Dinner / Indian
Red Lentil Dal with Cumin
Soft red lentils meet a fragrant onion, tomato and cumin tempering. This vegan dal is gently spiced and easy to loosen into your preferred texture.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Combine lentils, water, turmeric and salt in a saucepan. Bring to a boil, skim foam and simmer for 20–25 minutes until soft.
Meanwhile, heat oil in a skillet. Fry cumin seeds for 30 seconds, then add onion and cook for 7 minutes.
Add garlic and ginger for 1 minute, followed by tomatoes for 5 minutes until softened.
Stir this mixture into the lentils and simmer for 3 minutes. Add water for a looser dal and finish with cilantro.
0 of 4 steps complete
A little kitchen know-how
- Stir the lentils near the end of cooking to stop them sticking to the base.
Make it yours & keep it well
Add 150 g chopped spinach for the final 3 minutes.
Storage: Refrigerate for 3 days or freeze for 3 months.
A little more kitchen know-how
Cooking guides for this recipe
- How to Build a Balanced Vegetarian Diet
Plan starchy foods, vegetables and other food groups alongside a pulse-based main.
Estimated nutrition per serving
330 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 3 months.
Can I adapt this plant-based recipe?
Add 150 g chopped spinach for the final 3 minutes.
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