seattle foodshed's red lentil dal

★★★★★ 1 Review
elmotoo avatar
By Beth Renzetti

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.

★★★★★ 1 Review
serves 4-6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For seattle foodshed's red lentil dal

  • 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

  • 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.
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