Spicy Indian Dal – Healthy, Hearty and Extremely Tasty!

6 Servings
55 min

Dal is a traditional Indian soup which is typically served with Naan bread or over rice. It’s super healthy, vegan and full of flavor! Basically the juice from all of the fresh ingredients make it soupy.

Dal is made with lentils, so make sure to take a couple of precautions to avoid what I call "lentil belly" ….

  • The night before, boil pre-rinsed lentils for 3 minutes
  • Drain and refill with water, let soak overnight
  • Add 1 teaspoon of baking soda to the lentils for the overnight soak – this helps to draw out the type of sugar which is hard on digestion(raffinose)


This recipe is a little work because there’s a lot of chopping, but well worth it. This dish is even better the next day or day after that, it also freezes well, so I make a big batch…like triple what’s below.


Cook the lentils by boiling until soft, about 25 minutes, drain and set aside. In a skillet, heat oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno, and garlic. Saute until the onions and garlic are golden brown. Add corriander and cumin. Add chopped tomatoes, and suate until the tomatoes are well cooked. Add water, boil 10 minutes. Add lentils, stirring well. Add salt to taste. Serve hot with bread or over rice. Garnish with fresh cilantro and sour cream (vegan).



Recipe NameSpicy Indian Dal

Heidi KleiberPublished On 2017-08-21Preparation Time 30MCook Time 35M Total Time 1.1H

Spicy Indian Dal – Healthy, Hearty and Extremely Tasty!
Recipe details
  • 6  Servings
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Ingredients

  • 1 cup lentils (red or green)
  • 2 Tablespoons minced fresh ginger root
  • 1 Teaspoon mustard seed
  • 4 large juicy tomatoes, chopped
  • 3 onions, chopped
  • 3 jalapeno peppers, seeded and minced
  • 1 Tablespoon Cumin
  • 1 Tablespoon Ground Coriander seed
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup water
  • salt to taste
Instructions

Soak lentils overnight
Cook the lentils by boiling until soft, about 25 minutes, drain and set aside.
In a skillet, heat oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno, and garlic. Saute until the onions and garlic are golden brown. Add corriander and cumin. Add chopped tomatoes, and suate until the tomatoes are well cooked.
Add water, boil 10 minutes. Add lentils, stirring well. Add salt to taste.
Serve hot with bread or over rice. Garnish with fresh cilantro and sour cream (vegan).
Flawless Chaos
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