Dahl (Dal)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
442 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Dahl (Dal)
Description
The Dahl (Dal) recipe features red lentils simmered in a flavorful blend of sautéed ginger, onion, and garlic, toasted with turmeric, curry powder, and red curry paste. Coconut milk and fire-roasted tomatoes add creaminess and depth while softening the lentils to a tender consistency. Finished with salt and black pepper to taste, this lentil stew offers a comforting and mildly spiced profile, highlighting the smoothness of the coconut milk and the subtle heat from the curry components.
Serve the Dahl hot over cooked rice or quinoa, garnished with fresh cilantro leaves and a wedge of lemon or lime to brighten the flavors before eating. It's well-suited for a nutritious vegetarian main or side dish.
This dish stores well in the refrigerator for several days, allowing leftovers to provide quick, flavorful meals. The recipe notes mention cauliflower as an alternative to grains, offering a lighter option for serving.
Ingredients
For Dahl:
- 2 tablespoons coconut oil
- 2 tablespoons ginger finely chopped, fresh
- 1 yellow onion thinly sliced
- 4 garlic finely chopped, cloves
- 1 teaspoon Turmeric ground
- 1 teaspoon curry powder
- 3 tablespoons red curry paste
- 1 ½ cups coconut milk
- ½ cup water
- 1 .5-ounce diced fire roasted tomatoes canned
- 1 cup red lentils
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
To Serve:
- lemon wedge or lime wedges, fresh
- cilantro
- rice cooked, or quinoa
Instructions
- Heat a medium dutch oven over medium high heat. Add the coconut oil. Once hot, add the ginger, onion and garlic. Sauté for 5 minutes until onions are starting to be translucent and fragrant. Add the ground turmeric, curry powder and paste and sauté for another 60 seconds to toast. Add the coconut milk, water, and the entire can of chopped tomatoes. Stir to combine. Add the lentils and cover the pot, reduce heat to medium and let the lentils cook for 20-25 minutes until soft.
- Remove from the heat and season with salt and pepper to taste.
- Serve over rice or quinoa with cilantro on top and lemon or lime juice depending on your preference.
Notes
- Leftovers keep well in the fridge when stored with cooked grains for up to four days.
- Serve with rice, quinoa, or cauliflower according to your preference.
- Add fresh lemon or lime juice just before serving to enhance the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 176mg | 7% |
| Potassium | 703mg | 15% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 2206IU | 44% |
| Vitamin C | 9mg | 10% |
| Calcium | 104mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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