Dals (lentils) are a common side dish in an Indian's household as probably pasta is to Italian. Dal is one of my favorite comfort foods. There are so many ways to make this delicious Indian dish. According to Megan Ware RDN LD, lentils are a nutritional powerhouse for protein, carbohydrates, dietary fiber, varieties of minerals and vitamins. There are so many ways to make this delicious Indian dish. A fun fact about the word Dal is that it can refer to any type of lentil. I prefer red lentils in my dal because they cook faster. You can use whichever lentil you prefer but the cooking times and the amount of liquid needed will vary.
Dal is an ordinary fare, but extraordinarily simple to cook. Of course, this dish is infused with Turmeric Tea Drops and a host of other spices you would expect in Indian cuisine, making it a delightful accompaniment to Naans or lightly spiced Turmeric Golden Rice.
On this #MeatlessMonday, give this hearty vegetarian dish a try. It’s filling and fast enough to get on the table tonight. This dahl will prove that going meatless isn’t all salads.
Serves 4
Time: 45 minutes (includes soak time)
Ingredients:
1 cup Masoor Dal (split red lentils)
4 cups water
3 – 4 cloves peeled garlic, smashed a bit
Sprig of fresh curry leaves (optional)
1 medium peeled carrot ( ½ to ¾ cup) cut into ¼” circles
½ cup edamame (shelled)
1 teaspoon curry powder
Salt and pepper to taste
1 tablespoon chopped cilantro leaves (optional)
Directions:
1. Rinse lentils through a strainer. Put rinsed lentils in a medium pot. Add water with sprig of curry leaves and garlic cloves. Soak for 20 minutes.
2. Bring water with lentils to boil and turn heat to low simmer. Cover and simmer on low for 15 minutes, stirring occasionally.
3. Add carrots, edamame, turmeric tea drop, curry powder and continue simmering for another 15 minutes or until carrots are tender.
4. Season with salt and pepper to taste. At this point, take out sprig of curry leaves and garlic cloves.
5. Lastly, add chopped cilantro leaves and stir. Enjoy!
Thank you, Mrs.Mae Chandran for the recipe! ;)
