Spiced Red Lentil Dal
Creamy red lentils bloomed with aromatic spices and finished with butter
Why This Recipe Works
Red lentils break down quickly into a naturally creamy texture without the need for soaking or long simmering. Blooming the spices in hot oil first ensures their flavors are fully awakened before the liquid is added to the pot.
Instructions
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the coriander, cumin, cinnamon, turmeric, cardamom, and Kashmiri chili powder and cook until fragrant, about 10 seconds—keep the spices moving to ensure they don't scorch.
Add the onion and cook until softened and starting to turn translucent, about 5 minutes. Stir in the garlic and ginger and cook until fragrant.
Stir in the water and lentils and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes until the lentils are tender and have broken down into a coarse, thick puree.
Stir in the tomatoes, cilantro, and butter until the butter is melted and the tomatoes are warmed through. Season with salt and pepper to taste and serve hot with lemon wedges for squeezing over the top.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezes well for 2 months.
What substitutions can I make?
- Kashmiri chili powder: 1/4 tsp cayenne pepper
