This rich, creamy lentil dal is all about deep comfort: tender red and yellow lentils simmered with tomato, then finished with caramelized onions and a fragrant spiced oil tempering. The result is cozy, savory, and full of warming Indian flavors—perfect with steamed rice or your favorite flatbread.

Why You’ll Love This Recipe

• Big flavor with simple pantry ingredients: lentils, onions, tomato, and a few spices.
• Creamy texture without dairy, thanks to well-cooked lentils and gentle simmering.
• Caramelized onions add a naturally sweet, umami depth that makes the dal taste extra special.
• Two-step tempering (tadka) builds layers of aroma and spice in minutes.
• Great for meal prep: it keeps well, freezes well, and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lentils

• 1/2 cup red lentils (masoor dal), rinsed well
• 1/2 cup petite yellow lentils (moong dal), rinsed well (or use more red lentils)
• 1 medium tomato, chopped (about 1 cup)
• 1/2 teaspoon salt
• 1/2 teaspoon dried fenugreek leaves (optional)
• 3 cups water (plus up to 1/2 cup more as needed)

For the crushed whole spices

• 1 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns

For the first tempering (caramelized onion base)

• 2 teaspoons neutral oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1/2 inch fresh ginger, minced (about 1 teaspoon)
• 1/2 hot green chili, minced (such as serrano or Thai)
• 1/4 teaspoon salt
• 1/2 to 1 teaspoon garam masala
• 5 to 6 curry leaves (fresh, frozen, or dried)

For the second tempering (finishing tadka)

• 1 teaspoon neutral oil
• Remaining crushed cumin-pepper mixture

To finish (optional but recommended)

• 2 tablespoons chopped cilantro
• 1 to 2 teaspoons lemon juice, to taste

Directions

1. Cook the lentils (stovetop option)
   Add the rinsed red lentils, yellow lentils, chopped tomato, salt, dried fenugreek leaves (if using), and 3 cups water to a saucepan. Partially cover and simmer over medium heat until the lentils are very tender and creamy, about 20 to 25 minutes. Stir occasionally. If the dal thickens too much, add up to 1/2 cup more water.
2. Cook the lentils (Instant Pot option)
   Add the rinsed lentils, tomato, salt, dried fenugreek leaves (if using), and 3 cups water to the Instant Pot. Pressure cook on High for 7 minutes, then let the pressure release naturally for 10 minutes before opening the lid.
3. Crush the whole spices
   Using a mortar and pestle (or a spice grinder), coarsely crush the cumin seeds and black peppercorns. You want a rough, cracked texture rather than a fine powder. Set aside.
4. Make the first tempering (caramelized onion base)
   Heat 2 teaspoons oil in a medium skillet over medium heat. Add about half of the crushed cumin-pepper mixture and stir for a few seconds until aromatic. Add the chopped onion and a pinch of salt and cook until translucent, about 5 to 7 minutes.
   Add the garlic, ginger, green chili, remaining 1/4 teaspoon salt, and continue cooking until the onion turns golden and deeply fragrant, about 2 to 4 minutes more. Stir in the garam masala and curry leaves and cook for 30 seconds.
5. Combine lentils and caramelized onion mixture
   Add the caramelized onion tempering into the pot of cooked lentils (or pour the cooked lentils into the skillet). Gently fold just a little—don’t fully mix—so you keep pockets of caramelized onion throughout the dal.
6. Make the second tempering and finish
   Heat 1 teaspoon oil in a small skillet over medium heat. Add the remaining crushed cumin-pepper mixture and cook until sizzling and fragrant, about 20 to 30 seconds. Immediately pour this over the dal.
   Finish with chopped cilantro and a squeeze of lemon juice if you like. Serve hot with rice or flatbread.

Servings and timing

• Servings: 3 to 4 (about 1 1/2 cups to 2 cups total dal, depending on thickness)
• Stovetop timing: 35 to 45 minutes total
  • Prep: 10 minutes
  • Simmer lentils: 20 to 25 minutes
  • Tempering and finishing: 10 minutes
• Instant Pot timing: 25 to 35 minutes total
  • Prep: 10 minutes
  • Pressure cook: 7 minutes
  • Natural release: 10 minutes
  • Tempering and finishing: 8 minutes

Variations

• All one lentil: Use 1 cup red lentils for a softer, creamier dal, or 1 cup yellow lentils for a slightly more textured result.
• No curry leaves: Skip them and add 2 bay leaves while simmering the lentils, then finish with extra lemon juice for brightness.
• Extra creamy: Simmer a few minutes longer and stir more vigorously at the end to break down the lentils further.
• Tomato swap: Use 1/2 cup canned crushed tomatoes instead of fresh tomato.
• Mild version: Skip the green chili and keep garam masala to 1/2 teaspoon.
• Oil-free: Sauté the onion in a few tablespoons of water or broth, and dry-toast the crushed cumin-pepper mixture in a small skillet until fragrant, then stir it in.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze for up to 1 month. For best flavor, freeze the dal and keep the crushed spice tempering separate to add after reheating.
• Reheat: Warm on the stovetop over medium-low heat, adding a splash of water to loosen as it thickens. Microwave in short intervals, stirring between, until hot throughout.

FAQs

Can I use only red lentils or only yellow lentils?

Yes. Red lentils break down more and make the dal creamier, while yellow lentils hold a bit more texture. Either works well.

Do I have to crush the cumin seeds and peppercorns?

Crushing helps release more aroma and gives the tempering a bold, toasty flavor. If you’re short on time, you can use them whole, but the flavor will be slightly less intense.

How do I know when the onions are properly caramelized?

They should be golden to deep golden-brown with a sweet, savory smell. Stir often so they don’t burn, especially once they start browning.

Can I make this dal spicier?

Yes. Use a whole green chili instead of half, add a pinch of red chili flakes, or increase black pepper slightly in the crushed spice mix.

What if my dal is too thick?

Add hot water a little at a time while reheating or simmering until it reaches your preferred consistency.

What if my dal is too thin?

Simmer uncovered for a few extra minutes and stir. The lentils will continue to thicken as they cook and as the dal cools.

Is garam masala required?

It’s strongly recommended for aroma and warmth, but if you don’t have it, you can use a mix of ground cumin and coriander (about 1/2 teaspoon each) and a small pinch of cinnamon.

Can I make it without onion and garlic?

Yes. Replace onion with mild vegetables like chopped zucchini, summer squash, bottle gourd, celery, or fennel. Add a pinch of asafetida and/or use dried fenugreek leaves for extra savory flavor.

What should I serve with caramelized onion dal?

Steamed rice is classic. It’s also great with roti or naan-style flatbread, plus a simple salad or roasted vegetables.

Can I make this ahead for guests?

Yes. Cook the lentils and the first tempering in advance, then do the second tempering right before serving for the freshest flavor and aroma.

Conclusion

Caramelized Onion Dal is a cozy, flavor-packed lentil dish that feels special without being complicated. The tender lentils, sweet caramelized onions, and sizzling spiced tempering come together into a creamy bowl you’ll want on repeat—especially served hot with rice and a bright squeeze of lemon.

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