yes, but why would you want to?

Agree with Lapis here! However much I make, it all gets quickly eaten fresh. Suppose it is one of those dishes you can eat for breakfast right through to midnight snacks.

Looking at the ingredients it should freeze fine - appearance & texture may change a little but it will still taste good. Not sure if it makes any difference if you use ghee, sunflower or olive oil for best freezing results -(and perhaps add a little extra chilli?) However mine has never managed to get to the freezer yet!

My Danish mother-in-law adores dal, but doesn't feel upto preparing it herself. As we live a fair distance away, I tend to make reasonably large amounts of at least 2 types of dal, the remainder of which she'll freeze in her freezer so that she's tied over until our next visit. Happily for her, that will be tomorrow! She insists that it tastes even better, although I wouldn't care to verify that claim, as I've not, to my knowledge, eaten dal that's been frozen and re-heated.