Caramelized Onion Dal

If Caramelized Onion Dal had a love language, it would be “smells amazing and feeds everyone without drama.” This is the kind of warm, soothing, flavor-packed bowl that makes a regular Tuesday night feel like you did something fancy—even if you’re wearing leggings and answering emails with one hand.

We’re talking tender lentils, a tomato-y base, and the real star: golden, caramelized onions kissed with garlic, ginger, and garam masala… then finished with a sizzling tadka (tempering) that makes your kitchen smell like a tiny five-star bistro. And yes, people will wander in asking, “What are you making?” like you’ve been cooking all day. (You haven’t. Chef Omar would never ask you to suffer like that.)

Why You’ll Love This Caramelized Onion Dal

• Weeknight-friendly: Instant Pot or stovetop, your choice.
• Big flavor, simple ingredients: Lentils + aromatics = magic.
• Meal-prep hero: Keeps beautifully for a few days, freezes like a champ.
• Comfort food that still feels fresh: Lemon, cilantro, curry leaves… chef’s kiss.

Ingredients You’ll Need

For the lentils

• 1/2 cup red lentils (masoor dal)
• 1/2 cup petite yellow lentils (moong dal) (or use more red lentils)
• 1 tomato, chopped
• 1/2 tsp salt
• 1/2 tsp dried fenugreek leaves (optional)
• 3 cups water

For the crushed tempering spices

• 1 tsp cumin seeds
• 1/4 tsp black peppercorns

For the first tadka (caramelized onion base)

• 2 tsp oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1/2 inch ginger, minced
• 1/2 hot green chili, minced (serrano/Thai/Indian all work)
• 1/4 tsp salt
• 1/2 to 1 tsp garam masala
• 5–6 curry leaves (fresh/dried/frozen)

For the second tadka (final sizzle)

• 1 tsp oil
• Remaining crushed spice mix

To finish (highly recommended): cilantro + lemon juice

How to Make Caramelized Onion Dal

1) Cook the lentils (Instant Pot method)

1. Wash lentils really well until the water runs mostly clear, then drain.
2. Add lentils to the Instant Pot with:
   • chopped tomato
   • salt
   • dried fenugreek leaves (if using)
   • 3 cups water
3. Pressure cook on High for 7 minutes.
4. Let pressure release naturally for 10 minutes, then carefully open the lid.
5. Transfer to a serving dish (or keep warm in the pot).

2) Cook the lentils (Stovetop method)

1. Wash and drain lentils.
2. Add lentils + tomato + salt + fenugreek leaves + 3 cups water to a saucepan.
3. Simmer partially covered for 20 minutes (sometimes a little longer).
4. If it thickens too much, add up to 1/2 cup more water.
5. Transfer to a serving dish.

3) Make the crushed spice mix (tiny step, huge payoff)

Add cumin seeds and black peppercorns to a mortar and pestle and crush into a coarse mix.
No mortar? A spice grinder works too—just don’t turn it into dust. We want texture.

4) First tadka: caramelize those onions

1. Heat 2 tsp oil in a medium skillet.
2. Add half of the crushed cumin-pepper mix.
3. Add chopped onion + a good pinch of salt.
4. Cook until onions are translucent, 5–7 minutes.
5. Add garlic, ginger, green chili, and the rest of the salt.
6. Cook until onions turn golden, 2–4 minutes.
7. Stir in garam masala and curry leaves for 30 seconds.

5) Combine (don’t over-stir!)

Add the caramelized onion mixture into the cooked lentils (or pour lentils into the skillet).
Stir gently—don’t mix completely. You want pockets and ribbons of onion throughout the dal. That’s the good stuff.

6) Second tadka: the final “sizzle and pour”

1. Heat 1 tsp oil in a small skillet.
2. Add the remaining crushed spice mix.
3. Cook until fragrant (this takes seconds—don’t walk away).
4. Pour it right over the dal.

Finish with cilantro and a bright squeeze of lemon juice.

Chef Omar’s Tips (Because Dal Deserves Drama-Free Success)

• Want deeper onion flavor? Go a shade darker than “golden,” but stop before “crispy sadness.”
• Dal too thick? Add hot water a splash at a time and stir gently. Lentils love to thicken like they’re paying rent.
• No curry leaves? Still delicious—add a tiny pinch of extra garam masala at the end and don’t stress it.
• Fenugreek leaves (kasuri methi): Optional, but if you have it, it adds that restaurant-style “what IS that?” flavor.

A Quick Little Story From My Kitchen

The first time I made Caramelized Onion Dal for friends, it was one of those “they’re coming over in 20 minutes” situations. You know—when you’re wiping counters like it’s an Olympic event and hoping no one opens the closet full of mystery stuff.

I tossed lentils in the pot, caramelized onions like my reputation depended on it, and hit it with that final sizzling tadka. The room got quiet in the best way… then someone asked if I could make it “like this” every time. That’s how you know a recipe’s a keeper.

FAQs About Caramelized Onion Dal

Your Cozy Bowl Moment Awaits

Light a candle, throw on a playlist, and let Caramelized Onion Dal do the heavy lifting. It’s comforting, bold, and honestly the kind of dinner that makes you feel like you have your life together—even if your laundry is currently living in a chair.

When you make it, don’t forget the lemon and cilantro at the end. That bright finish turns Caramelized Onion Dal into a bowl you’ll crave again tomorrow.

Keep the Dal Love Going: 4 Tasty Next Clicks

• Craving another cozy, spoonable meal? Try Arabic Lentil Soup for a warm, comforting bowl—it’s the same “hug-in-a-bowl” energy as this dal, just with a different flavor vibe.
• If you’re in a full-on lentil era (same), bookmark Green Lentil Dal for a hearty, satisfying variation—perfect when you want a thicker, earthier dal night.
• Want a smart side that plays beautifully with Caramelized Onion Dal? Pair it with Winter Salad for a crisp, fresh contrast—hello crunchy balance!
• For an easy “make it a meal” moment, serve your dal with Mediterranean Rice and Lentils for a filling, pantry-friendly base—because carbs + lentils = happiness with structure.

⭐ Loved this recipe? Leave a review! ⭐
Tap your rating below and tell me how your Caramelized Onion Dal turned out: ★★★★★ (and yes—extra points if someone in your house said, “Wow… you made THIS?!”).

Caramelized Onion Dal

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• Author: Omar
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Caramelized Onion Dal is a cozy, flavor-packed lentil dish made with red and yellow lentils, sweet golden onions, warming spices, and a fragrant tadka. Perfect for weeknight dinners, meal prep, or serving with rice or naan, this comforting dal is easy to make in the Instant Pot or on the stovetop.

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Ingredients

Scale 1x2x3x

For the Lentils:

• 1/2 cup red lentils (masoor dal)

• 1/2 cup petite yellow lentils (moong dal) (or substitute with more red lentils)

• 1 tomato, chopped

• 1/2 teaspoon salt

• 1/2 teaspoon dried fenugreek leaves (optional)

• 3 cups water

For the Crushed Spices:

• 1 teaspoon cumin seeds

• 1/4 teaspoon black peppercorns

For the First Tadka (Caramelized Onion Base):

• 2 teaspoons oil

• 1 cup chopped onion

• 3 cloves garlic, minced

• 1/2 inch ginger, minced

• 1/2 hot green chili, minced (serrano, Thai, or Indian chili)

• 1/4 teaspoon salt

• 1/2 to 1 teaspoon garam masala

• 5–6 curry leaves (fresh, dried, or frozen)

For the Second Tadka:

• 1 teaspoon oil

• Remaining crushed spice mixture

For Garnish:

• Fresh cilantro

• Lemon juice

Cook Mode Prevent your screen from going dark

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Instructions

1. Cook the Lentils (Instant Pot Method):
Rinse lentils thoroughly and drain. Add lentils, tomato, salt, fenugreek leaves (if using), and water to the Instant Pot. Pressure cook on High for 7 minutes. Allow natural pressure release for 10 minutes before opening.

Stovetop Method:
Add rinsed lentils, tomato, salt, fenugreek leaves, and water to a saucepan. Simmer partially covered for 20–25 minutes, stirring occasionally. Add up to 1/2 cup extra water if needed. Transfer to a serving dish.

2. Prepare the Crushed Spices:
Crush cumin seeds and black peppercorns using a mortar and pestle or spice grinder into a coarse mixture. Set aside.

3. Make the First Tadka:
Heat oil in a skillet over medium heat. Add half of the crushed spice mixture. Stir in onions and a pinch of salt. Cook 5–7 minutes until translucent.
Add garlic, ginger, green chili, and remaining salt. Cook until onions are golden brown (2–4 minutes).
Stir in garam masala and curry leaves; cook 30 seconds.
Add this mixture to the cooked lentils and stir gently, leaving some caramelized onion clusters intact.

4. Make the Second Tadka:
Heat oil in a small skillet. Add remaining crushed spices and cook until fragrant (about 30 seconds). Pour immediately over the dal.

5. Garnish and Serve:
Top with fresh cilantro and a squeeze of lemon juice. Serve warm with rice or naan.

Notes

For deeper flavor, allow onions to caramelize until richly golden but not burnt.

If dal thickens too much, stir in a splash of hot water before serving.

Store refrigerated for up to 3 days.

Freeze for up to 1 month.

For best make-ahead results, prepare the second tadka fresh before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes (Instant Pot method includes pressure time)
• Category: Main Dish
• Method: Instant Pot / Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 bowl (about 1 1/4 cups)
• Calories: 260 kcal
• Sugar: 4 g
• Sodium: 320 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 12 g
• Protein: 14 g
• Cholesterol: 0 mg