The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.
Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
Restaurant Style Tadka
Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add cumin seeds.
When the seeds start to splutter, add dried red chillies and curry leaves. Sauté a little bit and then add the chopped ginger and garlic.
Sauté few minutes and then add chopped shallots and cook until translucent. Then add chopped tomatoes and cook until softened.
Next add green chilies, turmeric, red chili powder, coriander powder, cumin powder, garam masala and kasuri methi. Stir and turn off the heat. Don’t let the spices burn.
Then add most of the tempered spice oil, and half the chopped cilantro into the cooked dal, stir and simmer for 5 to 10 minutes.
Transfer the dal into a serving dish. Add the remaining tempering, cilantro and ghee on the top. Serve with steamed rice.
Home Style
Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add mustard seeds and cumin seeds.
When the seeds start to splutter, add the sliced garlic and sauté a little bit. Then add the dried red chillies and curry leaves. Sauté everything until garlic turns a light tan color and curry leaves are cooked.
Turn off the heat and add most of the tempered spice oil, and half the chopped cilantro into the cooked dal, stir and simmer for 5 to 10 minutes.
Transfer the dal into a serving dish. Add the remaining tempering, cilantro and ghee on the top. Serve with steamed rice.
Notes
Ghee is available at most supermarkets. Or you can make it at home. Check out the notes section of chickpea cookies recipe.
Remove the seeds from green chilies to lower the heat.
Curry leaves are available at Indian grocery stores.
You may substitute chana dal, toor dal, moong dal or a combination and adjust the cooking time accordingly.
If using other yellow lentils (and not red lentils) then soaking in water for about an hour will be good.