Red Lentil Dahl 1
Red Lentil Dahl 1

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, red lentil dahl 1. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

This masoor dal, or red lentil dal, is aromatic and simple to make at home. It's a flavorful weeknight meal, paired with basmati rice, quinoa, roti or naan. This recipe for dal is quick, simple and flavorful, so it's perfect to make at home on busy weeknights. Dahl refers to a spiced Indian dish made with lentils or split pulses, or it can refer to the lentils or pulses themselves.

Red Lentil Dahl 1 is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Red Lentil Dahl 1 is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have red lentil dahl 1 using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Red Lentil Dahl 1:
  1. Make ready 1 tbsp oil (coconut or rapeseed)
  2. Make ready 2 medium onions, diced
  3. Get 2.5 piece fresh ginger, grated
  4. Make ready 1 tbsp ground turmeric
  5. Take 1 tsp chilli powder
  6. Prepare 500 g dried red lentils, rinsed and drained
  7. Make ready 1 ×400 tin of coconut milk
  8. Make ready 1 litre broth or water
  9. Prepare Juice of half a lemon or lime or 2 tbsps of apple cider vinegar
  10. Prepare 2 tsps of tamarind
  11. Get 2 handfuls fresh coriander
  12. Make ready 1 tbsp black sesame seeds
  13. Prepare 1 tsp ground turmeric
  14. Get 2 tsp coriander seeds
  15. Prepare 1 tsp fennel seeds

They are simmered down in a tomato broth with lots of warm, bold spices. You can make this in an Instant Pot. Use the Sauté feature and cook the onion, then garlic and ginger. Add the spices, stir, then add the lentils, coconut milk and broth.

Instructions to make Red Lentil Dahl 1:
  1. Heat the oil in a large saucepan over a medium heat. Add onions and fry until softened
  2. Add the lentils and 1 litre of stock, stir through and then add garlic with the ginger, turmeric and chilli powder and fresh chilli. Cover and let bubble for 15 mins.
  3. Add the coconut milk and then stir, cover with a lid and cook at a medium simmer for another 10-15 mins until the lentils are tender.
  4. Fry the remaining garlic in a bit of oil with crushed coriander and fennel seeds. Add to the dhal with a teaspoon of ground cumin.
  5. Add the lime juice to the dhal, season with the tamarind and salt and pepper to taste, sprinkle over the coriander and sesame seeds

Use the Sauté feature and cook the onion, then garlic and ginger. Add the spices, stir, then add the lentils, coconut milk and broth. Do a quick release, then add the lemon juice and stir in the spinach. Dal (also spelled dhal, daal, dahl) is a term used for dried, split pulses. Dal also refers to Indian lentil soups which are important staple foods in South Asian countries, especially India.

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