This red lentil dal is easy to make, loaded with flavour, and makes the perfect healthy Indian dish or side.
One of my favourite Indian dishes is dal. I’ve had this dish in Indian restaurants here in Montreal, on a yoga ashram up in the mountains of Rishikesh, and even in New Delhi! Wherever I am this dish has never ceased to wow me with its vibrant flavours.
Red lentil dal is one of those great dishes to make at home because you can make a small batch, or a huge batch of it, and it stays well in the fridge for a good week or two! (Really, it’s great to have lying around for daily lunches or snacks!)
It’s loaded with plant-based protein and iron, and it’s totally budget-friendly. (You can even get 5 pounds of the red lentil in this recipe for $15 on amazon!)
I’ve seen some red lentil dal recipes online that have many ingredients and cooking steps, but this recipe I kept to the basics, using only simple and mostly fresh ingredients.
I like to eat this dish with whole grain naan bread, quinoa, or rice.
- Rinse your lentils until the water runs clear.
- Add your lentils to a pot with water, ½ of the onion, and the turmeric. Bring to a boil, then reduce to low heat, cover, and let simmer for 45 minutes. If your lentils are too thick, add a bit more water.
- Heat avocado oil in a pan on medium-high heat.
- Add the other half of the onion, garlic, and ginger, and mix together on medium for 2-3 minutes. Pour the seasoning into the pot of lentils and mix.
- Next add the cumin, salt and pepper. Mix well.
- Serve with naan bread, rice, or on its own.