Red Lentil Dahl
This recipe offers a hearty dish rich in protein and aromatic spices, perfect for a cozy dinner or a comforting meal anytime.Photo-illustrated step-by-step instructions can be seen below the recipe.
Servings 4
Calories 340
Ingredients
- 1 cup red lentils rinsed and drained
- 4 cups chicken stock or vegetable broth
- 1 teaspoon salt
- ¼ teaspoon turmeric
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds whole
- ¼ teaspoon asafetida aka hing powder (optional)
- 1 onion chopped
- 2 cloves garlic minced
- 1 inch ginger peeled and grated
- ¼ teaspoon red chili powder optional
- ¼ teaspoon garam masala
- 2 tomatoes chopped
- 2 tablespoons cilantro (AKA fresh coriander), chopped
- Lemon juice to taste
Instructions
- Rinse the lentils with fresh water.
- In a large pot, bring the lentils and broth to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes or until the lentils are soft.
- In a small skillet, heat the oil over medium-high heat. Add the cumin seeds and asafetida and fry for a few seconds until they sputter. Add the onion and cook, stirring occasionally, for about 10 minutes or until golden brown. Add the garlic, ginger, chili powder, and garam masala and cook for another minute, stirring constantly.
- Add the onion mixture and the tomatoes to the pot with the lentils and stir well. Simmer for another 10 minutes or until the tomatoes are soft and the dal is thick and creamy. Adjust the salt and lemon juice to your taste.
- Garnish with cilantro and serve hot with rice, roti, or naan bread. Enjoy!
Nutrition
Calories: 340 | Carbohydrates: 42g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 935mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 595IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 5mg