This Indian dal is done very quickly. No need to use a pressure cooker, as red lentils cook very fast. Serve with rice, kakarakaya (bitter gourd), or capsicum fry and yogurt on the side.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep pan over medium heat. Cook and stir cloves, cinnamon, bay leaf, cumin seeds, and fennel seeds in the hot oil for 15 seconds. Stir in garlic and cook until golden, about 1 minute. Add onion and cook until light brown, 5 to 7 minutes. Stir in garam masala, curry powder, turmeric, and salt.

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  • Pour water and lentils into the pan and cover with a lid. Bring mixture to a boil. Reduce heat and cook until lentils are tender and liquid has been absorbed, about 15 minutes. Season with curry leaves and pepper; remove from heat.

Cook's Note:

You can use any cooking oil you'd like, and can use coriander leaves instead of curry leaves, if desired.

Nutrition Facts

289 calories; protein 13.6g; carbohydrates 34.7g; fat 11.6g; sodium 53.7mg. Full Nutrition
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