Indian Red Lentil Dal

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Water

  Plain, clean water

  3 cup or 710g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Stick Cinnamon

  McCormick

  1 stick or 1g

• Onions

  Raw

  1 cup, chopped or 160g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Rinse the lentils and place them in a large saucepan with water. Cook over medium heat for 20 minutes.
2. In a medium skillet, heat the oil over medium heat. Add cumin seeds and cinnamon stick, sauté for 60 to 90 seconds until fragrant.
3. Add onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes until onions are translucent.
4. Stir in turmeric, cardamom, paprika, salt, and diced tomato. Cook until the tomato softens, about 2 to 3 minutes. Remove the cinnamon stick.
5. Once lentils are cooked, drain excess water, leaving some in the pot. Mix in the spiced onion mixture and lemon juice. Adjust salt and consistency as needed.
6. Garnish with freshly chopped cilantro.

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• Pressure Cooker South Indian Sambar Lentil soup with rice
• Red Lentil Dahl
• Red Lentil Soup
• Afghan Red Lentil Soup
• Red Lentil Soup with Lemon and Honey