Description
A fragrant and spicy red lentil dahl that warms you up from the inside, perfect for a cold, rainy day.
Ingredients
Units
Scale
- 1.25 cups red lentils
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, diced
- 1 x 3cm piece ginger, peeled and diced
- 3/4 teaspoon turmeric
- 1 can peeled tomatoes
- 2 cups hot water
- 1 teaspoon garam masala
- Salt, to taste
Instructions
- Wash the red lentils thoroughly under running water, discarding any debris. Drain well.
- Heat a large frypan over high heat until smoking hot, then add the vegetable oil.
- Add the diced onion, garlic, and ginger to the pan. Reduce the heat to medium and cook, stirring often, for about 5 minutes until the onions are soft and translucent.
- Stir in the turmeric and cook for an additional minute until fragrant.
- Add the lentils, canned tomatoes, and hot water to the pan. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
- Stir in the garam masala and season with salt to taste. Cook for another 2 minutes to allow the flavors to meld.
- Serve hot with rice and fried pappodams.
Notes
This dish is best served hot with rice and pappodams. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Adjust the spice level by adding more or less garam masala to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 6
- Carbohydrates: 40
- Fiber: 15
- Protein: 12
- Cholesterol: 0