Featured Healthy Vegetables

Lentils Dhal

Yum

The husband loves Dhal. Every time we go to an Indian restaurant he will definitely order it. I’m not a big fan though. Not that I don’t like it, but it’s just not something I crave or would order off the menu. I’d still enjoy it if it is on the dinner table.

Plus, lentils are really healthy. It’s a great source of plant-based protein that is heart healthy, high in dietary fibre, helps lower cholesterol, and stabilizes blood sugar. That is just to name a few reasons to enjoy lentils. 

Because it is one of the husband’s favourite food, I have to make it for him. I served it with cauliflower rice. It goes great with rice, and flat bread too. He was a very happy man that day. It’s true what they say. The way to a man’s heart is through his stomach. πŸ™‚ 

Lentil Dhal

Servings: 4
Author: Delishar

Ingredients

  • 1 cup 210g red lentils, rinsed
  • 2 tsp grated fresh ginger
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tablespoons ghee
  • 1 large onion finely diced
  • 2 cloves garlic minced
  • 2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp garam marsala
  • 1 tsp mustard seeds
  • 2-3 dried chillies roughly chopped
  • 2 tbsp lemon juice
  • 1/2-1 teaspoon salt
  • 3 cups tap water
  • Coriander leaves to garnish

Instructions

  • Place red lentils, ginger, bay leaves, and cinnamon in a large saucepan with 3 cups of tap water.
  • Season to taste with salt
  • Bring to the boil, reduce the heat to medium, then allow to simmer.
  • Stirring frequently for 12 minutes.
  • Pick out the bay leaves and cinnamon spices, and discard them.
  • Heat the ghee in a frying pan over a medium heat.
  • Add the onion and cook for 3-4 minutes.
  • Stir in the garlic, turmeric, cumin, garam marsala, mustard seeds, and chillies to cook for a minute or until fragrant.
  • Stir in the lemon juice.
  • Add the lentils to the pan and mix well.
  • Cook for another 3 minutes, stirring constantly.
  • Remove from the heat.
  • Serve garnished with coriander leaves.

Notes

Adapted from taste.com.au

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