Red Lentil Dal


Of all the many types of lentils, red lentis have the advantage of being very quick to cook.

Serves 4



  1. wash your lentils; rinse several times until water is clear
  2. put lentils and turmeric in water, bring to boil, simmer for 20 minutes. (this can be overlapped with the following)
  3. in a sauté pan on medium-low heat, melt ghee
  4. add mustard seeds, cumin seeds, and cinnamon. sauté until seeds stop popping
  5. add onion, chilli; stir and sautee until onions are translucent
  6. add ginger garlic paste, cardamom powder, paprika, salt; saute for 30 seconds, until aromatic
  7. add tomato; mix well, and simmer until oil separates
  8. remove cinnamon stick and discard.
  9. from the lentils, drain any water above the lentil line, and add to sauce.
  10. stir, add a splash of lemon juice, and allow to reduce to desired thickness.

Serve alone, with flat bread, or over rice.