Red Lentil Dal

Dal or Dahl means “to split” and is used to refer to both ingredients and various dishes prepared in South Asian meals. There are many ways to prepare dal, but this recipe is a variation of Masoor Dal, which uses red lentils.

Ingredients:

2 cups dried red lentils

1 yellow onion, peeled and minced

6 cloves garlic, peeled and minced

2 tbsp. ginger, peeled and grated

½ cup fresh cilantro leaves, minced

1 tbsp. cooking oil

2 tsp. garam masala

1 (28 oz.) can diced tomatoes

5 cups vegetable broth OR water

1 (14 oz.) can unsweetened coconut milk

½ tsp. black pepper

½ tsp. salt

1 lime (optional)

Equipment:

Bowl
Peeler
Kitchen knife
Cutting board
Grater
Large pot

Ingredients:

2 cups dried red lentils

1 yellow onion, peeled and minced

6 cloves garlic, peeled and minced

2 tbsp. ginger, peeled and grated

½ cup fresh cilantro leaves, minced

1 tbsp. cooking oil

2 tsp. garam masala

1 (28 oz.) can diced tomatoes

5 cups vegetable broth OR water

1 (14 oz.) can unsweetened coconut milk

½ tsp. black pepper

½ tsp. salt

1 lime (optional)

Equipment:

Bowl
Peeler
Kitchen knife
Cutting board
Grater
Large pot

Directions:

  1. Measure the lentils into a bowl and rinse with cool water. Look for any debris or stones, then strain off the water.
  2. Wash and prepare the produce by peeling, mincing, and grating them as noted in the ingredients list.
  3. Heat the oil in a large pot over medium-high. Carefully add the onions and garlic, listening for a sizzling sound. Cook for about 5 minutes, stirring frequently, until fragrant and just beginning to brown.
  4. Add the ginger and garam masala. Lower the heat to medium and stir for 2 minutes.
  5. Carefully add the rinsed red lentils, the tomatoes, and the vegetable broth. Allow to simmer for 30 minutes to 1 hour before adding the coconut milk.
  6. Add the minced cilantro, then taste to see if you need to add salt or pepper. A squeeze of fresh lime is also a delicious addition.