Red Lentil Dal
Red lentils break down quickly into a thick, porridge-like consistency, making them the most efficient pulse for a fast dinner. You build this dish by simmering the lentils until soft, then finishing them with a blooming of spices in hot fat—known as a tarka—poured over the top right before serving.
Watch the lentils, not the clock.
Red lentils lose their shape and turn creamy once cooked; they do not hold a firm bite like green or brown varieties. Rinse them thoroughly in a fine-mesh strainer until the water runs clear to prevent excessive foam during boiling.
- Heavy-bottomed pot
- Small skillet or butter warmer
- Fine-mesh strainer
- Whisk
What goes in.
- 1.5 cupssplit red lentils, rinsed
- 4 cupswater or vegetable stock
- 1 tspground turmeric
- 2 tbspghee or neutral oil
- 1 tspcumin seeds
- 1 smallyellow onion, finely diced
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1/2 tspchili flakes
- to tastesalt
Tempering the spices
Heating the aromatics and spices in fat right before serving releases their essential oils, which would be lost if boiled for the entire duration.
The method.
Boil the lentils
Combine lentils, water, turmeric, and a teaspoon of salt in the pot. Bring to a boil, then reduce to a simmer. Skim off any white foam that rises to the surface.
Simmer
Cover partially and cook for 20 minutes. The lentils should have fully disintegrated into a thick soup. If it gets too dry, add a splash of water.
Prepare the tarka
In the small skillet, heat the ghee over medium heat. Add cumin seeds; when they crackle, add the onion. Cook until the onions are golden brown.
Bloom the aromatics
Stir in the garlic, ginger, and chili flakes. Cook for 60 seconds until fragrant, taking care not to burn the garlic.
Combine
Pour the hot spiced fat mixture directly into the pot of lentils. Stir once to combine and serve hot.
Other turns to take.
Spinach Dal
Fold in two large handfuls of fresh baby spinach after the tarka is added, stirring until the greens wilt.
Coconut Finish
Stir in a half-cup of full-fat coconut milk at the end for a richer, creamier texture.
When it doesn't go to plan.
Use a whisk to beat the cooked lentils if you prefer a perfectly smooth, uniform texture.
Do not salt the lentils at the very beginning if you want them to soften faster; add salt halfway through.
If the tarka smells acrid, you have burnt the spices; discard and start the oil over.
The ones that keep coming up.
Can I use green lentils instead?
Green or brown lentils will hold their shape, changing the texture significantly. You will need to increase the cooking time by 15-20 minutes.
How do I store leftovers?
Keep in an airtight container in the fridge for up to four days. It will thicken considerably, so add a splash of water when reheating.
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