Dal (lentils)

Click to watch me make Dal


  • 3 cups dal masoor (split lentil) cleaned
  • 9 cups water
  • 2 tablespoons crushed red peppers
  • ½ teaspoon garam masala
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 3 teaspoons turmeric
  • 2 teaspoons salt
  • 1/2 cup oil
  • 1 whole cluster of garlic (about 12-15 pieces), chopped or sliced into small pieces
  • 1 small onion sliced thin

Preparation Method:

  1. Wash lentils in running water until water runs clear.
  2. In a large saucepan add water, cleaned dal masoor and all the dry spices and mix well. Bring to a boil then lower heat to simmer.
  3. Heat the oil in a small frying pan and fry the onions until golden brown then mixes in the chopped garlic and continue frying until garlic gets a hint of color; if you brown garlic too much it will taste bitter so lightly brown.
  4. Stir in the browned onions and garlic with the dal mixing well.
  5. Continue cooking on a simmer until the dal has a thickened consistency (like porridge) about 30-40 minutes more. Remember to stir the pot occasionally.
  6. Taste and add more salt or crushed red peppers if needed.

Serve with Roti, Naan Bread, Rice or a side dish with your curries. A great dish to make in advance as it tastes yummier the next day. Freeze into small portions for leftovers.


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