18 Delicious Indian Lentil Recipes Perfect for Every Occasion

Craving hearty, flavorful meals that come together in a snap? Look no further than these 18 delicious Indian lentil recipes—your new go-to for quick weeknight dinners, cozy comfort food, and even impressive dishes for gatherings. Packed with protein, spices, and soul-warming goodness, these dals and curries are as versatile as they are tasty. Ready to spice up your kitchen? Let’s dive in!

Classic Dal Tadka

This comforting Classic Dal Tadka is a fragrant Indian lentil stew with a smoky, buttery finish—perfect for spooning over steamed rice or scooping up with warm naan.

• 1 cup yellow lentils (toor dal), rinsed
• 3 cups water
• 1 medium yellow onion, finely chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, slit lengthwise (optional)
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 2 tbsp ghee or unsalted butter
• 1/2 tsp salt (adjust to taste)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

1. In a pot, combine yellow lentils and water. Bring to a boil, then reduce heat to simmer for 25 minutes, skimming foam. Stir in 1/2 tsp turmeric and salt.
2. Heat ghee in a skillet over medium. Add cumin seeds; sizzle for 10 seconds. Add onion; cook 5 minutes until soft. Stir in garlic, ginger, and green chili; cook 1 minute.
3. Add tomatoes, remaining 1/2 tsp turmeric, red chili powder, and garam masala. Cook 5 minutes until tomatoes break down.
4. Pour the tomato mixture into the cooked lentils. Simmer 10 minutes, stirring occasionally. Finish with lemon juice and cilantro.

The magic of this dal is in the layered tempering—toasting spices in ghee unlocks their aroma, while the lemon brightens the rich lentils.

Tip: For extra smokiness, heat 1/2 tsp ghee in a small dish until nearly smoking, then drizzle over the dal before serving.

Spicy Masoor Dal

This fragrant, protein-packed lentil stew is a weeknight hero—boldly spiced, creamy, and ready in under 30 minutes.

Ingredients

• 1 cup dried red lentils (masoor dal), rinsed
• 3 cups water
• 2 tbsp ghee or neutral oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (or to taste)
• 1 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a medium pot, combine lentils and water. Bring to a boil, then reduce heat to simmer uncovered for 15 minutes, skimming foam occasionally.
2. Meanwhile, heat ghee in a skillet over medium. Add onion and cook 5 minutes until soft. Stir in garlic, ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne; toast 1 minute until fragrant.
3. Scrape onion-spice mixture into the lentils. Add 1 tsp salt and simmer 5 more minutes, stirring often, until lentils collapse into a thick stew.
4. Off heat, stir in 1 tbsp lemon juice. Garnish with cilantro.

The magic here? Toasting whole spices in ghee creates layers of warmth that balance the lentils’ earthy sweetness.

Tip: For extra richness, swirl in a spoonful of coconut milk or yogurt before serving.

Creamy Dal Makhani

This rich, buttery lentil curry is slow-simmered to perfection—comfort food at its finest, with a velvety texture that’ll have you scooping up every last bite.

Ingredients:

• 1 cup dried black lentils (whole urad dal)
• 1/4 cup dried kidney beans (rajma)
• 4 cups water (for soaking)
• 3 tbsp unsalted butter
• 1 tbsp neutral oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 (14-oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Soak lentils and kidney beans in 4 cups water overnight (or at least 6 hours). Drain and rinse.
2. In a large pot, combine lentils, kidney beans, and 4 cups fresh water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until tender.
3. Meanwhile, melt 3 tbsp butter with 1 tbsp oil in a skillet over medium heat. Add onion and cook 5 minutes until soft. Stir in garlic, ginger, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/4 tsp cayenne; cook 1 minute until fragrant.
4. Pour in crushed tomatoes and simmer 5 minutes. Stir this mixture into the cooked lentils along with 1/2 cup heavy cream and 1 tsp salt. Simmer uncovered 20 minutes, mashing lightly with a spoon to thicken.
5. Garnish with cilantro. Serve with naan or rice.

The magic here is in the slow simmer—it transforms humble lentils into something luxuriously smooth, with the cream and butter adding just the right richness.

Tip: For extra depth, stir in 1/2 tsp smoked paprika with the spices.

South Indian Sambar

This comforting lentil-and-vegetable stew is a staple in South Indian homes, packed with tangy tamarind, earthy spices, and a touch of sweetness—perfect for spooning over steamed rice or dunking with fluffy idli.

Ingredients

• 1 cup yellow lentils (toor dal), rinsed
• 1 small eggplant, diced (about 2 cups)
• 1 medium carrot, chopped
• 1 small onion, thinly sliced
• 1 tomato, chopped
• 2 tbsp sambar powder
• 1 tsp turmeric powder
• 1 tbsp tamarind paste
• 1 tsp brown sugar
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 5–6 curry leaves
• 2 dried red chilies
• Fresh cilantro, for garnish

Instructions

1. In a pressure cooker or pot, combine lentils with 3 cups water, turmeric powder, and ½ tsp salt. Cook for 15 minutes (or 3 whistles in a pressure cooker) until mushy. Mash lightly and set aside.
2. Heat oil in a deep pan over medium. Add mustard seeds; when they pop, add curry leaves, dried chilies, and onion. Sauté for 2 minutes until onions soften.
3. Stir in eggplant, carrot, and tomato. Cook for 5 minutes, then add sambar powder, remaining ½ tsp salt, and brown sugar. Mix well.
4. Add 2 cups water, tamarind paste, and the cooked lentils. Simmer uncovered for 10–12 minutes until vegetables are tender and the stew thickens slightly.
5. Garnish with cilantro and serve hot.

The magic here is in the layered tempering—toasting whole spices first unlocks their aroma, while tamarind adds a bright, citrusy punch that balances the earthy lentils.

Tip: For extra depth, roast 1 tbsp grated coconut with ½ tsp cumin seeds until golden, then blend into the stew at the end.

Punjabi Chana Dal

This comforting, spiced lentil dish is a staple in North Indian homes—rich, aromatic, and perfect with steamed rice or warm roti.

Ingredients

• 1 cup chana dal (split Bengal gram), rinsed and soaked for 30 minutes
• 3 cups water
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, slit (optional)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Drain soaked chana dal and add to a pot with 3 cups water. Bring to a boil, then reduce heat to simmer. Cover and cook for 25–30 minutes until tender (no need to drain excess water).
2. Heat ghee in a skillet over medium. Add 1 tsp cumin seeds; sizzle for 10 seconds. Add onion and sauté until golden (5–6 minutes). Stir in garlic, ginger, and green chili; cook 1 minute.
3. Add 1 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp red chili powder, and 1 tsp salt. Cook for 30 seconds until fragrant.
4. Pour the tempered spices into the cooked dal. Simmer together for 5 minutes, stirring occasionally. Finish with 1 tbsp lemon juice.
5. Garnish with cilantro and serve hot. The dal thickens as it sits—add a splash of water if needed before reheating.

Why we love it: The tadka (tempered spices) infuses the lentils with deep flavor, while lemon brightens every bite.

Tip: For extra creaminess, mash a spoonful of cooked dal before adding the tempering.

Kerala Parippu Curry

This creamy, coconut-infused lentil stew is a comforting South Indian classic that comes together in under 30 minutes—perfect for busy weeknights.

Ingredients

• 1 cup split yellow lentils (moong dal or toor dal), rinsed
• 3 cups water
• 1/2 cup canned coconut milk (full-fat)
• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp asafoetida (hing)
• 2 dried red chilies, broken in half
• 10 fresh curry leaves
• 1/2 tsp salt

Instructions

1. In a pot, combine rinsed lentils and 3 cups water. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes, skimming foam, until lentils are tender (they should mash easily when pressed).
2. Stir in 1/2 cup coconut milk, 1/2 tsp turmeric, 1/2 tsp cumin, and 1/2 tsp salt. Simmer 5 more minutes until slightly thickened.
3. Heat 1 tbsp coconut oil in a small skillet over medium. Add 1 tsp mustard seeds; cover and cook 30 seconds until they pop. Add 1/4 tsp asafoetida, 2 dried chilies, and 10 curry leaves; sizzle 10 seconds until fragrant. Pour this tempering over the lentils.
4. Stir gently, cover, and let sit 5 minutes for flavors to meld.

The magic here is in the double coconut hit—oil for aroma and milk for richness—balanced by the earthy pop of mustard seeds and chilies.

Tip: For extra body, mash some lentils against the pot with a spoon before adding the tempering.

Hyderabadi Khatti Dal

This vibrant, sour-spiced dal is a staple in Hyderabad—packed with tamarind’s tang and a garlicky aroma that’ll make your kitchen smell incredible.

Ingredients:

• 1 cup split pigeon peas (toor dal), rinsed
• 3 cups water
• 1 tbsp tamarind paste
• 1/4 cup hot water (for tamarind)
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 4 garlic cloves, minced
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a pot, combine pigeon peas and 3 cups water. Bring to a boil, then simmer uncovered for 25 minutes, skimming foam, until dal is tender.
2. Meanwhile, dissolve 1 tbsp tamarind paste in 1/4 cup hot water; strain and set aside.
3. Heat 2 tbsp ghee in a pan over medium. Add 1 tsp cumin seeds; sizzle 10 seconds. Add 4 minced garlic cloves; fry 1 minute until golden.
4. Stir in 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp salt, and 1/2 tsp sugar. Cook 30 seconds, then pour in tamarind water. Simmer 2 minutes.
5. Mash the cooked dal lightly, then stir in the tamarind-spice mix. Simmer together 5 minutes. Garnish with cilantro.

The magic here? Tamarind’s sharp acidity balances the earthy dal, while the garlic-tempered ghee adds depth. It’s a humble dish that punches above its weight!

Tip: For extra richness, swap half the water with coconut milk.

Bengali Masoor Dal

This comforting red lentil dal is a staple in Bengali households—creamy, lightly spiced, and perfect with steamed rice or warm flatbread.

Ingredients:

• 1 cup split red lentils (masoor dal), rinsed
• 3 cups water
• 1/2 tsp turmeric
• 1 tsp salt
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp red chili powder
• 1/2 tsp sugar
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. In a pot, combine lentils, water, 1/2 tsp turmeric, and 1 tsp salt. Bring to a boil, then reduce heat to simmer uncovered for 20 minutes, stirring occasionally, until lentils are soft and broken down.
2. Heat 2 tbsp ghee in a small pan over medium. Add 1 tsp cumin seeds and sizzle for 10 seconds, then add onion and sauté for 5 minutes until translucent. Stir in garlic and cook for 1 minute.
3. Add 1/2 tsp red chili powder and 1/2 tsp sugar to the pan, stir for 30 seconds, then pour the entire mixture into the cooked lentils. Simmer together for 5 minutes to blend flavors.
4. Garnish with cilantro and serve hot. The magic here is in the silky texture—whisk lightly with a fork before serving to emulsify the dal.

Tip: For extra richness, swirl in a pat of butter just before serving.

Gujarati Dal Dhokli

This comforting one-pot wonder combines tender wheat dumplings with a spiced lentil stew—think of it as Gujarat’s answer to chicken and dumplings, but vegetarian and packed with warmth!

Ingredients

• For the dal: 1 cup split pigeon peas (toor dal), rinsed
• 4 cups water
• 1 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tbsp jaggery or brown sugar
• 1 tbsp lemon juice
• 1 tsp salt
• 2 tbsp chopped cilantro

• For the dhokli (dumplings): 1 cup whole wheat flour
• 1 tbsp besan (chickpea flour)
• 1/2 tsp turmeric
• 1/2 tsp ajwain (carom seeds)
• 1 tbsp oil
• 1/4 cup water (plus more as needed)

Instructions

1. Cook the dal: In a pot, combine the rinsed toor dal and 4 cups water. Simmer uncovered for 30 minutes, skimming foam, until soft. Mash lightly.
2. Temper the spices: Heat 1 tbsp ghee in a small pan. Add 1 tsp cumin seeds; sizzle 10 seconds. Stir in 1/2 tsp turmeric and 1/2 tsp chili powder, then immediately scrape into the dal along with 1 tbsp jaggery, 1 tsp salt, and 2 cups water. Simmer 10 minutes.
3. Make the dough: Mix 1 cup wheat flour, 1 tbsp besan, 1/2 tsp turmeric, 1/2 tsp ajwain, and 1 tbsp oil. Gradually add 1/4 cup water to form a stiff dough. Roll into a 1/8″-thick sheet, cut into 1″ diamonds.
4. Cook the dhokli: Drop dumplings into simmering dal. Cover and cook 8 minutes (don’t stir!). Uncover, drizzle with 1 tbsp lemon juice, and garnish with cilantro.

The magic here? The dhokli dumplings soak up the dal’s tangy-sweet broth while keeping their shape—a textural dream! Tip: For extra richness, swap half the water with coconut milk in the dal.

Maharashtrian Varan Bhaat

This comforting lentil-and-rice dish is the ultimate hug in a bowl—simple, nourishing, and steeped in Maharashtrian tradition.

Ingredients:

• 1 cup split pigeon peas (toor dal)
• 4 cups water, divided
• 1/2 tsp turmeric powder
• 1 tbsp ghee (or unsalted butter)
• 1/2 tsp cumin seeds
• 2 dried red chilies, broken in half
• 1/4 tsp asafoetida (hing)
• 1 1/2 tsp salt
• 1 tbsp grated jaggery (or brown sugar)
• 1/4 cup chopped cilantro
• 2 cups cooked basmati rice

Instructions:

1. Rinse the pigeon peas, then combine with 3 cups water and turmeric in a pot. Bring to a boil, reduce heat to low, and simmer uncovered for 25 minutes, skimming foam occasionally, until dal is tender.
2. Mash the dal lightly with a spoon. Stir in remaining 1 cup water, salt, and jaggery. Simmer for 5 minutes until slightly thickened.
3. Heat ghee in a small skillet over medium. Add cumin seeds, red chilies, and asafoetida. Sizzle for 30 seconds until fragrant, then pour this tempering over the dal.
4. Stir in cilantro. Serve hot over steamed rice.

The magic here is in the tempering—those toasted spices and ghee transform humble lentils into something deeply aromatic.

Tip: For extra richness, drizzle with more ghee at the table.

Urad Dal Fry

This comforting Indian-style lentil dish is packed with earthy flavors and a touch of spice—perfect for a cozy weeknight dinner.

Ingredients:

• 1 cup split urad dal (black lentils), rinsed
• 3 cups water
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, slit lengthwise (optional)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Instructions:

1. In a pot, combine the urad dal and water. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
2. Heat the ghee in a skillet over medium heat. Add the 1 tsp cumin seeds and let them sizzle for 10 seconds. Stir in the onion and cook for 5 minutes until soft.
3. Add the garlic, ginger, and green chili (if using). Cook for 1 minute until fragrant. Stir in the 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chili powder, and 1 tsp salt. Cook for 30 seconds to toast the spices.
4. Pour the cooked lentils into the skillet and mix well. Simmer for 5 minutes, letting the flavors meld. Stir in the 1 tbsp lemon juice and 2 tbsp cilantro.

The magic of this dish lies in the contrast between creamy lentils and the crispy, spiced tempering—every bite is a little adventure!

Tip: For extra richness, swap half the water with coconut milk while cooking the lentils.

Moong Dal Khichdi

This comforting Moong Dal Khichdi is like a warm hug in a bowl—a simple, nourishing one-pot meal that’s perfect for busy weeknights or lazy Sundays.

• 1 cup split yellow moong dal (rinsed and drained)
• 1 cup basmati rice (rinsed and drained)
• 1 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1 tbsp minced ginger
• 1 tsp turmeric powder
• 1 tsp salt
• 4 cups water or vegetable broth
• Fresh cilantro, for garnish

1. Heat 1 tbsp ghee in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Stir in the chopped onion and cook for 3–4 minutes until soft. Add 1 tbsp minced ginger and sauté for 1 minute.
3. Add the rinsed moong dal and rice, stirring to coat in the spices. Sprinkle in 1 tsp turmeric powder and 1 tsp salt, mixing well.
4. Pour in 4 cups water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the dal and rice are tender and creamy.
5. Garnish with fresh cilantro and serve warm. The magic of this dish? The dal breaks down into a velvety texture that hugs each grain of rice—comfort food at its finest.

Tip: For extra richness, swirl in a pat of ghee just before serving.

Rajma Dal

This hearty, spiced Rajma Dal is the ultimate comfort food—creamy beans simmered in a rich tomato-onion gravy that pairs perfectly with steamed rice or warm naan.

Ingredients:

• 1 cup dried red kidney beans, soaked overnight (or 2 cans, drained)
• 2 tbsp ghee or neutral oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 medium tomatoes, puréed
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 2 cups water or broth
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. If using dried beans, drain soaked kidney beans and pressure cook with 3 cups water for 15 minutes (or simmer 1.5 hours) until tender. Skip if using canned.
2. Heat 2 tbsp ghee in a deep pot over medium. Add 1 tsp cumin seeds; sizzle 30 seconds. Add onion; cook 5 minutes until soft.
3. Stir in garlic and ginger; cook 1 minute until fragrant. Add turmeric, coriander, garam masala, cayenne, and 1 tsp salt; toast 30 seconds.
4. Pour in puréed tomatoes; cook 5 minutes until thickened. Add cooked beans and 2 cups water; simmer 20 minutes, mashing some beans to thicken the gravy.
5. Garnish with cilantro and serve hot.

The magic here? Slow-cooked beans absorb the smoky spices, while a quick mash gives the gravy its signature velvety texture.

Tip: For extra depth, add a pinch of kasuri methi (dried fenugreek leaves) with the spices.

Tamil Nadu Paruppu Usili

This protein-packed South Indian dish combines crumbled lentils with tender green beans for a texture that’s crispy, fluffy, and utterly addictive.

Ingredients:

• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 2 dried red chilies
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 2 cups chopped green beans (1/2-inch pieces)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 sprig curry leaves
• 1/2 tsp salt

Instructions:

1. Soak the toor dal and chana dal in water for 1 hour. Drain, then blend with red chilies, asafoetida, and turmeric into a coarse paste (no water needed).
2. Steam the paste in a greased steamer basket or idli plate for 15 minutes until firm. Let cool, then crumble into pea-sized bits.
3. Heat coconut oil in a pan over medium. Add mustard seeds and cumin seeds; let them sizzle for 10 seconds. Add curry leaves and fry for 5 seconds until fragrant.
4. Add green beans and 1/2 tsp salt; sauté for 5 minutes until bright green. Mix in the crumbled lentil mixture and cook for 8–10 minutes, stirring occasionally, until the beans are tender and the lentils turn golden at the edges.

The magic here? The lentils crisp up like savory crumbs while keeping the dish light—perfect alongside rice or as a protein-rich side.

Tip: For extra crunch, spread the crumbled lentils on a tray and broil for 2 minutes before adding to the beans.

Kashmiri Dal Chawal

This comforting Kashmiri Dal Chawal is a fragrant, spiced lentil and rice dish that feels like a warm hug—perfect for weeknights when you crave something hearty but simple.

• 1 cup basmati rice, rinsed
• 1 cup yellow lentils (toor dal), rinsed
• 3 cups water, divided
• 2 tbsp ghee (or neutral oil)
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne)
• 1 tsp salt
• ½ tsp garam masala
• Fresh cilantro, chopped (for garnish)

1. In a medium pot, combine rice and 1½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
2. Meanwhile, in a separate pot, cook lentils with remaining 1½ cups water over medium heat for 20 minutes, skimming any foam, until tender but not mushy. Drain and set aside.
3. Heat ghee in a large skillet over medium. Add cumin seeds and sizzle for 30 seconds. Add onion and sauté for 5 minutes until soft. Stir in garlic, turmeric, chili powder, and salt; cook for 1 minute until fragrant.
4. Fold in cooked lentils and garam masala, stirring gently to combine. Cook for 2 minutes to meld flavors.
5. Fluff rice with a fork and serve topped with the spiced lentils. Garnish with cilantro.

The magic here is in the toasty cumin and Kashmiri chili—they give the lentils a smoky depth that pairs beautifully with fluffy basmati.

Tip: For extra richness, stir a pat of ghee into the cooked rice before serving.

Assamese Masor Tenga

This light, citrusy fish curry from Northeast India is a refreshing change from heavy stews—perfect for summer nights when you want something bright and flavorful.

Ingredients

• 1 lb firm white fish fillets (like catfish or tilapia), cut into 2-inch pieces
• 2 tbsp mustard oil (or vegetable oil)
• 1 medium tomato, chopped
• 1 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp red chili powder
• 2 cups water
• 2 tbsp lemon juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 2 tbsp mustard oil in a deep skillet over medium-high until shimmering. Add chopped tomato and cook for 3 minutes, mashing lightly with a spoon.
2. Stir in 1 tsp turmeric powder, 1 tsp salt, and 1/2 tsp red chili powder. Cook for 1 minute until fragrant.
3. Pour in 2 cups water and bring to a gentle boil. Add fish pieces, reduce heat to low, and simmer uncovered for 8–10 minutes until fish flakes easily.
4. Turn off heat. Drizzle with 2 tbsp lemon juice and sprinkle 1/4 cup cilantro. Serve immediately over steamed rice.

The magic here is the double hit of tang—mustard oil’s sharpness and fresh lemon—balanced by earthy turmeric. It’s like a cozy hug with a zesty kick!

Tip: For extra depth, char a whole dried red chili in the hot oil before adding tomatoes.

Rajasthani Panchmel Dal

This hearty five-lentil dal is a comforting Rajasthani classic, simmered with warming spices and finished with a fragrant garlic tempering—perfect for spooning over steamed rice or scooping up with warm roti.

Ingredients:

• 1/4 cup split pigeon peas (toor dal)
• 1/4 cup split yellow lentils (moong dal)
• 1/4 cup split red lentils (masoor dal)
• 1/4 cup split chickpeas (chana dal)
• 1/4 cup split black gram (urad dal)
• 1 medium tomato, diced
• 1 tbsp minced ginger
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 4 cloves garlic, thinly sliced
• 2 tbsp ghee
• 2 cups water
• Fresh cilantro, for garnish

Instructions:

1. Rinse all lentils together until water runs clear. In a pot, combine lentils, tomato, ginger, 1 tsp turmeric, 1 tsp salt, and 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until lentils are tender and broken down.
2. Mash lentils lightly with a spoon. Stir in 1/2 tsp red chili powder and 1/2 tsp garam masala.
3. Heat 2 tbsp ghee in a small pan over medium. Add 1 tsp cumin seeds and sizzle for 10 seconds. Add sliced garlic and fry until golden, about 1 minute. Pour this tempering over the dal and stir.
4. Garnish with fresh cilantro and serve hot.

The magic here is in the blend of five lentils—each adds its own texture, from creamy to slightly nutty, while the garlicky ghee topping ties it all together.

Tip: For extra depth, dry roast the lentils in a pan for 2 minutes before boiling.

Goan Coconut Lentil Curry

This fragrant, creamy curry is a taste of coastal India—packed with warming spices and rich coconut milk for a comforting bowl that’s weeknight-easy.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 (14-oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. In a medium pot, heat 1 tbsp coconut oil over medium. Add onion and sauté for 5 minutes until soft. Stir in garlic, ginger, 1 tsp turmeric, 1 tsp cumin, and 1 tsp garam masala; cook 1 minute until fragrant.
2. Add lentils, coconut milk, and 2 cups broth. Bring to a simmer, then reduce heat to low. Cover and cook 20 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1 tbsp lime juice and 1 tsp salt. Simmer uncovered for 5 minutes to thicken slightly.
4. Garnish with cilantro and serve warm.

The magic here? The coconut milk mellows the spices into a velvety sauce that clings perfectly to the tender lentils. Tip: For extra depth, toast whole cumin seeds in the oil before adding the onion.

Conclusion

With 18 flavorful Indian lentil recipes, there’s something here for every taste and occasion! Whether you’re craving comfort or exploring new flavors, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so others can enjoy these delicious meals too. Happy cooking!