Red Lentil Dal

1. 1

   Prepare the ingredients.

   Rinse the red lentils under cold water until the water runs clear. Finely chop the onion, mince the garlic, and grate the ginger. Chop the tomatoes.

   TIPRinsing lentils removes dust and excess starch, which helps them cook more evenly and results in a better texture.
2. 2

   Sauté the aromatics.

   • Heat the olive oil in a medium pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.

   TIPCook the onions until they are soft before adding garlic and ginger to prevent the latter from burning.
3. 3

   Bloom the spices and cook tomatoes.

   • Add the chopped tomatoes, turmeric powder, and cumin powder to the pot.
   • Cook, stirring occasionally, until the tomatoes break down and become soft, about 5-6 minutes.
   • Use your spoon to gently mash the tomatoes against the side of the pot.
4. 4

   Cook the lentils.

   • Add the rinsed red lentils and 4 cups of water to the pot.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover and let it simmer for 15-20 minutes, or until the lentils are completely soft and have broken down into a creamy consistency.

   TIPRed lentils cook quickly and can turn mushy, which is perfect for this creamy dal. Stir occasionally to prevent sticking.
5. 5

   Finish and season the dal.

   Once the lentils are cooked, turn off the heat. Stir in the salt, black pepper, and fresh lemon juice. Adjust seasoning if needed.

6. 6

   Garnish and serve.

   Ladle the dal into bowls. Garnish with fresh chopped cilantro and serve hot.

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