Dals are essentially thick stews made with lentils and traditional Indian spices. On my web site, this is one of my most popular recipes. It’s been around the online block a few times and for good reason. It’s easy, delicious, and cheap. Make it once and it will never leave your regular rotation, I promise.
- 1/4 cup water, plus more as needed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon ground ginger
- 1/2 cup dried red lentils
- 2 cups vegetable broth
- 1 tomato, chopped, juices reserved*
- 3 ounces (about 5 tablespoons) tomato paste
- 1 tablespoon ground coriander
- 2 teaspoons garam masala
- Salt and pepper, to taste
- Cayenne, to taste
Add the water to a medium-sized pot and cook the onions and garlic until translucent. Add the turmeric, cumin, paprika, and ginger and cook for another 2 minutes, adding water if necessary to prevent sticking or burning.
Add the lentils, broth, tomato, tomato paste, and coriander, stirring to combine. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the lentils are cooked and orange-ish. Add the garam masala, stirring to combine, remove from heat, and let rest 5 minutes. Season with salt, pepper, and cayenne, to taste.