Spicy Indian Lentil Stew (Daal)

Fresh cilantro, chile peppers, and ginger give savory, spicy flavor to this easy Indian lentil stew, or daal.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 236 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 green chile peppers, chopped
• 5 cups water
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 4 teaspoons ghee (clarified butter), divided
• 0.5 teaspoon cayenne pepper
• 1.25 teaspoons salt
• 0.5 cup dry yellow lentils
• 0.25 cup dry red lentils
• 0.25 cup split mung beans

Recipe Instructions

Step 1

Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.

Step 2

Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.

Step 3

Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.