30-Minute Spiced Red Daal
Ingredients
- 1 tbsp coconut oil For sautéing aromatics
- 1 medium yellow onion Diced
- 4 cloves garlic Minced
- 1 tbsp fresh ginger Grated
- 1 whole red chili pepper Finely diced
- 1 tbsp curry powder Standard mild or medium blend
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 cup dry red lentils Rinsed well
- 3 cups vegetable broth Low sodium preferred
- 1 whole lime Juiced
- 0.25 cup fresh cilantro Chopped, for garnish
- 2 pieces naan bread Warmed, for serving
- 0.5 cup yogurt or raita For serving
Instructions
- Heat 1 tbsp of coconut oil in a large pot over medium heat. Add the diced 1 medium yellow onion, 4 cloves of minced garlic, 1 tbsp grated fresh ginger, and 1 finely diced red chili pepper. Sauté for 3 to 5 minutes until softened.
- Stir in 1 tbsp curry powder, 1 tsp ground cumin, and 1 tsp ground turmeric. Cook for 1 minute, stirring continuously until fragrant.
- Add 1 cup of rinsed dry red lentils and 3 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the lentils are tender and the stew has thickened.
- Remove the pot from the heat and stir in the juice of 1 whole lime.
- Serve warm, garnished with 0.25 cup chopped fresh cilantro and a dollop of yogurt or raita. Serve alongside warmed naan bread.