Indian Dal
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 jalapeno chilies ⓘ
- 1 tablespoon minced garlic
- 1 teaspoon ground dried turmeric ⓘ
- Salt ⓘ
Instructions
- 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.
- Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.
- You can also use Canary or Crimson lentils.
Nutrition & Diet Analysis (per serving)
631
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).