Red Lentil Dal

 

Adapted From: https://www.simplyrecipes.com/recipes/red_lentil_dal/

Red Lentil Dal

PREP TIME10 mins

COOK TIME30 mins

TOTAL TIME40 mins

SERVINGS4 servings

To create a garlic paste, finely chop the garlic, then sprinkle with a little kosher salt (to act as an abrasive) and crush with the side of a large chopping knife over the mixture until garlic breaks down and becomes paste-like.

No fresh tomatoes? You can substitute with 1 cup of canned crushed tomatoes.

Ingredients

• 1 cup red lentils (yellow lentils will work as well)

• 3 cups water (Vegetable broth)

• 1 13.5 ounce can coconut milk
  

• 3 plum tomatoes or a 15 ounce can of diced or crushed tomatoes

• 2 Yellow potatoes

• 1 medium carrot
  

• 2 teaspoons vegetable oil

• 1/2 cup finely chopped white or yellow onion

• 2 medium cloves garlic, finely chopped and made into a paste (see Recipe Note)

• Spinach, Kale, Chard, or other greens
  

• 2 tablespoons minced ginger root
  

• 2 teaspoons coriander
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspood cumin
  

• 1 bay leaf

• 1 teaspoon kosher salt plus more to taste

• 1 lime, juiced (about 2 tablespoons fresh lime juice)

• 8 sprigs cilantro, de-stemmed and chopped

• Cooked basmati rice, optional

Method

1. Cook the lentils:

   Place 1 cup of red lentils in a metal sieve. Rinse well with cold water.

   Pour cleaned lentils into a medium sauce pan with potatoes and carrots. Add 3 cups of water or broth (for flavor). Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.

   

   
2. Measure out the spices: 
3. Mix the coriander, paprika, turmeric, cumin together in a small bowl and set aside. 
4. Blanch and chop the tomatoes:

   While the lentils are cooking in step 1, bring a separate small pot of water to a boil.

   Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute.

   Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside. 

5. or be lazy like me and just use canned, diced tomatoes.... so much easier

6. Sauté the onions with seasonings:

   After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions, garlic, ginger and spices.

   In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes.

   Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the spices. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric. Stir.

   

7. Add the coconut milk and let simmer 5 additional minutes. 

8. Add cooked lentils:

   To the onions and spices, add the cooked lentils along with the lentil cooking broth. Add salt. Cook for 10 minutes.

   
9. Finish the dal:

   Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Add in spinach, kale, chard or other greens to add some color and more nutrition.  

   Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro.

   Serve with basmati rice or naan bread.