Description
A quick and nourishing red lentil dahl made with warming spices, tomatoes, and tender lentils, ready in just 30 minutes for an easy weeknight meal.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece 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
- 4 cups water or vegetable broth
- Salt to taste
- Fresh cilantro, chopped
- Lemon wedges
Instructions
- Rinse the red lentils under cold water until clear.
- Finely chop the onion and mince the garlic and ginger.
- Heat oil in a large pot over medium heat.
- Sauté the onion until translucent.
- Add garlic and ginger and cook until fragrant.
- Stir in all spices and toast briefly.
- Add lentils, tomatoes, and liquid and stir well.
- Bring to a boil, then reduce heat and simmer until lentils are soft.
- Season with salt and adjust consistency if needed.
- Garnish with cilantro and serve with lemon wedges.
Notes
- Simmer longer for a thicker dahl.
- Add extra liquid if the dahl becomes too thick.
- Adjust chili powder to control heat.
- Store leftovers refrigerated for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 211
- Sugar: 7 g
- Sodium: 960 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg