This has been the strangest year, weather-wise. The temperature has veered from the 40s to the low teens, without any particular rhyme or reason. One day I’m in a Sophie Loren-esque red sun dress and sandals licking gelati by the beach and the next day I’m in my black skinny jeans, long-sleeved Ts and trench coat, with two hands wrapped around a mug of hot chocolate.
All this unpredictability plays havoc with my meal planning. I spot some lovely watermelon at the markets and decide to make a watermelon, mint, fetta & black olive salad but when the time comes to eat it the skies are grey and there’s a brutal wind shaking the trees. Who wants to eat a salad then? Not me. I’m craving slow-cooked casseroles, spicy curries and steaming hot noodle soups to warm me up from the inside.
Today was such a day. I had a day of writing and cooking planned and got straight into the writing part. But after two hours of fairly solid work I was chilled to the bone. 
So I decided to warm myself up by cooking a spicy red lentil dahl. After a few minutes chopping and then frying the garlic, onion and ginger, I added some turmeric. The minute the golden spice hit the pan, the glorious fragrance filled the kitchen and instantly the house seemed infused with its warmth. I added lentils, tomatoes and garam masala before leaving the dahl to simmer while I heated up some rice and unhurriedly fried some pappodams.
And that was it: lunch was served. And it was bloody fantastic.
When it goes right, cooking is so thoroughly satisfying, so immensely gratifying. This dish took barely any time to make at all but it felt like a proper meal.
Perhaps I shouldn’t complain about the weather after all. Sometimes unpredictability can be a wonderful thing.
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Red Lentil Dahl for a Rainy Day
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A fragrant and spicy red lentil dahl that warms you up from the inside, perfect for a cold, rainy day.
Ingredients
- 1 1/4 cups (300 ml) red lentils
- 1 tbsp (15 ml) vegetable oil
- 1 onion, diced
- 2 cloves garlic, diced
- 1 x 3cm piece ginger, peeled and diced
- 3/4 tsp turmeric
- 1 can peeled tomatoes
- 2 cups (480 ml) hot water
- 1 tsp (5 ml) garam masala
- Salt, to taste
Instructions
- Wash the red lentils thoroughly under running water, discarding any debris. Drain well.
- Heat a large frypan over high heat until smoking hot, then add the vegetable oil.
- Add the diced onion, garlic, and ginger to the pan. Reduce the heat to medium and cook, stirring often, for about 5 minutes until the onions are soft and translucent.
- Stir in the turmeric and cook for an additional minute until fragrant.
- Add the lentils, canned tomatoes, and hot water to the pan. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
- Stir in the garam masala and season with salt to taste. Cook for another 2 minutes to allow the flavors to meld.
- Serve hot with rice and fried pappodams.
Notes
- This dish is best served hot with rice and pappodams.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Adjust the spice level by adding more or less garam masala to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 6
- Carbohydrates: 40
- Fiber: 15
- Protein: 12
- Cholesterol: 0
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Frequently Asked Questions
Why does the recipe call for heating the pan until smoking hot before adding the oil?
Step 2 of the instructions says to heat a large frypan over high heat until smoking hot before adding the vegetable oil. Starting with an extremely hot pan means the oil heats instantly, which helps the onion, garlic, and ginger sauté quickly and evenly rather than sitting in cool fat and stewing instead of softening.
When should I add the garam masala — and why not at the beginning with the turmeric?
The recipe blooms 3/4 tsp turmeric early with the aromatics, but holds the 1 tsp garam masala until after the lentils have cooked 15-20 minutes, stirring it in for just the last 2 minutes. Garam masala contains delicate volatile spices that can turn bitter with prolonged heat; adding it late preserves its warmth and complexity.
What should the dahl look like when it’s done?
The instructions say to cook until the lentils are tender and the mixture has thickened — about 15-20 minutes of simmering. Red lentils break down completely, so you’re aiming for a creamy, thick consistency without distinct lentil shapes. The article describes the finished result as served hot with rice and fried pappodams.
