Indian Dal

James Carrier

Serve this thick stew with hot cooked basmati rice or as a dip for toasted bread.

Yield: Makes 5 cups; 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 12%
  • Protein: 20g
  • Fat: 3.9g
  • Saturated fat: 0.4g
  • Carbohydrate: 49g
  • Fiber: 8.5g
  • Sodium: 67mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 tablespoon salad oil
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon ground cardamom
  • 1 quart vegetable or fat-skimmed chicken broth
  • 1 1/2 cups dried Red Chief lentils (12 oz.; see notes), sorted and rinsed
  • 1 cup chopped onion
  • About 1/4 cup chopped fresh cilantro
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced fresh jalapeño chilies
  • 1 tablespoon minced garlic
  • 1 teaspoon ground dried turmeric
  • Salt

Preparation

  1. 1. In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes.
  2. 2. Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.
Note:

You can also use Canary or Crimson lentils.

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