Red Lentil Dal
- 1 cup red lentils (orange lentils will work as well)
- 3 cups water
- 3 plum tomatoes
- 2 teaspoons grapeseed, vegetable, canola or other high-heat oil
- 1/2 cup white or yellow onion, finely chopped
- 2 medium cloves garlic, finely chopped and made into a paste
- 2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (or white) sesame seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, and (if available) 1/2 tsp fenugreek seeds
- 1 bay leaf
- 1 teaspoon turmeric
- 1 teaspoon kosher salt plus more to taste
- 1 lime, juiced (equal to about 2 tablespoons fresh lime juice)
- 8 sprigs cilantro, de-stemmed and chopped
- Cooked basmati rice, optional
- Produce
- Bay leaf (1)
- Cilantro (8 sprigs)
- Lime (1)
- Plum tomatoes (3)
- Red lentils (1 cup)
- White or yellow onion (1/2 cup)
- Condiments
- Garlic, finely chopped and made into a paste (2 medium cloves)
- Cooking & Baking
- Bengali five spice mix (2 teaspoons)
- Kosher salt plus more (1 teaspoon)
- Turmeric (1 teaspoon)
- Pasta & Grains
- Basmati rice, Cooked (1)
- Drinks
- Water (3 cups)
- Other
- 2 teaspoons grapeseed, vegetable, canola or other high-heat oil
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published September 8, 2011 (1 year ago).
97 people saved this recipe.
