Easy Flavorful Lentil Dal
Ingredients
- 1 cup golden yellow/red lentils
- 3 cups water
- 4 cloves garlic, sliced
- 1 small yellow onion, diced
- 1/2-inch piece ginger, peeled and grated
- 1 small green chili pepper, deseeded and diced
- 2 tablespoons vegetable broth or 1 tablespoon neutral oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground coriander
- 1 bay leaf
- 2 large ripe tomatoes, finely chopped or 1-15 ounce can diced tomatoes
- vegetable broth or water as needed
- salt to taste
- lime juice to taste
- fresh cilantro for topping
- cashew yogurt for serving
- cucumber pieces for serving
Optional additions
- 1/2 teaspoon cumin seeds
- 2 garlic cloves, chopped
- neutral oil
Preparation
Rinse well 1 cup golden yellow/red lentils.
Add lentils to 3 cups water in a saucepan and bring to a boil, then simmer until tender.
In a separate pan, sauté 4 cloves garlic (sliced), 1 small yellow onion (small dice), 1/2-inch piece ginger (peeled and finely grated), and 1 small green chili pepper (deseeded and finely diced) in 2 tablespoons heated vegetable broth or 1 tablespoon neutral oil until softened and starts to stick, about 8 to 10 minutes.
Add 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon ground coriander, and 1 bay leaf, then cook for about 1 more minute until fragrant.
Add 2 large finely chopped ripe tomatoes or 1-15 ounce can diced tomatoes and simmer for about 10 minutes, stirring occasionally.
Add the tomato mixture to the saucepan with the lentils and mix well.
Heat while stirring, adding vegetable broth or water as needed to achieve a soupy-like consistency.
Remove from heat and add salt and lime juice to taste.
Top with fresh cilantro.
Serve with cashew yogurt and cucumber pieces.
Optional: Make tadka by sautéing 1/2 teaspoon cumin seeds and 2 chopped garlic cloves in neutral oil until seeds start spluttering, then add to dal when adding lime juice and salt.
