The Best Red Lentil Dahl

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 20 minutes

Ingredientes

1 teaspoon olive oil (or coconut oil)

2 onions (diced)

3 garlic cloves (finely chopped)

1 tablespoon fresh ginger (peeled and grated)

½ red chilli (finely chopped, (or ½ tsp dried chilli flakes)

½ teaspoon cumin seeds (*see tip below)

½ teaspoon coriander seeds (*see tip below)

½ teaspoon mustard seeds (*see tip below)

2 teaspoon ground turmeric

1 teaspoon garam masala

1 cup dried red lentils (uncooked, rinsed and drained) 200g)

1 can chopped tomatoes (14oz/400ml) )

1 can coconut milk (14oz/400ml) )

2 cups vegetable stock (500ml) )

Salt and pepper

Juice of half a lemon

2 handfuls fresh spinach (washed)

Instrucciones

Stove Top Dal

Sauté

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.

Cook

Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.

Season

Stir in the lemon juice and spinach until it wilts.

Serve your red lentil dhal warm with rice, naan bread or poppadoms.

Instant Pot Lentil Dhal

Sauté

Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).

Pressure Cook

Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.

Release

After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!

Slow Cooker Daal

Sauté

Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.

Slow Cook

Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.

Nutrición

• Calorías: 293 kcal
• Grasa Total: 15 g
• Grasa Saturada: 12 g
• Sodio: 452 mg
• Carbohidratos Totales: 31 g
• Fibra Dietética: 12 g
• Azúcares Totales: 4 g
• Proteína: 11 g