Seasoned Dhal (Masala Dhal)
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Maya Kaimal
Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called "red" in stores) because they cook down into a creamy texture. I enrich it with cocon
Ingredients
1 cup masoor dal (small orange, a.k.a. "red," lentils)
3 cups water
1/4 teaspoon ground turmeric
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
1/2 cup well-stirred canned unsweetened coconut milk
1/4 cup chopped cilantro
2 teaspoons fresh lemon juice
1 teaspoon salt
Instructions
Bring lentils and 3 cups water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment