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Indian Dal Recipe

Indian Dal Recipe
Prep Time
10 Mins
Cook Time

30 Mins

You can also use Canary or Crimson lentils. Serve this thick stew with hot cooked basmati rice.
Viewed: 14692
Source:  Asian Cooking Magazine
5 Ratings
2 out of 5 stars
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  • 1 tablespoon salad oil
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon ground cardamom
  • 1 quart vegetable or fat-skimmed chicken broth
  • 1 1/2 cups dried Red Chief lentils (12 oz), sorted and rinsed
  • 1 cup chopped onion
  • About 1/4 cup chopped fresh cilantro
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced fresh jalapeño chilies
  • 1 tablespoon minced garlic
  • 1 teaspoon ground dried turmeric
  • Salt
  • Nutritional Information
  • CALORIES 303(12% from fat)
  • FAT 3.9g (sat 0.4g)
  • SODIUM 67mg
  • PROTEIN 20g
  • FIBER 8.5g

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Cooking Directions

  1. In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric.

  2. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes.

  3. Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.

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