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Red Lentil Dal

Yield8 Servings

Dal, prepared from a variety of beans, split peas, or lentils, is served at almost every Indian meal.

Red Lentil Dal

 2 cups dried red lentils
 2 to 3 tablespoons vegan butter
 1 medium-sized onion, finely chopped
 4 teaspoons curry powder
 2 teaspoons onion salt
 ½ teaspoon ground turmeric
 ¼ teaspoon cayenne pepper
 7 ½ cups water
 1 medium-sized tomato, chopped
 3 whole garlic cloves, peeled and slit
 2 tablespoons finely chopped fresh coriander (cilantro)

Rinse and drain lentils, discarding any foreign matter.


Melt butter or margarine in a large saucepan. Add onion and sauté until golden. Stir in curry powder, onion salt, turmeric, and cayenne pepper. Sauté briefly. Add lentils and 4½ cups of the water.


Bring to a boil, reduce heat, and simmer uncovered over low heat for 15 minutes.


Add tomato and garlic. Cover saucepan and continue cooking over low heat for 45 minutes, adding about 3 more cups water, as needed, until dal is the consistency of a thick, smooth soup.


Remove garlic cloves and stir in coriander.


Serve in small bowls.

Nutrition Facts

Servings 8