Green Lentil Dal is a simple and comforting dish made with tender green lentils simmered in fragrant spices like cumin, turmeric, and ginger. It’s a dish that feels warm and wholesome, with a nice balance of earthiness from the lentils and a gentle kick from the spices. The texture is smooth but with a little bite from the lentils, making each spoonful satisfying and tasty.
I love making Green Lentil Dal on cooler evenings when I want something comforting but not too heavy. It’s one of those recipes where a little bit of patience in cooking the lentils fully really pays off—the longer you let it simmer, the better the flavors come together. Sometimes I add a squeeze of fresh lemon or a sprinkle of fresh cilantro on top to brighten it up just before serving.
My favorite way to enjoy this dal is with warm naan bread or a scoop of fluffy basmati rice. It’s great for a quick weeknight dinner but also perfect for meal prepping because it tastes even better the next day. Whenever I make this dish, it always reminds me of cozy nights and simple meals that bring comfort without needing a lot of fuss.
Key Ingredients & Substitutions
Green lentils: These lentils hold their shape well and have a mild flavor. If you can’t find green lentils, brown lentils can work, but they may get softer and cook faster.
Onion, garlic, and ginger: These form the flavor base. Fresh ginger and garlic are best, but you can use powdered versions if needed, just use less.
Spices: Cumin seeds add a nutty warmth. Turmeric and coriander give earthiness and color while garam masala adds complexity. If you don’t have garam masala, you can skip it or use a pinch of curry powder.
Tomato: Adds acidity and body. Fresh or canned tomato puree both work well. You can omit if you prefer a simpler dal but it does brighten the dish.
Ghee or vegetable oil: Ghee brings a rich flavor, but vegetable or olive oil are great substitutes for a vegan option.
How Do You Cook Lentils So They’re Tender but Not Mushy?
Getting the perfect texture for green lentils is key. Here’s what I do:
- Rinse lentils well to remove dust or debris.
- Start with cold water or broth to help the lentils cook evenly.
- Bring to a boil, then reduce to a gentle simmer. Cook uncovered so you can watch the texture.
- Check after 20 minutes and taste often. Lentils should be tender but still hold their shape.
- Skim off foam to keep the broth clear and clean tasting.
- If the dal thickens too much, add a splash of water to loosen it while cooking.
Patience helps—slow simmering develops good texture and flavor without turning to mush.
Equipment You’ll Need
- Large pot – perfect for cooking the lentils evenly without spilling.
- Medium skillet or saucepan – good for sautéing the spices and aromatics.
- Wooden spoon or spatula – helps stir the dal gently without mashing the lentils.
- Fine mesh sieve – useful for rinsing lentils thoroughly before cooking.
- Measuring spoons and cups – to get your spice and ingredient amounts just right.
Flavor Variations & Add-Ins
- Add spinach or kale near the end for extra greens and a pop of color.
- Stir in coconut milk for a creamier texture with a subtle sweetness.
- Try swapping green lentils for red lentils for a quicker-cooking, softer dal.
- Add toasted mustard seeds and curry leaves in the oil for a South Indian twist.
How to Make Green Lentil Dal?
Ingredients You’ll Need:
- 1 cup green lentils, rinsed
- 4 cups water or vegetable broth
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional, for heat)
- 1 medium tomato, chopped (or 2 tablespoons tomato puree)
- 2 tablespoons vegetable oil or ghee
- Salt to taste
- Fresh cilantro (coriander) leaves, chopped for garnish
- Lemon wedges for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 30 minutes to cook. Overall, you’ll spend roughly 40 minutes from start to finish, including simmering the lentils until they’re tender.
Step-by-Step Instructions:
1. Rinse and Cook Lentils:
Rinse the green lentils well under cold water until the water runs clear. In a large pot, combine the lentils with 4 cups of water or broth. Bring to a boil, then reduce heat and simmer gently for about 25-30 minutes, until the lentils are tender but still hold their shape. Occasionally skim off foam that rises to the top.
2. Prepare the Spice Base:
While the lentils are cooking, heat the oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Next, add the chopped onions and sauté until golden brown. Stir in the minced garlic, grated ginger, and chopped green chilies, cooking for another 1-2 minutes until fragrant.
3. Cook the Masala and Combine:
Add turmeric powder, ground coriander, garam masala, and optional red chili powder to the onion mixture. Stir and cook the spices for about a minute. Add the chopped tomatoes or tomato puree and cook until the tomatoes soften and the oil begins to separate. Now, pour the cooked lentils into the pan and stir everything together. Let it simmer for 5-7 minutes, adding more water if needed to reach your preferred consistency. Season with salt to taste. Remove from heat and garnish with fresh cilantro. Serve warm with lemon wedges and your favorite rice or bread.
Can I Use Red Lentils Instead of Green Lentils?
Yes, you can substitute red lentils for green lentils, but keep in mind red lentils cook faster and tend to become mushier. Adjust the cooking time accordingly, usually about 15-20 minutes.
Can I Make Green Lentil Dal Ahead of Time?
Absolutely! Dal often tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftover dal in a sealed container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of water if it has thickened too much.
Can I Freeze Green Lentil Dal?
Yes, dal freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating thoroughly.
