This dal is Delicious! And with ingredients I carry as 'stock' in my kitchen. I did add several whole cardamon pods; discard before eating. Used red lentils. Will make this again; and give the recipe to friends. Easy to make too. (I used all fresh ingredients except for the seeds/powder/lentils). A must to all good recipes, in my opinion. Thanks for a wonderful and healthy dal!
Notes: You can also use Canary or Crimson lentils. Serve this thick stew with hot cooked basmati rice.
Yield: Makes 5 cups; 5 servings
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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
- 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 jalapeÃ±o chilies
- 1 tablespoon minced garlic
- 1 teaspoon ground dried turmeric
- 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. Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.
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