Description
A comforting and flavorful red lentil dahl that bursts with spices, perfect for cozy nights and quick weeknight meals.
Ingredients
Scale
- 1 cup red lentils (rinsed)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1-inch piece of ginger (minced)
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder (optional)
- 14.5 ounces diced tomatoes (canned)
- 4 cups water or vegetable broth
- Salt to taste
- Fresh cilantro (chopped for garnish)
- Lemon wedges (for serving)
Instructions
- Rinse the red lentils under cold water until the water runs clear. Chop the onion, garlic, and ginger finely.
- In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and ginger, cooking for an additional minute.
- Toss in the ground cumin, turmeric, coriander, garam masala, curry powder, and optional chili powder. Stir to coat the aromatics and cook for about 30 seconds.
- Pour in the rinsed red lentils and diced tomatoes, then add the water or vegetable broth. Stir to combine, ensuring the lentils are submerged.
- Bring to a boil, then reduce heat to low and allow to simmer for about 15 minutes, stirring occasionally, until lentils are tender.
- Season with salt to taste and serve hot, garnished with fresh cilantro and lemon wedges.
Notes
For a creamier texture, blend a portion of the dahl or stir in coconut milk before serving. Adjust the chili powder to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg