Latino Dal! Recipe

Name: Latino Dal!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ghee or 3 tablespoons butter; 8 garlic cloves, crushed; 2 -4 onions, chopped; 1 teaspoon turmeric; 4 teaspoons gingerroot, chopped; 1 ½ teaspoons red chili powder (cayenne); 1 ½ teaspoons garam masala (optional); 4 teaspoons cumin seeds; 2 poblano peppers, chopped; 1 serrano pepper, chopped; 2 (28 ounce) cans diced tomatoes, strained; 4 cups red lentils; 8 teaspoons lemon juice; 8 cups chicken broth; ½ teaspoon salt; ½ teaspoon pepper; ⅓ cup chopped fresh coriander

Servings: persons

3 tablespoons ghee or 3 tablespoons butter
8 garlic cloves, crushed
2 -4 onions, chopped
1 teaspoon turmeric
4 teaspoons gingerroot, chopped
1 ½ teaspoons red chili powder (cayenne)
1 ½ teaspoons garam masala (optional)
4 teaspoons cumin seeds
2 poblano peppers, chopped
1 serrano pepper, chopped
2 (28 ounce) cans diced tomatoes, strained
4 cups red lentils
8 teaspoons lemon juice
8 cups chicken broth
½ teaspoon salt
½ teaspoon pepper
⅓ cup chopped fresh coriander

1
1.
2
Soak lentils for half hour.
3
Drain lentils and rinse with water until the water is no longer cloudy.
4
2.
5
Combine lentils, 4-6 cups of chicken/veggie stock, salt and turmeric in a pot.
6
Once it starts to boil close the lid and turn the flame to medium and simmer until the dal gets a little mushy.
7
Adjust the stock according to your desired consistency.
8
(I think I used about 5 cups).
9
3.
10
Heat ghee or butter in a skillet; add cumin seed.
11
When the cumin seeds begin to sputter add poblano, Serrano, ginger, garlic and fry until soft and light brown.
12
4.
13
Add onions to it.
14
When theyre translucent add tomatoes to it.
15
5.
16
When the oil begins to separate, add pinch of salt, garam masala, and red chili powder.
17
Quickly stir with a spoon and pour it over the dal and close the lid.
18
Make sure that the cayenne powder does not get burnt.
19
6.
20
Add chopped cilantro and lemon juice to the soup (make sure soup isnt boiling when you do this.
21
I usually turn off the heat for 5 mins before adding the lemon juice).
22
Taste and adjust seasonings.
23
7.
24
Taste soup and adjust seasonings.
25
blend the dahl to create a creamier soup consistency.

1470

kcal

Calories

Fat

120

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons ghee or 3 tablespoons butter, 8 garlic cloves, crushed, 2 -4 onions, chopped, 1 teaspoon turmeric, and more.

Yes, Latino Dal! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Latino Dal!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions