I’ve always believed that breakfast should be colorful and comforting because it sets the tone for the whole day and energizes me for all the little adventures ahead. That’s why I fell in love with this Breakfast Dal Bowl recipe the first time I whipped it up on a lazy Saturday morning when the sun was peeking through the kitchen window and the aroma of spices filled the air and I felt an instant rush of warmth and excitement.

This Breakfast Dal Bowl became my go-to because it combines hearty lentils and crisp veggies with a perfectly cooked egg on top and each spoonful feels like a hug in a bowl and makes me smile before the first sip of my morning coffee. The joy of seeing that bright yolk running over the creamy dal and the crunch of fresh cucumbers and peppers is simply irresistible and I can’t wait to share it with you!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Red lentils – The star of the bowl, creating a creamy and protein-rich base.
Onion – Adds sweetness and depth of flavor.
Garlic – Gives the dal its aromatic punch.
Ginger – Adds warmth and a slight zing.
Tomato – For freshness and a hint of acidity.
Vegetable broth – Helps cook the lentils and builds flavor.
Bell pepper – Adds crunch and natural sweetness.
Cucumber – Gives a refreshing, cooling contrast.
Fresh cilantro – Brightens everything up with herbal notes.
Eggs – The perfect protein topper with a luscious yolk.
Olive oil – For sautéing the aromatics and crisping up the egg.
Salt and black pepper – Essential seasonings to bring all the flavors together.

Tools You’ll Need

Medium pot – I use this to cook the dal until it becomes creamy and soft.
Sharp knife – To chop all the veggies finely and evenly.
Cutting board – My surface for prepping everything safely.
Skillet – For frying the eggs to golden perfection.
Ladle – Makes it easy to serve the dal into bowls without making a mess.
Spatula – To carefully lift and place the egg on top.

Instructions

Step 1: Prepare the lentils

I start by rinsing the red lentils thoroughly under cold water until the water runs clear because this helps remove excess starch and prevents the dal from getting too gloopy.

Step 2: Sauté the aromatics

I heat a drizzle of olive oil in a medium pot and add the chopped onion and sauté until it becomes translucent and fragrant then I toss in the garlic and ginger and cook for another minute to deepen the flavors.

Step 3: Add tomatoes and broth

I stir in the diced tomato and let it cook for a couple of minutes until it softens then I pour in the vegetable broth and bring everything to a gentle boil.

Step 4: Cook the lentils

I add the rinsed lentils to the pot and reduce the heat to a simmer and let it cook for about 20 minutes or until the lentils are soft and creamy while stirring occasionally to prevent sticking.

Step 5: Prep the veggies

While the dal is cooking I chop the bell pepper and cucumber into small, bite-sized pieces and set them aside for topping later.

Step 6: Fry the eggs

I heat a little olive oil in a skillet and crack in the eggs then I cook them until the whites are set but the yolk is still beautifully runny and season them with salt and pepper.

Step 7: Assemble the bowl

I ladle the creamy dal into bowls and top each one with the fresh veggies and a fried egg then I finish it off with a sprinkle of fresh cilantro.

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Tips

If you want a spicier kick, I suggest adding a pinch of red chili flakes to the dal while it simmers. I also sometimes add a squeeze of lemon juice just before serving to brighten it up even more. If you love extra crunch, try adding roasted nuts or seeds on top!

Ways to Serve

I love serving this Breakfast Dal Bowl just as it is for a cozy morning meal, but it also works great as a brunch dish with warm naan or toast on the side. You can even pack it up in a thermos and take it with you for a hearty lunch on the go.

Frequently Asked Questions

Can I make this Breakfast Dal Bowl vegan?

Yes, you can skip the egg or replace it with tofu scramble for a fully plant-based version of the Breakfast Dal Bowl.

Can I prep it ahead?

Absolutely! You can make the dal a day ahead and reheat it in the morning, then just fry the egg fresh.

What type of lentils should I use for this Breakfast Dal Bowl?

I recommend red lentils because they cook quickly and create a creamy texture.

See You in the Kitchen

I hope you give this Breakfast Dal Bowl a try! It’s one of my favorite cozy breakfasts, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you enjoyed this recipe, don’t forget to save it for your next morning treat.

Happy Cooking!