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 1/4 cups (300 ml) red lentils
- 1 tbsp (15 ml) vegetable oil
- 1 onion, diced
- 2 cloves garlic, diced
- 1 x 3cm piece ginger, peeled and diced
- 3/4 tsp turmeric
- 1 can peeled tomatoes
- 2 cups (480 ml) hot water
- 1 tsp (5 ml) 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