Seattle Foodshed's Red Lentil Dal

Beth Renzetti

By
@elmotoo

WOW, the PNW has huge farms for lentils, garbanzo beans, peas, etc. Food co-ops are very popular. How exciting for foodies! I found this recipe while checking out PNW foods. This one is courtesy of Seattle Foodshed.

Serve with wilted spinach & naan bread.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 1/4 tsp
black mustard seeds
1 1/4 tsp
coriander seeds
1/2 tsp
cumin seeds
4 clove
garlic
1 1/2
inches peeled ginger
1 1/2 Tbsp
ghee or canola oil
1/2 tsp
ground turmeric
4
cardamom pods
1 stick
cinnamon
1 1/2 c
rinsed red lentils
1/2
onion
1/2
lemon
salt, to taste

Directions Step-By-Step

1
Toast 1 1/4 tsp black mustard seeds, 1 1/4 tsps coriander seeds and 1/2 tsp cumin seeds in a skillet over medium heat. Put aside.
2
Whirl 4 cloves garlic, 1 1/2 inches peeled ginger and 1/4 cup water in a food processor or blender until smooth.
3
Heat 1 1/2 tbps ghee (or canola oil) in a large skillet over medium heat. Then add the garlic mixture and cook, stirring frequently, until the fat separates out – about 3 minutes. Then add the toasted seeds, 1/2 tsp ground turmeric, 4 cardamom pods and a cinnamon stick, and cook for another minute.
4
Stir in 1 1/2 cups rinsed red lentils, 1/2 an onion, 1/2 a lemon, and 4 cups water. Bring to a boil, then lower the heat and cover, cooking at a low simmer until the lentils fall apart. About 30 minutes.
5
Pull out the lemon and cinnamon stick, salt to taste and serve.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy