Red Lentil Daal

Posted in RecipesEntreesSoups & StewsIndian
Red Lentil Daal

wife status

I’m at the age where every Indian-Persian-Arab parent becomes noticeably worried about my marital status and the potentiality of having a “life partner.” It’s difficult when the best years of your life coincide with these daunting looks and questions. I’m in my prime, running a business, living in one of the most incredible city in the world-there needs to be something they can deduce from that? No. Anyways, the reason why I bring this up is because my cooking skills tend to feed the fact that I would make for an amazing housewife {no pun intended}. My parents almost monopolize on that single fact about me when speaking to others in the community. And though my parents are not too fussed about me changing my Facebook status from “baller” to “married,” it does seem that the family pressures extend to them too.

I’m sharing this rant, albeit rather limited, because I know posting my red lentil daal will bring on the flocks of aunties who have eligible sons. In reality, I wanted to share my red lentil daal recipe because I tend to make it every few weeks. It’s wholesome, healthy and a very simple one-pot meal. Recently, I started using the Perfectly Pure Extra Virgin coconut oil instead of vegetable oil because I hear it is the best to cook with since coconut oil can withstand really high heat. This helps prevent your curries and red lentil daal from forming an oily base? The flavor is mild and won’t drastically change your dish.

Red Lentil Daal

thanks to Holland & Barrett for supporting this red lentil daal recipe, all opinions are my own.

Red Lentil Daal
Red Lentil Daal
Serves 4

Red Lentil Daal

  • 1 tablespoon ghee or vegetable oil
  • 1/2 tsp cumin seed
  • 1/2 tsp black mustard seed
  • 1 jalapeño chili, seeded, chopped
  • 2 cups chopped onions
  • 1 large tomato, chopped
  • 3 garlic cloves, minced
  • 1 tbs ginger, grated
  • 3 cups water
  • 1 cup dried red lentils
  • 3/4 teaspoon turmeric
  • 1/4 cup chopped fresh cilantro


Heat oil in a medium pot over medium heat. Add the ghee and then cumin and mustard seeds and chili. Let it ‘pop’ until fragrant, about 2 minutes. Then add the onions, garlic and ginger and bring heat down to medium. Sautee until translucent and fragrant, about 7 minutes, stiring occassionally. Add in the tomatoes. And continue to stir. Then add in the water, red lentils, turmeric. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 15 minutes. Season to taste and serve with rice and a dollop of yoghurt.

Red Lentil Daal

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