stock and check your curry powder for any gluten ingredients which can be added as thickeners.
- Enjoy lentil dahl as a main dish with sides of rice, naan breads, chapati's, lentil or chickpea crisps, crackers, mango chutney, mint sauce or pickle, etc.
- Mashed potato is a surprisingly nice accompaniment for dahl, as is a baked sweet potato.
- Or have a scoop of dahl as a side-dish alongside a larger Indian inspired feast.
- Cooled lentil dahl can be packed firmly into a bowl or small food-safe tub and chilled. Once chilled use it as a lentil spread or as a lentil pate to enjoy with oatcakes, toasted bread, or thin slices of pumpernickel rye bread.
- To bulk out the red lentil dahl into more portions mix through a few cups of roasted veggies after the dahl has been cooked. Such as roasted garam masala cauliflower, broccoli, Brussel sprouts, sweet potato or white potatoes.
- To prepare roasted garam masala cauliflower as an optional extra to mix through the cooked dahl: prepare 2-4 cups of cauliflower florets and mix with a few teaspoons of garam masala powder or similar, sprinkle a little salt and pepper over, and roast on a baking tray for about 20-25 minutes at 180 C/ 356 Fahrenheit/ Gas 4. Exact cooking times will depend on the size of florets, and if using potatoes a longer cooking time will be required. Alternatively, roast the florets in an air-fryer.
- [Cauliflower shrinks once roasted so prepare a little more than you think you need]
- Roasted garam masala cauliflower is so tasty you'll have a hard time not munching it straight from the oven before it can be used for a recipe.
Nutrition
Comments
Prepared our Lentil Dahl recipe? Do leave a comment and let us know how you got on as we love hearing from you. Thanks so much! Jacq x
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