Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Soak and prep
Place the red lentils in a bowl, cover with water, and let soak for at least 30 minutes if you have time (it cuts down cooking time and helps digestion — skip it if you're in a hurry and just add a few extra minutes to the boil). Drain and rinse well. While that's soaking, chop the onion and tomato, and finely chop the ginger, garlic, and cilantro.
- 2
Boil the lentils
In a large pot, combine the rinsed lentils, 6 cups water, half the salt, and half the chopped ginger. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, until the lentils are soft and starting to break down. (Instant Pot: pressure cook on high 4 minutes, then let pressure release naturally.)
- 3
Build the tempering
In a separate pan, heat 3 tablespoons of the oil over medium heat. Add the star anise, bay leaves, cloves, cinnamon stick, and cardamom pods and sauté 30 seconds until fragrant. Add the cumin seeds and let them sizzle, then stir in the remaining garlic and ginger. Cook 30 seconds, add the onion, and cook 2-3 minutes until softened. Stir in the tomato and tomato paste and cook 5-7 minutes, splashing in a little water if the spices stick to the pan. Season with the remaining salt, the turmeric, garam masala, and red chili powder.
- 4
Combine and simmer
Pour the boiled lentils, including their liquid, into the tempering pan. Bring to a simmer over medium heat. If you like a smoother dal, mash gently with a spoon or potato masher. Simmer 10 minutes, then turn off the heat and stir in the cilantro.
- 5
Optional finishing tempering
For extra flavor, heat the remaining 1 tablespoon of oil in a small pan, add the dried red chiles and a pinch of cumin seeds, and let them sizzle for 30 seconds. Drizzle over individual bowls when serving, or stir into the whole pot before storing.
- 6
Cool and portion
Let the dal cool to room temperature before dividing it into airtight containers for the week ahead.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Big-Batch Red Lentil Dal
Created by: SundayPrepCo
Ingredients
- 2 cup red lentils
- 2 tsp salt
- 4 tbsp oil
- 2 tbsp ginger
- 2 tsp garlic
- 1 cup onion
- 1 cup tomato
- 4 tbsp tomato paste
- 2 tbsp cilantro
- 2 star anise
- 2 bay leaf
- 4 cloves
- 1 cinnamon stick
- 2 black cardamom pod
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 dried red chili pepper
Instructions
- Soak and prepPlace the red lentils in a bowl, cover with water, and let soak for at least 30 minutes if you have time (it cuts down cooking time and helps digestion — skip it if you're in a hurry and just add a few extra minutes to the boil). Drain and rinse well. While that's soaking, chop the onion and tomato, and finely chop the ginger, garlic, and cilantro.
- Boil the lentilsIn a large pot, combine the rinsed lentils, 6 cups water, half the salt, and half the chopped ginger. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, until the lentils are soft and starting to break down. (Instant Pot: pressure cook on high 4 minutes, then let pressure release naturally.)
- Build the temperingIn a separate pan, heat 3 tablespoons of the oil over medium heat. Add the star anise, bay leaves, cloves, cinnamon stick, and cardamom pods and sauté 30 seconds until fragrant. Add the cumin seeds and let them sizzle, then stir in the remaining garlic and ginger. Cook 30 seconds, add the onion, and cook 2-3 minutes until softened. Stir in the tomato and tomato paste and cook 5-7 minutes, splashing in a little water if the spices stick to the pan. Season with the remaining salt, the turmeric, garam masala, and red chili powder.
- Combine and simmerPour the boiled lentils, including their liquid, into the tempering pan. Bring to a simmer over medium heat. If you like a smoother dal, mash gently with a spoon or potato masher. Simmer 10 minutes, then turn off the heat and stir in the cilantro.
- Optional finishing temperingFor extra flavor, heat the remaining 1 tablespoon of oil in a small pan, add the dried red chiles and a pinch of cumin seeds, and let them sizzle for 30 seconds. Drizzle over individual bowls when serving, or stir into the whole pot before storing.
- Cool and portionLet the dal cool to room temperature before dividing it into airtight containers for the week ahead.