Indian Red Lentil Dal

• Vegan
• Gluten free

• Produce

  • 1 Cilantro, leaves
  • 4 Garlic cloves
  • 1 tbsp Ginger, root
  • 1 Green chili pepper
  • 1/2 Lemon, Juice of
  • 1 cup Red lentils
  • 1 Tomato, medium
  • 1 cup Yellow onion

• Baking & Spices

  • 1 2-inch cinnamon stick
  • 1/2 tsp Cardamom, ground
  • 3/4 tsp Kosher salt
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin seeds
• 1 (2-inch) cinnamon stick
• 1 cup diced yellow onion
• 1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
• 4 garlic cloves, minced
• 1 tablespoon finely minced ginger root
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1 medium tomato, diced
• Juice of one half a lemon
• Chopped cilantro leaves for garnish

Directions

• Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Cook over medium heat for 20 minutes.
• Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
• Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
• Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
• Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.
• Garnish with cilantro; serve with basmati rice and naan.