Rote Linsen-Dal
Packed with vibrant spices and hearty red lentils, Rote Linsen-Dal is a comforting and nutritious dish that's perfect for fans of Indian cuisine or those seeking flavorful vegetarian recipes. This quick and easy dal recipe pairs protein-rich lentils with aromatic ingredients like garlic, ginger, and cumin seeds, creating a wholesome meal in under an hour. The tempering process adds depth, while fragrant garam masala and a hint of lemon juice provide a delicate balance of warmth and tanginess. Perfectly customizable to suit your spice preference, this dal is ideal when served alongside steamed rice or warm naan bread, making it a satisfying choice for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 200 grams red lentils
- 1 liter water
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 2 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils under running water until the water runs clear. Drain and set aside.
In a large pot, bring 1 liter of water to a boil over medium-high heat.
Add the rinsed lentils to the pot, reduce heat to medium, and let them cook until tender, about 15-20 minutes. Skim off any foam that forms on the surface.
While the lentils are cooking, prepare the spice tempering. In a separate pan, heat ghee or vegetable oil over medium heat.
Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 5 minutes.
Mix in turmeric powder, ground coriander, ground cumin, red chili powder, and garam masala. Stir well to combine.
Pour the spice mixture into the pot of cooked lentils. Stir in salt.
Continue to simmer the dal for another 5 minutes, allowing the flavors to meld together.
Adjust seasoning to taste, adding more salt or spices if necessary.
Remove from heat and stir in fresh cilantro and lemon juice.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 12.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1470 mg | 31% | |
*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.
