Red lentil dahl
This red lentil dahl is a comforting dish featuring a blend of aromatic spices, lentils, and fresh spinach. It’s easy to prepare and perfect for a warm meal.
Cook time 75 min
Prep time 10 min
Ingredients:
1 onion2 garlic cloves
1 tbsp curry powder
1 cup canned lentils
1 tbsp ginger root
1/2 cup coconut milk
3 cups chicken gravy
2 cups spinach
1/2 cup coriander leaves
Red lentil dahl is a flavorful and nutritious dish that is perfect for a cozy meal. This recipe combines aromatic spices with hearty lentils and fresh vegetables to create a delicious and comforting meal. Whether you're a seasoned cook or a beginner in the kitchen, this red lentil dahl is easy to prepare and sure to impress.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Roughly chop the spinach.
- Chop the coriander leaves.
- In a large pot or saucepan, heat a little oil over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
- Stir in the curry powder and cook for about 1 minute to toast the spices, releasing their flavors.
- Add the drained and rinsed lentils to the pot. Stir well to coat the lentils with the spices and aromatics.
- Pour in the coconut milk and chicken gravy, stirring to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes. This allows all the flavors to meld together.
- Stir in the roughly chopped spinach. Allow the spinach to wilt, cooking for about 2-3 minutes.
- Stir in the chopped coriander leaves just before serving to add a fresh and vibrant flavor.
- Ladle the dahl into bowls. It can be served as a main dish with rice or naan, or as a side dish.
Your red lentil dahl is now ready to be enjoyed! Served with your favorite bread or over a bed of rice, this dish is sure to satisfy your taste buds and provide a nourishing meal. Enjoy the rich, spicy, and creamy flavors of this delightful dahl.
Red lentil dahl FAQ:
You should simmer the red lentil dahl for about 15-20 minutes after adding the coconut milk and chicken gravy. This will allow the flavors to meld together properly.
If you want a vegetarian option, you can substitute chicken gravy with vegetable broth or vegetable stock. This will maintain the dish's flavor base while making it suitable for vegetarians.
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. You can also freeze it for up to 2-3 months; just make sure to cool it completely before freezing.
Lentils are done when they are tender but not mushy. They should hold their shape while being soft to the bite. If they are still firm after 20 minutes, continue to simmer and check every few minutes.
Yes, you can use dried red lentils, but you will need to adjust the cooking time. Rinse and simmer them in water for about 15-20 minutes before following the other steps in the recipe.
Tips:
- For added depth of flavor, sauté the onions, garlic, and ginger in a little oil before adding the curry powder.
- To make the dahl thicker, let it simmer for a longer time or mash some of the lentils with a spoon.
- Feel free to adjust the amount of curry powder according to your spice preference.
- If you prefer a vegan version, use vegetable broth instead of chicken gravy.
- Garnish with extra coriander leaves and a squeeze of lemon juice for a fresh and vibrant finish.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 8g
Carbohydrates 27g
Fiber 7g
Sugar 4.90g
Fat 12g
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