Red Lentil Dal

Red Lentil Dal


  • For the lentils

  • 1 cup dry red lentils, rinsed and drained

  • 1/2 tsp sea salt

  • 1 bay leaf

  • 4 cups water

  • 2 tbsp ghee

  • 1 tsp cumin seeds

  • 1 small onion, finely diced

  • 2 minced garlic cloves

  • 1 tsp minced fresh ginger

  • 1 small red finger chili chopped

  • 2 fresh tomatoes, chopped

  • 1/2 tsp sea salt

  • 1/2 tsp kashmiri chili powder

  • 1/2 tsp each of turmeric and coriander powder

  • 1 tsp garam masala powder

  • 1 tsp chicken or vegetable stock paste

  • 1/4 cup chopped fresh cilantro


  • In a large pot, heat red lentils, sea salt, bay leaf and water. Bring to a boil, reduce heat and simmer for around 10 minutes.
  • In a separate pan, melt ghee. Add cumin seeds and cook for a minute or two.
  • Add onion, and cook for another minute.
  • Add garlic, ginger and chili. Saute for another minute.
  • Add the tomatoes, chicken/vegetable stock paste and all the spices.
  • Cook for around 10 minutes, or until mixture becomes a thick paste.
  • Add the paste into the red lentil and water mixture. Saute for another 2 minutes.
  • Add the fresh cilantro and mix. Serve over white basmati rice. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top