We had fun with this recipe with its deeper flavor profile was new to us, as well as the intricacies of Indian cuisine. We think you will really like how this turned out. We used our Golden Lentils for this recipe sourced from a family farm in Montana. This is an easy and quick weeknight dinner or make a batch for weekday lunches.
So what is a Dahl?
In Indian cuisine, dal are dried, split pulses that do not require soaking before cooking. It can also be spelled dal or daal. Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fiber.
What's the difference between a dahl and a curry? A dal recipe includes a split pulse, has a more soupy consistency, and has fewer spices than a curry.
As dahl and curry novices we loved how quick and easy this recipe came together, we had dinner in 30 minutes. It had a bright color and made our home smell delicious as it simmered on the stove.
We hope you love this recipe has much as we did, leave us a comment if you have any tips on how to make this recipe better.
Golden Lentil Dahl
2 tbs olive oil
1 onion, diced
1 thai chili, diced
1 tbs garlic, minced
2 tbs ginger, minced
1 ½ cups golden lentils
1 tbs turmeric
1 tbs curry powder
1 tsp garam masala
4 cups vegetable broth
1 can diced tomatoes
juice of 1 lime
salt and pepper to taste
3 cups cooked basmati rice
In a medium pan, heat olive oil on med-high heat.
Saute onions, garlic, ginger, chili for 2-3 minutes.
Add, broth, lentils, spices, tomatoes.
Bring to a simmer, reduce heat to low and let sit for 15-20 minutes. Stir often to avoid burning.
If the lentils have absorbed all the liquid add more. You are looking for a thick soupy consistency.
Once lentils are at desired texture, add lime juice, salt and pepper to taste.
Serve over rice.