• 1 ½ cups red lentils, washed and drained
  • 1 ½ tbsp. ghee
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp. grated fresh ginger
  • 2 small chilis or ½ tsp. dried red chilli flakes
  • 1 tbsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 tomato, finely diced
  • 4 cups water or veg stock
  • salt & pepper to taste

In a large pot over medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.

Add the garlic, ginger and fresh chilli if using (if using dried red chilli flakes, add them later with the spices) and cook for 1 minute, until just fragrant.

Add the spices; curry, coriander, turmeric, cumin, cinnamon and dried red chilli flakes (if using). Stir for about 30 seconds.

Add the tomato and the lentils, stir for a couple of minutes until nicely coated with everything.

Add 4 cups stock/water, bring to a boil and lower the heat to a simmer. Cook, partially covered for about 20-30 minutes until lentils are very soft and the stew is thick, stirring occasionally to prevent sticking

Adapted from http://www.mattersofthebelly.com/daal-indian-spiced-lentils/

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