Weeknight Red Lentil Dal
Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Revisions
- 3
Allergens
- Cereals containing gluten (via Skillet Flatbreads)
- Milk
- Mustard
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Bring the lentils, water and turmeric to a boil. Skim off the foam that rises in the first few minutes.
Simmer partly covered for 20-25 minutes, stirring now and then, until the lentils collapse into a loose puree.
Season with salt. Loosen with hot water if it has gone thicker than you want.
Heat the ghee in a small pan until it shimmers.
Add the cumin and mustard seeds and wait for them to pop, about 30 seconds.
Add the garlic and chilli. Fry until the garlic is pale gold — seconds, not minutes, and it burns fast.
Pour the tempering over the dal and stir it through once.
Stir in the lemon juice off the heat.
Serve with steamed rice or warm flatbread.