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Indian · Dinner
Weeknight red lentil dal
Soft lentils with ginger, cumin and turmeric.
Your dinner readiness
Two cooking vessels, knife and board · listed total 30 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 150 g528 kcal · Protein: 36.9 g · Carbohydrates: 95 g · Fat: 1.6 g
≈ 70 g28 kcal · Protein: 0.8 g · Carbohydrates: 6.5 g · Fat: 0.1 g
≈ 123 g22 kcal · Protein: 1.1 g · Carbohydrates: 4.8 g · Fat: 0.2 g
≈ 10 g8 kcal · Protein: 0.2 g · Carbohydrates: 1.8 g · Fat: 0.1 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
≈ 1.1 g4 kcal · Protein: 0.2 g · Carbohydrates: 0.5 g · Fat: 0.2 g
≈ 0.8 g2 kcal · Protein: 0.1 g · Carbohydrates: 0.5 g · Fat: 0 g
≈ 1.5 g0 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 0 g
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Make it your own
Before you start
Rinse the lentils before you begin. Chop the onion and tomato, then grate the ginger so the spice mixture can come together quickly.
Make it your own
For a less earthy flavor, reduce the cumin rather than replacing the lentils.
Expected result
The dal will taste milder. Green or brown lentils are not a direct timing substitute because they keep their shape and take longer to soften.
Your cooking memory
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Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.