Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes 5 cups; 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.

Chef's Notes

You can also use Canary or Crimson lentils.

Nutrition Facts

303 calories; calories from fat 12%; protein 20g; fat 3.9g; saturated fat 0.4g; carbohydrates 49g; fiber 8.5g; sodium 67mg.
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