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Home cooking · Main dish
Simple tomato and red lentil dhal
A home version using dry red lentils, canned tomatoes and spices. Rice or bread is prepared separately.
10Preparation · min
25Cooking · min
4Servings
Step-by-step preparation
- 01
Rinse the lentils in a fine sieve and follow any additional package directions. Slice the onion, chop the garlic and measure the water and spices.
- 02
Cook the onion in the oil over medium heat for about 4 minutes. Add garlic, cumin and turmeric and stir for about 30 seconds without burning the spices.
- 03
Add tomatoes, lentils and water. Bring to a simmer, reduce the heat and cook partly covered for about 20–25 minutes. Stir often along the bottom. Add a little hot water if it thickens before the lentils soften.
- 04
Taste a few lentils: they should be tender and break down easily. Season gradually. Reduce uncovered for a thicker dhal, stirring, or add hot water in small amounts for a looser consistency. Serve hot.
Indicative times for the original quantities. Side dishes are prepared separately. Adjust cookware and batches when changing servings.
Adjust the texture
Red lentils thicken the liquid as they soften and absorb more during resting. Keep enough water in the pan to prevent sticking. A heavy base helps distribute heat but stirring is still needed.
Allow for the accompaniment
Rice and bread are excluded from the ingredients and stated 35 minutes. Cook rice separately following its package and coordinate serving. Adjust its quantity to the rest of the meal.
Change spices gradually
This simple home version does not represent all regional lentil dishes. A ready-made spice blend may also contain salt. Check its ingredients and add gradually.
Frequently asked questions
Can green lentils replace red lentils?
Not with the same timing and water automatically. Green lentils hold their shape; use cooking instructions suited to them.
Should I blend the dhal?
No. This version has a loose texture with partly broken-down lentils. Adjust with water or reduction.
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