Active Time
20 MIN
Total Time
50 MIN
Serves : 4 to 6
© Eva Kolenko

How to Make It


In a large saucepan, heat the oil. Add the onion, tomato, garlic, ginger, coriander and cumin and cook over moderate heat, stirring, until the aromatics are golden, about 5 minutes. Stir in the lentils and 6 cups of water and bring to a boil. Cover and simmer gently over moderately low heat until the lentils are tender and the dal is thickened, 30 minutes. Fold in the tofu and cook until warmed through. Garnish with cilantro and serve.

Suggested Pairing

Creamy, yellow apple–inflected California Chardonnay.

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Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: loveoursons

Review Body: This was very ok. I found 6 cups of water to be way too much, but I did use split lentils so maybe they don't soak up as much as regular lentils. If I tried it again, I would use 4 cups of water and increase the spices.

Review Rating: 2

Date Published: 2017-07-27