Red Lentil Dal
Shallots, Curry Oil, Ginger, Garlic, Caradamom, Star Anise, Tumeric
Chef Ashwin Oon of State Bird Provisions | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Will Blunt
INGREDIENTS
Curry Oil:
2 gallons Zero Acre oil
2 cups madras curry powder
½ cup cracked fennel seeds
48 cloves, lightly cracked
40 long peppers, lightly cracked
32 garlic cloves, peeled and crushed
16 orange peels
16 shallots, sliced
16 cinnamon sticks, lightly cracked
One 16-inch knob ginger, peeled and crushed
2½ tablespoons cracked cumin seeds
Kosher salt
To Assemble and Serve:
750 grams sliced shallots
100 grams chile oil
90 grams sliced ginger
90 grams curry leaves
36 grams smashed garlic
25 grams mustard seeds
28 grams fennel seeds
18 grams whole black peppercorns
18 cloves
9 pods green cardamom
3 pods star anise
12 cups red lentils
125 grams madras curry powder
60 grams turmeric powder
Kosher salt
Granulated sugar
METHOD
For the Curry Oil:
In a large stockpot over medium-high heat, bring ingredients to 212°F. Remove from heat and let steep 2 hours. Strain through a coffee filter-lined chinois. Transfer to quart containers and refrigerate.
To Assemble and Serve:
In a large stockpot over medium heat, combine shallots, chile oil, ginger, curry leaves, garlic, mustard seeds, fennel seeds, black pepper, cloves, cardamom, star anise, and 1 quart Curry Oil. Sweat until fragrant and curry leaves are glossy. Add lentils, curry powder, and turmeric powder. Toast until lentils are opaque. Add 9 quarts water and cook until lentils are softened. Season with salt and sugar. Using a Vitamix Commercial immersion blender, purée until smooth. Taste and adjusting seasoning with sal and sugar. Transfer to a serving bowl.
