Lentil Dahl

This classic Lentil Dahl is a quintessential Indian comfort food, offering a perfect balance of earthy lentils and warm spices. The dish features green or brown lentils simmered until tender, infused with the aromatic notes of cinnamon, bay leaf, fresh ginger, and garlic. A vibrant touch of turmeric gives the dahl its signature golden hue, while a final tempering of ghee, cumin seeds, and asafetida adds a nutty, savory depth that elevates the entire dish. Ideal served over fluffy basmati rice or with warm naan bread, this vegan and vegetarian-friendly meal is hearty, nutritious, and incredibly satisfying.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 403.0

Dietary: Vegan, Vegetarian

Description

This classic Lentil Dahl is a quintessential Indian comfort food, offering a perfect balance of earthy lentils and warm spices. The dish features green or brown lentils simmered until tender, infused with the aromatic notes of cinnamon, bay leaf, fresh ginger, and garlic. A vibrant touch of turmeric gives the dahl its signature golden hue, while a final tempering of ghee, cumin seeds, and asafetida adds a nutty, savory depth that elevates the entire dish. Ideal served over fluffy basmati rice or with warm naan bread, this vegan and vegetarian-friendly meal is hearty, nutritious, and incredibly satisfying.

Ingredients

Green or brown lentils
Cinnamon stick, 3"
Bay leaf
Garlic cloves, peeled, whole
Ginger root, 1" thick
Turmeric
Lemon
Salt
Black pepper
Cayenne
Ghee
Asafetida
Whole cumin seeds

Directions

1
Rinse the lentils thoroughly under cold water and drain well.
2
In a large pot, combine the lentils, 6 cups of water, cinnamon stick, bay leaf, whole garlic cloves, ginger slices, and turmeric.
3
Bring the mixture to a boil over high heat.
4
Once boiling, reduce the heat to low, cover, and simmer for 40 minutes, or until the lentils are tender and the liquid has reduced significantly.
5
Thinly slice the lemon and add it to the pot along with salt, black pepper, and cayenne.
6
Simmer for an additional 5 minutes to allow the flavors to meld.
7
In a small skillet, heat the ghee over medium heat until hot.
8
Add the asafetida and cumin seeds to the hot ghee and sauté briefly until the seeds begin to darken and become fragrant.
9
Pour the tempered spice mixture over the dahl and serve hot over rice.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 403.0kcal

% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 2460.2mg103%
Total Carbohydrate 90.7g31%
Dietary Fiber 31.7g127%
Sugars 4.0g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lentil-dahl/