Rooted in Indian culinary tradition, Dal has long been a staple built around pulses, spices and simple, nourishing ingredients.
In this version, red lentils form the heart of the dish, while cumin, turmeric, chilli and ginger create warmth and fragrance. Mutti Peeled Tomatoes give the dal freshness, gentle acidity and a rich tomato character, creating a vibrant contrast to the earthy lentils. Serve with basmati rice or warm flatbread for a comforting, satisfying meal.
1
Place the lentils in a pan and fill with enough cold water so that the lentils are submerged and there is about two inches of water above the surface.
2
Bring to the boil (skim off residue that rises to the top), and reduce to a simmer. Stir in the turmeric and a generous knob of butter. Add tomatoes, cover and leave to simmer.
3
In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one side.
4
Melt a second knob of butter in the same frying pan and gently fry the chopped garlic, onion and chillies, if you’re using them. Once the garlic is golden, mix in the toasted cumin seeds and, if using, the garam masala and ground coriander. Remove from the heat until
5
Give the lentils a good stir. They should have the consistency of porridge. Add more water as necessary (you will be surprised how thick they can get over just a couple of extra minutes cooking). When the lentils are completely softened, mix in your aromatic fried spices.
6
Season to taste, then serve on its own, topped with coriander, or with a side of basmati rice and greens.
Dal is a cornerstone of Indian cooking and refers both to dried split pulses and to the dishes prepared with them. Red lentils, often known as masoor dal, are especially popular because they cook quickly and soften into a naturally creamy texture. Combined with warming spices and tomato, they create a dish that is simple, generous and full of flavour.
Dal has been part of Indian food culture for centuries and appears in countless regional variations. Recipes differ according to the type of pulse, spice blend and local cooking traditions, which means there is no single version of dal. Some are thick and creamy, others lighter and more soupy, while ingredients such as tomato, ginger, chilli, cumin and turmeric are used in many different combinations.
Dal remains an everyday staple in many Indian households, commonly served with rice, flatbreads or vegetables as part of a larger meal.
Red lentils have a delicate, earthy flavour and naturally break down as they cook, giving dal its characteristic soft and creamy consistency without the need for cream. Their mild taste also makes them an ideal base for aromatic spices, allowing ingredients such as cumin, turmeric, ginger and chilli to remain clearly defined.
In this recipe, Mutti Peeled Tomatoes introduce freshness and gentle acidity, balancing the richness of the lentils and spices.
