Prep: 15 mins.  Cooking: 1 hr.  Serves 4-6.


  • 1 cup red lentils
  • 1 1/2″ piece fresh ginger, cut into 3 slices
  • 1/2 tsp ground turmeric
  • 3 tbs ghee
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/4 tsp chili powder
  • 1 tbs chopped cilantro
Place lentils and 4 cups water in a saucepan over medium heat and bring to a boil.  Reduce heat to low and add ginger and turmeric, and simmer, covered, for 1 hour or until lentils are very tender.  (Stir every 5 minutes during the last 30 minutes.)  Remove ginger and stir in 1/2 teaspoon salt.
Add ghee to a frying pan and a cook garlic and onions over medium heat for 3 minutes or until onion is golden.  Add remaining seasonings and cook for 2 minutes.  Add onion mixture and cilantro to lentils, stirring gently until just combined.  Serve immediately.

2 thoughts on “Dal

  1. air india

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  2. Claude

    Please give me some names of recipe that don’t have whole seeds, my wife won’t let me make any Indian food because she thinks all of it contain whole seeds ie. cuman fenal cardimom and others. Please forgive my spelling!

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