I know this recipe isn’t technically the traditional way to make dal, but it is a really tasty, easy, and low fat meal that usually yields lots of leftovers that are great the next day! Red lentils are the best to use in this recipe because of their pretty color, fast cooking time, and texture. I like a “mushier” lentil so adjust cooking time to your preference. It is very important that you wait to salt your lentils until they are done cooking otherwise they will be tough.

½ tsp. vegetable oil (oil can be omitted, it is not necessary)
½ cup yellow onion, diced
1 garlic clove, minced
¾ tsp. ground coriander
1 tsp. chili powder
1 ½ tsp. cumin
¼ tsp. ground ginger
4 roma tomatoes, diced with their juices
¼ cup loosely packed fresh cilantro, chopped
1 cup red lentils
1 ¾ cup water
Salt & pepper to taste

On medium heat, in a sauté pan with a cover add in oil if using. Add onions and sauté until translucent. Add garlic and sauté 30 seconds more. Add coriander, chili powder, cumin, and ginger and sauté for about 1 minute. Add tomatoes, cilantro, lentils and water. Bring mixture to boil, lower heat and simmer for about 25-30 minutes depending on the firmness you enjoy your lentils.

Serve over brown rice with lemon wedges, more cilantro, and sriracha!

Makes 4 servings.


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