Nepalese Red Lentil Dahl
Red lentil stew with ginger, garlic and turmeric.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp ghee or oil
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 2" piece ginger (grated (about a size of your thumb))
- 1 tsp coriander seeds (crushed)
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- 225 g /1 cup red lentils
- 750 ml /3 cups water
- 1/2-1 tsp salt
- 2 tbsp cilantro (chopped)
Instructions
- 1
Heat ghee or oil in a deep pan and and cook onion over medium heat for 5-7 minutes without browning too much.
- 2
Turn heat to low and add garlic, ginger, crushed coriander seeds, turmeric and red chilli powder, stir to combine and cook for 3-5 minutes longer.
- 3
Add washed red lentils and stir to coat them with the onion and spice mixture, cook them while stirring for 2-3 minutes. (This step helps the lentils to keep their shape and texture).
- 4
Add water, turn heat up and bring it to a boil, add salt, then turn it to a medium-low and simmer for 15 minutes.
- 5
When the lentils are tender but still mostly hold their shape, stir in fresh chopped cilantro and take it off the heat.