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Red Lentil Dal · Everyday with Spiced Oil

Everyday Red Lentil Dal

Red lentils simmer into a creamy, golden stew in about 20 minutes. A last-minute pour of oil sizzled with cumin, onion and garlic brings it to life.

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Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Level
Easy

Ingredients

Dal

  • 1 cup red lentils
  • 3 ½ cups water
  • ½ tsp ground turmeric
  • 1 tbsp fresh ginger, grated
  • 1 medium tomato, chopped
  • 1 tsp kosher salt

Spiced oil

  • 2 tbsp coconut oil or vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (optional)
  • 1 small onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • ¼ tsp red pepper flakes
  • ½ tsp garam masala

To finish

  • 1 tbsp lemon juice
  • ¼ cup fresh cilantro, chopped
  • cooked rice or naan, for serving

Steps

  1. Rinse the lentils in a fine-mesh strainer until the water runs mostly clear.
  2. Combine the lentils, water, turmeric, ginger and tomato in a saucepan and bring to a boil over high heat.
  3. Skim off any foam from the top.
  4. Lower the heat and simmer, partly covered and stirring now and then, until the lentils fall apart.
  5. Whisk the dal to make it creamy and stir in the salt. Add a splash of water if it's thicker than you like.
  6. Heat the oil in a small skillet over medium heat. Add the cumin and mustard seeds and cook until they sizzle and pop.
  7. Add the onion and cook, stirring, until golden.
  8. Add the garlic and pepper flakes and cook until the garlic is light golden.
  9. Take the skillet off the heat and stir in the garam masala.
  10. Pour the sizzling oil into the dal and stir.
  11. Stir in the lemon juice and serve topped with cilantro, with rice or naan.

Tip: Naan usually contains wheat and dairy. Serve with rice to keep the meal vegan and gluten-free.

Tip: Dal thickens a lot as it cools. Loosen leftovers with hot water.

Storage: Refrigerate up to 4 days or freeze up to 3 months.

Estimated nutrition per serving: 260 calories · protein 12 g · carbohydrates 35 g · fiber 6 g · sugars 2 g · fat 8 g (saturated 6 g) · sodium 450 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.