Lentil Dal

How to Cook Lentil Dal

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1. Rinse the lentils and simmer with the water, turmeric, ginger and salt for 25 minutes, stirring now and then, until soft and thick.

   Mark done Start 25 min timer

2. Heat the oil in a small pan, add the cumin seeds until they sizzle, then the garlic and chilli for 1 minute until golden.

   Mark done Start 1 min timer

3. Pour the tarka over the dal, add the lemon juice and stir at the table.

   Mark done

Things to Watch For

1. Rinse the lentils until the water runs nearly clear.
2. Stir towards the end so it does not catch.
3. If your hob runs hot, check at 20 minutes.
4. Do not burn the garlic.

If You're Missing Something

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Basmati rice · Naan · Cucumber raita · Mango pickle

Storing Leftovers

Keeps in the fridge for up to 4 days. Reheat with a splash of water.

Quick Answers

Lentil Dal Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.