Easy Quick Dahl

This lentil Dahl recipe given to me by my Mom Boss. It is made in one pot in 30 minutes. I use this vegetable chopper to make the prep quicker and a rice cooker to make the rice easy too. It’s rich and creamy, made with budget-friendly ingredients, and packed with plant protein and fiber.

For the Rice:

1 cup basmati rice
2 cups vegetable broth, or water
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper

For the Dahl:

1 small yellow onion
1 inch fresh ginger
1 bunch cilantro
2 tablespoons coconut oil
1/2 teaspoon cumin
1 teaspoon ground turmeric
1 1/2 teaspoons garam masala
1 cup split red lentils
4 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons sea salt
1 bay leaf
14 ounces diced tomatoes
2 cups vegetable broth
14 ounces light canned coconut milk
5 ounces baby spinach

For the Garnish:

1 lime, optional
1/2 bunch cilantro, optional

What to Do:

1. For the rice: Place rice, vegetable broth, and salt and pepper into a large saucepan. Cover with a lid and bring to a boil.

2. Reduce heat and simmer gently for 20 minutes. Once cooked, remove pan from heat and set aside with the lid on.

3. For the dahl: Meanwhile, to prepare the dahl, use a large thick frying pan (cast-iron is best) placed over a medium heat.

4. Peel and chop onion into small pieces. Peel and grate ginger. Chop cilantro.

5. Melt coconut oil in pan and sauté the diced onion for one minute.

6. Add in cumin, turmeric, garam masala, lentils, minced garlic, ginger, pepper flakes, salt, and bay leaf with the onion, and stir.

7. Pour in canned tomatoes, vegetable broth, and coconut milk. Bring the dahl to a boil and reduce heat to a simmer.

8. Let simmer for 25 minutes uncovered, occasionally stirring to prevent the lentils from sticking to the bottom of the pan.

9. Once the lentils are soft and fully cooked, add in the spinach and chopped cilantro, and allow to wilt.

10. For the garnish: Cut lime into wedges. Remove cilantro leaves from stem.

11. Divide dahl equally between large bowls over rice and top with cilantro leaves and a wedge of lime.

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References:

Photos by Stephanie Felzenberg