Recipe courtesy of Mark Bittman
Spiced Red Lentil Dal
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 310
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 15
- Sodium
- 252
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 tablespoons peanut oil
1 large onion, chopped
1 cup dried red lentils, washed and picked over
2 tablespoons minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1 tablespoon mustard seeds
2 cloves
1 teaspoon freshly ground black pepper
Salt
2 tablespoons cold butter, optional
Chopped fresh cilantro leaves, for serving
Directions
- Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
- Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
- Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
- Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.