Go Back
Homemade Salmon Daal photo
Print Recipe Save it for later

Salmon Daal

Salmon Daal is a comforting fusion of creamy lentils and perfectly seared salmon, packed with bold Indian flavors and wholesome nutrition.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: Comforting, Easy, Healthy, Lentils, Seafood
Servings: 4 servings

Ingredients

For the Marinade

  • 2 tablespoons oil
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 4 pieces salmon fillets skinless, fresh or frozen

For the Lentils

  • 1 tablespoon oil for sautéing
  • 1 medium onion finely chopped
  • 6 cloves garlic minced
  • 1 tablespoon ginger minced
  • 8-10 curry leaves fresh
  • 1 cup dried split red lentils
  • 3 cups broth chicken or vegetable
  • 2 teaspoons salt for seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground fennel
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala

For Tempering

  • 1 tablespoon oil
  • 1 small onion cut into half moons
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 6-10 fresh curry leaves

Instructions

Prepare the Marinade

  • In a small bowl, mix 2 tablespoons of oil, 2 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon salt, 1 teaspoon turmeric, and 1 teaspoon ground cumin. Rub over salmon fillets and marinate for 15 minutes.

Cook the Lentils

  • Heat 1 tablespoon oil in a large pot over medium heat. Add 1 finely chopped medium onion and sauté until translucent.
  • Stir in 6 cloves minced garlic and 1 tablespoon minced ginger, cooking until fragrant.
  • Add 8 fresh curry leaves and toast for a minute.
  • Add 1 cup dried split red lentils and 3 cups broth. Season with 2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon ground fennel, 1 teaspoon ground coriander, and 1 teaspoon garam masala. Bring to boil, then simmer for 20 minutes until lentils are soft and creamy, stirring occasionally.

Sear the Salmon

  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add marinated salmon fillets skin side down if applicable. Sear for 4-5 minutes per side until cooked through and flaky. Remove from heat and set aside.

Finish the Daal

  • Taste the cooked lentils and adjust seasoning as needed. Optionally blend a portion with an immersion blender for creamier consistency.

Temper the Spices

  • In the skillet used for salmon, heat 1 tablespoon oil. Add 1 small onion sliced into half moons, 1 teaspoon cumin seeds, 1 teaspoon black mustard seeds, and 6-10 fresh curry leaves. Sauté until onion is golden and seeds pop.
  • Pour this tempering over the cooked daal for extra flavor.

Serve

  • Ladle daal into bowls, top with seared salmon, and garnish with fresh cilantro if desired. Serve with rice or naan.

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • For a vegetarian option, substitute salmon with firm tofu.
  • If fresh curry leaves are unavailable, dried can be used but flavor will be milder.
  • Leftovers keep well refrigerated for up to 3 days or frozen for 2 months.
  • Adjust spice levels by reducing cumin or omitting chili peppers.
  • Add chopped green chilies during cooking for extra heat.