In this dal recipe with red lentils, we’ve recommended rinsing the lentils first thoroughly under cold water. This is a key step to remove excess starch or unwanted impurities in the dish. Red lentils cook faster than other varieties, so only need around 15 minutes to reach the right texture and consistency. For all the tips you need on cooking with red lentils take a look at our guide here.
Red lentils have a softer texture than green and brown lentils and break down when they cook rather than holding their shape. This gives the dal its desirable creamy consistency without needing to be cooked for a long period of time. Take a look at our guide to the different kinds of lentils to explore which types suit specific dishes.
Tempering Spices
Tempering spices is a classic Indian cooking technique where whole spices are cooked in ghee, butter, or oil to release aromas, flavor, and essential oils before adding to a dish or sauce. It reduces the raw, sometimes bitter flavor of whole spices.
In the recipe above, we’ve suggested tempering the cumin seeds, to add depth and earthiness to the dal. Once the seeds have split, it’s also a good indicator that the oil is hot enough to add the aromatics and remainder of the ingredients to the pan.
Consistency and Cooking Time
For a thick dal, cook it uncovered to create a creamy and hearty texture. If you’d prefer your dal thinner and closer to a soup-like consistency, you can add additional broth or water to the dish.
The dal only needs 10 minutes to simmer once all the ingredients have come together. During this time, make sure you stir occasionally to prevent the lentils from sticking to the bottom of the dish. You can also mash the lentils at the end of cooking for an even creamier mouthfeel.
How to Serve Dal
Red lentil dal is perfect when served with a garnish of fresh cilantro on its own, or with a side dish of fluffy rice. For added indulgence you can drizzle in heavy cream before serving or pair with yogurt to bring a tanginess to the plate.
