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Yield
5 servings (serving size: 1 cup)
Photo: Karry Hosford

How to Make It

Step 1

Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm.

Step 2

Heat the vegetable oil in a small skillet over medium-high heat. Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat. Pour oil mixture over lentils, and stir in 2 tablespoons cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.

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