If you’re looking for a quick and nutritious dish, you have to try lentil dahl. It’s a main course made with red lentils, made incredibly creamy by the presence of coconut milk, which I use a lot if you know me, and enriched with Garam masala, an intense and flavorful spice blend. I usually serve this dish with naan bread, but it also goes great with basmati rice.
Let’s get to work and prepare lentil dahl together.
OTHER RECIPES WITH LENTILS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients for preparing lentil dahl
- 1 onion
- 2 cloves garlic
- 2 1/2 cups red lentils
- 14 oz coconut milk (in a can)
- 1 tablespoon garam masala
- 1 tablespoon turmeric powder
- 1 teaspoon chili powder
- 3/8 cup tomato puree
- to taste salt
- 2 tablespoons chopped parsley
- 1.8 oz fresh ginger
Tools
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- Pan
Steps for preparing lentil dahl
Rinse the lentils and boil them, in a pressure cooker it will take 15 minutes, about double in a regular pot. Drain them and set aside. Remember that lentils do not need to be soaked.
Chop onion and garlic. Sauté in a pan with a drizzle of oil. Add the drained lentils and let them absorb the flavors. Add the coconut milk, which is more or less solid depending on the temperature, then melt it completely over low heat.
Now add the tomato puree, garam masala, turmeric, chili, ginger, and salt. Cook until you achieve the desired creaminess. Remove from heat and serve with chopped parsley on top.
Storage
This dish keeps in the fridge for a couple of days.
