INDIAN RED LENTIL DAL
Mar. 6th, 2021 03:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaINDIAN RED LENTIL DAL
https://thewanderlustkitchen.com/indian-red-lentil-dal/
This Red Lentil Dal recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.
Basically, all you have to do is put some lentils and water in a pot, then fry the rest of the ingredients in oil while the lentils cook.
The hot oil helps release all of the wonderful fragrance and flavor from the garlic, ginger, and spices (tempering!).
The tempered oil and aromatics are then added to the lentils at the last minute (along with some lemon juice) so the flavor stays bright and fresh.
INGREDIENTS
1 cup red lentils, rinsed
3 cups room temperature water
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
1 cup diced yellow onion
1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
4 garlic cloves, minced
1 tablespoon finely minced ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1 medium tomato, diced
Juice of one half a lemon
Chopped cilantro leaves for garnish
INSTRUCTIONS
Place the rinsed lentils in a large 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 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 ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
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 excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.
Garnish with cilantro; serve with basmati rice and naan.
NUTRITION INFORMATION
Yield 4
Serving Size 1/4th the recipe
Amount Per Serving
Calories 168
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 557mg
Carbohydrates 29g
Fiber 6g
Sugar 13g
Protein 6g
https://thewanderlustkitchen.com/indian-red-lentil-dal/
This Red Lentil Dal recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.
Basically, all you have to do is put some lentils and water in a pot, then fry the rest of the ingredients in oil while the lentils cook.
The hot oil helps release all of the wonderful fragrance and flavor from the garlic, ginger, and spices (tempering!).
The tempered oil and aromatics are then added to the lentils at the last minute (along with some lemon juice) so the flavor stays bright and fresh.
INGREDIENTS
1 cup red lentils, rinsed
3 cups room temperature water
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
1 cup diced yellow onion
1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
4 garlic cloves, minced
1 tablespoon finely minced ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1 medium tomato, diced
Juice of one half a lemon
Chopped cilantro leaves for garnish
INSTRUCTIONS
Place the rinsed lentils in a large 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 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 ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
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 excess water that is on top of the lentils, but do not drain off all the water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.
Garnish with cilantro; serve with basmati rice and naan.
NUTRITION INFORMATION
Yield 4
Serving Size 1/4th the recipe
Amount Per Serving
Calories 168
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 557mg
Carbohydrates 29g
Fiber 6g
Sugar 13g
Protein 6g
