Makes 6 portions
Big-Batch Red Lentil Dal
A comforting masoor dal finished with a cumin-garlic tadka. Cheap, freezer-friendly and ready in 35 minutes.
Prep10m
Cook25m
Total35m
Portions6
Fridge4 days
Why this works for meal prep
Red lentils need no soaking and break down into a creamy dal in under half an hour, which makes them ideal for batch cooking. The tadka — spices bloomed in hot oil — is what turns plain lentils into something you look forward to, so don't skip it.
Method
- Put the lentils, water, turmeric and tomato in a large pot. Bring to the boil, skim off any foam, then simmer partly covered for 20 minutes until the lentils are completely soft.
- Whisk the dal briefly to make it creamy, and add more hot water if you prefer it thinner. Season with salt.
- For the tadka, heat the ghee in a small pan. Add cumin seeds and let them crackle, then add the onion and fry until golden, about 5 minutes.
- Add garlic and dried chillies and fry for 1 minute until the garlic is lightly golden. Take off the heat and stir in the chilli powder.
- Pour the tadka over the dal, add lemon juice and coriander.
- Cool quickly by dividing into shallow containers, then refrigerate or freeze.
Storing & reheating
Fridge
Up to 4 days, in airtight containers
Freezer
Up to 3 months
Reheat
Add a splash of water; heat in a pan or microwave until bubbling
Prep tips:
- Dal thickens as it cools — that's normal. Loosen with water when reheating.
- Freeze in single portions so you only defrost what you need.
Safety note: cool cooked food and refrigerate within 2 hours (1 hour for rice). Reheat only once, until steaming hot throughout. Check labels for allergens. Storage times are general guidance — see our disclaimer.