Photo by Muhammad Khawar Nazir on Pexels
Spiced Red Lentil Dal with Cumin-Tempered Oil and Basmati Rice
Red lentils simmered with turmeric, tomatoes, cumin seeds, chilli and stock, served over basmati rice.
- 150 g red lentils
- 100 g basmati rice
- 1 medium onion
- 3 cloves garlic cloves
- 15 g fresh ginger
- 150 g tomato
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp red chilli powder
- 2 tbsp vegetable oil
- 600 ml vegetable stock
- 1 tsp salt
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Rinse red lentils under cold water until water runs clear.
- Step 2
In a large pot, bring vegetable stock to a boil. Add lentils and turmeric, stir well, and simmer for 15 minutes until lentils begin to soften.
- Step 3
Meanwhile, finely dice onion and mince garlic and ginger. Dice tomato into small pieces.
- Step 4
In a separate pan, cook rice according to package instructions (typically 10-12 minutes).
- Step 5
After lentils have cooked for 15 minutes, add diced tomato to the pot and continue simmering for 5 minutes.
- Step 6
In a small frying pan, heat vegetable oil over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 7
Add minced garlic and ginger to the oil, fry for 1 minute until fragrant.
- Step 8
Add diced onion to the oil and fry for 3-4 minutes until softened and lightly golden.
- Step 9
Stir in red chilli powder and cook for 30 seconds.
- Step 10
Pour the entire tempered oil mixture into the lentil pot, stirring well to combine.
- Step 11
Simmer dal for another 3-5 minutes until lentils are fully tender and dal reaches a thick, pourable consistency. Season with salt to taste.
- Step 12
Fluff rice with a fork and divide between two bowls.
- Step 13
Ladle dal over rice, garnish with fresh coriander, and serve immediately.
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