Dal with Whole Spices

Dal with Whole Spices

Serves 4 as a main course or 6 to 8 as a side dish

Serve with basmati rice and naan bread to make a complete meal.

  • 1 1/4 teaspoons black mustard seeds
  • 1 1/4 teaspoons coriander seeds
  • 1/2 teaspoon cumin seeds
  • 4 garlic cloves
  • 1 1/2-inch piece peeled ginger, sliced
  • 1 1/2 tablespoons ghee or canola oil
  • 1/2 teaspoon ground turmeric
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 1/2 cups rinsed red lentils
  • 1/2 onion
  • 1/2 lemon
  • 3/4 teaspoon fine sea salt
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In a medium skillet, toast mustard, coriander and cumin seeds over medium heat until fragrant. Set aside. In a blender, combine garlic, ginger and 1/4 cup water and blend until smooth.

Heat ghee or oil in a large skillet over medium heat. Add garlic mixture and cook, stirring frequently, until fat separates out, about 3 minutes. Add the toasted seeds, turmeric, cardamom and cinnamon and cook 1 minute. Stir in lentils, onion, lemon and 4 cups water. Bring to a boil, lower heat, cover and cook at a bare simmer, stirring occasionally, until lentils fall apart, about 30 minutes. Discard cardamom, cinnamon, onion and lemon. Stir in salt and serve.

Nutritional Info: 
Per Serving:Serving size: As a main course, 320 calories (70 from fat), 7g total fat, 3.5g saturated fat, 15mg cholesterol, 450mg sodium, 45g carbohydrate (11g dietary fiber, 2g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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