Dal – Indian Lentil Dish
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g lentils, red
- Water, 250 - 500 ml
- 1 onion (s), quartered and thinly sliced
- 1 clove (s) garlic, finely chopped
- 1 slice (s) ginger root, finely chopped
- 2 small tomato (s), eighthed
- 2 chilli pepper (s), dried, cut into approx. 5 mm pieces
- 0.5 teaspoon ½ cumin powder
- 0.25 teaspoon ¼ turmeric powder
- 0.5 teaspoon ½ salt or to taste
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Heat the washed and drained lentils with the garlic, ginger, salt and turmeric in 250 ml water and then simmer for about 30 - 35 minutes over low to medium heat until they are soft. If necessary, add a little more water while it is simmering to prevent the lentils from running dry.
- Heat the butter in a pan, briefly fry the chilli together with the cumin and then add the onions. As soon as the onions are golden brown, add the tomatoes and continue frying.
- Finally add the cooked lentils and let cook for another 5 - 10 minutes. As a side dish, e.g. naan, roti canai or rice are suitable.
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