“I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu's Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste - less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place lentils in a colander and rinse under running cold tap water.
  2. Add lentils to a medium-sized, but deep, saucepan.
  3. For each cup of lentils, add 2 cups of water to the saucepan.
  4. Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
  5. Do not allow lentils to become mushy- they should still be'al dente'.
  6. Drain when cooked.
  7. Melt ghee or butter over a medium flame.
  8. Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
  9. Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
  10. Add dahl, and stir well.
  11. Add 1/4 to 1/2 cup of water.
  12. Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
  13. Add more water if necessary, or if a thinner dahl is desired.
  14. Garnish with fresh cilantro to serve.
  15. Variation: Add two chopped tomatoes with the onions.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: