Description
A quick and comforting red lentil dahl, infused with warm spices, perfect for cozy dinners and gatherings.
Ingredients
- 1 cup red lentils (rinsed)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1-inch piece of 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-ounce can of diced tomatoes
- 4 cups water or vegetable broth
- Salt to taste
- Fresh cilantro (for garnish)
- Lemon wedges (for serving)
Instructions
- Start by rinsing one cup of red lentils in a strainer until the water runs clear. Chop one medium onion finely, and mince two cloves of garlic and a one-inch piece of ginger.
- In a large pot, heat one tablespoon of vegetable oil over medium heat. Add the chopped onion, and sauté until it turns translucent. Then, add the minced garlic and ginger, cooking until fragrant.
- Stir in one teaspoon of ground cumin, ground turmeric, ground coriander, garam masala, and curry powder. Mix everything well for about a minute to let the spices bloom and release their flavors.
- Pour in the rinsed lentils and the 14.5-ounce can of diced tomatoes. Add four cups of water or vegetable broth. Season with salt to taste.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes. Stir occasionally until the lentils are tender and the mixture thickens. Adjust the consistency with more broth or water if desired.
- Once cooked, check the seasoning and add more salt if necessary. Serve the lentil dahl hot, garnished with fresh cilantro and lemon wedges for a bright, invigorating finish.
Notes
Customize the heat by adjusting the chili powder. Fresh herbs like spinach or kale can be added for extra nutrition.
