Description
Spicy Indian red lentil dhal brings warmth and comfort to your dinner table with its rich, aromatic blend of traditional spices. Creamy lentils simmered in fragrant curry leaves and turmeric create a nourishing meal you’ll savor with each comforting spoonful.
Ingredients
Scale
Main Ingredients:
- 1 cup red lentils, rinsed
- 1 12 cups (350 ml) canned diced tomatoes
- 2 12 cups (600 ml) vegetable stock or water
Aromatics and Spices:
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
Finishing and Seasoning:
- 1 tablespoon (15 ml) olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 1/2 lemon, juice
Instructions
- Initiate the aromatic foundation by warming olive oil in a generously sized saucepan over medium heat (approximately 375°F). Introduce cumin seeds and toast them until their fragrance intensifies and releases delicate nutty notes.
- Incorporate finely chopped onions, minced garlic, and grated ginger into the infused oil. Sauté the aromatics until they transform into a translucent, golden-hued mixture, developing rich, deep flavors.
- Sprinkle turmeric, ground coriander, and chili powder into the vegetable medley. Allow these spices to bloom and release their essential oils for 1-2 minutes, creating a complex flavor profile.
- Fold in diced tomatoes, stirring continuously until the mixture condenses and the liquid begins to reduce, concentrating the tomato’s natural sweetness.
- Gently pour red lentils and vegetable stock into the spiced base. Stir thoroughly to ensure even distribution and prevent potential scorching.
- Elevate the heat to trigger boiling, then immediately lower to a gentle simmer. Cook uncovered for 15-20 minutes, periodically stirring to maintain a creamy consistency and prevent lentils from sticking.
- Once lentils reach a tender, velvety texture, season with salt, freshly ground pepper, and a bright splash of lemon juice to balance the dish’s richness.
- Conclude by garnishing with freshly chopped cilantro and serving alongside warm rice or crusty bread.
Notes
- Save time by prepping ingredients beforehand, chopping onions, garlic, and ginger while cumin seeds toast to maximize efficiency.
- Customize spice levels by adjusting chili powder; start with less and gradually increase for personal heat preference.
- Transform this dhal into a protein-packed meal by adding roasted chickpeas or paneer for extra texture and nutrition.
- Extend leftovers’ life by storing in an airtight container in the refrigerator, which can enhance flavor as spices continue to meld overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg