Indian dal with red lentils — India’s classic vegetarian dish

INGREDIENTS (4 servings)

• 250 g red lentils
• 1 large onion, finely chopped
• 2 ripe tomatoes, diced
• 3 garlic cloves, chopped
• 1 piece of fresh ginger (about 2 cm), grated
• 1 green chilli pepper, finely sliced (optional)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric (powder)
• 1 teaspoon ground coriander
• ½ teaspoon red chilli powder
• 8–10 curry leaves (optional)
• 3 tablespoons oil or ghee (clarified butter)
• 750 ml water
• Salt to taste
• Fresh coriander for serving

PREPARATION STEPS

1. Rinse the lentils well in cold water and boil them in 750 ml water with a little salt and the turmeric for about 20 minutes, until completely soft.
2. Meanwhile prepare the “tadka”: in a pan heat the oil or ghee and fry the mustard seeds until they begin to pop; add the cumin seeds and curry leaves.
3. Add the onion, garlic, ginger and chilli pepper; fry, stirring, until the onion turns golden.
4. Add the diced tomatoes, ground coriander and red chilli powder; cook for 5–7 minutes until the mixture thickens and the oil rises to the surface.
5. Pour the spice mixture over the boiled lentils, stir well and let the dish simmer for another 5 minutes over low heat. Adjust the salt.
6. Serve the dal hot, sprinkled with fresh coriander, together with basmati rice or naan bread.

Preparation time: 10 minutes. Cooking time: 30 minutes. Servings: 4.