Spicy Red Lentil Dal with Winter Vegetables

Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish. It's perfect for nights when you want quick, flavor-packed comfort food.  

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  1 medium yellow onion, coarsely chopped (1-1/2 cups)
  
  


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  4 medium cloves garlic, chopped
  
  


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  2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
  
  


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  1 serrano chile, stemmed and chopped
  
  


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  2 Tbs. vegetable oil
  
  


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  1-1/2 tsp. brown mustard seeds
  
  


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  1 Tbs. garam masala or curry powder
  
  


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  1-1/2 cups red lentils
  
  


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  1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
  
  


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  4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
  
  


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  2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
  
  


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  1 tsp. ground turmeric
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 cup chopped fresh cilantro
  
  

In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)


Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.


Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.