1 hr 5 mins
Toasting and grinding your seeds is so worth the effort, and doesn't take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromtaic, rich and delicious.
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- 3 tablespoons peanut oil
- 1 medium yellow onion
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 cup dried red lentils
- 2 tablespoons tomato paste
- 4 -5 cups chicken stock or 4 -5 cups water or 4 -5 cups vegetable broth
- 5 plum tomatoes, chopped
- 1 lime, juice of
- 1 cup lightly packed chopped fresh cilantro
- 1In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
- 2Remove from pan and let cool.
- 3Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
- 4Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
- 5Add garlic and ginger and saute 5 more minutes.
- 6Add spices and salt, saute 5 minutes more.
- 7Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
- 8Add tomato paste and lentils.
- 9Bring to a boil then lower the heat a bit and simmer for 20 minutes.
- 10Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
- 11Simmer 10 more minutes, or until lentils are completely tender.
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Nutritional Facts for Red Lentil Dhal
Serving Size: 1 (305 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 273.2
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 1.7 g
- Cholesterol 4.8 mg
- Sodium 668.0 mg
- Total Carbohydrate 33.7 g
- Dietary Fiber 11.7 g
- Sugars 7.0 g
- Protein 14.1 g
The following items or measurements are not included: