Red Lentil Daal

Name: Red Lentil Daal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 tsp (5 mL) vegetable oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 carrot, chopped; 1 Tbsp (6 g) grated fresh ginger; 2 tsp curry powder; 1 tsp turmeric powder; 1 tsp ground cumin; 1/2 tsp paprika powder; Salt to taste; 2 cups (400 g) red lentils, rinsed, soaked 2 hours; 1 vegetable bouillon cube; 1 can (400 mL) unsweetened full fat coconut milk; 2 cups (200 g) basmati rice, rinsed, soaked 2 hours; 7 cardamom pods, broken in half (optional)

5 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 13:10:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories509.4 kcal (25%)

Total Fat15.6 g (22%)

Carbs74.8 g (29%)

Sugars2.9 g (3%)

Protein20.6 g (41%)

Sodium343.5 mg (17%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tspcurry powder

1 tspturmeric powder

1 tspground cumin

½ tsppaprika powder

salt

to taste

400gred lentils

rinsed, soaked 2 hours

1vegetable bouillon cube

1 x 400mlcan unsweetened full fat coconut milk

200gbasmati rice

rinsed, soaked 2 hours

7cardamom pods

broken in half, optional

Instructions

Step 1

Add oil, onion and garlic to a large pot on high heat. Sauté for 4 minutes, adding a splash of water as needed to deglaze the pan.

Step 2

Reduce the heat to medium and add the grated ginger and carrot and stir for another couple minutes before adding all the spices. Stir for another couple minutes, letting the spices become aromatic, as they dry roast, and add a splash of water if needed so it doesn’t burn.

Step 3

Add the drained lentils, 2 cups (500 mL) of water, a crushed vegetable bouillon cube and the coconut milk. Bring to a bowl, then reduce to a simmer with the lid partially covered, stirring on occasion until the lentils are fully cooked, about 15-20 minutes.

Step 4

Drain the soaked rice and add to a pot. Add 3 cups (750 mL)* water and the cardamom pods, bring to a boil and reduce to a medium-low with the lid partially covered until cooked, about 15 minute.

Step 5

Serve the rice alongside the daal and garnish. Enjoy!

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