Masala Daal
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 C red lentils
  • 1 tsp coconut oil or ghee
  • 6 C chicken stock or vegetable stock
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1½ tsp garam masala
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 jalapeƱo or other hot chile, seeds removed and finely chopped
  • 1 inch piece of ginger, finely chopped
  • 2 Tbs tomato paste
  • ½ tsp sea salt
  • ½ C plain yogurt for serving
  • cilantro and green onion, chopped for garnish (optional)
  1. In a sauce pan or pot add lentils and chicken stock. Cook lentils until soft, about 15 minutes.
  2. In a large skillet add oil until melted, add cumin seeds and mustard seeds and cook until the start to literally pop.
  3. Add onion, garlic and ginger and cook until aromatic and slightly browned.
  4. Add garam masala, tomato paste and a bit of stock from the lentils just to get everything moving. Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions
Recipe by Naked Cuisine at