Easy, delicious and healthy dahl recipe. The original used searrano chiles and curry powder, which my other half isn’t a fan of. I didn’t miss these ingredients, but I did add a bit of sriracha sauce on mine to give it some heat. Please visit the original recipe here.

Red Lentil Dahl
Serves 4
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  1. 5 cups water, divided
  2. 3/4 cup dried small red lentils
  3. 1 tablespoon canola oil
  4. 3/4 cup chopped onion
  5. 1 tablespoon minced peeled fresh ginger
  6. 1 tablespoon minced garlic
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon ground cumin
  9. 1/2 teaspoon garam masala
  10. 2 ounces spinach (about 4 cups loosely packed)
  1. To prepare dahl, combine 3 cups water and lentils in a bowl. Let stand 20 minutes; drain.
  2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 4 ingredients (through garam masala); sauté for 30 seconds. Add lentils and remaining 2 cups water to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.
  1. I served this with basmati rice, shredded carrots marinated in lime juice and salt, and warmed grainy wraps with a little butter melted on them.
  2. I would decrease the salt next time as it didn't need quite so much.
Adapted from Cooking Light
Adapted from Cooking Light
The Pescetonian https://pescetonian.co.uk/
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