Red Lentil Dal With Charred Onions Recipes

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RED LENTIL DAL WITH CHARRED ONIONS



Red Lentil Dal with Charred Onions image

Red lentil dal is a traditional Indian comfort food that gets added texture and flavor here from smoky charred onions.

Yield 4 servings

Number Of Ingredients 15

1 tbsp olive oil, divided
1 medium onion, cut into ¼-inch thick slices
1 tsp mustard seeds
½ tsp coriander seeds
½ tsp cumin seeds
¼ tsp ground cinnamon
⅛ tsp ground cardamom
1 small dried hot red chile pepper
1 tbsp minced fresh ginger
1 garlic clove, minced
4 cups vegetable broth
1 cup dried red lentils
14 oz canned diced tomatoes
¼ cup chopped fresh cilantro
1 tbsp fresh lime juice

Steps:

  • Heat a large heavy skillet over medium-high heat. Add 1 tsp oil to the pan and swirl it to coat. Add onion to the pan and cook for 2 minutes or until charred. Carefully turn over the onion and cook 4 minutes. Remove from the heat. Coarsely chop and set aside.
  • Combine the mustard seeds, coriander seeds, and cumin seeds in a small skillet over medium heat. Cook for 1½ minutes or until fragrant, stirring frequently. Remove from the heat. Place these seeds, cinnamon, cardamom, and the chile in a spice or coffee grinder and pulse until ground.
  • Heat a medium pot over medium-high heat. Add remaining 2 tsp oil to the pan and swirl to coat. Add the ginger and garlic to the pot and saute 1 minute. Stir in the spice mixture and saute 1 minute, stirring constantly.
  • Add the broth, lentils, and tomatoes to the pan. Bring to a boil. Cover and reduce heat to simmer for 30 minutes, stirring occasionally. Uncover and add onion. Cook 10 minutes more. Stir in the cilantro and lime juice.

Nutrition Facts : Nutrition Information Serving size ¼ of recipe

RED LENTIL DAL WITH CHARRED ONIONS



Red Lentil Dal With Charred Onions image

Red lentils break down so you don't need to puree them. 20% of your daily fiber in this recipe, so it's pretty WW friendly. From Cooking Light '07. I would serve this with a tandoori chicken, or just over jasmine rice for vegetarian.

Provided by A la Carte

Categories     Lentil

Time 1h20m

Yield 7 cups, 7 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil, divided
1 medium onion, cut into 1/4-inch slices
1 teaspoon mustard seeds
1/2 teaspoon cumin seed
1 whole clove
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 dried chili
1 tablespoon minced fresh ginger
1 garlic clove, minced
4 cups vegetable broth (or chicken)
1 cup small dried red lentils
14 1/2 ounces diced tomatoes, undrained
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
  • Remove from the heat and coarsely chop. Set aside.
  • Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
  • Remove from the heat.
  • Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
  • Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
  • Stir in the spices; saute 1 minute more.
  • Add the broth, lentils, and tomato to the pan and bring to a boil.
  • Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
  • Uncover and add charred onion, and cook 10 more minutes.
  • Stir in cilantro and lime juice.
  • Serve.

Nutrition Facts : Calories 187.9, Fat 3.6, SaturatedFat 0.6, Cholesterol 1.4, Sodium 593.2, Carbohydrate 30.1, Fiber 9.9, Sugar 5.3, Protein 9.6

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