Indian Dal
6 servings
50 minutes
Indian dal is a soulful dish rich in the aromas of Eastern spices. Its history traces back to ancient Indian cuisine, where lentils have always been the foundation of nutritious and hearty meals. This recipe delights with its simplicity while revealing a depth of flavors: tender lentils soaked in butter, chicken broth, and spices achieve a velvety texture. Cumin and spicy ginger add warmth, while fresh cilantro finishes the composition with a light green note. Dal is served hot with rice or naan bread, creating a perfect blend of softness and spiciness. It’s not just a dish — it’s a journey into the world of Indian traditions that warms the soul and fills it with the aromas of an Eastern bazaar.
1
Thoroughly rinse the lentils under running water and drain in a colander.
- Red lentils: 2 glasss
2
Chop 2 large onions finely and grate the ginger.
- Onion: 2 heads
- Grated ginger: 2 tablespoons
3
Place a thick-bottomed pot on the lowest heat, melt the oil in it, and add cumin. Fry for a few minutes, stirring constantly with a spatula. They should darken slightly.
- Butter: 2 tablespoons
- Cumin seeds (jeera): 2 tablespoons
4
Then add onion to the pot, season with salt and pepper.
- Onion: 2 heads
- Salt: 1 teaspoon
- Ground white pepper: 1 teaspoon
5
When the onion turns golden, squeeze in the garlic and add ginger, fry for a couple more minutes.
- Garlic: 3 cloves
- Grated ginger: 2 tablespoons
6
Pour lentils into the pot and cover with broth.
- Red lentils: 2 glasss
- Chicken broth: 2.5 glasss
7
Bring to a boil, reduce heat and cover. Cook until the lentils are soft, about 30 minutes.
8
When ready, add salt if needed and mix with chopped cilantro. Serve immediately.
- Salt: 1 teaspoon
- Coriander: 1 bunch