Photo by Kunal Lakhotia on Pexels
Indian Spiced Red Lentil Dal with Crispy Onion Tadka & Basmati Rice
Red lentils simmered with stock, turmeric and spices, served with basmati rice and fresh coriander, plus onion bhaji tadka.
- 150 g red lentils
- 120 g basmati rice
- 2 whole onions
- 15 g ginger
- 3 whole garlic cloves
- 3 g turmeric powder
- 5 g cumin seeds
- 50 ml vegetable oil
- 600 ml vegetable stock
- 15 g fresh coriander
- 1 whole lemon
- 3 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Rinse red lentils under cold water. Rinse basmati rice under cold water.
- Step 2
Finely dice 1 onion. Slice the other onion into thin rings. Grate ginger and mince garlic.
- Step 3
Heat 30ml oil in a large saucepan over medium heat. Add cumin seeds and let them crackle for 30 seconds. Add diced onion, ginger and garlic. Cook for 3–4 minutes until softened and golden.
- Step 4
Stir in turmeric powder and cook for 1 minute until fragrant. Add red lentils and stir to coat.
- Step 5
Pour in 400ml vegetable stock and bring to a boil. Reduce heat to low, cover and simmer for 15–18 minutes, stirring occasionally, until lentils are completely soft and creamy. Add more stock if needed to reach desired consistency. Season with salt and lemon juice.
- Step 6
While dal cooks, cook rice: Bring remaining 200ml stock to a boil, add rice and a pinch of salt. Reduce heat to low, cover and simmer for 12 minutes. Remove from heat and let stand covered for 5 minutes.
- Step 7
In a separate small pan, heat remaining 20ml oil over medium-high heat. Add sliced onion rings and fry for 6–8 minutes, stirring frequently, until deep golden and crispy. Transfer to a paper towel to drain.
- Step 8
Roughly chop fresh coriander. Divide basmati rice between two bowls. Ladle dal over the rice, top with crispy onion tadka and scatter coriander over the top. Serve with lemon wedges.
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