Dhal curry, also spelled dal curry or lentil curry, is a comforting and nourishing dish made primarily from lentils (known as “dhal” in Hindi) and is a staple of Indian, Sri Lankan, Pakistani, and Nepali cuisine. The word “dhal” refers to split pulses, such as lentils, peas, or beans, which are the main ingredients of the dish. Dhal curry is known for its simplicity, versatility, and rich, warming flavors, making it a favorite in homes across South Asia.
The foundation of dhal curry is typically split lentils, which are cooked until soft and creamy. Common types of lentils used include red lentils (masoor dal), yellow lentils (toor dal), green lentils (moong dal), or chickpeas (chana dal). Each type of lentil brings a slightly different texture and flavor, but all result in a hearty and satisfying dish.
The spices used in dhal curry are essential to building its complex flavor. A typical dhal curry includes a combination of spices such as turmeric, cumin, coriander, mustard seeds, and fenugreek, which are often tempered in hot oil or ghee to release their aromas and flavors before being mixed with the cooked lentils. Ginger, garlic, and onions are often sautéed along with the spices, adding depth and richness to the dish.
Curry leaves, chili peppers, and sometimes tamarind or tomatoes are also added to give the curry a balance of heat, tang, and earthiness. The result is a mildly spiced, aromatic curry that is creamy, wholesome, and packed with flavor.
The preparation of dhal curry begins by simmering the lentils in water or broth until they soften and break down, creating a thick, porridge-like consistency. While the lentils cook, the spices are tempered in oil or ghee, then added to the pot along with vegetables or additional ingredients. Some recipes include a final “tadka” or “tempering,” where spices are fried in hot oil and drizzled over the curry before serving, adding a burst of flavor and texture.
Dhal curry is highly versatile and can be adapted to suit different tastes and preferences. It can be made thicker or more soupy, depending on the amount of liquid used. The spice level can be adjusted by adding more or fewer chiles. Some variations include coconut milk for extra creaminess or spinach and other vegetables for added nutrition.
Dhal curry is typically served with basmati rice, roti, or naan, making it a complete and satisfying meal. It is a nutritious, protein-rich dish that is often enjoyed as a vegetarian or vegan option, but can also be paired with grilled meats or other curries for a more elaborate meal.