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Le Chaudron recipe

Dahl indien

Indian red lentil dal

⏱ 40 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)red lentils
  • 1.2 L (5 cups)water
  • 2yellow onions
  • 5 clovesgarlic
  • 4cm (1½ in) fresh ginger
  • 2firm tomatoes
  • 400 ml (1⅔ cups)coconut milk
  • 2 tbspIndian curry pasteor garam masala
  • 1 tspground turmeric
  • 1 tspground cumin
  • 1 tspground coriander
  • 1 tspblack mustard seeds
  • 1 tspwhole cumin seeds
  • 2 tbspcoconut oil
  • 3 tbspgheeor clarified butter
  • 1large bunch of fresh cilantro
  • 1lime
  • 1 tspcayenne pepper
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) red lentils
  • 1.2 L (5 cups) water
  • 2 yellow onions
  • 5 cloves garlic
  • 4 cm (1½ in) fresh ginger
  • 2 firm tomatoes
  • 400 ml (1⅔ cups) coconut milk
  • 2 tbsp Indian curry paste or garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp black mustard seeds
  • 1 tsp whole cumin seeds
  • 2 tbsp coconut oil
  • 3 tbsp ghee or clarified butter
  • 1 large bunch of fresh cilantro
  • 1 lime
  • 1 tsp cayenne pepper
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan1 small skillet for the tarka1 fine strainer1 wooden spoon1 chef’s knifeGaram masalaBlack peppercorns

03 — Method

  1. Rinse the 400 g (2 cups) red lentils in the fine sieve under cold water until it runs CLEAR. This removes excess starch and dust that would make the dal gluey.
  2. Peel and thinly slice the 2 yellow onions. Remove the germ from the 5 garlic cloves and chop VERY finely. Finely grate the 4 cm (1½ in) piece of peeled fresh ginger.
  3. Peel the 2 tomatoes: score a cross, blanch 30 seconds in boiling water, then plunge into ice water. Peel and cut into small 1 cm (⅜ in) dice.
  4. Heat 2 tbsp coconut oil in the large saucepan over medium heat. Cook the onions 8 minutes until soft and golden. Add the garlic and ginger and cook 1 minute, stirring.
  5. Stir in the curry paste (or garam masala), turmeric, ground cumin, ground coriander and cayenne. Toast 2 minutes over low heat, stirring constantly.
  6. Add the diced tomatoes and cook 5 minutes over medium heat until they release their juice. Add the rinsed lentils and the water. Bring to a simmer and cook 25 minutes over low heat until the lentils break down.
  7. Pour in the coconut milk for the last 10 minutes. Season with fleur de sel and plenty of pepper. The dal should be creamy and smooth.
  8. Make the TEMPERING (tarka): heat the ghee in the small skillet over high heat. Let the black mustard seeds sizzle 30 seconds, then the whole cumin seeds for 30 seconds. Pour the sizzling tarka over the dal. Serve with cilantro and lime.

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CategoryMain dishes