Red Lentil Dal
A bowl of red lentil dal is as much about the texture of the lentils as it is about the aromatic oil used to finish them. The goal is a silkiness that coats the back of a spoon, finished with a bright, popping spice sizzle.
Don't fear the foam
Lentils release a starchy foam when they first boil; skim it off early so the final texture stays clean and bright.
- heavy-bottomed pot
- small skillet for tempering
- fine-mesh sieve
What goes in.
- 1.5 cupsred lentils, rinsed until water runs clear
- 1 tspturmeric powder
- 4 cupswater or vegetable stock
- 3 tbspghee or neutral oil
- 1 tspcumin seeds
- 1small yellow onion, finely diced
- 2 clovesgarlic, thinly sliced
- 1/2 tspchili flakes
- 1 handfulfresh cilantro, chopped
Tadka
The magic happens in the final step where you bloom dry spices in hot fat. This high-heat infusion releases volatile oils that would otherwise be lost if added during the long simmer.
The method.
Simmer the lentils
Combine lentils, turmeric, and water in a pot. Bring to a boil, skim the gray foam from the surface, then lower to a steady simmer. Cook for 15-20 minutes until the lentils are completely soft and have begun to disintegrate.
Prepare the aromatics
While lentils cook, heat the ghee in a small skillet over medium-high heat. Add cumin seeds; wait for them to crackle and dance.
Sauté
Add the onions to the skillet. Cook until they turn deep gold at the edges. Add the garlic and chili flakes, stirring constantly for 30 seconds until fragrant.
Combine
Pour the contents of the skillet directly into the pot of cooked lentils. It will hiss and pop. Stir once, fold in the cilantro, and season with salt to taste.
Other turns to take.
Tomato base
Stir in one finely chopped tomato with the onions to add a bright acidity.
Spinach fold
Wilt two large handfuls of baby spinach into the pot right before adding the tempering oil.
When it doesn't go to plan.
Always rinse lentils in a sieve until the water runs completely clear to prevent a muddy flavor.
Salt the dal only after the lentils are fully tender; salting too early can toughen the skins.
If the dal looks too thick, add boiling water a splash at a time until it reaches a consistency like heavy cream.
The ones that keep coming up.
Why did my lentils turn into a solid mass?
Red lentils absorb a lot of liquid as they cool. Keep an extra kettle of boiling water nearby to loosen the dal right before serving.
Can I use other lentils?
Red lentils are unique because they break down into a puree. Green or brown lentils hold their shape, which changes the nature of the dish entirely.
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