Red Lentil Dhal

Name: Red Lentil Dhal
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp peanut oil; 1 medium yellow onion; 1 tbsp fresh ginger; 4 clove garlic; 1 tsp salt; 1 cup dried red lentils; 2 tbsp tomato paste; 4 4 -5 cups water; 5 plum tomatoes; 1 lime; 1 cup lightly packed chopped fresh cilantro; 2 tsp mustard seeds; 1 tsp fenugreek seeds; 1 tsp coriander seed; 1 tsp cumin seed; 6 whole cloves; 2 dried red chilies; 0.25 tsp ground cinnamon

Gently simmered lentils, plum tomatoes and lime, warmed with ginger and mustard seeds, a South Asian dal.

1 hr 5 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
5 min
2
Remove from pan and let cool. Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
3
Over medium-high heat oil a soup pot, add onions and saute for 5 minutes. Add garlic and ginger and saute 5 more minutes.
5 min
4
Add spices and salt, saute 5 minutes more. Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
5 min
5
Add tomato paste and lentils. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
20 min
6
Add the tomatoes, lime juice and cilantro and more water if it looks to thick. Simmer 10 more minutes, or until lentils are completely tender.