Indian Lentil Curry: a Warm, Hearty, and Nutritious Dish

Published 7 months ago
0 ratings

This easy Indian dhal is warm, comforting, and full of flavour. Made with red lentils, spices, tomatoes, and ginger, it’s both budget-friendly and nourishing. It’s perfect for cosy dinners and meal prep, and it tastes even better the next day.

Indian Lentil Curry: a Warm, Hearty, and Nutritious Dish
category Fitness
meal type Dinner
difficulty Easy
Preparation in 10 minutes
Cooks in 30 minutes
Serves 2

Nutrition

  • Calories 371kcal 155kcal
  • Fat 6.3g 2.6g
  • Carbs 56.6g 23.7g
  • Proteins 20.5g 8.6g
  • Fibre 8.9g 3.7g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I love this dhal because it’s wholesome, affordable, and nourishing. The lentils cook quickly and soak up all the rich spices, while tomatoes and ginger add a fresh, bright flavour. It’s comforting and energising, whether you eat it right away or reheat it later.

Tips and Variations

  • Swap red lentils for yellow lentils or split peas for a different texture.
  • Stir in spinach, kale, or peas at the end for an extra veg boost.
  • Add chickpeas or tofu for extra protein and a heartier meal.
  • Use coconut milk instead of water for a creamy dhal with a richer flavour.
  • Adjust the heat by adding fresh chilli or a pinch of cayenne.
  • Serve with fluffy basmati rice, quinoa, or warm naan bread.
  • Try it as a filling for wraps or stuffed pitta.
  • Make it ahead. Dhal reheats well, so it's great for meal prep, lunches, or batch cooking.

Meal Storage

Cool the dhal completely, then store it in an airtight container. It keeps in the fridge for up to 4 days. Reheat on the stove and add water if needed.

Freezer tips

To keep it longer, freeze portions in an airtight container at -18 °C for up to 3 months.

Thaw overnight in the fridge.

Frequently Asked Question

Red lentils are ideal because they cook quickly and become creamy and smooth. However, yellow lentils or split peas can also be used as an alternative.
Yes, you can. Just use more onion and a bit of lemon juice instead of tomatoes for a tangier flavour.
Yes, it is. You can freeze dhal for up to 3 months. Just thaw and reheat with a splash of water.
Stir in a bit of coconut milk or yoghurt before serving to make it rich and creamy.
Yes, you can. Add fresh chilli, chilli flakes, or extra curry powder if you want more heat.

Closing Note

This Indian dhal is warm, full of spice, and simple to make. It’s a good choice for weeknight dinners or meal prep.

  • 💪 High Protein
  • 🪶 Low Fat
  • 🌾 High Fibre
  • 🧊 Freezer Friendly

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