Red Lentil Dhal

READY IN: 1hr 5mins
Recipe by PetsRus

Toasting and grinding your seeds is so worth the effort, and doesn't take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromtaic, rich and delicious.

Top Review by Charishma_Ramchanda

This is a delicious and very flavourful dark reddish brown colour lentil heaven in a pot! I made this for lunch this afternoon for myself and a few friends. It is just delish! I did not have on hand was the peanut oil, so I used just 1 tbsp. of Sunflower cooking oil as a substitute. I also substituted the yellow onion with a regular purple one. It is hard to get plum tomatoes here, so I used the regular ones{3 medium sized ones}. The spice blend is EXCELLENT and really perked up the flavours in this recipe. The next time I make this, I will use just 1/2 lemon, juice of instead of 1 whole because that became a little over-powering for my taste. This went very well with white rice{spiced with cardamoms and cloves - a recipe I learnt from a chef and posted y'day}. This one is a keeper and a really nice flavourful dal. I also served this with a beautiful salad{recipe # 112252} and it was a tongue-blowing delight! Thank you for posting!

Ingredients Nutrition


  1. In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
  2. Remove from pan and let cool.
  3. Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
  4. Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
  5. Add garlic and ginger and saute 5 more minutes.
  6. Add spices and salt, saute 5 minutes more.
  7. Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
  8. Add tomato paste and lentils.
  9. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
  10. Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
  11. Simmer 10 more minutes, or until lentils are completely tender.

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