Dahl of red lentils

Looking to add a little exoticism to your weekly routine? This traditional dahl, made with red lentils, spiced with ginger, turmeric and chili flakes and topped with sour cream and fresh coriander, is sure to satisfy your cravings!

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15 min
4
25 min
Freeze for three months.

  • Ingredients

    • ½ tsp (3 ml) cumin seeds
    • 3 tbsp (45 ml) butter
    • 1 chopped yellow onion
    • 2 cloves garlic, chopped
    • 1 tbsp (15 ml) grated fresh ginger
    • 1 liter of water
    • 1½ cups (375 ml) red lentils
    • 1 tbsp (15 ml) turmeric
    • 1 tsp (5 ml) chili flakes (optional)
    • Salt and pepper from the mill to taste
    • ½ cup (125 ml) sour cream
    • ½ cup (125 ml) chopped fresh cilantro
    • 4 naan breads

  • Preparation

    1. In a very hot pot, toast the cumin seeds for 1 minute and set aside.
    2. In the same pot, heat the butter and cook the onion, garlic and ginger for 3 minutes.
    3. Add all ingredients including toasted cumin seeds.
    4. Simmer uncovered for about 20 minutes or until lentils are tender.
    5. Add liquid as needed.
    6. Garnish with sour cream and fresh cilantro when serving.
    7. Delicious with naan bread.

For the adventurers

Notes and tips

Add ½ cup (125 ml) coarsely chopped pistachios when serving.

Réaliser en Batch-Cooking