Temple DAHL
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A simple, digestible Indian dahl made with red lentils, tomatoes, and spices. Traditionally given to infants, invalids, and priests during ceremonies.
Ingredients
- 250 g red lentils
- 200 g canned chopped tomatoes
- 1.23 ml ground turmeric
- 44.4 ml vegetable oil
- 4.93 ml cumin seeds
- 1 small green chilli pierced
- 4.93 ml caster/granulated sugar
- 7.39 ml salt
- 1.23 ml chilli powder
- 0.5 lemon juice of
- 1 bunch fresh coriander/cilantro finely chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.5 mg
- Iron: 1.39 mg
- Magnesium: 13.2 mg
- Phosphorus: 69.3 mg
- Potassium: 196 mg
- Zinc: 0.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g red lentils
- 200 g canned chopped tomatoes
- 1.23 ml ground turmeric
- 44.4 ml vegetable oil
- 4.93 ml cumin seeds
- 4.93 ml caster/granulated sugar
- 7.39 ml salt
- 1.23 ml chilli powder
Prepare
- 1 small green chilli, pierced
- 0.5 lemon, juice of
- 1 bunch fresh coriander/cilantro, finely chopped
Let's Cook
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Step 1.
In a medium-size saucepan, combine 250g red lentils, 200g canned chopped tomatoes, and ¼ tsp ground turmeric. Add 1 liter (4¼ cups) water and stir. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer gently for 18–20 minutes, stirring occasionally, until the lentils are tender. Add more water if needed to keep them submerged. Remove from heat and set aside.
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Step 2.
While the lentils simmer, heat 3 tbsp vegetable oil (or 1 tbsp ghee) in a large non-stick frying pan over medium-high heat. When hot, add 1 tsp cumin seeds and 1 small green chilli (pierced) and fry for 30 seconds until fragrant.
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Step 3.
Reduce the heat to medium. Carefully ladle the cooked lentils and tomato mixture into the frying pan with the spices, stirring until well combined. Bring to a boil, then add 1 tsp sugar, 1½ tsp salt, ¼ tsp chilli powder, and the juice of ½ lemon. Stir and remove from heat.
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Step 4.
If the dahl is too thick, add a splash of water to loosen it to a porridge-like consistency. Just before serving, stir in a small bunch of finely chopped fresh coriander (cilantro).