Nepalese Red Lentil Dahl

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Chilli, red powder
  • 2 tbsp Cilantro
  • 2 cloves Garlic
  • 2 piece Ginger
  • 1 Onion
  • 225 g Red lentils

• Baking & Spices

  • 1 tsp Coriander seeds
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Ghee or oil

• Liquids

  • 750 ml Water

Found on vikalinka.com

Description

Ingredients

• 2 tbsp.- ghee or oil
• 1- onion, chopped
• 2 cloves- garlic, crushed
• 2 piece- ginger, grated (about a size of your thumb)
• 1 tsp.- coriander seeds, crushed
• ½ tsp- turmeric
• ½ tsp- red chilli powder
• 225 gr/1 cup- red lentils
• 750ml/3 cups- water
• ½-1 tsp-salt
• 2 tbsp- cilantro, chopped

Directions

• Heat ghee or oil in a deep pan and and cook onion over medium heat for 5-7 minutes without browning too much.
• Turn heat to low and add garlic, ginger, crushed coriander seeds, turmeric and red chilli powder, stir to combine and cook for 3-5 minutes longer.
• Add washed red lentils and stir to coat them with the onion and spice mixture, cook them while stirring for 2-3 minutes. (This step helps the lentils to keep their shape and texture).
• Add water, turn heat up and bring it to a boil, add salt, then turn it to a medium-low and simmer for 15 minutes.
• When the lentils are tender but still mostly hold their shape, stir in fresh chopped cilantro and take it off the heat.