Recipe courtesy of Gourmet Magazine

Spicy Dal with Onion

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  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 servings
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2 cups red, pink or yellow lentils

2 tablespoons clarified butter

1 large onion, finely chopped

2 garlic cloves, minced

2 tablespoons freshly grated gingerroot

1/2 teaspoon turmeric

1 teaspoon cumin

Salt and pepper, to taste

21/2 cups chicken stock, canned broth, or water

2 tablespoons chopped coriander leaves


  1. On a baking sheet spread out the lentils and pick out any stones. Place in a large sieve and wash under running cold water for about 1 minute. Set aside.
  2. Heat butter in a saucepan over moderate heat. Saute onions with salt and pepper until golden brown. Add garlic, ginger, turmeric and cumin and cook 2 to 3 minutes, stirring occasionally. Add lentils, chicken stock or water and salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, 20 to 25 minutes. Remove from heat and beat the lentils with a wooden spoon or whisk until smooth. Serve dal garnished with coriander.

Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa

2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion