An Indian vegan dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 50 min

Organic sourcing

Onions, tomatoes, and coriander are best sourced organic as onions can absorb heavy pesticide residues and tomatoes and greens are on the Dirty Dozen list.

Ingredients

• 1 cup yellow lentils (split pigeon peas or moong dal)
• 4 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 inch ginger, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 3 cloves garlic, sliced
• 1/4 cup fresh coriander leaves, chopped
• to taste salt

Method

1. Rinse the yellow lentils well under cold water until the water runs clear.
2. Combine the lentils with water, turmeric, and salt in a pot. Bring to a boil, then simmer until lentils are tender, about 20-25 minutes.
3. In a pan, heat 1 tablespoon of vegetable oil and sauté the onions until golden brown.
4. Add chopped tomatoes, green chilies, and ginger to the onions. Cook until the tomatoes soften, about 5 minutes.
5. Pour the onion-tomato mixture into the cooked lentils. Stir well and let simmer for another 10 minutes.
6. In a separate pan, heat the remaining 1 tablespoon of oil. Add mustard seeds and let them splutter.
7. Add dried red chilies and sliced garlic to the oil. Fry until garlic is golden brown.
8. Pour this tempering over the simmering dal and mix thoroughly.
9. Garnish with chopped coriander leaves before serving.

Notes

• For a smokier flavor, use black mustard seeds.
• Pair with basmati rice or roti for a complete meal.
• Adjust spices to taste for a milder or spicier dish.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.