Simply red lentil dhal
Amrita Ma Devi
Simply red lentil dhal
This recipe is a delightful combination that aids in detoxing and is bursting with fresh flavors. Adding cilantro and yoghurt topping to the dhal gives an extra creamy and zesty flavor to the lentils and enhances the overall meal.
Lentils are highly nutritious and affordable legumes that come in various textures, tastes, and colours. They are a pantry staple in different cuisines worldwide. Red lentils, in particular, have a sweet and distinct flavour and are the quickest and easiest to prepare among the lentil varieties.
They create a smooth puree-like consistency once cooked and are often used to make dal, an Indian soup made from split beans with their skin removed. Due to these properties, red lentils are easy to digest and suitable for individuals with digestive issues related to beans.
Although lentils are known to cause gas and bloating, proper preparation can help reduce this quality. Adding spices like cumin, black pepper, and coriander, along with oil, can also help. Saponins, which are responsible for the frothy substance that forms while cooking, are water-soluble and can be easily removed. Soaking the beans overnight and straining them in the morning, then repeatedly removing the froth on the top of the water as you are cooking them can help remove the saponins.
Moreover, red lentils are packed with vital nutrients, including plant-sourced iron and protein, essential vitamin Bs, folate, zinc, phosphorus, manganese, fiber, copper, and potassium, making them a powerhouse of health benefits.
COURSE
Main Course
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- 1 cup red lentil
- 3 inch leek
- 2 tbsp ghee
- 1 tsp cumin seed
- 1 tsp cardamon seed
- 1 tsp coriander powder
- 1 tsp fresh ginger
- 1 tsp of turmeric powder
- 1 tsp curry powder
- Himalayan salt to taste
- 3 cups water
INSTRUCTIONS
INSTRUCTIONS
1. Wash the lentils until the white starch is clear, then place them on a boil, stirring, and cooking until they open, skimming off any white that forms on top of the boiling water. Cook for 20 minutes.
2. Slice the leek in half and wash down in between the layers. Slice into 1 cm strips and put aside.
3. Add the leek to the small frying pan and fry until soft. Then add the cumin seeds, cardamon seeds, and ginger and cook for 1 minute.
4. Add the leek and spices to the lentil with curry powder and turmeric powder and stir.
5. Keep stirring occasionally on the medium flame for another 5 mins.
6. Turn off the fire and serve in bowls with a sprinkle of fresh coriander.
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Hi Amrita here, an Ayurvedic Practitioner, Health Coach and author, on a mission to empower women to wake up and go into birthing self-love through holistic health and self-care. For the past decade, Amrita has been a holistic chef in retreats and “conscious eating coach”, empowering individuals to make healthier choices.
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