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Budget-Friendly Golden Red Lentil Dahl with Fragrant Basmati Rice
15min
30min
4
485
Chef's Note
By purchasing your spices in the cellophane packets found in the international aisle rather than the glass jars in the baking aisle, you can afford to be generous with the cumin and turmeric. This 'heavy-handed' seasoning is what transforms humble bulk lentils into a restaurant-quality meal.
Tags
Ingredients
1 cup Dry Red Lentils (Masoor Dal)
1.5 cups Basmati Rice
2 tablespoons Vegetable Oil
1 medium Yellow Onion, finely diced
3 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
1 teaspoon Ground Turmeric (from international aisle packet)
1.5 teaspoons Ground Cumin (from international aisle packet)
1 teaspoon Ground Coriander
1 cup Diced Tomatoes
4 cups Vegetable Broth or Water
to taste N/A Salt
1/4 cup Fresh Cilantro, chopped
Instructions
- 1
Rinse the basmati rice in a fine-mesh sieve until the water runs clear. In a medium pot, combine rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- 2
While the rice cooks, rinse the red lentils thoroughly in a sieve until the water is no longer cloudy.
- 3
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and starting to brown at the edges.
- 4
Add the minced garlic and grated ginger to the onions. Cook for 1 minute until fragrant.
- 5
Stir in the turmeric, cumin, and coriander. Toast the spices in the oil for 30 seconds, stirring constantly to prevent burning; this 'blooming' process intensifies the flavor of the budget-friendly packet spices.
- 6
Add the diced tomatoes and the rinsed lentils to the pot. Stir well to coat the lentils in the spice mixture.
- 7
Pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils are soft and have absorbed most of the liquid, creating a thick, creamy consistency.
- 8
Season with salt to taste. If the dahl is too thick, add a splash of water to reach your desired consistency.
- 9
Serve the warm dahl over the fluffed basmati rice and garnish with fresh cilantro.
Nutrition Information (per serving)
485
22g
82g
8g
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