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Red Lentil Daal

Red Lentil Daal
This Recipe Is:

By
WebMD Recipe from Foodily.com

Inspired by 

The Modern Vegetarian

This list of ingredients is long but much of it is spices. The stew actually comes together quite quickly.

Ingredients
  • 2 teaspoon
    cumin seeds
  • 2 teaspoon
    black or yellow mustard seeds
  • 1 medium
    medium onion, finely diced
  • 1 1/2 inches
    fresh ginger, peeled and minced
  • 2 cloves
    garlic, minced
  • jalapeno chili, seeded, finely chopped
  • 1 1/2 teaspoon
    curry powder
  • 2 teaspoon
    ground cumin
  • 1 teaspon
    turmeric
  • 1 pinch
    chili powder
  • 1 tablespoon
    tomato paste
  • 2 cups
    red lentils
  • cinnamon sticks, or 1, if large
  • 2 cups
    water
  • 1 15-ounce can
    “light” coconut milk
  • juice of lemon
  • 1 bunch
    mint, chopped
  • 1 bunch
    cilantro, chopped
  •  
    sea salt
  •  
    vegetable oil or grape seed oil
Instructions
  1. Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds.  Be careful, as they will begin to pop.  Immediately add the onion, adjust the heat to medium, and cook until softened – about five minutes.  Add the ginger, garlic, chili, curry powder, cumin, turmeric, and chili powder and fry for 3 minutes.  Add the tomato paste and fry the mixture for 1 minute.
  2. Add the lentils and stir to coat them with the oil and spices.  Add the cinnamon stick, water, and coconut milk.  Bring to a boil and then reduce the heat so the dhal is at a simmer.  Cover partially and cook, stirring occasionally so it doesn’t stick to the bottom, until the lentils have partially lost their shape and are soft – about 15 minutes.  Stir in more liquid as necessary for the consistency you want.
  3. Remove the pot from the heat, season with sea salt and add the lemon juice to taste.  At this point, you can allow the daal to cool and then cover and refrigerate it overnight.  When reheating on the stove, you will need to add more liquid as it will thicken as it sits.
  4. About 10 minutes before serving, add the herbs.  You will want them to cook down a bit but not so much that they lose their color. 
  5. Serve warm over basmati rice and with a raita if desired.

 

Nutritional Information

Makes: 6 servings
  • Calories455.9
  • Carbohydrates53.2
    • Dietary fiber26.0 g
  • Cholesterol0.0 g
  • Fat19.0 g
    • Saturated fat15.1 g
  • Sodium100.7 mg
  • Protein22.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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