Spicy Turmeric Lentil Dal
Spicy Turmeric Lentil Dal
Ingredients
For the Dal
- 1 cup red lentils, rinsed
- 4 cups water
- 1 teaspoon turmeric powder
- 1 tablespoon ginger, freshly grated
- 2 green chilies, slit lengthwise
- 1 teaspoon salt, or to taste
For the Tadka (Tempering)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida, (hing)
- 1/2 onion, medium, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red chili powder, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 lemon, for juicing
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear. This helps to remove impurities and prevents excessive foam during cooking.
⏱️ 2 min - 2
In a medium-sized pot or Dutch oven, combine the rinsed lentils, 4 cups of water, turmeric powder, grated ginger, and slit green chilies. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the lentils are soft and well-cooked. Stir occasionally to prevent sticking. Add salt to taste after the lentils are cooked, as adding it earlier can sometimes toughen the lentils.
⏱️ 20 min - 4
While the dal is simmering, prepare the tadka (tempering). In a small pan or skillet, heat the ghee over medium heat.
⏱️ 2 min - 5
Add the cumin seeds and mustard seeds to the hot ghee. Let them splutter, which indicates they are releasing their aroma. This usually takes about 30 seconds.
⏱️ 1 min - 6
Add the asafoetida, chopped onion, and minced garlic to the pan. Sauté until the onions turn translucent and slightly golden brown, about 3 to 5 minutes.
⏱️ 5 min - 7
Stir in the red chili powder and cook for another 30 seconds, ensuring it doesn't burn. This infuses the oil with a vibrant color and spicy flavor.
⏱️ 1 min - 8
Pour the hot tadka directly over the cooked dal in the pot. Be careful as it may sizzle. Stir well to combine the tempering with the dal. If the dal is too thick, you can add a little hot water to reach your desired consistency.
⏱️ 2 min - 9
Garnish with fresh chopped cilantro and a squeeze of fresh lemon juice just before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Turmeric Lentil Dal
Ingredients
For the Dal
- 1 cup red lentils, rinsed
- 4 cups water
- 1 teaspoon turmeric powder
- 1 tablespoon ginger, freshly grated
- 2 green chilies, slit lengthwise
- 1 teaspoon salt, or to taste
For the Tadka (Tempering)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida, (hing)
- 1/2 onion, medium, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red chili powder, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 lemon, for juicing
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear. This helps to remove impurities and prevents excessive foam during cooking.
⏱️ 2 min - 2
In a medium-sized pot or Dutch oven, combine the rinsed lentils, 4 cups of water, turmeric powder, grated ginger, and slit green chilies. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the lentils are soft and well-cooked. Stir occasionally to prevent sticking. Add salt to taste after the lentils are cooked, as adding it earlier can sometimes toughen the lentils.
⏱️ 20 min - 4
While the dal is simmering, prepare the tadka (tempering). In a small pan or skillet, heat the ghee over medium heat.
⏱️ 2 min - 5
Add the cumin seeds and mustard seeds to the hot ghee. Let them splutter, which indicates they are releasing their aroma. This usually takes about 30 seconds.
⏱️ 1 min - 6
Add the asafoetida, chopped onion, and minced garlic to the pan. Sauté until the onions turn translucent and slightly golden brown, about 3 to 5 minutes.
⏱️ 5 min - 7
Stir in the red chili powder and cook for another 30 seconds, ensuring it doesn't burn. This infuses the oil with a vibrant color and spicy flavor.
⏱️ 1 min - 8
Pour the hot tadka directly over the cooked dal in the pot. Be careful as it may sizzle. Stir well to combine the tempering with the dal. If the dal is too thick, you can add a little hot water to reach your desired consistency.
⏱️ 2 min - 9
Garnish with fresh chopped cilantro and a squeeze of fresh lemon juice just before serving. Serve hot.
⏱️ 1 min