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Ingredients (10)

For the dal:

  • 1 pound dried split red lentils
  • 1 teaspoon ground turmeric

For the tadka:

  • 1 teaspoon ajwain
  • 1 teaspoon dill
  • 1 teaspoon cumin seeds
  • 1/4 cup ghee (clarified butter)
  • 1 tablespoon chopped garlic
  • 2 tablespoons grated ginger
  • Squeeze of lemon juice
  • Chopped fresh cilantro, to garnish
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Nutritional Information
  • Calories262
  • Fat7.11g
  • Saturated fat4.07g
  • Trans fat0.0g
  • Carbs37.15g
  • Fiber6.35g
  • Sugar1.22g
  • Protein14.24g
  • Cholesterol16.4mg
  • Sodium4.76mg
  • Nutritional Analysis per serving (8 servings) Powered by


  1. 1To make the dal: Combine 1 pound dried split red lentils with 1 teaspoon ground turmeric and salt to taste.
  2. 2Add 2 quarts water and bring to a boil, stirring occasionally. Lower the heat, partially cover, and simmer for 30 minutes, or until the lentils disintegrate into a thick, soupy puree.
  3. 3To make the tadka: Fry 1 teaspoon each ajwain, dill, and cumin seeds in 1/4 cup ghee (clarified butter) until they turn brown and release their aromas. Add 1 tablespoon chopped garlic and 2 tablespoons grated ginger and fry briefly.
  4. 4Just before serving, add salt and a squeeze of lemon juice to the lentils. Pour the hot tadka over the dal and sprinkle with chopped fresh cilantro.
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