Red or Yellow Lentils Daal
If there is one meal that will make you fall in love with Indian food, it's Daal and Naan. This is a stew of red lentils, cooked with beautifully vibrant spices until lovely and thick, and Naan is the ever-popular soft and chewy Indian flatbread that you surely must have tried. There are so many variations to making Daal as well. Depending on how much water you add can be thick as stew or more liquid like a soup. This is a staple in our home, every Sunday for meal prep we make a pot of Daal.
You can use any type of lentils for this recipe: red, yellow, split, moong, etc. Add more or less water for the consistency of whether you want it to be thick or soupy.
Ingredients
- 1½ cups red lentils rinsed and soaked
- 1 fresh tomato or 1 organic canned tomatoes
- 1½ teaspoons peeled and grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Sea salt
- 1 tablespoon fresh lemon juice from 1 lemon
- 1 tablespoon finely chopped fresh cilantro
Instructions
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Place the lentils in a saucepan and add 4 cups of water.
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Bring to a boil over high heat. Reduce the heat to medium and stir in the ginger.
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Cover the pan and simmer until the lentils are soft and have turned yellow, 15 to 20 minutes.
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Add the coriander, onion powder, turmeric, cumin, garlic powder, salt to taste, and 1 cup water if the dal is very thick. Simmer for about 10 minutes more to blend the flavors.
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Stir in the lemon juice and cilantro. Taste and adjust the seasoning. Serve hot, with rice or bread.