Simple and Authentic Red Lentil Dal

Ingredients

• 200 g Red lentils (Rinsed until water runs clear)
• 4 cuillères à soupe Vegetable oil (sunflower or canola) (For the initial cooking)
• 1 cuillère à café Whole cumin seeds (To be popped in the oil)
• 1 pièce Medium onion (Cut in half, then crumbled in the pan)
• 5 g Fresh ginger (Grated or finely chopped)
• 5 g Garlic (Minced)
• 1.5 cuillère à café Turmeric powder
• 1 cuillère à soupe Coriander powder
• 1 cuillère à soupe Curry powder
• 0.5 cuillère à café Paprika (or chili powder)
• 900 ml Warm water (For cooking the lentils)
• 150 g Fresh tomatoes (Cut into small dice)
• 2 cuillères à soupe Ghee (clarified butter) (For the tadka)
• 2 cuillères à soupe Fresh coriander (Chopped, for garnish)

Instructions

1. Rinsing the lentils

   Rinse the red lentils under cold water several times until the water becomes clear.

   Time: PT2M

2. Preparing the aromatics

   Halve the onion, finely chop the ginger and garlic, and cut the tomatoes into small dice.

   Time: PT5M

3. Heating the oil

   Pour 4 tablespoons of vegetable oil into the large pot and heat over medium heat.

   Time: PT2M

   Temperature: medium

4. Sauté cumin and onion

   Add 1 teaspoon of cumin seeds and the two onion halves. Sauté until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

5. Add ginger and garlic

   Add the chopped ginger and garlic, cook for 1 minute while stirring.

   Time: PT1M

   Temperature: medium

6. Add powdered spices

   Sprinkle 1.5 teaspoons of turmeric, 1 tablespoon of coriander powder, 1 tablespoon of curry powder and 0.5 teaspoon of paprika. Mix quickly for 30 seconds.

   Time: PT30S

   Temperature: medium

7. Add lentils and water

   Pour the rinsed lentils into the pot, then add 900 ml of warm water.

   Time: PT1M

8. Uncovered cooking

   Bring to a boil then cook over high heat, uncovered, for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: high

9. Covered cooking

   Reduce the heat, cover the pot and let simmer for an additional 5 minutes.

   Time: PT5M

   Temperature: low

10. Add tomatoes

    Add the tomato dice, cover again and cook for 5 minutes.

    Time: PT5M

    Temperature: low

11. Prepare the tadka (tempering)

    In a small pan, heat 2 tablespoons of ghee over medium heat, add 1 teaspoon of cumin seeds. As soon as they pop, add the sliced garlic and brown for 1 minute, then remove from heat.

    Time: PT3M

    Temperature: medium

12. Finishing and serving

    Pour the hot tadka over the dal, stir lightly, sprinkle with chopped fresh coriander and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

506

Protein

12 g

Carbohydrates

40 g

Fat

27 g

Fiber

6 g

Ingredient Substitutions

• Instead of Red lentils: Yellow lentils, Red split peas
• Instead of Vegetable oil (sunflower or canola): Peanut oil, Coconut oil (for a different flavor)
• Instead of Whole cumin seeds: Ground cumin (½ teaspoon)
• Instead of Medium onion: Shallot
• Instead of Fresh ginger: Ground ginger (½ teaspoon)
• Instead of Garlic: Garlic powder (¼ teaspoon)
• Instead of Turmeric powder: Fresh grated turmeric (1 teaspoon)
• Instead of Coriander powder: Fresh coriander (larger amount)
• Instead of Curry powder: Garam masala blend (1 tablespoon)
• Instead of Paprika (or chili powder): Cayenne pepper
• Instead of Fresh tomatoes: Canned tomatoes, drained
• Instead of Ghee (clarified butter): Regular butter, Vegetable oil
• Instead of Fresh coriander: Flat parsley

Equipment Needed

• Large pot or deep skillet
• Small pan for the tadka
• Wooden spoon
• Sieve or strainer
• Chef's knife
• Cutting board
• Measuring spoons (tsp, tbsp) (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Sauté the onion until translucent without burning it
• Do not let the powdered spices burn while mixing
• Uncovered cooking: monitor water level to prevent the dal from sticking
• Prepare the tadka just before serving to retain the crunch of the garlic

Chef Tips from the Video

• Using slightly warm water speeds up the time to reach a boil.
• For more depth, add a pinch of garam masala at the end of cooking.
• Serve with a squeeze of lemon juice to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store the dal in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dal improves with resting; prepare the day before and gently reheat.
• The tadka can be made ahead and kept in the refrigerator, then quickly reheated before pouring.