indian dahl recipe

It's amazing what a few fragrant ingredient and spices can do to a pot of lentils! Serve with plenty of naan bread and basmati rice for the perfect Indian meal.

Indian Red Lentil Dal

red lentils,

water

vegetable oil

cumin seeds

cinnamon stick

onion

green chili

garlic cloves,

ginger root

turmeric

cardamom

paprika

salt

tomato,

lemon

cilantro leaves

Place the rinsed lentils in a medium saucepan...

Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.

Meanwhile, heat the oil in a medium skillet...

Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

Add the onion, green chili pepper, garlic, and...

Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.

Add the turmeric, cardamom, paprika, salt, and tomato...

Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.

Once the lentils are cooked, drain off any...

Once the lentils are cooked, drain off any excess water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.

Garnish with cilantro; serve with basmati rice and...

Garnish with cilantro; serve with basmati rice and naan.

This easy red lentil dal is prepared with tomatoes, onion, garlic, ginger and a combination of Indian spices like turmeric, cinnamon, coriander, cumin and cayenne. Quick, easy and perfect for a healthy weeknight meal!

SPICY RED LENTIL DAL

lentils

water or vegetable broth

olive oil

yellow onions, diced

inch knob ginger (about 2 tablespoons), minced

tomatoes,

coriander

cinnamon

cayenne pepper

salt,

Saute: In dutch oven or pot, heat oil over medium heat, add onions and saute until onions are translucent, about 5 &#8211; 7 minutes. Add tomatoes, garlic and ginger, and cook 5 minutes, or until tomatoes start to break down.

Simmer: Add the lentils, liquids, and dry spices, bring to boil, cover, reduce heat to low and simmer at a gentle rolling boil for 15 &#8211; 20 minutes, stirring occasionally, until lentils are tender, not mushy. Dal will thicken upon standing, add more liquids as needed.

Serve: Ladle into individual serving bowls as is. Or serve over a bed of arugula, white rice, brown rice, or this Cilantro Lime Rice. Top with a squeeze of lemon for brightness. It pairs great with a side of homemade Vegan Naan.

Store

Leftovers can be stored in the refrigerator for up to 5 &#8211; 6 days, in a covered container.

The perfect amount of spice! it was a little watery and could've used less liquid but otherwise it was absolutely delicious! using for lunches the next week!

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Indian Red Lentil Dal

SPICY RED LENTIL DAL

Top 2 indian dahl recipe recipes from across the web

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

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Indian Red Lentil Dal

SPICY RED LENTIL DAL

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