James Carrier
Makes 5 cups; 5 servings

Serve this thick stew with hot cooked basmati rice or as a dip for toasted bread.

How to Make It

Step 1

In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes.

Step 2

Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.

Chef's Notes

You can also use Canary or Crimson lentils.

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