Seattle Foodshed's Red Lentil Dal

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Seattle Foodshed's Red Lentil Dal

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.

Printable Recipe Card

About Seattle Foodshed's Red Lentil Dal

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




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