Red Lentils (Daal)

Red Lentils (Daal)


cook time: 20 MINUTEs


  • 1 cup red lentils
  • 3 cups water
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato kasundi
  • 1 cup diced brown onion
  • 2 garlic cloves chopped
  • 1 tablespoon finely sliced ginger or crushed ginger
  • 1/2 teaspoon ground turmeric(optional)
  • 3/4 teaspoon salt
  • 1 cup fresh baby spinach leaves
  • Chopped coriander leaves (for garnish)


  1. Rinse the lentils and place in a medium saucepan with water.
  2. Put heat on medium and let the lentils to cook for about 15 minutes.
  3. In a medium pan, heat the oil and add onions, ginger and garlic.
  4. Cook for about 5 minutes until the onions are translucent, ginger and garlic are fragrant.
  5. Add the lentils, turmeric, Tomato Kasundi and salt to the pan.
  6. Cook for about 2 to 3 minutes.
  7. When lentils are almost cooked add the spinach leaves until they wilt.
  8. Season with salt as required. Turn off.
  9. Garnish with coriander. Serve with basmati rice, naan or flatbread.


Replace spinach with cooked zucchini cubes or roasted eggplant cubes or roast pumpkin.