Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Soft, comforting red lentils cooked with turmeric, then finished with a sizzling tarka of cumin, garlic, ginger and chilli in butter.
Side dish. Good with tandoori chicken, lamb chops or grilled paneer. Find a main
Equipment: Medium saucepan, small frying pan
Measures and names
Ingredients
- 100 g red lentils, rinsed
- 600 ml water
- 1/2 tsp ground turmeric
- 20 g butter or ghee
- 1 tsp cumin seeds
- 1 small onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 thumb fresh ginger, grated
- 1 green chilli, finely chopped
- 1 tomato, chopped
- 1/2 tsp garam masala
- 1 small handful coriander (cilantro), chopped
- 1 squeeze lemon juice
- Salt and black pepper
Method
- Put the lentils, water and turmeric in a saucepan and bring to the boil. Skim off any foam, then simmer partly covered for 20-25 minutes, stirring now and then, until the lentils have collapsed into a thick, soupy dal.
- Meanwhile, melt the butter in a small frying pan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and cook for 6-8 minutes until golden.
- Add the garlic, ginger and chilli and cook for 1 minute, then add the tomato and garam masala and cook for 2-3 minutes until soft.
- Pour the tarka into the dal, stir, season with salt, a squeeze of lemon and the coriander, and serve hot.
Swaps and tips
Use oil instead of butter or ghee for a dairy-free version. Dal thickens as it cools, so loosen with hot water when reheating; it keeps for 4 days in the fridge and freezes well.
Easy variations
- Stir in a handful of spinach at the end
- Add a few curry leaves to the tarka
- Use yellow split peas instead of lentils
- Finish with a pinch of garam masala
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 7 g | 15 g | 3 g | 5 g | 130 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
