Dal (Lentil Curry)
A warming Indian lentil curry with tomatoes, cumin, and turmeric. The ultimate comfort food — nutritious and budget-friendly.
Prep: 10 minutes. Cook: 25 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 200g red lentils, rinsed
- 1 onion, diced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 tablespoon butter or ghee
- 600ml water
- Salt to taste
- Fresh coriander for garnish
Instructions
- Rinse lentils until water runs clear.
- Heat butter in a pot. Add cumin seeds and cook for 30 seconds until they pop.
- Add onion. Cook for 3 minutes.
- Add garlic, ginger, turmeric, and garam masala. Stir for 1 minute.
- Add tomatoes and cook for 2 minutes.
- Add lentils and water. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are soft.
- Add salt. Garnish with coriander. Serve with rice or naan.
Tips for Helpers
- Red lentils cook quickly and do not need soaking.
- The dal thickens as it cools — add water when reheating.
- A squeeze of lemon before serving brightens the flavour.
Ingredient Substitutions
- Use yellow lentils (moong dal) for a milder version.
- Coconut oil instead of butter for a vegan version.