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Caramelized Onion Dal

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This rich, creamy lentil dal features red and yellow lentils simmered with tomato and finished with caramelized onions and a fragrant spiced tempering. It’s comforting, flavorful, and perfect with rice or flatbread.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4 servings
  • Category: Main Course
  • Method: Stovetop or Instant Pot
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

  • 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)
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 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)
  • 1 teaspoon neutral oil (for second tempering)
  • 2 tablespoons chopped cilantro (optional)
  • 1 to 2 teaspoons lemon juice, to taste (optional)

Instructions

  1. In a saucepan, combine the red lentils, yellow lentils, chopped tomato, 1/2 teaspoon salt, fenugreek leaves (if using), and 3 cups of water. Simmer partially covered over medium heat for 20 to 25 minutes until the lentils are very tender and creamy, stirring occasionally. Add up to 1/2 cup more water if it thickens too much.
  2. Alternatively, cook the lentils in an Instant Pot: add the lentils, tomato, salt, fenugreek leaves, and water, and pressure cook on High for 7 minutes. Let pressure release naturally for 10 minutes.
  3. Coarsely crush the cumin seeds and black peppercorns using a mortar and pestle or spice grinder. Set aside.
  4. For the first tempering, heat 2 teaspoons oil in a skillet over medium heat. Add half the crushed spice mix and stir for a few seconds until aromatic. Add the chopped onion and a pinch of salt. Cook for 5–7 minutes until translucent.
  5. Add garlic, ginger, green chili, and remaining 1/4 teaspoon salt. Cook for 2–4 more minutes until onions turn golden. Stir in garam masala and curry leaves, and cook for 30 seconds.
  6. Combine the caramelized onion tempering with the cooked lentils, folding gently to keep pockets of caramelized onion throughout.
  7. For the second tempering, heat 1 teaspoon oil in a small skillet. Add the remaining crushed spice mix and cook until sizzling, about 20–30 seconds. Pour immediately over the dal.
  8. Finish with chopped cilantro and lemon juice, if using. Serve hot with rice or flatbread.

Notes

  • Use only red or only yellow lentils for a different texture.
  • No curry leaves? Use bay leaves while simmering and extra lemon juice at the end.
  • For a milder version, skip the chili and use only 1/2 teaspoon garam masala.
  • Make it oil-free by sautéing in water or broth and dry-toasting spices.
  • Refrigerate for up to 3 days or freeze for up to 1 month.
  • Reheat with a splash of water to loosen the dal as it thickens.

Nutrition

Find it online: https://savorymomskitchen.com/caramelized-onion-dal/