Nepalese Red Lentil Dahl
Red lentil stew with ginger, garlic and turmeric.
Servings: 4
Ingredients
- 2 tbsp ghee or oil
- 1 onion chopped
- 2 cloves garlic crushed
- 2" piece ginger grated (about a size of your thumb)
- 1 tsp coriander seeds crushed
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 225 g /1 cup red lentils
- 750 ml /3 cups water
- 1/2-1 tsp salt
- 2 tbsp cilantro chopped
Instructions
- Heat ghee or oil in a deep pan and and cook onion over medium heat for 5-7 minutes without browning too much.
- Turn heat to low and add garlic, ginger, crushed coriander seeds, turmeric and red chilli powder, stir to combine and cook for 3-5 minutes longer.
- Add washed red lentils and stir to coat them with the onion and spice mixture, cook them while stirring for 2-3 minutes. (This step helps the lentils to keep their shape and texture).
- Add water, turn heat up and bring it to a boil, add salt, then turn it to a medium-low and simmer for 15 minutes.
- When the lentils are tender but still mostly hold their shape, stir in fresh chopped cilantro and take it off the heat.
Nutrition
Calories: 283kcal | Carbohydrates: 38g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 310mg | Potassium: 612mg | Fiber: 18g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 5mg