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“Nothing fancy- just basic dal.”

Ingredients Nutrition


  1. Pick through the lentils, and rinse until water runs clear; drain.
  2. It doesn't matter what kind of lentils you use but brown lentils or french lentils are better used elsewhere. Things like channa dal are not the type of lentils I would use (I don't think of them as lentils)(channa dal needs to be soaked overnight).
  3. Heat the oil or ghee in a saucepan and cook onions until they are as soft as you like.
  4. Stir in remaining ingredients except the last 3, bring to a boil, reduce heat, cover and simmer for 30 minutes.
  5. Check the consistency and water level- if you want it thicker or the dal is not done, cook longer, but make sure there is water in the dal.
  6. You can always cook the water out, although the lentils tend to lose shape, but then again, I prefer that.
  7. Stir in garam masala.
  8. Serve in a bowl, garnished with chopped cilantro and sliced serrano chillies if desired.

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