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Creamy Indian red lentil dal
Savory recipes
Spring
Summer
Fall
Winter
Under 30 minutes
Vegan
Végétarienne
Easy
Casserole
Cocotte en fonte
Prep time
10 minutes
Cooking time
16 minutes
Serves
4 people
Method
- Peel and chop the onions, dice the tomato, chop and deseed the chili peppers, grate the ginger and turmeric, and wash the lentils
- Heat a spoonful of olive oil in a cast iron Dutch oven
- Sweat one onion and the chili peppers, tomato, turmeric, ginger, and coriander and cumin powders with some salt and pepper. Add the lentils and water and close the lid
- Cook for 16 minutes over low heat, stirring occasionally
- Remove from the heat and season as needed
- Heat the oil in a frying pan, add the cumin and mustard seeds (cover to prevent the seeds from jumping out of the pan), then add and brown the second chopped onion.
- Place the onion and the roasted seeds over the lentils, season with salt and pepper, and sprinkle with chopped cilantro
- Feel free to add coconut milk for extra flavor!
Ingredients
- 400 g (14 oz) red lentils
- 1.2 L (5 cups) water
- 2 onions
- 1 tomato
- 2 green chili peppers
- 3 cm (1 inch) ginger
- ¼ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 tbsp oil
- Fresh cilantro leaves
- Salt, pepper
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Dutch oven
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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