← THE COLLECTIONRECIPE 034Red lentil dal.VEGETABLES /VEGETABLE MAINS0344 servings12 ingredients4 actionsCheck off ingredients and actionsBefore you beginRinse lentils in a sieve until the water runs almost clear. Have a small skillet ready for the spice oil.0 / 4 ACTIONS COMPLETECheck an action to complete its ingredients and earlier steps.Swipe sideways to follow the flow →Reset checksRed lentils, rinsed250 g···Water900 ml···Turmeric½ tsp···Ghee2 tbsp···Cumin seeds1 tsp···Onion, diced1···Garlic, minced3 cloves···Ginger, grated1 tbsp···Tomato, diced1 large···Chili flakes¼ tsp···Fine salt½ tsp···Lemon juice1 tbsp···Simmer lentilsBring lentils, water and turmeric to a boil. Skim foam; simmer partly covered 20–25 minutes, stirring, until soft.Temper spicesHeat ghee in a skillet. Sizzle cumin seeds 30 seconds, add onion and cook 7 minutes. Add garlic and ginger for 1 minute.Cook tomatoStir tomato and chili into the spiced onions. Cook 5 minutes until softened.CombineStir the tomato mixture into the lentils with salt. Simmer 3 minutes, then add lemon juice.INGREDIENT DETAILS×