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Indian Dal
Created by: Howcan Team
Ingredients
- 1 cup of red lentils
- 4 cups of water
- 1 tablespoon of ghee or oil
- 1 teaspoon of cumin seeds
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of cayenne pepper
- 1 tomato, chopped
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Rinse 1 cup of red lentils under running water until the water runs clear.
- In a large pot, bring 4 cups of water to a boil and add the rinsed lentils. Reduce heat to low and simmer for 20 minutes, or until the lentils are soft.
- In a separate pan, heat 1 tablespoon of ghee or oil over medium heat. Add 1 teaspoon of cumin seeds and cook until they start to sizzle.
- Add 1 finely chopped onion to the pan and sauté until it becomes translucent.
- Stir in 3 cloves of minced garlic and 1 teaspoon of grated ginger, cooking for another 2 minutes.
- Add 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of cayenne pepper to the pan, stirring to combine with the onion mixture.
- Add 1 chopped tomato to the pan and cook until it softens.
- Pour the cooked lentils into the pan with the onion and spice mixture, stirring to combine. Add salt to taste.
- Simmer the dal for an additional 5-10 minutes to allow the flavors to meld together.
- Garnish with chopped cilantro before serving.
- Serve hot with rice or naan bread.
Indian Dal, also known as lentil curry, has been a staple in Indian cuisine for centuries. It is a comforting and nutritious dish made from various types of lentils, such as masoor, moong, or toor, cooked with aromatic spices like cumin, turmeric, and garam masala. The history of Indian Dal dates back to ancient times, where it was a common dish among the peasants and royalty alike. Today, it is enjoyed in every corner of India, with each region adding its own unique twist to the recipe. From the creamy Dal Makhani of Punjab to the tangy Sambar of South India, there are countless variations of this beloved dish. Chefs like Sanjeev Kapoor and Vikas Khanna have popularized Dal through their cooking shows and restaurants, showcasing the versatility and richness of this humble yet flavorful dish. For the best Dal experience, head to the streets of Delhi for a steaming bowl of Dal Tadka or visit a traditional South Indian restaurant for a hearty serving of Rasam Dal. The key to a perfect Dal lies in the balance of spices and the slow cooking process, allowing the lentils to absorb the flavors and develop a creamy texture. Whether enjoyed with fluffy naan bread or fragrant basmati rice, Indian Dal continues to be a symbol of comfort and tradition in Indian households and restaurants around the world.
40 min
4
300 calories
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