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One of the things I love about red lentils is that they cook up so quickly. Unlike their sturdier brown and green lentil cousins, when cooked, red lentils quickly fall apart into a smooth mush-like consistency.
So, if you get a late morning hankering for some lentils, you can easily whip up a batch in time for lunch.
This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India.
According to Kerissa, every region of India has its own version of the Indian staple dal, which is essentially lentil soup.
This particular version comes out of the state of West Bengal and features Bengali five spice, called panch phoran, a fragrant blend of fennel seed, fenugreek, black sesame seed, cumin seed and mustard seed.
In West Bengal and throughout India, dal is eaten at nearly every meal, serving as a sauce, a soup and a way to mash and stick food together (traditionally they eat with their hands in this region).
I’ve made Kerissa’s recipe a couple of times and love the flavors and how easy it is to make. Do you have a favorite Indian dal recipe? Please let us know about it in the comments.
Red Lentil Dal Recipe
Ingredients
- 1 cup red lentils (orange lentils will work as well)
- 3 cups water
- 3 plum tomatoes
- 2 teaspoons vegetable or canola oil
- 1/2 cup white or yellow onion, finely chopped
- 2 medium cloves garlic, finely chopped and made into a paste*
- 2 teaspoons of Bengali five spice mix (panch phoron) OR 1/2 teaspoon black (or white) sesame seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, and (if available) 1/2 teaspoon fenugreek seeds
- 1 bay leaf
- 1 teaspoon turmeric
- 1 teaspoon kosher salt plus more to taste
- 1 lime, juiced (equal to about 2 tablespoons fresh lime juice)
- 8 sprigs cilantro, de-stemmed and chopped
- Cooked basmati rice, optional
*To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like.
Method
1 Rinse lentils and cook with water until soft: Place 1 cup of red lentils in a metal sieve. Rinse well with cold water.
Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil.
Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.
2 Blanch and chop the tomatoes: While the lentils are cooking in step 1, bring a separate small pot of water to a boil.
Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute.
Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.
3 Sauté onions, garlic paste, spices: After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices.
In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes.
Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn.
Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.
4 Add cooked lentils, salt: To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes.
5 Add lime juice, tomatoes, cook, then add cilantro: Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary.
Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro.
Serve with basmati rice or naan bread.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Red Lentil Dal
Nice recipe, but guys can you please think that there are people outside of US who want to cook this? The measurement system really frustrates me, it would be really nice if you would put the grams as well
Hi, Nicolae! It’s on our list to go back through the nearly 3,000 recipes on this site and convert them, but that takes time and we are a small team of people. Our new baking recipes always use grams for dry ingredients in addition to standard U.S. volume measurements. All of this is to say, we are working on it. Please be patient with us.
I hoping to make this recipe…1 Dec 2019…I understand you have 3000 recipes to convert, but…
could you tell me the grams for this recipe (its your first!)
and I will enjoy making in the UK. Cheers!
Hi, Kathrine! Unfortunately, my test kitchen is being renovated right now, and I don’t have access to the ingredients or a scale to weigh them out. One cup of red lentils is about 200 g. Everything else should work well enough just by guesstimating. You can also google the individual ingredients and it will give you the conversion. For example, google: 3 cups water in grams and google will let you know the answer. It’s not as exact as weighing the ingredients in a kitchen but it should do the trick.
Absolutely amazing! Super authentic, really easy to make and delicious. I had to add coriander seeds and extra five spice (1 teaspoon), but that’s just personal preference.
xxxxxyyyyy
So delicious!!! This recipe is bursting with amazing flavour! Will make again and again!
xxxxxyyyyy
Best Dal I’ve ever had!!!
Super easy and sooooo delicious!!!
xxxxxyyyyy
traditionally, are the mustard seeds black or brown?
Hi Bing, good question! I use both.
Traditionally us Bengalis use white mustard seed in panch photon. Your day recipe is brilliant and I can vouch for the authentic taste.