Red Lentil Dhal

  • serves 4

Chef Michael takes on the traditional Indian and South Asian dish of dhal, using red lentils and pairing it with rice.

266 Ratings
Directions for: Red Lentil Dhal


For the Dhal

¼ cup butter

1 onion, chopped

4 clove garlic, chopped

1 Tbsp cumin seeds

1 Tbsp curry powder

3 cup water

1 cup red lentils

1 tsp salt

For the Rice

2 cup jasmine rice

4 cup water

1 generous pinch saffron

½ tsp salt

1 bunch cilantro, chopped


For the Dhal

1. Start with the dhal. Place the butter in a saucepan and gently melt it over medium heat. Carefully skim off the white milk solids foam that rises to the top and continue to heat until the butter stops bubbling and the light film of milk solids at the bottom begins to turn brown. Add the onion, garlic, cumin and curry and sauté to cook slightly, about 3 minutes. Add the water, lentils and salt. Bring the works to a simmer and continue simmering until the lentils are soupy and mushy, about 12 to 15 minutes.

For the Rice

1. In a separate pot over medium-high heat, bring the second measure of water to a boil. Stir in the rice, saffron and salt. Cover, reduce the heat and cook until the rice is tender, aromatic and all the liquid is absorbed, 15 minutes or so.

2. Ladle the dhal over the rice and garnish with fresh sprigs of cilantro.

See more: Easy, Rice/Grain, Indian, Asian, Main, Dinner

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