Indian Red Lentil Dal

By Maggie Collins, MPH, RDN, CDCES, DipACLM
Prep Time Cook Time Total Time Servings
15 minutes 25 minutes 40 minutes 9 cups



  1. Combine cumin, mustard, and fennel seeds into a large sauce pan and toast on medium heat until fragrant (~ 1 minute). Add the chopped onion, minced garlic and 1/2 cup of the vegetable broth and cook until the broth evaporates. Add the drained diced tomatoes and cook until soft.
  2. Add the rest of the ingredients, bring to a boil, reduce the heat to a simmer and cook until the lentils are soft to your taste (~ 25 minutes).
  3. If using a slow cooker do step 1 separately in a small pan, transfer to the slow cooker along with the other ingredients and cook for 4 to 6 hours on low or 2 to 3 hours on high.
  4. After the lentils are cooked, add salt to taste.

Adapted from recipe by Emily Rogers, RDN