Best 7 Indian Inspired Lentil Stew Recipes

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Embark on a culinary journey to India with our tantalizing Lentil Stew recipe. This hearty and flavorful dish, known as "Dal Tadka," is a delightful fusion of aromatic spices, creamy lentils, and vibrant vegetables. Immerse yourself in the diverse culinary traditions of India as we explore variations of this beloved stew, including the classic Punjabi Dal Tadka, the rich and creamy Dal Makhani, the tangy Gujarati Dal Dhokli, and the quick and easy Dal Fry. Each recipe offers a unique blend of textures, flavors, and aromas, promising an unforgettable dining experience. Whether you're a seasoned cook or just starting your culinary adventure, our detailed instructions and helpful tips will guide you through the process of creating authentic Indian lentil stews that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY INDIAN LENTIL STEW (DAAL)



Spicy Indian Lentil Stew (Daal) image

This is an easy and rewarding recipe for a spicy and flavorful Indian dish of lentil stew! Serve on its own or with basmati rice.

Provided by rbexx34

Categories     World Cuisine Recipes     Asian     Indian     Side Dishes

Time 1h

Yield 4

Number Of Ingredients 14

½ cup dry yellow lentils
¼ cup dry red lentils
¼ cup split mung beans
5 cups water
1 ¼ teaspoons salt
1 teaspoon ground turmeric
4 teaspoons ghee (clarified butter), divided
1 teaspoon cumin seeds
1 medium onion, thinly sliced
2 peppers green chile peppers, chopped
2 teaspoons grated fresh ginger
2 tablespoons chopped fresh cilantro
½ teaspoon cayenne pepper
1 tablespoon lemon juice

Steps:

  • Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
  • Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
  • Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 35.6 g, Cholesterol 11 mg, Fat 5.1 g, Fiber 14.2 g, Protein 13.3 g, SaturatedFat 2.8 g, Sodium 744 mg, Sugar 4.1 g

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW



Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew image

Provided by Aarti Sequeira

Time 50m

Yield 8 servings

Number Of Ingredients 15

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

Steps:

  • Rinse the pigeon peas in a couple changes of water.
  • In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
  • To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

PRESSURE-COOKER LENTIL STEW



Pressure-Cooker Lentil Stew image

This tasty vegetarian stew lets you take a break from meat. Adding the cream at the end gives it a lovely smoother texture. -Michelle Collins, Suffolk Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 17

2 tablespoons canola oil
2 large onions, thinly sliced, divided
8 plum tomatoes, chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups dried lentils, rinsed
2 cups water
1 can (4 ounces) chopped green chiles
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.

Nutrition Facts : Calories 497 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 345mg sodium, Carbohydrate 73g carbohydrate (5g sugars, Fiber 8g fiber), Protein 17g protein.

DAL MAKHANI (INDIAN LENTILS)



Dal Makhani (Indian Lentils) image

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Provided by SOGOLONDJATA

Categories     Side Dish     Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 21

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

Steps:

  • Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  • Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  • Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  • Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  • Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g

SPICY VEGAN LENTIL DAHL



Spicy Vegan Lentil Dahl image

This spicy lentil dahl recipe is a dairy-free vegan soup that is hearty and delicious. It's also easy and inexpensive to make and great with flatbread.

Provided by Ashley Adams

Categories     Dinner     Entree     Lunch     Soup

Time 45m

Yield 4

Number Of Ingredients 15

1 tablespoon sesame oil (or olive oil)
1 cup onion (white; finely chopped)
2 cloves garlic (finely chopped)
1 tablespoon fresh ginger (finely chopped)
4 cups water (or vegetable broth)
1 cup dried red lentils ( rinsed and picked over )
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
2 tablespoons tomato paste
Garnish: dairy-free soy yogurt

Steps:

  • Gather the ingredients.
  • In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
  • Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
  • Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
  • Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.

Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SOUTH INDIAN SPICY LENTIL STEW



South Indian Spicy Lentil Stew image

Provided by Food Network

Categories     main-dish

Time 50m

Yield serves 6

Number Of Ingredients 16

4 cups water
1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
2 tomatoes, cut into large chunks
5-6 large okra, halved lengthways
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 tablespoon tumeric
2 teaspoons salt
2 teaspoons tamarind paste or 1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon cilantro seeds, ground
1 teaspoon cumin seeds, ground
1 tablespoon black mustard seeds
1-2 jalapeno peppers, seeded and chopped
6-8 dried curry leaves
1 tablespoon sambhar masala

Steps:

  • In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
  • Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
  • The stew can be prepared up to 2 hours in advance.

INDIAN LENTIL SOUP



Indian Lentil Soup image

An Indian-inspired lentil soup that is flavorful and easy.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h55m

Yield 6

Number Of Ingredients 12

1 tablespoon cumin seed
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, finely minced
4 (14 ounce) cans vegetable broth
1 (14.5 ounce) can petite diced tomatoes
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground white pepper

Steps:

  • Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
  • Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g

Tips:

  • For a richer flavor, use vegetable broth instead of water.
  • Add a teaspoon of garam masala for a smoky, earthy flavor.
  • If you don't have coconut milk, you can use unsweetened almond milk or cashew milk.
  • For a vegan version, omit the yogurt and use a plant-based yogurt alternative.
  • Serve the stew with rice, quinoa, or naan bread.

Conclusion:

This Indian-inspired lentil stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are a vegetarian or a meat-eater, this stew is sure to please everyone at the table. So next time you are looking for a quick and healthy meal, give this recipe a try.

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