Dahl
Dahl is a warm, comforting dish made primarily with lentils, seasoned with a medley of spices.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Lentils
- 1 cup Red lentils Also known as masoor dal, these lentils cook quickly.
Broth
- 4 cups Vegetable broth Adds depth to the dish.
Aromatics
- 1 medium Onion, finely chopped Provides sweetness and complexity.
- 2 cloves Garlic, minced Adds aromatic notes.
- 1 inch Ginger, grated Contributes warmth and slight spiciness.
Cooking Fat
- 1 tablespoon Olive oil or ghee Helps to sauté the aromatics.
Spices
- 1 teaspoon Ground cumin Gives dahl its characteristic earthy flavor.
- 1 teaspoon Ground coriander Adds a citrusy note.
- 1/2 teaspoon Turmeric powder Adds vibrant color and mild flavor.
- 1/2 teaspoon Red chili powder Adjust to taste for heat.
- to taste Salt Enhances all flavors.
Creaminess
- 1 can Coconut milk Adds creaminess and subtle sweetness.
Garnish
- 1 bunch Fresh cilantro For garnish.
- 1 lime Juice of lime Brightens the dish.
Instructions
- 1. Rinse the red lentils under cold water and drain well.
- 2. In a large pot, heat the olive oil or ghee over medium heat. Add the chopped onions and sauté for 5-7 minutes until translucent.
- 3. Add the minced garlic and grated ginger, sauté for an additional 2 minutes.
- 4. Stir in the ground cumin, coriander, turmeric, and red chili powder, cooking for 1-2 minutes.
- 5. Add the rinsed lentils, pour in the vegetable broth, and bring to a gentle boil.
- 6. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender.
- 7. Stir in the coconut milk and simmer for an additional 5-10 minutes.
- 8. Season with salt and lime juice to taste.
- 9. Garnish with fresh cilantro before serving.
Notes
Store dahl in an airtight container in the refrigerator for up to three days or freeze for up to three months.