Red Lentil Dal
This Spicy Red Lentil Dal is a comforting and flavorful dish that showcases the aromatic spices of Indian cuisine. Made with red lentils, tomatoes, and a kick of green chilis, it's perfect for a cozy dinner or a hearty lunch, served alongside creamy yogurt to balance the heat.
- Author
- Bebe Size
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Servings
- 4
- Cuisine
- Indian
Ingredients
- 2 tbsp vegetable oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp freshly minced ginger
- 2 green chilis one diced and one sliced in rounds, divided
- 3 tsp cumin seeds, divided
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 cup red lentils
- 1 (14-oz.) can diced tomatoes
- 4 cups low-sodium vegetable broth
- Kosher salt
- Freshly ground black pepper
- Yogurt, for serving
Directions
- Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ginger, and the diced green chili. Sauté until fragrant, about 30 seconds.
- Add 2 teaspoons of cumin seeds, coriander, turmeric, paprika, and cinnamon to the pot. Stir well and cook for another minute until the spices are aromatic.
- Add the red lentils to the pot, stirring to coat them in the spice mixture.
- Pour in the can of diced tomatoes along with their juices and the vegetable broth. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth if the dal gets too thick.
- In the last 5 minutes of cooking, add the remaining 1 teaspoon of cumin seeds and the sliced green chili for an additional layer of flavor and heat. Adjust seasoning as needed.
- Once cooked, remove from heat and let it sit for a few minutes before serving.
