Red Lentil Dal with Ghee and Spices

Melt-in-your-mouth lentils bound by a creamy orange sauce. The scent of toasted cumin and warm ghee hits you the moment the pot is opened.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 330
• Protein: 19 g
• Carbs: 38 g
• Fat: 9 g

Ingredients

• 250 g Red lentil ( rinsed )
• 2 tbsp ghee ( melted )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 2 piece Round tomato ( small diced )
• 1 tsp Cumin seeds
• 1 pinch asafoetida
• 1 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre optional
• 1 tsp garam masala
• 750 ml Mineral water
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 15 g Fresh ginger ( finely minced )

Instructions

1. Rinsing the Lentils

   Rinse the coral lentils under clear water until the water runs clear. Drain thoroughly.

2. Toasting the Spices

   Heat the ghee in a sauté pan. When hot, add the cumin seeds and asafoetida. They should crackle and release their nutty aroma.

3. Aromatic Base

   Add the sliced onion, minced garlic, and finely minced fresh ginger. Sauté until softened without browning. Stir in the diced tomatoes, ginger powder, and turmeric. The tomatoes should break down and the fat should begin to separate from the sauce.

4. Simmering

   Pour in the lentils and mineral water. Bring to a boil, then reduce heat. Cover and simmer until the lentils are easily mashed with a fork.

5. Finishing and Seasoning

   Add the salt, garam masala, and chili powder. The sauce should coat the spoon. Finish with chopped fresh cilantro.

Chef's tips

• Never salt lentils at the start of cooking, it toughens the skin.
• If the sauce reduces too much, loosen it with a splash of boiling water to maintain creaminess.
• The secret is in toasting the cumin: it should brown without burning.

Storage

Keeps for 3 days in the fridge in an airtight container. The texture thickens when cold; add a little water when reheating.