Dal dish


Dal is the Indian name for lentils, includinng red split lentils. You can make a dal dish wiht the consistency of a soup or thicker, to serve as a wholesome vegetarian stew.


2 T ghee
1 onion (medium, finely chopped)
1 clv garlic (finely chopped)
1 T ginger (fresh ginger, grated)
1 T garam masala (see below)
  salt (to taste)
5 c water
1 c lentils (red split lentils, dal)


  1. In a deep pan, heat ghee and cook onion for a couple of minutes, until it softens a little. Then add onion, ginger, garlic, garam masala and salt. Cook for 3-4 minutes.
  2. Add dal to the pan and quickly mix with the onion and spices. For a soup, pour 4 cups of water, for a thicker dish, use only 2.
  3. Bring to the boil. Reduce heat and simmer for 20 minutes, adding more water when necessary, or until dal lentils are very soft.
  4. Serve immediately or, for a soup, use a food processor to make a thick puree.


There is no need to soak red split lentils.

Garam masala for a dal dish: 1 tsp cumin seed or 1/2 tsp ground cumin; 1 tsp coriander seed or 1/2 tsp ground coriander;1 cardamom, toasted and crushed; 1 pinch ground turmeric; 1 pinch freshly ground black pepper; 1/4 teaspoon mustard seed, toasted and crushed.

4 servings
Preparation time
Cooking time
Total time
40 minutes

red split lentils