Red Lentil Dal

A smooth, bound lentil cream punctuated by the crunch of toasted cumin seeds. The steam releases aromas of turmeric and garlic browned in ghee.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 360
• Protein: 22 g
• Carbs: 42 g
• Fat: 9 g

Ingredients

• 300 g Red lentil ( rinsed )
• 1 L Mineral water
• 1 tsp Turmeric powder
• 2 tbsp ghee
• 1 tsp Cumin seeds
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and chopped )
• 2 piece Round tomato ( finely diced )
• 1 piece Fresh cilantro optional ( chopped for garnish )

Instructions

1. Lentil preparation

   Rinse the red lentils in cold water until the water runs perfectly clear. Drain thoroughly.

2. Base cooking

   In a pan, pour the lentils, mineral water, and turmeric. Bring to a boil, then lower the heat. The lentils should squash easily under the pressure of a spoon after about 20 minutes.

3. Making the tarka

   In a small skillet, heat the ghee. Toss in the cumin seeds. When they crackle and brown slightly, add the chopped onion, minced garlic, and chili. Sauté until golden brown.

4. Final binding

   Add the diced tomatoes to the tarka, let them soften for 2 minutes, then pour everything into the cooked lentils. Mix to bind together. The texture should be coating and homogeneous.

Chef's tips

• Never salt lentils at the start of cooking, it toughens the skin.
• The secret is in the tarka: spices must fry in the fat to release their essential oils.
• If the dal becomes too thick while resting, loosen it with a splash of hot water.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors develop even more the next day.