Dal/Dahl/Dhal Lentils
Daal: Indian Spiced Lentils
Ingredients
- 1.5 cup red lentils washed and drained
- 1.5 tablespoon ghee ‘samna’ in Arabic
- 1 large onion finely diced (I like to use a food processor)
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 small red chillies or ½ tsp. dried red chilli flakes (optional)
- 1 tablespoon curry powder
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- ½ tablespoon ground cumin
- ½ tablespoon ground cinnamon
- 1 large tomato finely diced
- 4-5 cup water
- salt & pepper to taste
Instructions
- In a large pot over low-medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.
- Add the garlic, ginger and fresh chilli if using (if using dried red chilli flakes, add them later with the spices) and cook for 1 minute, until just fragrant.
- Add the spices; curry, coriander, turmeric, cumin, cinnamon and dried red chilli flakes (if using). Stir for about 30 seconds.
- Add the tomato and the lentils, stir for a couple of minutes until nicely coated with everything.
- Add 4 cups water, bring to a boil and lower the heat to a simmer. Cook, partially covered for about 20-30 minutes until lentils are very soft and the stew is thick, stirring occasionally to prevent sticking and adding a little extra water if needed. Season to taste. Serve with Naan and mango chutney.
Nutrition
Calories: 311kcalCarbohydrates: 45gProtein: 18gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 20mgPotassium: 755mgFiber: 23gSugar: 2gVitamin A: 54IUVitamin C: 5mgCalcium: 85mgIron: 7mg
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