Can I use only red lentils?

Absolutely. If you don’t have moong dal, use more red lentils. The texture will be a bit softer and creamier—still amazing.

Mild-to-medium, depending on your chili. For mild, use less chili or remove the seeds. For spice lovers, add more or use a hotter pepper.

What can I serve with Caramelized Onion Dal?

Rice, naan, roti, or even a toasted pita in a pinch. It’s also great with a simple cucumber salad to cool things down.

How long does it keep?

Store in a closed container for up to 3 days in the fridge.

Yes—freeze for up to 1 month . For best flavor, keep the tempering separate if you can.

How do I make it ahead?

Cook the lentils and onion mixture, then store. Make the second tadka fresh and pour it on right before serving. That final sizzle is the “wow.”

Caramelized Onion Dal: 30-Minute Easy Healthy Bowl

Name: Caramelized Onion Dal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 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; 1 teaspoon cumin seeds; 1/4 teaspoon black peppercorns; 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); 1 teaspoon oil; Remaining crushed spice mixture; Fresh cilantro; Lemon juice

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.

Ingredients

Scale

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

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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