Red lentil dal

Cucumber salad is key.

This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now.

The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it.

I got it from Tea for Turmeric and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up.

The Recipe: (from Tea for Turmeric)

2 c red lentils

splash of avocado oil

2 tsp cumin seeds

2 small onions, finely chopped

1 inch ginger, grated

4 small tomatoes, chopped

2 thai chilies, minced

2 tsp cumin powder

2 tsp coriander powder

1 tsp cayenne

1 tsp turmeric

2+ tsp kosher salt

2 tsp lemon juice

1/2 c cilantro, chopped

For serving: basmati rice and plain yogurt

Salad ingredients:

1/2 english cucumber, sliced

10 cherry tomatoes, quartered

1/4 onion, sliced

lemon juice and salt to taste

• Rinse the lentils.
• Cook them in the instant pot with 4 cups of water, on low, for 7 minutes.
• Combine the salad ingredients and set aside.
• In a large pot, saute cumin seeds in oil over medium-high heat for 15 seconds.
• Add onions and cook until softened.
• Add garlic and ginger and cook 30 seconds.
• Add tomatoes, chilies, cumin, coriander, cayenne, turmeric, and salt, and cook 3 minutes.
• Add the cooked lentils to the pot, with more water as needed. Stir and add more salt to taste.
• When ready to serve, turn off heat and add lemon juice.
• Serve with rice, salad, and plain yogurt.

The Verdict:

Overall grade: A

Overall reason: Delicious and healthy, but takes some time/effort

Time to prepare: 1 hour

5-year-old quote: "I tried it and it tasted TERRIBLE." (Everyone else loved it though.)