Rhubarb Dahl

Talking with folks at a pick-up, the question of how to eat rhubarb without using a lot of sugar came up. I found out about rhubarb dahl. This recipe is a variation of one originally from Mark Bittman’s How to Cook Everything Vegetarian.

Photo credit for this post: What Would Cathy Eat

Rhubarb Dahl


  • 2 cups dried red lentils rinsed
  • 2 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 inch piece ginger peeled and minced
  • 1 fresh jalapeno or Serrano pepper minced
  • 2 cloves garlic minced
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • Small pinch cinnamon
  • 1 medium onion diced
  • 2 small carrots diced (about 2/3 c.)
  • 3 stalks rhubarb diced (about 1 ½ cups)
  • ½ teaspoon salt


  1. Heat the oil over medium heat in a dutch oven or large saucepan. Add the mustard and cumin seeds and cook for 1 minute. 

  2. Add the ginger, hot pepper, garlic, coriander, turmeric, pepper and cinnamon, and cook for 1 minute more. 

  3. Add the onions and carrots and cook for 3-4 minutes, stirring constantly.

  4. Add the lentils, rhubarb and 6 cups of water. Bring to a boil, reduce heat and simmer until lentils and vegetables are tender, about 20-25 minutes. Add salt to taste halfway through cooking time. If the dahl gets too thick, add a little extra water.

  5. Serve with brown rice, a dollop of yogurt, or some sauteed greens.

Recipe Notes

Serves 6.