How To Cook Red Lentil Dhal

By Hari Ghotra · 40 min

Ingredients

Instructions

1. Put the washed lentils in a pan with the salt, cover with the water and bring to the boil.
2. Skim off the froth, lower the heat, cover and simmer for 10 minutes. The lentils are ready when soft enough to squash between your fingers; then take off the heat.
3. Heat the oil or ghee in a frying pan. Pierce the whole chillies with a fork and fry them with the bay leaf and cumin seeds.
4. When the seeds sizzle, take out the chillies and set them aside for garnish.
5. Fry the onion and garlic until lightly browned. Lower the heat, add the tomatoes, ginger, turmeric, fenugreek and chopped chilli, and cook gently for about 10 minutes until a thick paste forms.
6. Add a ladle of the cooked lentils to the masala and stir, then tip everything back into the pan with the rest of the lentils and stir well.
7. For a soup-like consistency, add a little boiling water if it is too thick, then take off the heat. For a thicker dhal, keep it on the heat until it reduces to the consistency you want.
8. Taste and add a little salt if needed. Stir in the garam masala and coriander, and top with the reserved whole chillies to serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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