Recipe courtesy of Gandhi Mahal Restaurant

Dal

  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 1 hr 5 min
  • Yield: 2 servings
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Ingredients

2 teaspoon canola oil

1/2 tablespoon plus 1/2 teaspoon whole cumin seeds

2 cloves garlic, chopped

1/2 large onion, chopped

1/2 tomato, chopped

1 cup red lentils

Kosher salt

1/2 tablespoon turmeric powder

Fresh cilantro, chopped, for garnish

Directions

  1. Heat the canola oil over medium heat in a medium pot. Add 1/2 tablespoon cumin seeds and toast for a few seconds. Add the garlic and cook, stirring, until golden-brown, less than 1 minute. Add the onions and tomatoes. Cook about 2 minutes before adding the turmeric. Continue to cook until golden-brown.
  2. Add the lentils, and cook stirring, until the lentils are soft and change colors. Add 4 cups water, while stirring, and bring to a boil. Reduce to a simmer and cook stirring occasionally, until the lentils are tender, 20 to 30 minutes. Season with the 1/2 tablespoon salt and the remaining 1/2 teaspoon cumin seeds. Garnish with the cilantro.

Cook’s Note

This is a dairy-free, vegan-friendly recipe. Ghee can be substituted for the canola oil.

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