Spicy Indian Dahl
Warm, hearty, and bursting with flavor, Spicy Indian Dahl is a comforting dish that combines tender red lentils with a fragrant blend of spices like cumin, turmeric, and coriander. This vegan and gluten-free recipe is simmered with juicy tomatoes, aromatic garlic, and fresh ginger, then finished with a bright splash of lime juice and a sprinkle of fresh cilantro. Perfectly spiced with a touch of red chili powder, this dahl is a protein-packed, plant-based meal that's ready in just 35 minutes! Serve it with fluffy basmati rice or warm naan bread for an authentic and satisfying experience. Whether you're looking for a quick weeknight dinner or a flavorful addition to your meal plan, this Spicy Indian Dahl is sure to impress.
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Recipe Information
Ingredients
- 1 cup red lentils
- 4 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 cup canned diced tomatoes
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- to taste salt
- to taste black pepper
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium saucepan, bring the 4 cups of water to a boil over medium-high heat. Add the rinsed lentils, reduce the heat to low, and simmer uncovered for about 20-25 minutes or until the lentils are tender. Skim off any foam that forms on the surface. Once cooked, set the lentils aside.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until the onion is golden brown.
Add the minced garlic and grated ginger to the pan and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the turmeric, cumin, coriander, and red chili powder. Cook the spices for 1 minute to release their flavors.
Add the diced tomatoes to the pan and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
Pour the cooked lentils along with any remaining cooking liquid into the pan with the tomato-spice mixture. Stir well to combine.
Season the dahl with salt and black pepper to taste. Allow it to simmer for an additional 5 minutes, stirring occasionally to prevent sticking.
Remove the dahl from the heat and stir in the lime juice.
Garnish with chopped fresh cilantro and serve hot with steamed rice or warm naan bread. Enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 16.5 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1717 mg | 37% | |
*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.
