Dal with Whole Spices
Serves 4 as a main course or 6 to 8 as a side dish
Time 40 min
This simple, spiced dal makes a wonderful meatless meal. Serve with basmati rice and naan bread.
Special Diets:
Ingredients
- 1 1/4 teaspoon black mustard seeds
- 1 1/4 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 4 cloves garlic
- 1 1/2-inch piece fresh ginger, peeled and sliced
- 1 1/2 tablespoon ghee or canola oil
- 1/2 teaspoon ground turmeric
- 4 cardamom pods
- 1 cinnamon stick
- 1 1/2 cup rinsed red lentils
- 1/2 onion
- 1/2 lemon
- 3/4 teaspoon fine sea salt
Method
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: As a main course, 320 calories (70 from fat), 7g total fat, 3.5g saturated fat, 15mg cholesterol, 450mg sodium, 45g carbohydrates (11g dietary fiber, 2g sugar), 20g protein.
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.
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Ingredients
- 1 1/4 teaspoon black mustard seeds
- 1 1/4 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 4 cloves garlic
- 1 1/2-inch piece fresh ginger, peeled and sliced
- 1 1/2 tablespoon ghee or canola oil
- 1/2 teaspoon ground turmeric
- 4 cardamom pods
- 1 cinnamon stick
- 1 1/2 cup rinsed red lentils
- 1/2 onion
- 1/2 lemon
- 3/4 teaspoon fine sea salt