Spiced Lentils Dal Style

A thick lentil cream that coats the palate, with cumin seeds that crackle under the teeth. The warm scent of turmeric and toasted ghee fills the room from the very first second.

• Prep time: 10 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 332
• Protein: 19 g
• Carbs: 39 g
• Fat: 9 g

Ingredients

• 250 g Red lentil ( rinsed )
• 2 tbsp ghee
• 1 piece Onion ( minced )
• 2 piece Garlic ( minced )
• 1 tsp Cumin seed
• 1 tsp Turmeric powder
• 1 tsp Ginger ground
• 0.5 tsp Hot pepper en poudre
• 2 piece Round tomato ( diced )
• 750 ml Mineral water
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 10 g Fresh cilantro ( chopped )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Rinsing and preparation

   Rinse the red lentils with clear water until the water is no longer cloudy. Finely mince the onion and garlic. Grate the fresh ginger.

2. Aromatic base

   Heat the ghee in a sauté pan. When it foams, add the cumin seeds. As soon as they pop and release their fragrance, add the onion. Sauté until translucent without browning.

3. Spice toasting

   Add the garlic, fresh ginger, turmeric, ground ginger, and chili powder. Stir for 30 seconds so the spices color the fat and develop their aromas.

4. Slow cooking

   Add the lentils and diced tomatoes. Pour in the water. Bring to a boil then reduce the heat. Simmer until the lentils are soft and easily mashed with a fork.

5. Finishing

   Add the garam masala and salt. Mix to obtain a creamy texture. Sprinkle with fresh cilantro just before serving.

Chef's tips

• Never salt the lentils at the beginning, as it toughens the skin and slows down cooking.
• If the dal becomes too thick, loosen it with a bit of hot water before serving.

Storage

Keeps for 3 days in the fridge in a closed container. Flavors are often better the next day.