Red Lentil Dal
Storecupboard comfort food that costs almost nothing to make.
Recipe Author
Riff Kitchen@riffkitchen
Red Lentil Dal
Storecupboard comfort food that costs almost nothing to make.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 30 cook
- 35 min
- servings
- 4
- effort
- Easy
Classic's note
The tarka - spices bloomed in hot fat and poured over at the very end - is not optional decoration. It is where most of the flavor comes from.
Method
6 steps · tap one to tick it off
Tips
Use whole cumin seeds for the tarka. Ground cumin burns the instant it hits hot fat. Whole seeds crackle through the 30 to 45 seconds and release their flavor into the fat.
Stir often as the lentils collapse. Thickening red lentils catch on the bottom of the pot. Stir regularly in the last 10 minutes and add a splash of water if it turns stiff.
Loosen the dal before serving. It keeps thickening as it stands. Stir in hot water until it falls slowly from a spoon.
Swaps
No coconut oil? Vegetable oil or vegan butter, the same amount, for the tarka.
No diced tomatoes? Chopped fresh tomatoes, cooked down a few minutes longer.
No ginger? A pinch of ground ginger, stirred in with the tomatoes.
Storage
Fridge: 3 to 4 days in a sealed container. It sets firm when cold, so loosen it with water as it reheats.
Freezer: 2 to 3 months for best quality. It thickens; stir in water as it warms.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Riff Assistant
Ready to Remix
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Classic's note
The tarka - spices bloomed in hot fat and poured over at the very end - is not optional decoration. It is where most of the flavor comes from.
Instructions
Follow the steps to perfection.
Tips
Use whole cumin seeds for the tarka. Ground cumin burns the instant it hits hot fat. Whole seeds crackle through the 30 to 45 seconds and release their flavor into the fat.
Stir often as the lentils collapse. Thickening red lentils catch on the bottom of the pot. Stir regularly in the last 10 minutes and add a splash of water if it turns stiff.
Loosen the dal before serving. It keeps thickening as it stands. Stir in hot water until it falls slowly from a spoon.
Swaps
No coconut oil? Vegetable oil or vegan butter, the same amount, for the tarka.
No diced tomatoes? Chopped fresh tomatoes, cooked down a few minutes longer.
No ginger? A pinch of ground ginger, stirred in with the tomatoes.
Storage
Fridge: 3 to 4 days in a sealed container. It sets firm when cold, so loosen it with water as it reheats.
Freezer: 2 to 3 months for best quality. It thickens; stir in water as it warms.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix