Red lentil dal with garam masala

Ingredients

Check ingredients off as you prepare them.

• 200 g dry split red lentils, picked over and rinsed
• 800 ml water, plus more as needed
• 2 tbsp neutral cooking oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger
• 200 g chopped tomatoes
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp garam masala
• ½ tsp fine salt, then adjust to taste
• 1–2 tsp lemon juice, to taste (optional)

Let’s cook,
one step at a time.

1. 01

   Soften the lentils

   Put the rinsed lentils, water and turmeric in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook partially covered, stirring occasionally, for roughly 15–25 minutes until completely tender. Add water if the pan becomes dry.

2. 02

   Golden onion

   Meanwhile, warm the oil in a skillet over medium heat. Cook the onion until soft and lightly golden, about 8–10 minutes.

3. 03

   Make the tomato base

   Add garlic and ginger and stir for 1 minute. Add cumin and tomatoes. Cook for 6–8 minutes, stirring, until the tomatoes soften and the mixture thickens.

4. 04

   Bring it together

   Stir this mixture into the tender lentils. Add salt and enough water to make a spoonable consistency, then simmer for about 5 minutes.

5. 05

   Aromatic finish

   Stir in garam masala and simmer for 1–2 minutes. Taste a cooled spoonful and adjust salt or optional lemon juice. Serve with rice or flatbread.