This easy Indian dal is ready in under an hour, and makes a satisfying vegetarian lunch or dinner.
Serve with rice or naan.
This soup also keeps well and can be frozen for up to three months.
Elise Bauer
One of the things I love about red lentils is that they cook up so quickly.
you might also serve dal as a side dish forchickenor lamb.
you’re able to also freeze dal for up to three months (trythis method).
Elise Bauer
you could substitute with 1 cup of canned crushed tomatoes.
Rinse well with cold water.
Pour cleaned lentils into a medium sauce pan.
Elise Bauer
Add 3 cups of water.
Bring lentils and water to a boil.
Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.
Elise Bauer
While the lentils are cooking in step 1, bring a separate small pot of water to a boil.
Score the peel of the tomatoes with a sharp knife in the shape of an “X”.
Place the tomatoes in the boiling water and blanch for one minute.
Elise Bauer
Remove the tomatoes to a bowl to cool.
Once cool, peel the tomatoes and cut out and discard the tough stem end.
Chop the tomatoes, or mash them, and set aside.
Elise Bauer
After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices.
In a medium saucepan, heat the oil over medium heat.
Add the chopped onions.
Elise Bauer
Cook until translucent, about 3 minutes.
Add the Bengali five spice.
Cook and stir for another 2-3 minutes.
Add bay leaf and turmeric.
To the onions and spices, add the cooked lentils along with the lentil cooking water.
Cook for 10 minutes.
Add lime juice and tomatoes.
Cook for 3-5 more minutes.
Adjust salt if necessary.
Stir in chopped cilantro and remove from heat.
Garnish with more chopped cilantro.
Serve with basmati rice or naan bread.
