From: wholefoodsmarket
Indian Dal
Submitted by: Whole Foods Market
by 26 people
Serves 6
Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. If using green or black beluga lentils instead of red, the cooking time should be increased by 10 to 15 minutes. Serve over a bed of brown rice.
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
1 teaspoon whole cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
4 cups vegetable broth
1 1/2 cups chopped tomatoes, with their juice
1/3 cup chopped cilantro
1 teaspoon ground turmeric
Salt to taste
1 jalapeno pepper, stemmed, seeded and finely chopped
Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeno and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Ladle into bowls and serve.
Tags: Indian, Vegan, Vegetarian, Dairy Free, High Fiber, Sugar Conscious
Comments
godsgirl96 wrote:
A quick note on the expense of fresh ginger: You can use the portion of ginger root required for the recipe and simply peel the remaining ginger and freeze for use another time. That way the cost of one ginger root would actually cover more than one meal. Just a thought.
1/4/2012 7:29:18 PM CST
rroberto wrote:
@notime2cook
dried ginger powder might be cheaper but it has very little of fresh ginger's flavor
most of the expense of fresh ginger is that it spoils quickly...but it keeps well unpeeled in the freezer and you will never have to waste any if you keep it there when not in use...
....to everyone
basmati rice is a wonderful bottom-of-the-bowl accompaniment to dal..perhaps no one else mentioned it because it almost goes without saying
9/9/2011 6:43:11 PM CST
Mary E. M. wrote:
I love this recipe. I hardly ever follow recipes either, so that's saying a lot. You can change it a little each time too. I serve mine with a piece of whole wheat naan.
4/13/2011 7:56:53 PM CST
Alana wrote:
@piposh
The lentils will cook quicker if you soak them first, but there is no need to do that in this recipe; simply cook them until they are tender. Thanks!
2/7/2011 5:43:14 PM CST
Recommend (2)
piposh wrote:
Do you have to soak the lentils over night?
2/6/2011 7:17:30 AM CST
notime2cook wrote:
A good recipe but, I would add more of a few things intensify flavor to taste. Fresh ginger adds a lot to cost.
1/8/2011 8:03:48 PM CST
carolina51st wrote:
One of our favorite recipes!! We make it frequently.
11/8/2010 10:24:39 PM CST
Recommend (1)
adri367 wrote:
This is a tasty and easy recipe that we make regularly. I don't add the cardamon or the ginger, and I make sure to leave the seeds etc in the jalapeno so it has a nice spice to it.
Recipe:
INDIAN DAL
Indian Dal
Submitted by: Whole Foods Market
by 26 people Serves 6
Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. If using green or black beluga lentils instead of red, the cooking time should be increased by 10 to 15 minutes. Serve over a bed of brown rice.
Ingredients
2 cups red lentils2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
1 teaspoon whole cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
4 cups vegetable broth
1 1/2 cups chopped tomatoes, with their juice
1/3 cup chopped cilantro
1 teaspoon ground turmeric
Salt to taste
1 jalapeno pepper, stemmed, seeded and finely chopped
Method
Spread lentils out on a sheet tray and pick through to remove any stones or debris. Rinse lentils and drain well.Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeno and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Ladle into bowls and serve.
Nutrition
Per serving: 300 calories (60 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 710mg sodium, 43g total carbohydrate (10g dietary fiber, 4g sugar), 18g proteinTags: Indian, Vegan, Vegetarian, Dairy Free, High Fiber, Sugar Conscious
Comments
godsgirl96 wrote:
A quick note on the expense of fresh ginger: You can use the portion of ginger root required for the recipe and simply peel the remaining ginger and freeze for use another time. That way the cost of one ginger root would actually cover more than one meal. Just a thought.
1/4/2012 7:29:18 PM CST
rroberto wrote:
@notime2cook
dried ginger powder might be cheaper but it has very little of fresh ginger's flavor
most of the expense of fresh ginger is that it spoils quickly...but it keeps well unpeeled in the freezer and you will never have to waste any if you keep it there when not in use...
....to everyone
basmati rice is a wonderful bottom-of-the-bowl accompaniment to dal..perhaps no one else mentioned it because it almost goes without saying
9/9/2011 6:43:11 PM CST
Mary E. M. wrote:
I love this recipe. I hardly ever follow recipes either, so that's saying a lot. You can change it a little each time too. I serve mine with a piece of whole wheat naan.
4/13/2011 7:56:53 PM CST
Alana wrote:
@piposh
The lentils will cook quicker if you soak them first, but there is no need to do that in this recipe; simply cook them until they are tender. Thanks!
2/7/2011 5:43:14 PM CST
Recommend (2)
piposh wrote:
Do you have to soak the lentils over night?
2/6/2011 7:17:30 AM CST
notime2cook wrote:
A good recipe but, I would add more of a few things intensify flavor to taste. Fresh ginger adds a lot to cost.
1/8/2011 8:03:48 PM CST
carolina51st wrote:
One of our favorite recipes!! We make it frequently.
11/8/2010 10:24:39 PM CST
Recommend (1)
adri367 wrote:
This is a tasty and easy recipe that we make regularly. I don't add the cardamon or the ginger, and I make sure to leave the seeds etc in the jalapeno so it has a nice spice to it.
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