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Red Lentil Dal with Cumin and Ghee

Red Lentil Dal with Cumin and Ghee reads citrus 5.7, sourness 5.3 and allium 5.2 on Palate's 0–10 flavor X-ray — a Indian main, about 44 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 5.6 / 10
• Sour & Bright — 7.3 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 6.0 / 10

The measured notes (of 18)

Citrus 5.7 · Sourness 5.3 · Allium 5.2 · Fruity 4.7 · Richness 4.4 · Salinity 3.6 · Heat 3.3 · Herbaceous 3.1 · Sweetness 2.7 · Warm Spice 2.6 · Umami 2.5 · Nutty 2.4 · Earthy 2.1 · Floral 1.6 · Bitterness 0.9

What's in it (15)

• red lentils — 237 g
• water — 828 g
• turmeric — 3 g
• salt — 6 g
• ghee — 41 g
• yellow onion — 110 g
• garlic — 9 g
• ginger — 15 g
• tomato — 120 g
• serrano chile — 100 g
• cumin seeds — 5 g
• garlic — 6 g
• red chili flakes — 1 g
• cilantro — 15 g
• lemon — 65 g

Time & effort: about 44 min (43 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 90 kcal, 4.1 g protein, 3.1 g fat, 12.2 g carbs

Dietary: Vegetarian — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium saucepan, combine the lentils, water, turmeric, and 3/4 teaspoon of the salt. Bring to a boil over high heat, skimming off any foam that rises to the surface, about 5 minutes.
2. Reduce the heat to low, partially cover, and simmer, stirring occasionally and adding a splash of water if it looks too thick, until the lentils have broken down into a thick, creamy porridge, 18-20 minutes.
3. Meanwhile, heat 1 tablespoon of the ghee in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until deeply golden at the edges, 7-8 minutes.
4. Stir in the minced garlic and ginger and cook until fragrant, about 1 minute.
5. Add the tomato and serrano chile; cook, mashing the tomato with the back of the spoon, until it collapses into a jammy paste, 4-5 minutes.
6. Scrape the onion-tomato mixture into the pot of simmering lentils along with the remaining salt. Simmer 5 minutes more to let the flavors marry, then taste and adjust the salt.
7. Just before serving, wipe out the skillet and heat the remaining 2 tablespoons ghee over medium-high heat until it shimmers. Add the cumin seeds, sliced garlic, and red pepper flakes; cook, swirling the pan, until the garlic is golden and the cumin is fragrant, 45-60 seconds — watch closely, it burns fast.
8. Immediately pour the sizzling ghee and spices over the dal (it will sputter) and stir in the cilantro.
9. Ladle into bowls and serve hot with lemon wedges for squeezing over.

Dishes with a similar flavor shape

• Moroccan Spiced Chickpea and Lentil Stew — Moroccan
• Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek
• Skillet Chickpea and Spinach Curry — Indian
• Gingered Bulgur Salad with Grapes — Mediterranean
• Vegetarian Pozole Verde — Mexican

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.