Red Lentil Dal with Curry Leaves
Inspired by techniques from NYT Cooking.
Red lentils cooked soft with turmeric, then stirred into coconut oil fried with curry leaves, chilli, onion, garlic and ginger.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Rinse. Rinse the lentils in the sieve until the water runs almost clear.
- 2
Cook. Boil them in the 750 ml water, uncovered, stirring often, 15 min until soft and the water is absorbed; stir in the turmeric and cayenne off the heat.
- 3
Temper. Heat the coconut oil in the frying pan and fry the curry leaves, chillies and onion over medium heat 5 min until the onion softens; add the garlic and ginger for 1-2 min.
- 4
Combine. Tip in the lentils with the 60 ml water and salt and simmer 3-4 min, stirring.
- 5
Serve. Scatter with coriander and serve with rice or flatbread.
Storage
Keep covered in the fridge for up to 3 days; add water when reheating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- sieve
- medium saucepan
- wide frying pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 289 kcal |
| Protein | 14 g |
| Carbohydrate | 39.1 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 9.2 g |
| of which saturates | 6.8 g |
| Fibre | 6.7 g |
| Salt | 1.19 g |
Protein per 100 kcal
4.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
