Spiced Dal with Peanuts and Dill

  • Serves

    serves 4 to 6

  • Cook

    45 minutes


By David Shaftel

Published on March 23, 2016

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


  • 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


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.