Comforting Red Lentil Dal
This comforting vegan dal is the ultimate soul food. Hearty red split lentils are simmered and combined with a vibrant, spiced tomato base enriched with ginger and garlic. The dish is finished with a fragrant 'tarka'—a sizzling infusion of garlic and curry leaves in oil—that adds deep aromatic notes. Garnished with fresh ginger matchsticks and zingy jalapenos, it is a healthy, high-protein bowl of warmth perfect for serving with rice.
Instructions
- 1
Wash red split lentils (500 g) thoroughly and boil in water (1.5 litre) for 15 minutes until tender.
- 2
Blend chopped tomatoes (400 g) using a hand blender until perfectly smooth.
- 3
In a mortar and pestle, bash ginger (15 g), garlic cloves (4 clove), and 2 tsp of the chilli powder (4 tsp) into a thick paste.
- 4
Heat vegetable oil (2 tbsp) in a large pan over medium heat. Add black mustard seeds (1 tsp) and cumin seeds (1 tsp) until they begin to bubble.
- 5
Pour in the blended tomatoes, then stir in turmeric powder (0.5 tsp), ground cumin (2 tsp), ground coriander (2 tsp), the remaining 2 tsp of chilli powder (4 tsp), sea salt (2 tsp), and the prepared garlic-ginger paste. Cook for 10 minutes, stirring frequently.
- 6
Prep your garnishes by thinly slicing garlic cloves (6 clove) and jalapeno (2 wedge). Matchstick ginger (15 g) and finely chop fresh coriander (15 g).
- 7
In a separate small pan, heat vegetable oil (50 ml) and gently fry the sliced garlic and curry leaves (3 sprig) until the garlic turns golden.
- 8
Drain the cooked lentils and add them to the tomato curry base. Stir in most of the fresh coriander (15 g), season with sea salt (1 pinch) to taste, and cook for 2 minutes.
- 9
Pour the hot garlic-infused oil over the dal and cover with a lid to let the aromatic flavors permeate.
- 10
Finish by topping with the matchstick ginger, sliced jalapeno, and the remaining chopped coriander. Serve hot.
Nutrition Facts
Per portion