Spicy Dal for Camp or Home

Serving size:
 4 Servings


    • 1 c
    • red lentils (or split moong dal, well rinsed)
    • 2 c
    • water
    • 2 T
    • ghee (or vegetable oil)
    • 1 T
    • ginger (minced)
    • 1 T
    • garlic (minced)
    • 1 c
    • onion (chopped )
    • 1 t
    • ancho chili powder
    • 1 t
    • cayenne pepper (or to taste)
    • 2 t
    • curry powder or to taste (hot or mild)
    • 1 c
    • tomatoes (chopped fresh or canned, or 2-4 tbs. chopped dried tomatoes)
    • salt (to taste)
    • hot cooked rice or flatbread for serving
15 minutes
Ready in
15 minutes


Get dinner on the table fast, at home or away!

Recipe adapted from Cheap Thrills Cuisine © 2001


Bring water to a boil and add lentils or split moong dal; cover, reduce heat and simmer 12-15 minutes or until completely tender. Drain any excess water. In a small skillet, heat the ghee; add the onion and sauté until softened, about five minutes. Add the ginger, garlic and spices and cook for a minute or two, stirring occasionally. Add the tomato and salt to taste and simmer a few minutes to blend flavors. Stir the onion-spice mixture into the cooked lentils and serve over hot rice or with flatbread.


If using dried tomatoes, add them to the boiling water with the lentils.


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