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