Curried Red Lentil Dahl
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
- 2 cups water
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- salt
- 1 teaspoon chili powder
- 2 teaspoons curry powder
- 1 large onion diced
- 2 teaspoons mustard seeds
- 1 teaspoon garlic minced
- 1 large bay leaf
- 2 teaspoons turmeric
- 1 cup split red lentils
- 2 teaspoons vegetable stock powder
- 1 -2 tablespoon chopped coriander leaf
- Carbohydrate 51.7343399988033 g
- Cholesterol 0 mg
- Fat 2.82422666654668 g
- Fiber 24.3766000258466 g
- Protein 20.5862666661849 g
- Saturated Fat 0.370163666691759 g
- Serving Size 1 1 -4 serving(s) (289g)
- Sodium 20.037833334141 mg
- Sugar 27.3577399729566 g
- Trans Fat 0.306369333253991 g
- Calories 311 calories
Step-by-step
- Heat the oil in a large pan.
- Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
- Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
- Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
- Cook until the lentils are tender, about 25 - 30 minutes.
- Stir in the coriander and serve.
- Suggested accompaniments: steamed rice, naan bread, poppadoms.
A Simple Weeknight Delight: My Curried Red Lentil Dahl
As a busy professional, finding time to cook delicious and healthy meals can be a real challenge. That's why I'm always on the lookout for recipes that are both quick and satisfying. This Curried Red Lentil Dahl perfectly fits the bill. I discovered this gem in the "Very Easy Vegetarian Cookbook" by Simon & Alison Holst, and it's become a staple in my weekly meal rotation. The vibrant colors, the fragrant spices, and the comforting warmth of this dish make it a perfect meal for a chilly evening or a quick lunch.
What I especially love about this recipe is its simplicity. The ingredient list is short, and the cooking process is remarkably straightforward. Even on my busiest days, I can whip up a batch of this Dahl in under 30 minutes. And the best part? It's incredibly versatile. I often serve it with fluffy steamed rice, warm naan bread, or crispy poppadoms – the possibilities are endless. My friend, a big fan of spicy food, absolutely adores it. While it packs a flavorful punch, it's surprisingly easy to adjust the spice level to your preference, making it a great option for even the most sensitive palates.
The beauty of this dish lies not just in its speed and ease but also in its nutritional benefits. Lentils are a powerhouse of protein and fiber, making this Dahl a healthy and filling meal. The addition of aromatic spices like cumin, coriander, and turmeric adds another layer of flavor and health benefits, lending an anti-inflammatory punch. I often find myself making a large batch on the weekend, then enjoying leftovers throughout the week for a quick and nutritious lunch or dinner. It's the perfect example of how a simple recipe can be both delicious and incredibly practical for a busy lifestyle.
Beyond its practicality, making this Dahl has become a small ritual for me. The process of sautéing the onions and garlic, the fragrant steam rising from the pan as the spices bloom – it's a calming and satisfying experience. It's a reminder that even in the midst of a hectic schedule, there’s time for simple pleasures and nourishing meals. And when I share this dish with friends, it becomes a way to connect and share a taste of something delicious and wholesome. This is more than just a meal; it's a moment of mindful cooking and joyful sharing. It's a small act of self-care and connection in the midst of a busy week. It truly makes it a recipe that's as rewarding to prepare as it is to eat. The vibrant red color, the rich aroma, and the warming flavors of this Dahl never fail to brighten my day, even on the busiest of days.
Ingredients you’ll need: (This recipe uses readily available ingredients, so it's easy to adapt and create with what you have. Feel free to experiment with different spices to customize the flavor to your liking.)
Beyond the Recipe:
This isn’t just about cooking; it’s about creating a moment of peace and nourishment in a busy world. Consider this your invitation to slow down, appreciate the simple act of cooking, and savor the delicious results. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is the perfect starting point for a journey into the world of flavorful, healthy vegetarian cuisine. Try it out, and let me know how it turns out!
