Name: Red Lentil Dal
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 cup red lentils (yellow lentils will work as well) -; 3 cups water -; 3 plum tomatoes -; 2 teaspoons vegetable oil -; 1/2 cup finely chopped white or yellow onion -; 2 medium cloves garlic, finely chopped and made into a paste (see Recipe Note) -; 2 teaspoons Bengali five spice mix (panch phoron) OR 1/2 teaspoon nigella seeds or black (or white) sesame seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, and (if available) 1/2 teaspoon fenugreek seeds -; 1 bay leaf -; 1 teaspoon turmeric -; 1 teaspoon kosher salt plus more to taste -; 1 lime, juiced (about 2 tablespoons fresh lime juice) -; 8 sprigs cilantro, de-stemmed and chopped -; Cooked basmati rice, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Red Lentil Dal

1. 1 cup red lentils (yellow lentils will work as well) -

2. 3 cups water -

3. 3 plum tomatoes -

4. 2 teaspoons vegetable oil -

5. 1/2 cup finely chopped white or yellow onion -

6. 2 medium cloves garlic, finely chopped and made into a paste (see Recipe Note) -

7. 2 teaspoons Bengali five spice mix (panch phoron) OR 1/2 teaspoon nigella seeds or black (or white) sesame seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, and (if available) 1/2 teaspoon fenugreek seeds -

8. 1 bay leaf -

9. 1 teaspoon turmeric -

10. 1 teaspoon kosher salt plus more to taste -

11. 1 lime, juiced (about 2 tablespoons fresh lime juice) -

12. 8 sprigs cilantro, de-stemmed and chopped -

13. Cooked basmati rice, optional -

How to cook deliciously - Red Lentil Dal

1. Stage

Cook the lentils: Place 1 cup of red lentils in a metal sieve. Rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.

2. Stage

Blanch and chop the tomatoes: While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.

3. Stage

Sauté the onions with seasonings: After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes. Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.

4. Stage

Add cooked lentils: To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes.

5. Stage

Finish the soup: Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro. Serve with basmati rice or naan bread.