Red Lentil Dal with Ghee and Spices
Ingredients
- 250 gRed lentil (rinsed)
- 2 tbspghee (melted)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 2 pcRound tomato (small diced)
- 1 tspCumin seeds
- 1 pinchasafoetida
- 1 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 750 mlMineral water
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 15 gFresh ginger (finely minced)
Method
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.
- 1
Rinse the coral lentils under clear water until the water runs clear. Drain thoroughly.
- 2
Heat the ghee in a sauté pan. When hot, add the cumin seeds and asafoetida. They should crackle and release their nutty aroma.
- 3
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
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
Add the salt, garam masala, and chili powder. The sauce should coat the spoon. Finish with chopped fresh cilantro.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The texture thickens when cold; add a little water when reheating.
