Classic Red Lentil Dal
A hearty, spiced staple for the dinner table
A quick and easy comfort food that requires minimal prep and cooking time.
Shopping list
- 200 g red lentils
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 medium onions
- 3 cloves garlic
- 1 tsp ginger
- 3 medium tomatoes
- 600 ml water
- 1 tsp garam masala
The base masala is the soul of this dish.
Ingredients
- 200 g red lentils
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 medium onions finely diced
- 3 cloves garlic minced
- 1 tsp ginger grated
- 3 medium tomatoes diced
- 600 ml water
- 1 tsp garam masala
- to taste salt
Method
-
2 min
Rinse red lentils in a fine mesh sieve until water runs clear, then drain.
-
Place ghee in a large pot over medium heat until melted and foaming slightly.
-
1 min
Add cumin and mustard seeds, stirring until fragrant for 10 seconds.
-
5 min
Add onions, sautéing with a pinch of salt until soft and translucent.
-
1 min
Stir in garlic, ginger and diced tomatoes, cooking for 1 minute.
-
2 min
Add drained lentils, water, garam masala and a pinch of chilli powder.
-
10 min
Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
-
5 min
Stir in salt to taste and simmer uncovered for 5 minutes until thick.
Timing
- T-35 min
- Rinse red lentils until water runs clear.
- T-10 min
- Simmer lentils until soft and tender.
- T-0 min
- Simmer masala until thickened.
Chef's tips
- Rinse lentils thoroughly to remove excess starch for a smoother texture.
- Do not skip the tempering step; it adds depth to the dish.
- If dal is too thick, add hot water to reach the preferred consistency.
- Chill powder is optional; add more for a spicier version.
Swap it
- Use ghee
- Ghee provides a richer, nuttier taste.
- Use red lentil mix
- A mix with masoor and chana dal gives a heartier body.