Red Lentil Dal
Servings: 6
Ingredients
- 1 ½ Tablespoons ghee
- 1 ½ teaspoons mustard seeds
- 2 large garlic cloves minced
- 1 ½ Tablespoons fresh grated ginger
- 2 teaspoons ground turmeric
- 1 ½ teaspoons ground coriander
- ¾ teaspoon ground cumin
- ¼ teaspoon onion powder
- 1 small onion diced
- 1 carrot diced
- 1 large tomato peeled, seeded and diced
- 2-3 teaspoons sea salt based on saltiness of stock
- 1 ½ cups red lentils or any other split lentils
- 4 cups water or vegetable stock
- Accompaniments: whole plain yogurt, cucumber raita and/or naan
Instructions
- Melt ghee in a soup pot over medium heat.
- Add the mustard seeds and cook until they start to pop, about 1 minute.
- Add the garlic, ginger and remaining spices. Sauté for 1 minute, or until fragrant.
- Stir in the onion, carrot and tomato. Sprinkle with salt and cook until just tender.
- Add lentils and stir to coat with the vegetables and spices. Pour in the water or stock and bring to a boil. Lower heat to a simmer and cook until lentils are broken up, about 20 minutes. Taste for seasonings. Serve on its own or with a dollop of yogurt or raita.