Yellow Dal (Daal? Dahl?)
This dal is a household favourite of mine; I make it at least once a month and it's so full of flavour, heartiness, and warmth. The amount of spices may seem daunting but it's so worth it! Feel free to play around with a balance of spices that works for you (no mustard seed? Nr problem. Only have garam masala? No prob! Just use a ton of that instead.)
Servings: 4
Calories: 107kcal
Ingredients
- 1 cup of red lentils
- 1 medium tomato diced
- 3 cups of water
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 1 tbsp olive oil
- 2 tbsp coconut oil
- 1/2 tsp black mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp fresh minced or grated ginger
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 4-6 dried chili peppers
- 1/2 tsp black salt
- 1/2 tsp black pepper
- 1 tsp salt or to taste
Instructions
- Pick through red lentils to remove any stones or debris. Wash and drain as much water as you can. In a medium or small pot, add water, tomato and lentils. Once it starts to boil, lower to medium heat to maintain a steady simmer, stirring occasionally to keep the lentils from sticking to the bottom.
- Once lentils are almost cooked through (about 15-20 minutes), in a separate pot over medium heat, melt coconut oil and add olive oil. Add black mustard seeds, turmeric powder, grated ginger, coriander, garam masala, cumin, chili peppers, black salt, black pepper, and salt and stir until fragrant and sizzling (about 1 minute). Stir in the onions and stir to coat. Cook for about 2-3 minutes until nearly translucent. Add garlic and continue cooking until fragrant (about another 2 minutes), stirring occasionally.
- Add all the spices and onion to the lentil pot and stir to incorporate. Simmer for another 5 minutes to meld all the flavours together. Remove from heat. Garnish with chopped cilantro and serve with rice or naan.
Nutrition
Calories: 107kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g