Red lentil dal with baharat rice, yogurt, and naan


2 Servings, 680 Calories/Serving

30 Minutes

Dal is one of the iconic dishes of Southern India. The term refers both to the legumes used to make it, in this instance, lentils, and to the dish itself, which is served either as a side dish or a main course. In this version, Chef Justine pairs the dal with a minty rice and quinoa blend seasoned with baharat, toasted naan, and a bright serving of cherry tomatoes seasoned with fresh dill.


  • 1-2 shallots
  • Fresh Mint
  • ¾ cup rice-quinoa blend (basmati rice - red quinoa)
  • 1 teaspoon baharat
  • 2 teaspoons lentil spice blend (turmeric - brown mustard seed - cumin seed - curry powder -ground ginger)
  • ¾ cup red lentils
  • 1 cup cherry tomatoes
  • Fresh dill
  • 1 lime
  • 2 pieces naan bread
  • 1/2 cup Greek yogurt



Make the rice:

  • Peel and slice the shallots.
  • Coarsely chop the mint.
In a 2-quart sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add half the shallots, season with salt, and cook, stirring occasionally, until the shallots begin to caramelize, about 5 minutes. Add the rice-quinoa blend and the baharat and toast until fragrant, about 2 minutes. Add 1½ cups water, bring to a boil, reduce to a simmer, cover and cook until the rice is tender. about 20 minutes. Fluff the rice with fork and stir in the mint. Keep warm until ready to eat.
Meanwhile, make the dal.


Make the dal:

Warm 2 tablespoons oil in a 12-inch frying pan until hot but not smoking. Add the remaining shallots and cook, stirring occasionally, until they start to caramelize, about 5 minutes. Add the the lentil spice blend and toast in the oil, stirring occasionally, for 2 minutes. Add the red lentils and 2 cups water. Bring to a boil, reduce to a simmer, and cover. Cook until most of the liquid has been absorbed, the lentils are soft and the dal has thickened, about 20 minutes. Season with salt.
Meanwhile, make the tomato salsa.


Make the cherry-tomato salsa:

  • Cut the tomatoes in half.
  • Chop the dill.
  • Cut the lime, juice half of it, and cut the rest into wedges.
Combine the tomatoes, dill, and lime juice in a bowl with 1 tablespoon of oil. Toss gently and season with salt and pepper.


Toast the naan:

Toast the naan in an oven or in a pan over medium heat until golden, about 3 minutes on each side.



Transfer the dal, the quinoa rice, and the salsa to individual bowls. Serve with the yogurt, lime wedges, and warm naan.

Similar Recipes

Beet and cabbage borscht with grilled ciabatta
Vegetarian, Soy-Free
Braised Japanese eggplant with coconut milk and spinach
Vegetarian, Gluten Free, Dairy-Free
Bulgur-stuffed acorn squash with feta and spinach
Vegetarian, Soy-Free