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Red Dal

Prep Time15 mins
Cook Time25 mins
Total Time40 mins


  • 2 tablespoons olive oil
  • 2 yellow onions diced and divided
  • Salt
  • 1 to mato diced
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon ground tumeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon fresh grated ginger
  • 3 garlic cloves peeled minced
  • 3 dried bay leaves
  • 1 cup dried red lentils
  • 3 cups water
  • Basmati rice for serving
  • Fresh cilantro for garnish
  • Naan bread for serving


  • In a medium saute pan, set over medium heat, add the olive oil. When the oil is hot, add the diced onions and sprinkle with a few pinches of salt, along with the diced tomato, ground cardamom, tumeric, cumin, coriander and ginger; mix until combined. Stir often and cook until the onions have softened and the spices are really fragrant, about 5 minutes. Mix in the garlic and cook for an additional minute. Transfer the onion mixture a a blender and set aside.
  • To the same medium sauté pan (no need to wash it out), add the lentils, water and bay leaves. Bring to a boil, then reduct the heat, cover and simmer until the lentils are cooked, about 15 minutes.
  • To the blender, add about 1/4 lentils (avoid the bay leaves) and pulse until smooth. Pour the onion lentil mixture into the pot with the lentils and stir. Give it a taste—it’ll need salt! I added about a few teaspoons. Know that the more salt it has, the more the other flavors will come out, so be generous, but you know, not too generous.
  • Serve the dahl over rice. If you love carbs like I do, serve it with warm naan, too. Garnish each bowl with some fresh cilantro.


Serving: 4g