Easiest red lentil dal with yogurt and pickled onion

Based on 7 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

“A recently discovered favorite take on dal from Priya Krishna’s Indian-ish cookbook, this is a super easy, satisfying, and flavorful lunch or dinner. I find it filling enough on its own, but you can also serve it with basmati rice, roti, or naan. Use plant-based yogurt and olive oil instead of butter to make it vegan, and add cilantro as a garnish if you have it. Don’t have dried chilis? Leave ‘em out. Don’t like onions? They’re not a necessity! Hope you find it as comforting as I do. #stayhomekeepcooking”


Easy 👌


200 g red lentils
700 ml water
1 tsp turmeric
1 tsp salt
2 tbsp butter
2 tsp cumin seeds
dried chilis
1 tsp fenugreek seeds
1 tsp chili flakes
red onion
yogurt (for serving)


  • pot
  • cooking spoon
  • knife
  • cutting board
  • frying pan (small)
  • bowl
  • Step 1/5

    • 200 g red lentils
    • 700 ml water
    • 1 tsp turmeric
    • 1 tsp salt
    • lime
    • pot
    • cooking spoon
    • knife
    • cutting board

    Add red lentils, water, turmeric, salt, and juice from half the lime to a pot over medium high heat. Stir to combine and bring to a boil. Reduce heat and let simmer for approx. 7 min., or until lentils are soft and the mixture has thickened up a bit.

  • Step 2/5

    • 2 tbsp butter
    • 2 tsp cumin seeds
    • dried chilis
    • 1 tsp fenugreek seeds
    • 1 tsp chili flakes
    • frying pan (small)

    While the lentils cook, melt the butter in a small frying pan over low heat, then add the cumin seeds, dried chilis, fenugreek, and chili flakes. Swirl to combine and cook for approx. 1 min., then remove from the heat.

  • Step 3/5

    • red onion
    • salt
    • bowl

    Thinly sliced the red onions and add to a bowl with the remaining lime juice and some salt. Stir until well combined and set aside.

  • Step 4/5

    Add the butter and spices to the cooked dal and stir to combine, then remove from the heat.

  • Step 5/5

    • yogurt (for serving)

    Serve the dal with yogurt and the pickled onions. Enjoy!

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