Ingredients for What A Dhal
- 1 cup red lentils
- 1 cinnamon stick
- 2 bay leaves
- 4 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 teaspoon turmeric powder
- Lemon, Juice Of
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 tablespoons ghee
- 1/4 teaspoon asafoetida powder (hing)
- 1 teaspoon whole cumin seeds
- 6 cups water
- fresh cilantro (optional)
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How to Make What A Dhal
- Rinse 1 cup red lentils thoroughly under cold water and drain well.
- In a large pot or Dutch oven, combine the rinsed lentils with 6 cups of water, 1 cinnamon stick, 2 bay leaves, 4 cloves garlic (minced), 1-inch piece of ginger (grated), and 1 teaspoon turmeric powder.
- Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 40 minutes, or until the lentils are tender and the water has reduced significantly. Stir occasionally to prevent sticking.
- Add 1 lemon (thinly sliced), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 - 1/2 teaspoon cayenne pepper (adjust to your spice preference) to the pot.
- Continue to simmer for another 5 minutes to allow the flavors to meld.
- While the dhal simmers, prepare the tempering: Heat 2 tablespoons of ghee in a small pan over medium heat. Add 1/4 teaspoon asafoetida (hing) and 1 teaspoon cumin seeds. Sauté until the seeds begin to brown and become fragrant (about 30 seconds).
- Pour the fragrant ghee tempering over the dhal. Stir gently to combine.
- Serve hot over steamed rice or with naan bread. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
30g
Carbs
19g
