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Weeknight Lentil Dal
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Ingredients
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Step by step
Method
5 steps
- 1
Heat 1 tablespoon oil in a large saucepan over medium-high until shimmering. Add 1 chopped medium onion, 1 tablespoon minced ginger, 1 teaspoon cumin seeds (or 1 teaspoon ground cumin), 1 teaspoon turmeric, ¼–½ teaspoon red pepper flakes, and 2 minced garlic cloves. Sauté about 2 minutes until fragrant — the onion should soften at the edges and the spices smell warm, not raw.
- 2
Add 2 cups small cauliflower florets and 2 chopped medium tomatoes; cook 1 minute more so the tomato starts to soften.
- 3
Stir in 2½ cups rinsed dried lentils (red lentils cook fastest; brown or green work too) and 5 cups water. Bring to a boil, then cover, reduce heat to medium-low, and simmer 30–35 minutes until the lentils are tender and the dal is stew-like. Stir once or twice; add the 6th cup of water if it gets too thick or sticks. Red lentils will mostly break down; brown/green hold more shape.
- 4
Stir in 2 tablespoons fresh lime juice, ¼ cup chopped cilantro, and 1 teaspoon salt (plus more to taste). The lime should brighten the whole pot — if it tastes flat, add another squeeze.
- 5
Serve about 1 cup dal over 1 cup cooked rice per person. You want soft lentils and cauliflower in a bright, stew-like dal — not crunchy undercooked lentils or thin watery broth.