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Front oblique view of a bowl of a Indian Dal curried brown rice and lentils flavored with garam masala and other aromatic spices. A clump of green parsley sits to the right of the bowl.

Curried Brown Rice and Lentils: A Simple Indian Dal

  • Author: Raquel Smith
  • Total Time: 1 hour
  • Yield: 6 servings 1x


An easy and satisfying recipe for those looking to try their first Indian dish. Full of flavor but not too heavy on the spice, this is a delicious way to get some healthy brown rice and lentils into your diet.


  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3/4 cup tomato puree
  • 2 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/41/2 tsp ground cayenne pepper
  • 1 1/2 tsp roasted curry powder
  • 1/4 tsp tumeric
  • 3 small yellow potatoes, diced
  • 2 japanese eggplants, diced
  • 2 cups dry brown rice
  • 1/2 cup whole green lentils
  • 67 cups vegetable broth
  • 1 cup frozen peas
  • 1/2 tsp garam masala


  1. Warm the olive oil in a medium sized try-ply stock pot (or something similar) over medium-high heat. Add the diced onion and cook until translucent. Lower heat to medium and add the tomato puree and spices, then cook while stirring constantly for about 4 minutes, until thickened slightly.
  2. Stir in the diced potatoes and eggplants, the brown rice, and the lentils. Add 6 cups of the vegetable broth and bring to a boil. Turn the heat to low, cover, and let simmer for about 45 minutes, until the rice and lentils are soft.
  3. Give the pot a good stir and add some more water if needed. You want it to be just a tiny bit soupy. Add the frozen peas and cook another 5 minutes or so until they are fully warmed through. Finally stir in the garam masala, then serve immediately. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Vegan
  • Method: Stove Top
  • Cuisine: Indian

Keywords: Indian food, dal, garam masala, vegan, curry, brown rice, lentils, gluten-free