Lentil-based dal makes a filling breakfast packed with protein, fiber and essential nutrients, delivering lasting energy throughout your morning. Prepare this dal in advance and store it in the fridge for a convenient option to enjoy throughout the week, or freeze it to have on hand for an easy breakfast in the months ahead.
Breakfast Dal Bowl
Lentil-based dal makes a filling breakfast packed with protein, fiber and essential nutrients, delivering lasting energy throughout your morning. Prepare this dal in advance and store it in the fridge for a convenient option to enjoy throughout the week, or freeze it to have on hand for an easy breakfast in the months ahead.
Ingredients
Dal
- 6 tablespoons unsalted butter or ghee divided
- 2 cups finely chopped white or yellow onion
- 2 tablespoons minced garlic
- 2 tablespoons grated fresh ginger
- 2 teaspoons garam masala
- 1/2 teaspoon cayenne pepper optional
- 2 cups canned or fresh finely chopped tomatoes
- 1 bay leaf
- 5 cups water plus more as needed
- 2 cups dried black lentils such as beluga or whole urad dal; about 1 pound
- 1 1/4 teaspoons salt
- 1 tablespoon cumin seeds
- 1/2 cup heavy cream
- Chopped fresh cilantro for garnish (optional)
Lime Yogurt
- 3/4 cup whole-milk plain yogurt
- 1/2 teaspoon lime zest
- 1 1/2 teaspoons lime juice
- 1/8 teaspoon salt
Instructions
- To prepare dal: Melt 3 tablespoons butter (or ghee) in a large skillet over medium-low heat. Add onion, garlic and ginger; cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garam masala and cayenne (if using); cook, stirring constantly, until the spices are fragrant and the vegetables are coated, about 1 minute. Stir in tomatoes and bay leaf; increase heat to medium and cook, stirring often, until almost all of the liquid has evaporated and the mixture is thickened, 7 to 8 minutes.
- Stir in water, lentils and 1¼ teaspoons salt; bring to a boil over medium-high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until the lentils are tender, 35 to 40 minutes, adding more water, ½ cup at a time, if needed to reach desired consistency.
- Meanwhile prepare lime yogurt: Stir yogurt, lime zest, lime juice and salt in a medium bowl until combined. Cover and refrigerate until ready to use.
- Melt the remaining 3 tablespoons butter (or ghee) in a small skillet over medium heat. Add cumin seeds; cook, swirling occasionally, until toasted and fragrant, about 2 minutes. Remove from heat.
- When the lentils are thickened and tender, stir in cream and the cumin-butter mixture. Drizzle each bowl with lime yogurt and garnish with cilantro, if desired.
