Ingredients:

  • 2 Tbsp Ghee or neutral cooking oil
  • 1 medium Brown or Yellow Onion, finely diced
  • 2 tsp Fresh Ginger, grated or finely minced
  • 4 large cloves Garlic, minced
  • 1 cup Green Lentils (Whole), rinsed well
  • 1 tsp Turmeric powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Cayenne Pepper or Chili powder (adjust to taste)
  • 1 tsp Kosher or sea Salt (to start)
  • 14.5 oz can Crushed or Diced Tomatoes, undrained
  • 4 cups Vegetable Stock or Water
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Garam Masala
  • ½ cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Prep the Ingredients: Rinse the green lentils thoroughly under cold water until the water runs clear; set aside. Dice all aromatics.
  2. Sauté Aromatics: Heat the ghee or oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté gently until translucent and softened (about 6–8 minutes). Do not brown them.
  3. Bloom the Spices: Add the minced ginger and garlic. Cook for 1 minute until fragrant. Stir in the Turmeric, Cumin, Coriander, and Cayenne. Cook for 30–60 seconds, stirring constantly, until the spices are aromatic.
  4. Combine Lentils and Liquid: Pour in the canned tomatoes (undrained), the rinsed lentils, vegetable stock, and 1 tsp of salt. Stir well to combine everything.
  5. Bring to a Boil: Increase the heat to high and bring the mixture to a rolling boil.
  6. Simmer: Immediately reduce the heat to the lowest setting (a gentle bubble). Cover the pot partially and simmer for 35–40 minutes, stirring occasionally (every 10 minutes) to prevent sticking. The liquid should thicken considerably, and the lentils should be tender but still hold their shape.
  7. Adjust Consistency: If the dal is too thick, stir in an extra splash of water or stock. If it’s too runny, cook uncovered for an additional 5–10 minutes.
  8. Final Seasoning: Remove the pot from the heat. Stir in the Fresh Lemon Juice and the Garam Masala. Taste and adjust the salt levels as needed.
  9. Rest and Serve: Cover the pot fully and let the dal rest for 5 minutes before serving. Ladle the hot dal into bowls and garnish generously with chopped fresh cilantro.