Masoor Dal Tadka (Red Lentil Dahl)

Ingredients

• Brown rice

  Long-grain, raw

  2 ⁹⁄₁₆ cup or 470g

• Red Split Lentils

  Unknown

  1 ½ cup or 293g

• Carrots

  Raw

  200g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Curry powder

  Spices

  1 tbsp or 6g

• Maple syrups

  1 ½ tsp or 10g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  ⅓ tsp or 0.1g

• Salt

  Table

  6 dash or 2g

• Pepper

  Spices, black

  6 dash or 0.6g

Directions

1. Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
2. Heat oil in a pot and saute onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
3. Add all spices, sweetener, lentils, and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
4. Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
5. Season with black pepper and salt. Taste and adjust the seasonings as needed.
6. Serve warm with rice, potatoes, or naan (flatbread) and garnish with fresh herbs.
7. Recipe by: Michaela Vais (source: https://elavegan.com/red-lentil-dahl/)

Similar Foods

• Red Lentil Dahl
• Indian Red Lentil Dal
• Creamy Green Lentil Dahl