indian lentil recipe

This Red Lentil Dhal is a wonderfully nutritious and comforting bowl of goodness. It works well with rice and naan bread and is a great cheap family meal. And you can spice it up and change it up to suit you and your family!

Red Lentil Dhal

tsp ghee ((or butter))

onion ((finely chopped))

garlic ((finely sliced))

turmeric

tsp cumin

tsp coriander

red lentils

green chilli ((to serve))

yoghurt ((to serve))

fennel seeds ((to serve))

Peel and finely chop the onion and garlic.

Melt the butter in a heavy based pan and gently fry the chopped onion and garlic until softened and aromatic.

Add in the turmeric, cumin and coriander.

Add in the lentils and stir to coat them all in the aromatic butter mixture.

Pour over enough cold water so that it comes to about 5 cm above the lentils.

Place a lid on the pan and bring it to the boil.

Reduce to a simmer, cover and cook on low for about 15-20 minutes

Once the lentils have absorbed all the water, check the consistency. You want the lentils to be completely softened and for the dish to be about the thickness of porridge. Add more water and cook for longer if necessary.

Once cooked, season to taste and serve with a dollop of yoghurt, some slices of chilli and a sprinkles of fennel seeds.

Red lentil dal is one of the most comforting and nourishing dishes in Indian cooking. The lentils break down into a thick, creamy porridge that is then finished with a fragrant tadka (tempered spices sizzled in hot oil), creating layers of flavor from a handful of simple pantry ingredients.

Basic: Dal

red lentils (masoor dal), rinsed until water runs clear

water

salt

ghee

cumin seeds

brown mustard seeds

yellow onion, finely diced

garlic,

ginger,

green chili, slit lengthwise (optional)

(14 oz) can diced tomatoes

garam masala

fresh cilantro, chopped

lemon

Rinse the red lentils in several changes of cold water until the water runs clear. This removes starch and prevents excessive foaming.

Combine the rinsed lentils, 3 cups water, turmeric, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils have broken down into a thick, creamy porridge. Add more water if needed for your desired consistency.

While the lentils cook, prepare the tadka: Heat ghee in a small skillet over medium-high heat. Add cumin seeds and mustard seeds. Cook for 30 seconds until the seeds begin to pop and crackle.

Immediately add the diced onion and cook for 4-5 minutes until golden. Add the garlic, ginger, and green chili. Cook for 1 minute until fragrant.

Add the diced tomatoes and garam masala. Cook for 3-4 minutes until the tomatoes break down.

Pour the entire tadka mixture into the cooked lentils and stir to combine. Simmer together for 2-3 minutes.

Stir in lemon juice and cilantro. Taste and adjust salt. Serve over steamed basmati rice or with warm naan.

Dal in under thirty minutes with no soaking is dangerous knowledge for a weeknight. The tadka is where I always rush and pay for it. Doing it slow this time and the bloom of spice is going to be incredible.

Creamy red lentil porridge is pure comfort. Yum!

The tadka poured straight into the lentils is the whole GAME here. Made it tonight and licked the spoon clean.

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Red Lentil Dhal

Basic: Dal

Top 2 indian lentil recipe recipes from across the web

The most viewed indian lentil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Red Lentil Dhal

Basic: Dal

The most viewed indian lentil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine