Red lentil dal

August 25, 2018 Published by Dina

Dal is my go-to dish when I want the flavours of India at home. It is a simple dish of red lentils (or other legumes) cooked with spices and water to a creamy consistency and served with rice and other dishes.






3 tablespoons vegetable oil (canola, sunflower)

1 teaspoon cumin seeds1/2 teaspoon cumin powder

1 onion, halved and sliced

1 1/2 cups red lentils, rinsed and drained

1 teaspoon turmeric

1 heaping teaspoon sea salt

A few green onions, sliced on the diagonal, white and green parts

Salt and pepper


Heat oil in a skillet, add onion and cumin seed and powder and cook until onion is soft.

Add rinsed lentils with 4 cups water and bring to a boil.

Scoop up the foam that builds on top and discard.

When all foam is removed add the turmeric and salt, lower heat to medium and cook for another 15-20 minutes until the lentils are creamy.

Keep stirring from the bottom throughout the cook and adjust the heat so the bottom does not burn. If needed, add a little more water to keep the right consistency (like porridge).

Serve warm with rice and a tangy cucumber salad.





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