Description
This spiced tomato dal combines loads of tomatoes, with warming spices like cinnamon and cloves, aromatics like ginger and garlic, along with a spiced butter for added flavor. It’s the perfect simple dal for any occasion!
Ingredients
Scale
Ingredients
- 1 cup red lentils, soaked overnight
- Avocado oil, for frying
- 1” piece of ginger, finely grated
- 4–5 cloves garlic, finely grated
- 2 tbsp tomato paste
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp coriander
- 1/2 tsp cardamom
- 1/2 tsp ceylon cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 14 oz crushed tomatoes
- 2 cups water or vegetable broth (or any broth you want to use)
Tadka aka Spiced Butter
- 4 tbsp butter
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp dried fenugreek leaves (sub with fenugreek seeds)
- 1/4 tsp ground turmeric
Instructions
- Fry the aromatics. Add the oil to a deep skillet and heat on medium heat until shimmering, then add in the ginger, garlic, and tomato spice. Fry off for 2-3 minutes until the garlic and ginger are fragrant. Then add in the spices and fry for an additional 30-60 seconds – powdered spices burn very quickly so be careful. Add a splash of water to deglaze the pan and scrape up any browned bits.
- Add the remaining ingredients and simmer. Lastly, add in the tomatoes, water, and red lentils, and stir well to incorporate. Cover the pot, reduce the heat to medium-low, and let the lentils simmer until cooked, about 25 minutes.
- Make the spiced butter. To a saucepan, add in the butter and heat on medium until melted, then add in the spices and let cook until they sputter, about 2 minutes. Remove from the heat immediately.
- Finish and serve. Once the lentils are done, spoon over the tadka/spiced butter, and garnish with chopped cilantro. Serve the lentils with creamy yogurt/tahini and flatbread/sourdough/rice.