Ingredients for Spicy Dhal
- Red Lentil
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- Ground Cumin
- Ground Coriander
- Ground Cardamom
- 1/2 teaspoon turmeric powder
- 1 medium onion (finely chopped)
- Garlic Clove
- Vegetable Stock
- Lemon, Juice Of
- Of Fresh Mint
- 1/4 teaspoon salt
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How to Make Spicy Dhal
- Rinse 1 cup red lentils under cold water.
- In a medium saucepan, bring 3 cups of water to a boil over high heat.
- Add the rinsed lentils, stir well, and reduce heat to medium-low.
- Partially cover and simmer for 10-12 minutes, or until lentils are tender but not mushy.
- While lentils simmer, heat 2 tablespoons of coconut oil in a heavy-bottomed skillet over medium heat for 1 minute.
- Add 1 teaspoon mustard seeds and cook until they begin to pop (about 30 seconds).
- Add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/2 teaspoon cardamom pods (lightly crushed), and 1/2 teaspoon turmeric powder.
- Stir-fry the spices for 1 minute until fragrant.
- Add 1 medium onion (finely chopped) and 2 cloves garlic (minced). Cook for 5 minutes, or until softened, stirring occasionally.
- Pour in 1/2 cup vegetable stock (or water), 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of red pepper flakes (optional, adjust to your spice preference).
- Add the cooked lentils to the skillet. Stir to combine and bring to a gentle simmer for 2 minutes.
- Stir in 1/4 cup chopped fresh mint before serving.
- Serve hot as a side dish or with your favorite vegetables for dipping.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
7g
Fat
3g
Carbs
11g
