Red lentil dal is one of those dinners you can make any number of times and have it taste slightly different each time. However, that is part of the attraction of the dish. This dinner captures the wisdom of Ayurvedic cooking while making it accessible to even the most inexperienced chef, thanks the use of simple ingredients and well-selected spices. A steaming bowl of warm, soothing dal will keep you grounded and content no matter how horrible your day or how long your week has been. Red lentil dal is a high antioxidant food that builds your immune system and prevents various diseases and infections.
Here are some ingredients to prepare a healthy bowl of red lentil dal
- Black Pepper – 2 pinch
- Cardamom – 1/4 tsp
- Cayenne Pepper – 2 pinch
- Cilantro – 2 tbsp
- Cinnamon – 1/2 tsp
- Cloves – 1/2 tsp
- Cumin – 1 tsp
- Garlic – 2 clove
- Fresh Ginger – 1/2 inch
- Green Chilis – 2 pinch
- Lime – 1 whole
- Red Lentils (Masoor Dal) – 1/2 cup
- Mineral Salt – 1/2 tsp
- Sunflower Oil – 3 tbsp
- Tomato – 2 whole
- Turmeric – 1/2 tsp
- Water – 3 cup
- Soak the red lentils for 2 to 12 hours in water. Then drain and thoroughly rinse.
- Pour twice as much water into the lentils as they are tall. Drizzle with salt and pepper. Cook on low heat for 60 minutes after bringing the mixture to a boil.
- Slice up the tomatoes and toss them in.
- Add 2 tablespoons of sunflower oil to the pan and fry the onions. Garlic should be added last because it burns quickly.
- Stir into the daal.
- In a separate frying pan, make a paste of the spices and sauté in the remaining oil. Toss with lentils.
- Maintain a low simmer while stirring occasionally. When the lentils have melted, and the soup is smooth, mixed, and watery, the lentils are done. Simmering takes about 60 minutes on average. Serve with lime wedges and fresh cilantro on the side.
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