Handi Lentils Creamy Indian Dal
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
171 kcal
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Course
Main Course
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Cuisine
American
Handi Lentils Creamy Indian Dal
Description
This dal begins by soaking and cooking lentils with green chilies and root vegetables, which impart mild sweetness and texture. Separately, whole spices in panch phoron are tempered in oil to release fragrance, then combined with ground spices such as coriander, cumin, cardamom, smoked paprika, cinnamon, clove, and black pepper to build complex layers of flavor. Onions and bell peppers are cooked until soft and translucent before incorporating tomato puree and yogurt, lending creaminess and tang. The cooked lentils are then added to the sauce and simmered to meld flavors.
The resulting dal is creamy with a nuanced spice profile, combining the earthiness of lentils and root vegetables with aromatic spices. The yogurt adds a cooling tang and richness. The dish is versatile and can accompany rice or flatbreads, serving as a staple protein and vegetable component in a meal.
To customize, you can prepare your own panch phoron spice mix or omit the cashew cream for a nut-free version. For an oil-free version, toast the spices dry and substitute broth for oil. Onion can be replaced with thinly sliced zucchini to make the recipe garlic-free.
Ingredients
Lentils:
- 1/2 cup brown lentils dry uncooked, or use green or other lentils, Sabut Masoor
- 2 cups water
- 1/2 teaspoon salt
- 1 green chili serrano or Indian Chile for hot, or use 1 tablespoon chopped mild green chili, chopped
- 1 cup Root Vegetables sweet potato, parsnip, or a mix of choice, such as carrots
For the sauce:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon panch phoron , Indian bengali 5 spice, see notes to make your own
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon smoked paprika or cayenne or Indian red chili powder
- cinnamon clove powder, and black pepper, a good pinch
- 1/2 teaspoon fenugreek leaves dried
- 1 cup onion chopped
- 1 cup bell pepper chopped small, chopped
- 2 ounces tomato puree 1/4 cup or less
- 3 tablespoons yogurt or cashew cream or other non-dairy cream or use thick non dairy milk such as oat milk
- cilantro non dairy yogurt or thick non dairy milk for garnish
- lemon juice
- yogurt
Instructions
- Cook the lentils: Wash the lentils and soak for 10 minutes then drain and add to a saucepan with the water, chilies, vegetables, and salt and cook over medium heat partially covered, until the lentils are cooked to preference. Or pressure cook in the instant pot with 1.5 cups water for 14 minutes for brown lentils and 16 for green lentils. Let the pressure releas naturally
- Make the sauce: Heat oil in a skillet over medium heat. Once the oil is hot, add the panch phoron and cook until the cumin seeds smell fragrant or the mustard seeds start sputtering.
- Add in all the ground spices and fenugreek leaves and mix. Then add in the onion and a good pinch of salt and cook until the onion is translucent. Then add the peppers and cook for 2 minutes.
- Then add in the tomato puree and yogurt and a good pinch of salt and mix in and bring to a good simmer.
- Then add in your cooked lentils with any remaining liquid and 1/2 cup of water. Mix well and bring to good boil. Taste and adjust salt and flavor. Adjust consistency by adding more water if needed or simmer for another 2 mins if you want it thicker.
- Garnish with cilantro and some lemon juice and optionally drizzle some yogurt or non dairy cream. Serve with roti, Naan, flatbread (regular or glutenfree) or rice.Store refrigerated for upto 3 days. Can be frozen for upto 2 months in an airtight container.
Notes
- You can make your own panch phoron by mixing equal parts mustard, fennel, cumin, fenugreek, and nigella seeds; use ½ teaspoon in this recipe.
- To omit nuts, exclude cashew cream and use nut-free non-dairy yogurt instead.
- For an oil-free preparation, toast whole spices dry in a skillet, then add broth before continuing the recipe.
- Replace onion with thinly sliced zucchini to make the dish garlic-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 372mg | 16% |
| Potassium | 562mg | 12% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 3618IU | 72% |
| Vitamin C | 59mg | 66% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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