Red Lentil Dal
This is an absolute staple recipe that my husband, Martin, has always cooked in our house. It’s better the next day, so make lots! Once you’ve nailed cooking your dal, you’ll find it to be the ultimate nurturing bowl when paired with rice or served as a side dish with a great curry. It’s also perfect with yoghurt, Indian breads (roti, naan or poppadoms), chutneys and pickles. This is a delicious gentle-on-the-tummy dal.
Ingredients 9
20 g ghee
1⁄2 large brown onion, thinly sliced
1 garlic clove, finely chopped, use just a tiny amount for babies
1 tsp fresh ginger, grated
1⁄2 tsp ground turmeric
250 g red lentils, rinsed, drained, see notes
500 ml water, plus more as needed
sea salt, to taste, omit for babies
1⁄2 tsp garam masala, omit for babies
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Method 5
Heat the in a medium saucepan over medium heat. Add the , , and . Reduce the heat slightly and cook gently, stirring, for 5–8 minutes until golden brown and soft. Add the and stir well.
Add the drained and fry for several minutes, stirring constantly to prevent sticking. Add , cover and bring to the boil. Reduce the heat to low and simmer for 15 minutes.
Add a tiny pinch of salt and the and stir. Cover the pan, reduce the heat to low and cook for another 15—20 minutes, stirring occasionally, until the are soft and the consistency is like porridge — if the dal is too thick, add a little more ; if there’s too much liquid, remove the lid and allow the water to cook off.
Check the seasoning and add salt as required before serving.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies thin the dal with a little water and purée until smooth. Top with a dollop of plain yoghurt. Allow to cool before serving.
For older babies serve with a side of plain yoghurt. Allow to cool before serving.
For toddlers serve as for adults. If desired, include some yoghurt and a sweet mango chutney with roti bread for dipping. Allow to cool before serving.
Red lentils don’t need soaking, but do make sure you rinse them thoroughly before cooking. Discard any lentils that are discoloured or that float to the top of the water.
