Red Lentil Dal


1 teaspoon whole cumin seeds

1 tablespoon nut oil
1 teaspoon whole mustard seeds
1 red onion, finely chopped

1 garlic clove, minced
1/2 teaspoon red chili flakes
1 teaspoon fresh ginger, minced
1/2 teaspoon garam masala
1/2 teaspoon turmeric

1 cup red lentils
2 tomatoes, chopped

2,5-3 cups water

Serve with
chopped raw cashews
natural yogurt
desiccated or shredded coconut

Serves 3-4
In a dry pan, roast the cumin seeds for a few minutes, until fragrant. Take off the heat and grind the seeds. Set aside.

In a medium sized pan, heat the oil over high heat. Add the mustard seeds and cook until they start to pop. Turn down the heat to medium, then add chopped onion and fry until softened, 2-3 minutes. Now add all the spices, garlic and ginger. Cook until fragrant, another minute or so.

Add red lentils and toss until well coated. Stir in chopped tomatoes. Add the water. Bring the lentil to a simmer, then cook uncovered on medium low heat until lentil are soft, about 15 minutes. Stir occasionally.

Serve warm with a dollop of yogurt and sprinkles of raisins, chopped cashews and shredded coconut.

© Anja's Food 4 Thought. Recipe from