Ingredients Jump to Instructions ↓

  1. 1 pound dried split red lentils

  2. 1 teaspoon ground turmeric For the tadka:

  3. 1 teaspoon ajwain

  4. 1 teaspoon dill

  5. 1 teaspoon cumin seeds

  6. 1/4 cup ghee (clarified butter)

  7. 1 tablespoon chopped garlic

  8. 2 tablespoons grated ginger Squeeze of lemon juice Chopped fresh cilantro , to garnish

Instructions Jump to Ingredients ↑

  1. To make the dal: Combine 1 pound dried split red lentils with 1 teaspoon ground turmeric and salt to taste. Add 2 quarts water and bring to a boil, stirring occasionally. Lower the heat, partially cover, and simmer for 30 minutes, or until the lentils disintegrate into a thick, soupy puree. To make the tadka : Fry 1 teaspoon each ajwain, dill, and cumin seeds in 1/4 cup ghee (clarified butter) until they turn brown and release their aromas. Add 1 tablespoon chopped garlic and 2 tablespoons grated ginger and fry briefly. Just before serving, add salt and a squeeze of lemon juice to the lentils. Pour the hot tadka over the dal and sprinkle with chopped fresh cilantro.


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