If you’re searching for a hearty, comforting dinner recipe that’s quick, flavorful, and nutritious, this red lentil dhal has you covered. Lentils are a powerhouse ingredient in Mediterranean and Indian-inspired dishes, offering a perfect balance of protein and fiber.
This version, enhanced with spiced brown butter and creamy yogurt, brings a rich and aromatic twist to a classic dish.
Why Red Lentil Dhal Is Perfect for Dinner
Red lentils are ideal for busy weeknights. They cook faster than other lentils, softening into a velvety texture in about 30 minutes. This makes them a go-to option when time is tight, but you still want a meal that feels like a warm hug.
The spiced brown butter adds a nutty depth, while the yogurt provides a refreshing contrast to the dish’s bold spices. It’s a one-pot recipe with minimal cleanup, making it as practical as it is delicious.
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Pair this dhal with brown basmati rice or warm flatbreads for a complete meal. Its vibrant spices and creamy texture make it an instant favorite for cozy dinners.
Tips for Perfecting This Recipe
Mastering this red lentil dhal is all about the small details that elevate the flavors. Here are some tips to keep in mind:
- Toast the Spices: When adding cumin seeds and garam masala to the brown butter, let them bloom for a few seconds to release their aromatic oils.
- Choose High-Quality Butter: Opt for unsalted butter to better control the flavor, and let it turn golden brown for a deeper, nuttier taste.
- Consistency Matters: Adjust the dhal’s thickness by adding water gradually. It should be creamy but not soupy, perfect for spooning over rice or dipping with bread.
These steps ensure you achieve a balance of bold flavors and satisfying textures.
Variations & Modifications
This versatile dinner recipe can easily be tailored to suit your preferences or dietary needs:
- Make It Vegan: Swap butter for plant-based margarine or coconut oil, and use coconut yogurt as a garnish.
- Add Greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients and color.
- Spice Level: Adjust the heat by using more or less dried red chile or jalapeños. You can also add a dollop of yogurt to tone down the spice when serving.
These adaptations make it simple to customize the dish to suit your taste or what you have on hand.
Why You’ll Love This Dinner Recipe
This red lentil dhal recipe is not just a meal; it’s an experience. The fragrant spices, nutty brown butter, and creamy yogurt work in harmony to create a dish that’s comforting yet vibrant. I
t’s perfect for dinner when you need something wholesome and satisfying but don’t want to spend hours in the kitchen.
Whether you’re serving it as a main dish for a casual weeknight meal or impressing guests with its bold flavors, this recipe is a keeper. Pair it with a simple salad, your favorite flatbread, or even a glass of chilled white wine to complete the Mediterranean-inspired experience.
Rediscover the joy of cooking with this simple yet irresistible recipe, and bring a touch of warmth to your dinner table tonight!
Red Lentil Dhal with Spiced Brown Butter & Yogurt Recipe for Dinner
Equipment
- Medium pot
- Large skillet
Ingredients
- 2 cups red lentils
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground turmeric
- 1 2-inch piece + 1 (1 ½-inch piece) fresh ginger, peeled
- 4 green cardamom pods lightly bruised
- 1 dried red chile or ¼ teaspoon red chile flakes
- 4 tablespoons ½ stick unsalted butter
- 2 ¼ teaspoons cumin seeds
- 3 large shallots thinly sliced
- 2 jalapeños seeded and coarsely chopped
- 3 garlic cloves finely chopped
- ¾ teaspoon garam masala
- Fresh cilantro leaves for garnish (optional)
- Plain Greek yogurt preferably whole milk, for serving
- Flaky sea salt to taste
Instructions
- Cook the Lentils: Place the red lentils, salt, turmeric, a 2-inch piece of ginger, cardamom pods, dried chile (or chile flakes), and 6 cups of water in a medium pot. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cook, stirring occasionally, until the lentils are tender and the mixture has thickened to a creamy consistency, about 30 minutes.
- Prepare the Brown Butter: Chop the remaining 1 ½-inch piece of ginger finely. In a large skillet, melt the butter over medium heat. Allow it to cook until it stops foaming and turns a deep golden-brown color, approximately 5 minutes. You’ll know it’s ready when the bubbling sound lessens, and the butter smells rich and nutty.
- Infuse the Spices: Add the cumin seeds to the browned butter and toast them for about 30 seconds. Stir in the sliced shallots and chopped jalapeños, and cook, stirring occasionally, until the shallots are deeply caramelized and browned, which will take 7-10 minutes. Next, add the chopped ginger, garlic, and garam masala, and cook for an additional 30 seconds to release their aromas.
- Combine and Finish: If the dhal is too thick, add a bit of water to adjust the consistency to your preference. Remove the cardamom pods, the large piece of ginger, and the dried chile before serving. Divide the dhal into bowls, spoon the spiced brown butter mixture on top, and finish with a dollop of yogurt and a sprinkle of flaky sea salt. Garnish with fresh cilantro leaves if desired.
Notes
- This dish pairs wonderfully with brown basmati rice or naan.
- Adjust the spice level by increasing or reducing the quantity of chile or jalapeños.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.