Red Lentil Dal with Fluffy Basmati

Red Lentil Dal with Fluffy Basmati

A comforting and quick-cooking red lentil soup, lightly spiced and simmered with a flavorful tempering, served alongside tender basmati rice for a classic Nepali meal.

Dietary

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Ingredients

Instructions

  1. Combine 2 cups basmati rice with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While the rice cooks, combine the rinsed 1 cup red lentils with 4 cups water in a separate medium pot. Bring to a boil, then reduce heat and simmer for 15 minutes, until tender. Skim any foam that rises to the top.
  3. In a small skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped 1 yellow onion and sauté for 3-4 minutes until softened.
  4. Add the minced 2 cloves garlic and grated 1 inch fresh ginger to the skillet and cook for 1 minute until fragrant.
  5. Stir in 1/2 teaspoon ground turmeric and 1 teaspoon ground cumin to the skillet and cook for 30 seconds, stirring constantly.
  6. Pour the contents of the skillet into the simmering lentils. Stir in 1/2 teaspoon salt. Continue to simmer for 2-3 minutes, allowing flavors to meld. If the dal is too thick, add a splash of hot water.
  7. Ladle the dal over the fluffy basmati rice. Garnish with chopped 1/4 cup fresh cilantro if desired, and serve immediately.

Notes

Red lentils cook quickly and break down easily, creating a creamy dal. Adjust the amount of water to achieve your desired consistency.

Nutrition (per serving)