A comforting red lentil dal simmered until soft, then finished with a fragrant tempering for a cozy everyday meal.
By james
Servings
4
1 cup red lentils
4 cup water
1 piece onion
2 piece tomato
1 tbsp ginger
4 clove garlic
0.5 tsp turmeric
1.5 tsp cumin seeds
0.5 tsp red chili powder
0.5 tsp garam masala
2 tbsp ghee
1.5 tsp salt
2 tbsp fresh cilantro
1 tbsp lemon juice
Calories
370 kcal
Protein
17g
Carbs
57g
Fat
10g
Fiber
8g
Sugar
3g
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Cook Dal
1. Rinse the red lentils until the water runs mostly clear. Put them in a pot with water, turmeric, and half of the salt. Bring to a boil, then reduce to a gentle simmer and cook for 18 to 22 minutes, skimming any foam, until the red lentils are very soft.
1 cup red lentils,
4 cup water,
0.5 tsp turmeric,
0.8 tsp salt
2. Lightly mash the red lentils with the back of a spoon to thicken the dal. Add more water if needed for a loose, spoonable consistency, then keep warm over very low heat.
4 cup water
Make Base
3. Heat half of the ghee in a skillet over medium heat. Add the onion and cook for 10 to 12 minutes, stirring often, until deep golden brown.
1 piece onion,
1 tbsp ghee
4. Add the ginger and half of the garlic and cook for 1 minute until fragrant. Add the tomato, red chili powder, and the remaining salt. Cook for 6 to 8 minutes, stirring often, until the tomato breaks down and the mixture looks glossy.
2 piece tomato,
1 tbsp ginger,
2 clove garlic,
0.5 tsp red chili powder,
0.8 tsp salt
Finish Dal
5. Stir the onion mixture into the cooked red lentils and simmer for 5 minutes. Add the garam masala and lemon juice, then taste and adjust the consistency with a splash of water if needed.
4 cup water,
0.5 tsp garam masala,
1 tbsp lemon juice
Tadka
6. Heat the remaining ghee in a small pan over medium heat. Add the cumin seeds and let them crackle for 15 to 20 seconds. Add the remaining garlic and cook for 20 to 30 seconds until lightly golden, then immediately pour the tempering over the dal.
2 clove garlic,
1.5 tsp cumin seeds,
1 tbsp ghee
7. Top with fresh cilantro and serve hot.
2 tbsp fresh cilantro
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By james