Ingredients with Measurements:
- 1 cup of red lentils
- 3 cups of water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 tablespoon of fresh ginger, grated
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 tablespoon of fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the lentils in a fine mesh strainer and add them to a large pot with 3 cups of water. Bring to a boil and then reduce heat to low and let simmer for 20-25 minutes or until the lentils are soft and fully cooked.
2. While the lentils are cooking, heat the vegetable oil in a separate pan over medium heat. Add the chopped onion and sauté for 3-4 minutes or until the onion is translucent.
3. Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and salt to the pan with the onions. Stir well and cook for another 2-3 minutes.
4. Add the chopped tomato and green chilies to the pan and cook for another 2-3 minutes or until the tomato has softened.
5. Once the lentils are fully cooked, add the onion and tomato mixture to the pot with the lentils. Stir well and let simmer for another 5-10 minutes to allow the flavors to meld together.
6. Serve hot with fresh cilantro as a garnish.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 25g
Protein: 10g
Sodium: 400mg
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green lentils or yellow split peas.
- Vegetable oil can be substituted with coconut oil or ghee.
- Green chilies can be substituted with red chilies or jalapeños.
Variations:
- Add diced potatoes or carrots to the pot with the lentils for a heartier dish.
- Use coconut milk instead of water for a creamier dal.
- Add diced chicken or shrimp to the dish for a protein boost.
Tips and tricks:
- Rinse the lentils well before cooking to remove any dirt or debris.
- Use a wooden spoon to stir the lentils to prevent them from breaking apart.
- Adjust the amount of green chilies to your desired level of spiciness.
Storage instructions:
Store any leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the dal in a bowl with a side of naan bread or rice.
Garnishes:
Fresh cilantro, sliced green onions, or a dollop of plain yogurt.
Pairings:
Naan bread, rice, or a side salad.
Suggested side dishes:
Steamed vegetables or roasted potatoes.
Troubleshooting advice:
If the dal is too thick, add a little bit of water to thin it out. If it is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
Make sure to cook the lentils fully to prevent any foodborne illnesses.
Food history:
Dal is a staple dish in Indian cuisine and is often served as a side dish or main course.
Flavor profiles:
The dal has a warm and spicy flavor with a creamy texture.
Serving suggestions:
Serve the dal as a main course or as a side dish to a larger meal.
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Region: Indian