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Indian Dal

Indian Dal


June. It is so hard to believe in today’s weather forecast. And I didn’t.

I bought a bag of cucumbers to make a cold cucumber soup, but it did not help. The weather has not become any warmer. So I am cooking a warming Indian dal instead of a refreshing cucumber soup.

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After twenty minutes I am already enjoying a bowl of delicious, fragrant, and spicy enough meal – this is exactly what I need for today.

The original recipes of dal, as many other Indian recipes, call for using ghee. And it is used in a fairly large quantity. So I decided to cook using some ghee or clarified butter and some oil. This combination was just right for me – my dal turned not too greasy with lots of flavor.

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Indian Dal


4-6 servings


  • 1 tbsp ghee, clarified butter or butter (or oil)
  • 1 tbsp oil (I used olive oil)
  • 1 medium onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 green chili pepper (jalapeno), finely chopped
  • 2 tbsp finely chopped fresh ginger
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 2 medium tomatoes, chopped
  • 1 tsp sugar
  • Salt
  • Black pepper
  • 2 cups red lentils
  • 4-5 cups water
  • Fresh cilantro for serving




In a saucepan or medium size pot, heat the butter and oil, add the onion and cook for 4-5 minutes.

Add the chili pepper, ginger and garlic, and cook for 1 minute.

Add the garam masala and cumin, cook for 1 minute, stiring.

Add the tomatoes, lentils, sugar, salt, black pepper and water. Bring to a boil, reduce the heat to low and cook covered for 15-20 minutes or until the lentils are cooked.

Serve sprinkled with fresh coriander.

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Cook with pleasure!


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