Serving suggestion
No-Onion, No-Garlic Dal with Hing
This simple dal shows one way to use a culinary hing seasoning without onion or garlic. It is a serving suggestion, not a medically tailored or diet-certified meal.
Read our cooking guideIngredients
4 servings
Estimated timing: 10 minutes preparation, 30 minutes cooking
- 1 cup red lentils, rinsed
- 3 cups water, plus more as needed
- 1 tablespoon cooking oil or ghee
- 1 teaspoon cumin seeds
- Half a teaspoon turmeric
- A small pinch of compounded hing, following its label
- Salt to taste
- Lemon juice and chopped coriander, optional
Method
Cook the lentils
Combine the rinsed lentils, water and turmeric in a saucepan. Bring to a boil, then simmer until the lentils are tender, stirring and adding water as needed.
Prepare the tempering
Heat the oil or ghee in a small pan over moderate heat. Add cumin seeds and let them become aromatic without burning.
Add the hing
Add the culinary hing according to its label, stir briefly and immediately pour the tempering into the cooked lentils. Do not substitute concentrated resin by the same measure.
Finish and serve
Stir, season with salt and simmer briefly to combine. Add optional lemon and coriander to taste. Serve with rice or another accompaniment of your choice.
Check the complete dish
Product strength and cooking times vary. The quantities and timing here are estimates; use your pack directions and check that the lentils are cooked.
Choose ingredients appropriate to the people eating the dish. Using hing instead of onion or garlic does not establish a gluten-free, low-FODMAP or other certification.
Updated 30 October 2026