Indian Red Lentil Dal

✓ Cooked

A warming red lentil dal with Indian spices, lemon and fresh coriander.

Serves 4Prep 10 minCook 20 minTotal 30 min

Source: Indian Red Lentil Dal – The Wanderlust Kitchen ↗

Let’s make it

Step by step

Cook the lentils

Place the rinsed lentils in a large saucepan with the room-temperature water. Cook over medium heat for 20 minutes.

200 g Red lentils, rinsed750 ml Water

Toast the spices

Meanwhile, heat the oil in a medium skillet over medium heat. Add the cumin seeds and cinnamon stick; cook for 60–90 seconds, until fragrant.

1 tablespoon Vegetable oil1/2 teaspoon Cumin seeds1 5 cm stick Cinnamon stick

Cook the aromatics

Add the onion, green chili pepper, garlic, and ginger to the skillet. Cook for 4–5 minutes, until the onion is turning translucent.

150 g Yellow onion, diced1 pepper (serrano for spicy or jalapeño for milder) Green chili pepper, stemmed, seeded, and minced4 cloves Garlic, minced1 tablespoon Ginger root, finely minced

Add tomato and ground spices

Add the turmeric, cardamom, paprika, salt, and tomato. Sauté for 2–3 minutes, until the tomato begins to fall apart. Discard the cinnamon stick.

1/2 teaspoon Ground turmeric1/2 teaspoon Ground cardamom1/2 teaspoon Paprika3/4 teaspoon Kosher salt1 medium Tomato, diced

Combine and finish

When the lentils are cooked, pour off any excess water on top, but do not drain all the water. Stir in the spiced onion mixture and lemon juice. Taste and add salt as needed. Add water if too dry, or cook on low until it thickens to your liking if too wet.

1/2 lemon Lemon juice

Garnish

Garnish with cilantro. Serve with basmati rice and naan, if desired.

to taste Cilantro

Per serving · approximate

Nutrition

4Fat34Carbs15Fiber4Sugar490Sodium13Protein222Calories1SaturatedFat