Red Lentil Dal

Red Lentil Dal
Dal, prepared from a variety of beans, split peas, or lentils, is served at almost every Indian meal. This delicious recipe, bursting with protein and flavor, will sure to become a family favorite.

Ingredients

 2 cups dried red lentils
 1 teaspoon ground turmeric
 ¼ teaspoon asafetida
 2 teaspoons salt
 8 cups water
 4 tablespoons olive oil
 1 teaspoon cumin seeds
 2 to 3 dried red chilies (optional)
 2 medium onions, diced
 2 teaspoons ginger paste (ginger, peeled and blended, approximately 1-inch )*
 2 teaspoons garlic paste (garlic cloves, peeled and blended, approximately 3-4)*
 2 teaspoons coriander powder
 4 tablespoons tomato purée or 3 fresh tomatoes, chopped
 4 tablespoons chopped fresh cilantro

Instructions

1

Wash dal thoroughly. Drain and rinse.

2

In a large soup pot, combine dal, turmeric, asafetida, and salt with 8 cups of water. Bring to a boil. Stir and cover pot with lid slightly ajar. Reduce heat to medium. Cook until softened, about 15 to 20 minutes. Set aside.

3

While dal is cooking, prepare the ginger and garlic paste.

4

Heat oil in a skillet over medium heat. Add cumin seeds. Heat until seeds are fragrant, turn brown, and start crackling.

5

Add red chilies and onions. Cook until light brown, stirring frequently.

6

Mix in ginger and garlic paste. Cook until mixture turns light brown, stirring occasionally to prevent onions from burning or sticking to the pan.

7

Add coriander powder and tomato purée. Cook another 7 to 8 minutes over medium heat, stirring occasionally. Remove from heat.

8

Garnish with chopped cilantro. Serve hot with rice or naan (Indian bread).

Serves 8

Note:
Ginger and garlic paste can be found in some supermarkets and all Indian grocery stores.

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Ingredients

 2 cups dried red lentils
 1 teaspoon ground turmeric
 ¼ teaspoon asafetida
 2 teaspoons salt
 8 cups water
 4 tablespoons olive oil
 1 teaspoon cumin seeds
 2 to 3 dried red chilies (optional)
 2 medium onions, diced
 2 teaspoons ginger paste (ginger, peeled and blended, approximately 1-inch )*
 2 teaspoons garlic paste (garlic cloves, peeled and blended, approximately 3-4)*
 2 teaspoons coriander powder
 4 tablespoons tomato purée or 3 fresh tomatoes, chopped
 4 tablespoons chopped fresh cilantro

Directions

1

Wash dal thoroughly. Drain and rinse.

2

In a large soup pot, combine dal, turmeric, asafetida, and salt with 8 cups of water. Bring to a boil. Stir and cover pot with lid slightly ajar. Reduce heat to medium. Cook until softened, about 15 to 20 minutes. Set aside.

3

While dal is cooking, prepare the ginger and garlic paste.

4

Heat oil in a skillet over medium heat. Add cumin seeds. Heat until seeds are fragrant, turn brown, and start crackling.

5

Add red chilies and onions. Cook until light brown, stirring frequently.

6

Mix in ginger and garlic paste. Cook until mixture turns light brown, stirring occasionally to prevent onions from burning or sticking to the pan.

7

Add coriander powder and tomato purée. Cook another 7 to 8 minutes over medium heat, stirring occasionally. Remove from heat.

8

Garnish with chopped cilantro. Serve hot with rice or naan (Indian bread).

Serves 8

Note:
Ginger and garlic paste can be found in some supermarkets and all Indian grocery stores.

Red Lentil Dal