Quick Spicy Red Lentil Curry The 45Minute Dahl Recipe

Instructions:

1. Rinse the red lentils under cold water until the water runs clear. Set aside.
2. Heat the 2 Tbsp of neutral oil in a large saucepan over medium heat. Add the first teaspoon of whole cumin seeds and cook until they begin to sizzle (about 30 seconds).
3. Add the diced onion and cook gently until soft and translucent (about 5-7 minutes). Stir frequently to prevent sticking.
4. Add the minced garlic, grated ginger, and the slit green chillies. Cook for 1 minute until fragrant.
5. Stir in the turmeric powder, Kashmiri chilli powder, and ground coriander. Cook for just 30 seconds, stirring constantly, allowing the spices to bloom.
6. Add the rinsed lentils, diced tomatoes, vegetable broth/water, and salt. Stir well to combine everything.
7. Bring the mixture to a boil, then immediately reduce the heat to low, cover slightly, and simmer for 20–25 minutes. Stir every 5 minutes. The lentils should be completely broken down and creamy.
8. If the dahl is too thick, add a splash more water. Stir in the Garam Masala.
9. Prepare the Tadka (Tempering Oil): While the dahl simmers, heat the ghee/butter in a small frying pan over medium-high heat. Add the final teaspoon of cumin seeds and the dried red chillies. Fry quickly (about 20 seconds) until the cumin seeds are dark brown and fragrant.
10. Immediately pour the hot, spiced oil (Tadka) over the simmering lentil curry. Stir gently. Remove from heat, stir in the fresh lemon juice, and garnish heavily with fresh cilantro before serving hot.