Dal (Lentil Curry)

• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, ginger, turmeric, cumin, coriander, and cayenne; cook for 1 minute.
3. 3 Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 20-25 minutes, stirring occasionally, until lentils are tender and curry has thickened.
4. 4 Season with salt and pepper to taste. Garnish with cilantro if desired.
5. 5 Serve hot.

Nutrition

Tips

• For a creamier dal, mash some of the lentils against the side of the pot with a spoon during cooking.
• Add a squeeze of lemon juice before serving for a bright flavor boost.
• Feel free to swap red lentils for yellow or green lentils, but adjust cooking time as needed.
• Serve with a dollop of yogurt for extra richness.
• If you like it spicy, add more cayenne or a chopped chili pepper.

Storage

Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of water or broth.

Serving Suggestions

• Serve with warm naan or rice.
• Pair with a side of cucumber raita.
• Add a handful of toasted cumin seeds for extra crunch.
• Enjoy with a fresh green salad.

FAQ