Golden Dal with Gingered Tomatoes

Prep Time:
25 mins
Total Time:
1 hrs

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.


  • 2 cups red lentils, rinsed

  • Kosher salt and freshly ground pepper

  • 1 teaspoon ground turmeric

  • 5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a ¾-inch dice

  • 1 tablespoon cumin seeds

  • ¼ cup raw unrefined coconut oil

  • 4 shallots, thinly sliced (1 cup)

  • 1 piece ginger (2 inches), peeled and julienned (¼ cup)

  • 3 cups halved cherry or grape tomatoes

  • Greek yogurt and fresh mint leaves, for serving


  1. In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.

  2. Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

    golden dal gingered tomatoes
    Sidney Bensimon

Cook's Notes

Stir a splash of water into your Greek yogurt for a more spoonable texture.

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