dahl

Learn how to make kitchari, a traditional ayurvedic recipe that is gentle on digestion, packed with fiber and flavor, and great for balancing out your doshas.

Kitchari Recipe

coconut oil

brown mustard seeds

fennel seeds

cumin seeds

fenugreek seeds

turmeric

ginger

coriander

cumin

sea salt

black pepper

garlic

onion ((or shallot))

split mung bean dahl ((or golden lentils))

white basmati rice

vegetable broth

water

bay leaves

Cilantro & coconut yogurt to garnish ((if desired))

Heat the oil in a large stockpot or dutch oven. Once melted, add the spices. Cook the spices in the oil until they start to become quite aromatic, about 2 - 3 minutes. From there add the garlic and onion/shallots and cook another 2 minutes or so.

Add the beans, rice and veggies and give it a quick stir to ensure the spices are evenly coating the rest of the ingredients. Pour in the liquids and stir in the bay leaves.

Bring the mixture to a boil, then reduce to simmer and cover and cook for about an hour. Remove the lid, give the mixture a good stir and add a touch more liquid if desired.

When ready to serve, portion out between bowls. Top with cilantro and coconut yogurt if desired.

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Learn how to make kitchari, a traditional ayurvedic recipe that is gentle on digestion, packed with fiber and flavor, and great for balancing your doshas.

How to Make Kitchari: Gut Healing & Anti-Inflammatory

Un cremoso Dahl di lenticchie rosse: perfetto comfort food in ogni stagione! Ricco, saporito e delizioso, è servito con dell’ aromatico riso basmati. Una ricetta vegana, senza glutine, salutare e facile da preparare. Il Curry Masoor Dal ( così chiamato in India )è pronto in 30 minuti ed è quindi perfetto a cena o come food prep durante la settimana.

Dahl di lenticchie rosse

160 g lenticchie rosse

500-600 ml acqua

cucchiaino scarso curcuma

g olio

2-4 g di sale iodato

spicchi aglio

g zenzero fresco pelato

cucchiaino cumino

cucchiaino senape di dijon

cucchiaini curry indiano

g cipollotto (io ho usato il cipollotto rosso di Tropea)

peperoncino piccolo senza semi

g pomodorini

150-200 g Riso basmati per servire

Prezzemolo o coriandolo fresco

Trasferisci l lenticchie in un colino a maglia fine e sciacquale con acqua corrente. ( Vedi foto).

Unisci le lenticchie e l'acqua in una pentola capiente. Aggiungi la curcuma e portare ad ebollizione, quindi abbassare il fuoco lascia sobbollire. (Elimina con un cucchiaio qualsiasi schiuma che si accumula in superficie se necessario ). Quindi cuoci a fuoco lento per circa 15 minuti: le lenticchie appariranno tenere ma avranno ancora un po’ di consistenza.

Mentre le lenticchie cuociono, prepara il Tadka.Taglia tutte le verdure finemente e trita o grattugia l’aglio. Trita finemente o frulla i pomodorini con un frullatore ad immersione.

In un pentolino aggiungi l’olio, la cipolla, l'aglio, lo zenzero, il peperoncino e un pizzico di sale. Cuoci a fuoco medio fino a quando la cipolla risulterà morbida, circa 3-4 minuti.

Aggiungi le spezie: curry, senape e cumino e un altro pizzico di sale. Mescola e cuoci per circa 60 secondi, quindi aggiungi i pomodorini.  Cuoci altri 6-8 minuti mescolando, o fino a quando i pomodori risultano cremosi.

Aggiungere il Tadka alle lenticchie cotte e cuocere a fuoco lento per circa 5 minuti  mescolando di tanto in tanto, per infondere sapore. ( Le lenticchie in questo modo cuoceranno per 20 minuti totali ).

Servi il Dhal di lenticchie ben caldo accompagnato con riso basmati e guarnisci con prezzemolo fresco.

This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is cooked in one pot and is very easy to make. Double the recipe if you want to eat leftovers on the second day.

1-Pot-Lentil Dal

dry lentils ((*see recipe notes) (190 g))

carrot

onion

tsp fresh ginger (minced)

chili pepper (seeds removed)

vegetable oil

soy sauce (or coconut aminos)

vegetable broth ((720 ml))

coconut milk ((*see recipe notes) (240 ml))

tsp cumin

tsp turmeric

tsp coriander

Sea salt and black pepper (to taste)

tsp Sunfood's Golden Milk Super Blend ((*see recipe notes))

tsp red pepper flakes ((optional))

Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.

Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.

Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.

Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood's Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.

Serve warm with basmati rice, potatoes, or naan bread (flatbread), garnish with fresh herbs.

Ready in 30 minutes or less, this Indian Red Lentil Dahl is easy to make and full of flavor. Serve with rice and vegan naan for an incredible feast!

Quick & Easy Red Lentil Dahl

olive oil

yellow onion, chopped small

garlic,

ginger,

garam masala

red pepper chili flakes

red lentils

can diced tomatoes

can full fat coconut milk

salt,

lemon,

baby spinach

rice

Vegan Naan

In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.

Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.

Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.

Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.

Serve with brown or white rice and Vegan Naan. Enjoy!

This easy Lentil Dahl is packed with flavour, and is super-simple to make in 1 pot in 25 minutes.

The Best Red Lentil Dahl

olive oil (or coconut oil)

onions (diced)

garlic (finely chopped)

½ finely chopped red chilli (or ½ tsp dried chilli flakes)

coriander seeds

mustard seeds

(200 grams) dried red lentils, uncooked ((rinsed and drained))

(14 ounces 400 milliliters) chopped tomatoes

(14 ounces 400 milliliters) coconut milk

(500 milliliters) vegetable broth/stock

Salt and pepper

lemon

spinach (washed)

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.&nbsp;

Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine.&nbsp;Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.&nbsp;

Stir in the lemon juice and spinach until it wilts.&nbsp;

Serve warm with rice, naan bread or poppadoms.

Set the Instant Pot to &#039;saute&#039; setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this). Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.

After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!

Instant Pot Lentil Dhal

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This Lentil Dahl is quick, easy and full of flavour. Ready in just 20 minutes, this dhal is vegan, gluten free and delicious served with rice. A great midweek meal that freezes well. A tasty Indian curry.

Lentil Dahl

Fill the air with fragrant mouth-watering spices, pile the table with curries and dahl, then dive into a spectacular Indian feast.

Chana dahl

yellow split peas, rinsed,

tsp ginger

green chillies, seeds removed, finely chopped

tomato, chopped

tbsp ghee (see note)

curry leaves (see note)

garlic cloves, thinly sliced

baby spinach leaves

A hearty vegetarian soup packed with spinach and red lentils. Serve with warm crusty rolls.

Spinach & red lentil soup

brown onion, halved, finely chopped

garlic cloves, crushed

tomato paste

1.25L (5 cups) Massel vegetable liquid stock

(2 cups) red lentils, rinsed

English spinach, ends trimmed, washed, dried, coarsely chopped

lemon juice

bread

This recipe makes the perfect addition to any Sri Lankan feast.

Recipe by O Tama Carey, from Lankan Filling Station.

Red lentil dahl

ghee

onion, finely chopped

garlic cloves, finely chopped

(15 grams) ginger, finely chopped

curry

tbs brown mustard seeds

red lentils, rinsed, drained

coconut milk

Lime wedges, to serve

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Try this spicy dahl served with oven-warmed roti and bring a light and healthy start to your busy week ahead.

Spiced red lentil dhal

(220 grams) dried red lentils, rinsed, drained

cinnamon quill

tbs ghee or coconut oil

eschalots, finely chopped

powder,

tsp garam masala (Indian spice mix)

(80 milliliters) coconut cream,

Coriander leaves, to serve

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Serve this hearty vegetarian lentil curry as part of an Indian banquet or with rice as a complete meal for 4.

Spiced Indian lentils with raita

eschalots, thinly sliced

cardamom

canned lentils, rinsed, drained

coriander leaves

lemon lemon

Basmati

apricot chutney or mango chutney

Greek yoghurt

Lebanese cucumber, chopped

mint leaves

Campbell's Red Lentil Dahl with Kumara

Tbsp Vegetable oil

Brown onion

Cloves garlic, chopped

Tbsp Mild curry powder

Tbsp Tomato paste

red lentils,

litre / 4 cups Campbell's Real Stock – Vegetable

400 g Kumara, peeled,

Baby spinach leaves

Tbsp coriander

Yoghurt and toasted/warmed roti bread, to serve

Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.

Stir in tomato paste, lentils, stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.

Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee

Tarka dhal

tbsp ghee, or vegetable oil

onion,

½ tsp garam masala

tomato,

Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it’s a thick, soupy consistency.

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Top 21 dahl recipes from across the web

The most viewed dahl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kitchari Recipe

Dahl di lenticchie rosse

1-Pot-Lentil Dal

Quick & Easy Red Lentil Dahl

The Best Red Lentil Dahl

Chana dahl

Spinach & red lentil soup

Red lentil dahl

Spiced red lentil dhal

Spiced Indian lentils with raita

Campbell's Red Lentil Dahl with Kum...

Tarka dhal

Traditional Indian Dahl

Whole Masoor Dal Recipe (Brown Lent...

Double-dhal with carrot and raita s...

Makhani dhal

Dahl de lentilles corail

Dal de Lentejas Rojas y Coco

Dahl de lentejas rojas con espinaca...

Dahl express coco épinards

The Best Yellow Lentil Dal Recipe

The most viewed dahl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine