This rich and creamy caramelized onion dal is the perfect comfort food for a chilly day! It’s bursting with flavor from the caramelized onions and whole spices in the oil! Serve with rice for a delicious Indian meal.
Bringing you a simple dal that is bursting with flavour. This is another dal that I made one night when I was craving for light dal and rice.
This caramelised onion dal is a creamy mixture of two types of lentils – red and yellow – cooked in the oven or using an instant pot and then simmered with fragrant seasoned oil – tadka (tempering).
Caramelized onions add a whole bunch of umami flavors while the combination of cumin and black pepper added to the tempering provides some heat and a refreshing taste!
We serve this lentil dish again with tempering to take this dish to the next level of deliciousness. This second blend of whole spices is fried in oil until sizzling and fragrant folds through the creamy dal just before serving.
Use whatever lentils you have on hand. I used a mix of turmeric and red dal. You can cook them in the oven or in an Instant Pot.
More dal recipes:
Dhaba Style Butter Dal (Vegan)
Whole Moong Dal Creamy Green Moong Dal
Vegan Handi Masur Dal (Creamy Indian Dal)
Lentil Tadka (Indian Split Red Lentils)
Spicy Urad Dal (Black Chickpeas)
Print recipe
Caramelized Onion Tadka Dal
This rich and creamy caramelized onion dal is the perfect comfort food for a chilly day! It’s bursting with flavor from the caramelized onions and whole spices in the oil! Serve with rice or flat bread for a delicious Indian meal. Glutenfree soyfree nutfree
Serving: 4
Calories: 217kcal
material
For lentils:
- 1/2 the cup Red Masuridal or lentils
- 1/2 the cup Small yellow lentils or mung dal (or you can use more red lentils)
- 1 tomato to cut
- 1/2 teaspoon salt
- 1/2 teaspoon Dry fenugreek leaves optional
- 3 the cup the water
For tempering spices:
For first tempering:
- 2 teaspoon the oil
- 1 the cup chopped onion
- 3 cloves garlic minced meat
- 1/2 inch ginger minced meat
- 1/2 Hot green chillies Mince, I use Serrano or Indian or Thai
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon garam masala
- 5-6 curry leaves (fresh or dried or frozen)
For second tempering:
- 1 teaspoon the oil
- Top with powdered spices
instructions
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Cook the lentils; To cook lentils in the Instant Pot, wash the lentils thoroughly. Add to instant pot with remaining ingredients and pressure cook for 7 minutes. Release the pressure normally for 10 minutes and then open the lid.
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To cook lentils in a saucepan, add washed and drained lentils to a saucepan with all the lentil ingredients, partially covered and cooked. You may need to add 1/2 cup more water if the lentils are too thick. Transfer lentils to a serving dish.
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For tempering spices; Add cumin and black pepper powder to a mortar and grind them. You can use a spice grinder to grind them into a coarse mixture and keep them aside.
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For the first tempering: Heat oil in a medium pan, when hot, add half the ground cumin and pepper mixture then add onion and a good pinch of salt and cook till onion becomes translucent. (5-7 minutes) Then add garlic, ginger, green chillies and remaining salt and continue to cook till onions turn golden (2-4 minutes). Add garam masala and curry leaves and cook for another half minute.
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Add this caramelized onion mixture to the cooked lentils. (Or add cooked lentils to a pan of caramelized onions). Stir gently but do not mix completely. You want a few clusters of caramelized onions throughout the dal.
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Do the second tempering: Heat oil in a small pan, when hot add the remaining cumin/chili mixture and cook until the mixture becomes fragrant. Then pour over the dal/boiled lentils. Garnish with coriander leaves and lemon juice.
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shop Up to 3 days in a closed container. Freeze for up to one month. To make ahead: Set tempering aside and heat and add just before serving.
Comment
- curry leaves: If you can’t find curry leaves, leave them out and add 2 bay leaves and lime juice.
- To make it without onions and garlic: Use neutral vegetables such as peeled and chopped zucchini, summer squash or opo squash (gourd), or chopped celery or fennel instead of onions. Add a generous pinch of asafoetida or 1 teaspoon of dry fenugreek leaves as a substitute for garlic.
- oil free: Saute the onion in the broth. Toast the cumin pepper mixture in a dry pan until fragrant and then use.
nutrition
nutrients
Caramelized Onion Tadka Dal
No. per job
calories 217
36 calories from fat
% Daily Value*
thick 4g6%
0.3 grams of saturated fat2%
Sodium 471mg20%
potassium 586 mg17%
carbohydrates 34 grams11%
15 grams of fiber63%
4 grams of sugar4%
protein 13 grams26%
Vitamin A 330IU7%
Vitamin C 36 mg44%
calcium 58 mg6%
iron 4 mg22%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- For the lentils, I used a mix of red lentils and yellow lentils (lentils and mung beans). You can use all red or all yellow or any lentils you have on hand
- Fresh tomatoes add acidity and sweetness
- Spices: For tempering, we fry cumin powder and black pepper in some oil and then add garam masala.
- As with most dal recipes, whole spices are followed by fresh ginger, garlic and chilies
- Curry leaves add a nutty and earthy flavor to this dish – use dried or fresh or frozen
Tips and Substitutions:
- If you can’t find curry leaves, leave them out and add 2 bay leaves and lime juice
- To make it without onions and garlic: Use neutral vegetables such as peeled and chopped zucchini, summer squash or opo squash (gourd), or chopped celery or fennel instead of onions. Add a generous pinch of asafoetida or 1 teaspoon of dry fenugreek leaves as a substitute for garlic.
How to make Caramelized Onion Dal:
Cook the lentils: To cook lentils in Instant Pot, wash the lentils thoroughly. Add to instant pot with remaining ingredients and pressure cook for 7 minutes. Release the pressure normally for 10 minutes and then open the lid.
To cook lentils in a saucepan Add the washed and drained lentils along with all the lentil ingredients to a saucepan, partially cover and cook. You may need to add 1/2 cup more water if the lentils are too thick.
For tempering spices; Add cumin and black pepper powder to a mortar and grind them. You can use a spice grinder to grind them into a coarse mixture and keep them aside.
For the first tempering, heat oil in a medium pan. Once hot, add half of the ground cumin and pepper mixture then add the onions and a good pinch of salt and cook until the onions are translucent.
Then add garlic, ginger, green chillies and remaining salt and continue to cook till the onion turns golden. Add garam masala and curry leaves and cook for another half minute or so.
Transfer the cooked lentils to a serving bowl. Add this onion mixture to the lentils. (Or transfer the cooked lentils to the wok with the onions). Stir gently but do not mix the onions completely.
Do the second tempering: Heat oil in a small pan, when hot add the remaining cumin/chili mixture and cook until the mixture becomes fragrant. Then pour over the dal/boiled lentils. Garnish with coriander leaves and lemon juice.
Storage:
Store in an airtight container for up to 3 days. Freeze for up to one month. To make ahead: Set tempering aside and heat and add just before serving
What to serve with this Caramelized Onion Dal
Serve with flat bread, roti, naan or rice. and a side or cauliflower potato, crispy cumin potato or green bean carrot. And a side salad- Cucumber Salad.
