Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
This is a common dal in North Indian Punjabi households.
See also Spicy Red Lentil Dal
In a large stockpot over medium-high heat, bring dal and 6 cups water to a boil.
Reduce heat and simmer, partially covered, until dal breaks down and looks like porridge, about 20 minutes (if it dries out, add water).
Remove from heat; cover.
In a shallow pan over medium-high heat, heat ghee.
Add hing, cumin, and turmeric. Cook until the seeds turn reddish brown, just under a minute.
Add onion, ginger, garlic, and fresh chiles. Cook until onion browns, 2 minutes.
Add garam masala, coriander, and red chile powder; cook a few seconds.
Add the ghee-spice mixture to dal. Add cilantro and salt.
Mix well and serve over basmati rice with roti or naan.
- Serving Size 8
- Calories 219
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 8 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g