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, and salt; stir and sautee until onions are translucent
  6. add ginger garlic paste; saute for 30 seconds, until aromatic
  7. add cardamom powder, paprika; mix and saute for 30 seconds
  8. add tomato; mix well, and simmer until oil separates
  9. remove cinnamon stick and discard.
  10. from the lentils, drain any water above the lentil line; add lentils and remaining water to sauce.
  11. stir, add a splash of lemon juice, and allow to reduce to desired thickness.

Serve alone, with flat bread, or over rice.