Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon sea salt
  • 2 teaspoons garam masala (Optionally, substitute tandoori masala spice mix (see Recipe Notes for a homemade version))
  • ¼ teaspoon red chili pepper flakes (use more or less for desired spice level)
  • ¼ teaspoon cayenne pepper
  • 2 garlic cloves, finely diced
  • 15 ounce can fire roasted tomatoes (Or swap 1-2 tomatoes, diced)
  • 1 cup red lentils ((rinse and check for pebbles))
  • 3 1/2 cups water
  • 1/4 teaspoon ground turmeric
  • To Serve: basmati or jasmine rice (optional)

Instruction

  • Heat oil in a large pan or wok over medium-high heat.  
  • When the oil is hot and begins to ripple, add onion, salt, garam masala (or tandoori spice mix), red chili flakes, and cayenne.  Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent. 
  • Add garlic, sauté 1-2 minutes.
  • Add tomatoes, and simmer another 4-5 minutes. Add lentils and water. Bring to a boil, then cover pan and reduce heat to medium-low. 
  • Simmer until most (but not all) of the water has absorbed and the lentils soften, about 20 minutes. Add turmeric. Taste and add extra salt if desired.Serve dal warm, alone or with rice.
  • Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.