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. 🙂
Lentil Dhal
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
