Daal: Indian Spiced Lentils
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- • salt & pepper to taste
- • 3 cloves garlic minced
- • 1 tsp. ground turmeric
- • 1 1/2 cups red lentils washed and drained
- • 1 1/2 tbsp. ghee (‘samna’ in arabic)
- • 1 large onion finely diced (i like to use a food processor)
- • 1 tbsp. grated fresh ginger
- • 2 small red chillies or 1/2 tsp. dried red chill
- • 1 tbsp. curry powder
- • 1 tsp. ground coriander
- • 1/2 tsp. ground cumin
- • 1/2 tsp. ground cinnamon
- • 1 large tomato finely diced
- • 4-5 cups water
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a large pot over low-medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.Add the garlic, ginger and fresh chilli if using (if using dried red chilli flakes, add them later with the spices) and cook for 1 minute, until just fragrant.Add the spices; curry, coriander, turmeric, cumin, cinnamon and dried red chilli flakes (if using). Stir for about 30 seconds.Add the tomato and the lentils, stir for a couple of minutes until nicely coated with everything.Add 4 cups water, bring to a boil and lower the heat to a simmer. Cook, partially covered for about 20-30 minutes until lentils are very soft and the stew is thick, stirring occasionally to prevent sticking and adding a little extra water if needed. Serve with Naan and mango chutney.
