Indian Influenced Stuffed Onions
Get ready to tantalize your taste buds with Indian Influenced Stuffed Onions, a vibrant fusion of traditional Indian spices and hearty lentils tucked into tender, slow-baked onion shells. This creative vegetarian dish is packed with bold flavors from garam masala, cumin, and turmeric, balanced perfectly with a zingy kick of fresh lemon juice and cilantro. The filling, made with yellow split lentils and aromatic sautéed onion, is a comforting yet exotic centerpiece that’s both protein-packed and gluten-free. Perfect as a main course or a decorative side, this dish is easy to prepare and bakes to golden perfection, leaving your kitchen filled with irresistible aromas. Whether you're hosting a dinner party or exploring meatless meals, these stuffed onions promise to wow with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large white onions
- 1 cup yellow split lentils (moong dal or toor dal)
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoons red chili powder
- 1 teaspoon ginger-garlic paste
- 1 tablespoon tomato paste
- 2 tablespoons fresh cilantro (coriander leaves), finely chopped
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and cut about 1/4 inch off the tops. Hollow out the centers using a melon baller or small spoon, leaving about 2-3 outer layers intact. Reserve the removed onion flesh for the stuffing.
In a saucepan, combine the yellow split lentils and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the lentils are tender but not mushy. Drain and set aside.
Finely chop the reserved onion flesh. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the cumin seeds. Once they sizzle, add the chopped onions and ginger-garlic paste. Sauté until golden and fragrant, about 5 minutes.
Stir in the ground coriander, turmeric powder, garam masala, red chili powder, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste and mix well. Cook for another 2 minutes, then stir in the cooked lentils. Mix thoroughly and remove from heat.
Add the chopped cilantro and lemon juice to the lentil mixture, mixing well. Let the stuffing cool slightly.
Stuff each hollowed-out onion with the lentil mixture, pressing down gently to pack it in.
Place the stuffed onions in a baking dish and drizzle them with the remaining 1 tablespoon of olive oil. Cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the onions are tender and golden on top.
Serve the stuffed onions warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 34.0 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3137 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
