Spiced Lentils Dal Style
Ingredients
- 250 gRed lentil (rinsed)
- 2 tbspghee
- 1 pcOnion (minced)
- 2 pcGarlic (minced)
- 1 tspCumin seed
- 1 tspTurmeric powder
- 1 tspGinger ground
- 0.5 tspHot pepper en poudre
- 2 pcRound tomato (diced)
- 750 mlMineral water
- 1 tspgaram masala
- 1 pinchGray sea salt
- 10 gFresh cilantro (chopped)
- 20 gFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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
Add the garam masala and salt. Mix to obtain a creamy texture. Sprinkle with fresh cilantro just before serving.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in a closed container. Flavors are often better the next day.
