About this recipe
Dahl or dal is a dish made with lentils, dried peas, or other legumes, commonly eaten in South Asia, particularly in India and Pakistan. The dal is usually cooked to a thick consistency or pureed, and seasoned with a variety of spices, onions, tomatoes, and garlic. It is a great source of protein and is quick to prepare, making it a favorite for many. It is typically served with white rice, brown rice, Basmati rice, or rotis, which are a type of flatbread.
This recipe is the easiest thing in the world, and it is one of those recipes that always comes out really delicious.
ingredients
- Vegetable oil
- Garlic, ginger, onion
- Spices
- Green lentils, rinse them before adding them to the pot. Substitute with red lentils.
- Canned tomato
- Coconut milk
- Spinach
How to make dahl in 20 minutes?
Sauté the onion, garlic, ginger, and spices. Add the rest of the ingredients, and that’s it for real.
It is ready when the lentils are very soft and almost mushy. Serve with lime juice and chopped fresh cilantro.
Tips to make the best dhal
- Serve the dahl with steamed basmati rice or flatbreads such as roti, naan, or chapati.
- Finish each dish before serving, and sprinkle fresh cilantro or mint leaves over the dahl.
- In Indian cooking, it is common to prepare a “tadka” spices in hot oil. This may include black mustard, cumin seeds, coriander, turmeric, garam masala, minced garlic, dried chilies, and curry leaves. Pour this hot seasoning over the cooked dahl to intensify the flavors and add a delicious aroma.
- I always finish my curries or dahls with lemon. A little lemon juice enhances the flavors of the dahl, providing a perfect balance between spice and acid.
- It is also perfect if you finish it with something crunchy like chopped red onion, jalapeños, serranos, or even grated ginger.
20 minute Green Lentil Dahl Recipe
Equipment
- 1 Soup pot
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 large onion finely chopped about a cup
- 4 cloves of garlic minced
- 1 tablespoon fresh ginger grated or finely chopped
- 2 teaspoons curry powder
- 1 can approx. 14oz canned chopped tomatoes
- 1 cup green lentils rinsed and drained
- 3 cups of water or vegetable broth
- 1 can of coconut milk
- 2 cups chopped fresh spinach or 1 cup frozen spinach
- Salt to taste
- At your service
- sliced jalapeno
- lemon juice
- chopped fresh cilantro
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Add the curry powder. Stir well and cook for a minute.
- Put the tomatoes in the saucepan and cook for a few minutes, allowing the flavors to blend.
- Add the lentils along with the water or broth. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the lentils are tender.
- Once the lentils are cooked, add the coconut milk and spinach. Cook over low heat until the spinach is wilted and the mixture is heated through. Adjust salt to taste.
- Serve the dahl hot, accompanied by basmati rice or naan bread. Finish with lime juice, chopped cilantro, and sliced jalapeño.
Notes
If you freeze, don’t forget to label the container or bag and write how many servings there are.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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