Easy Quick Dahl
Serves
5
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
For the rice:
1 cup (195 g) uncooked Basmati rice or long grain white rice
2 cups (480 ml) cold water or vegetable broth (stock)
salt and pepper, to taste
1 cup (195 g) uncooked Basmati rice or long grain white rice
2 cups (480 ml) cold water or vegetable broth (stock)
salt and pepper, to taste
For the dahl:
4 cloves garlic, minced
2 tbsp extra virgin coconut oil
½ tsp crushed chili flakes
1 small yellow onion
½ tbsp garam masala
1 tsp ground turmeric
½ tsp ground cumin
14 oz (400 ml) canned light coconut milk
14 oz (400 ml) canned diced tomatoes
2 cups (480 ml) vegetable broth (stock)
1 cup (200 g) red split lentils
1 ½ tsp salt
1 cup (40 g) chopped cilantro (coriander)
1 bay leaf
1 in (2.5 cm) fresh ginger root, peeled, grated
4 cups (120 g) baby spinach
4 cloves garlic, minced
2 tbsp extra virgin coconut oil
½ tsp crushed chili flakes
1 small yellow onion
½ tbsp garam masala
1 tsp ground turmeric
½ tsp ground cumin
14 oz (400 ml) canned light coconut milk
14 oz (400 ml) canned diced tomatoes
2 cups (480 ml) vegetable broth (stock)
1 cup (200 g) red split lentils
1 ½ tsp salt
1 cup (40 g) chopped cilantro (coriander)
1 bay leaf
1 in (2.5 cm) fresh ginger root, peeled, grated
4 cups (120 g) baby spinach
For the garnish:
1 lime
½ cup (20 g) cilantro leaves (coriander)
1 lime
½ cup (20 g) cilantro leaves (coriander)
Nutrition
(Per Serving)
Calories
417
Fats
12 g
Protein
14 g
Carbs
63 g
Instructions
- Place rice, water (or vegetable broth), and pinch of salt and pepper into large saucepan. Cover with lid and bring to a boil. Reduce heat to simmer and simmer gently for 20 minutes. Once cooked, remove pan from heat and set aside, keeping lid on.
- To prepare dahl, use large thick frying pan (cast iron is best) over medium heat. Chop onion into small pieces. Melt coconut oil and sauté diced onion for one minute. Add cumin, turmeric, garam masala, red split lentils, minced garlic, grated ginger, chili flakes, salt, and bay leaf. Stir.
- Pour in canned tomatoes, vegetable broth, and coconut milk. Bring dahl to a boil, then reduce heat to simmer. Let dahl simmer for 25 minutes, uncovered, occasionally stirring to prevent lentils from sticking to bottom of pan.
- Once lentils are soft and fully cooked, add spinach and chopped cilantro to let wilt. Cut lime into four wedges. Serve equally between 4 large bowls over rice. Top with cilantro leaves and wedge of lime.