Equipment
Ingredients
Dhal Base
- 200 g red lentils, rinsed and drained
- 800 ml water
- 1 yellow onion, finely diced
- 150 g carrots, peeled and diced
- 50 g baby spinach, roughly chopped
- 3 g ground turmeric
- 5 g kosher salt
Tadka (Tempering)
- 30 ml coconut oil, melted
- 3 g black mustard seeds
- 2 g cumin seeds
- 4 garlic, thinly sliced
- 2 dried kashmiri chilies, whole
- 10 fresh curry leaves
Garnish
- 15 ml lemon juice, freshly squeezed
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
Place the red lentils in a fine mesh sieve and rinse under cold running water until the water runs completely clear. Drain well.
In a heavy-bottomed pot over medium heat, add a splash of water and the diced onion. Cook for 5 minutes, stirring occasionally, until the onion softens and turns translucent.
Stir in the ground turmeric, rinsed lentils, diced carrots, salt, and water. Bring the mixture to a boil at 100°C/212°F, then reduce the heat to low. Partially cover the pot and simmer for 25 minutes, stirring occasionally, until the lentils have broken down into a creamy porridge-like consistency.
Fold the chopped baby spinach into the simmering dhal. Cook for 2 minutes until just wilted. Remove the pot from the heat.
Prepare the tadka. In a small frying pan, heat the coconut oil over medium-high heat until shimmering. Add the black mustard seeds. Once they begin to pop, immediately add the cumin seeds, dried chilies, thinly sliced garlic, and curry leaves. Fry for 45 seconds until the garlic edges turn golden brown. Stand back slightly as the curry leaves will sputter violently.
Carefully and immediately pour the sizzling hot tadka and all its seasoned oil over the cooked dhal in the heavy-bottomed pot.
Mix the tadka into the dhal thoroughly. Stir in the fresh lemon juice and chopped cilantro. Taste and adjust the seasoning with additional salt if needed before serving.
Chef's Notes
- Red lentils, or masoor dal, cook incredibly quickly and break down completely, making them ideal for achieving a naturally creamy texture without the need for dairy or prolonged simmering times.
- The tadka, also known as chhonk or tempering, is a foundational Indian culinary technique. Blooming spices in hot fat extracts fat-soluble flavor compounds that water-based simmering simply cannot achieve.
- When preparing your tadka, organization is paramount. The entire tempering process happens in under a minute, and stepping away to chop garlic while the oil is hot will inevitably result in burnt mustard seeds.
Storage
Refrigerator: 4 days — Thickens significantly upon cooling. Add a splash of water when reheating.
Freezer: 3 months — Freeze in airtight containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium-low heat until bubbling, stirring frequently.
