Spiced Dal with Peanuts and Dill
Spiced Dal with Peanuts and Dill. Matt Taylor-Gross

Dill adds a fresh flavor to this Maharashtrian-style dal. You can find Kashmiri chile powder in Indian grocery stores or at Kalustyan’s.

Featured in: Learning to Cook the Indian Way

Yield: serves 4 to 6
Time: 45 minutes


  • 6 tbsp. split yellow lentils
  • 14 cup vegetable oil
  • 2 tsp. whole cumin seeds
  • 10 garlic cloves, minced
  • 2 small green Indian chiles or serranos, stemmed, seeded, and minced
  • 2 small red onions, minced
  • 2 medium plum tomatoes, cored and finely chopped
  • 1 tbsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. red Kashmiri chile powder
  • 3 cups roughly chopped dill
  • 12 cup finely chopped peanuts
  • Kosher Salt


  1. In a bowl, cover the lentils with water, let soak for 30 minutes, and drain. In a 12-inch skillet, warm the oil over medium-high heat. Add the cumin seeds and cook, stirring constantly, until fragrant, about 1 minute. Add the garlic, chiles, and onions and cook, stirring, until the onions are soft and golden brown, about 12 minutes.
  2. Stir in the tomatoes, cook for 2 minutes, then add the coriander, turmeric, and chile powder and cook, stirring, until fragrant, about 2 minutes. Stir the lentils, dill, peanuts, and 1 1⁄2 cups water, and cook, stirring, until the dal is tender, about 20 minutes. Season the dal with salt and serve while hot.