Red Lentil Dal

Name: Red Lentil Dal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 yellow onion (small, diced); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1.5 teaspoon ground cumin; 1 teaspoon turmeric powder; 0.5 teaspoon garam masala; 1 cup red lentils (rinsed); 3 cup vegetable broth; 1 can diced tomatoes; 0.5 cup coconut milk (full-fat (from a can)); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 cup basmati rice (uncooked); 6 piece naan bread (warmed)

A fragrant and hearty Indian red lentil curry simmered with warm spices, served with fluffy basmati rice and soft naan bread.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Indian
Difficulty: Easy
Cost: $3.49/serving

Dietary

Vegetarian
Pescatarian
Nut-Free
Soy-Free
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (small, diced)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1.5 teaspoon ground cumin
1 teaspoon turmeric powder
0.5 teaspoon garam masala
1 cup red lentils (rinsed)
3 cup vegetable broth
1 can diced tomatoes
0.5 cup coconut milk (full-fat (from a can))
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cup basmati rice (uncooked)
6 piece naan bread (warmed)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced small yellow onion and cook until softened, about 4-5 minutes.
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
Add the 1 1/2 teaspoons ground cumin, 1 teaspoon turmeric powder, and 1/2 teaspoon garam masala. Stir constantly for 30 seconds until aromatic.
Stir in the rinsed red lentils, 3 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender, stirring occasionally.
While the dal is simmering, cook the 2 cups uncooked basmati rice according to package directions.
Once lentils are tender, stir in the 1/2 cup coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for an additional 2-3 minutes, adjusting seasoning to taste.
Serve the Red Lentil Dal hot over the cooked basmati rice, accompanied by warmed naan bread.

Notes

For a thicker dal, simmer uncovered for an extra 5 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

Calories: 480
Protein: 19.8 g
Carbohydrates: 78.5 g
Fat: 11.2 g
Fiber: 12 g
Sodium: 820 mg
Saturated Fat: 5.5 g
Sugar: 7 g