There is something so cozy, nourishing, and healing about Indian curries- drawing me into this pseudo hibernation I just can’t get enough of. In the midsts of a frigid DC December, bundled in layers of sweaters and my favorite wool blanket, I’ve found myself ever more drawn in and today I’m so excited to share a recent and treasured recipe, my Simple Yellow Lentil Dal. A Hindi word for all dried legumes – peas, lentils, beans – dal has come to signify a diverse array of legume based dishes simmered with warming Indian spices and fluffy basmati rice. Made with belly filling protein and fiber rich yellow lentils, digestion aiding cumin and ginger, and anti-inflammatory turmeric, my simple recipe requires only minutes of preparation and simmers to perfection while you bop about. I serve my creamy, hearty, and vibrantly yellow dal over ½ cup warm farro or brown basmati rice topped with fresh cilantro and raw cashews.
Simple Yellow Lentil Dal [makes 6 servings]
1 tablespoons coconut oil
1 large onion, diced
2 cloves garlic, minced
1-inch knob fresh ginger, peeled and minced
1 tablespoon whole cumin seeds
½ teaspoon red pepper flakes
1 ½ cups yellow lentils
4 cups low sodium vegetables broth
1 teaspoon ground turmeric
salt & pepper to taste
In a large pot heat coconut oil over medium-high heat until just hot. Add onion, garlic, and ginger and sauté, stirring frequently, until onion is soft, but not browned (about 3-4 minutes). Add cumin seeds and red pepper flakes and continue to sauté for an addition 30 seconds, or until spices are fragrant.
Stir in yellow lentils, broth, turmeric, and salt and pepper and bring to a boil. Reduce heat to medium-low and allow Dal to simmer uncovered for 60 minutes, stirring occasionally, or until most of the liquid has been absorbed. Using a whisk, gently mash the dal until it forms a creamy, thicker consistency. Serve and enjoy!
Nutritional Information [per serving = ¾ cup]
215 Calories, 35g Carbohydrates, 3g Fat, 13g Protein, 15g Fiber, 3.5g Sugar