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“This is a variation on a Daal in Julie Sahini's "Classics of Indian Cooking".”

Ingredients Nutrition


  1. Pick over the lentils and remove foreign objects. Wash in cold water, exchanging water several times. Add the drained lentils to the 5 cups of water in a large pot over medium high heat.
  2. Slice the ginger into 3 quarter-coin sized slices and add them to the pot.
  3. Bring to a boil.
  4. Add turmeric and salt after it is boiling. Add one tsp of oil or margarine to prevent froth and boil-over. Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
  5. Remove from heat. Remove ginger pieces and discard them.
  6. Remove approximately 1/3 of the lentils and set aside.
  7. With a hand blender, puree the remaining lentils. Return the reserved lentils to the pot. Salt to taste. Set aside until the tadka is ready.
  8. Prepare Tadka in a separate skillet (while lentils cook):
  9. Melt margarine over medium heat.
  10. Fry onions until golden and carmelized. Fry them as long as you have patience to watch over them, the longer the better -- but don't burn them.
  11. Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
  12. Add cumin and stir well.
  13. Pour the tadka over the lentils and stir well.

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