Spiced Red Lentil Dal with Basmati Rice

A comforting and aromatic Indian red lentil dal, slow-cooked with tomatoes and a blend of earthy spices, served alongside steamed basmati rice and tangy quick-pickled onions.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.70/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• healthy
• comfort food
• savory
• boil

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon whole cumin seeds
• 0.5 teaspoon ground coriander
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 1 can diced tomatoes (undrained)
• 0.75 cup red lentils (rinsed)
• 3 cup vegetable broth
• 0.5 teaspoon kosher salt
• 0.25 cup fresh cilantro (chopped)
• 1 cup basmati rice (uncooked)
• 2 cup water
• 0.5 red onion (thinly sliced)
• 0.25 cup white vinegar
• 0.5 teaspoon sugar
• 1 pinch kosher salt

Instructions

1. For the pickled onions: In a small bowl, combine 1/2 thinly sliced red onion, 1/4 cup white vinegar, 1/2 teaspoon sugar, and a pinch of kosher salt. Stir well and set aside to pickle while you prepare the rest of the meal.
2. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook until softened, about 5-7 minutes.
3. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Add the whole cumin seeds, ground coriander, turmeric powder, and red chili powder (if using). Cook, stirring constantly, for 30 seconds until fragrant.
5. Stir in the diced tomatoes (undrained), rinsed red lentils, and 3 cups vegetable broth. Add 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have thickened. Stir occasionally to prevent sticking.
6. While the dal is cooking, prepare the basmati rice. In a small saucepan, combine 1 cup uncooked basmati rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
7. Serve the Spiced Red Lentil Dal hot with the steamed basmati rice and a side of tangy quick-pickled onions. Garnish with fresh cilantro if desired.

Notes

Dal will thicken as it cools; add a splash of water or broth when reheating if needed. The quick pickled onions add a wonderful bright, tangy contrast to the rich dal.

Nutrition (per serving)

• Calories: 480
• Protein: 22.8 g
• Carbohydrates: 84.5 g
• Fat: 6.8 g
• Fiber: 15.1 g
• Sodium: 950 mg
• Saturated Fat: 0.8 g
• Sugar: 7.3 g