Red Lentil Dal with Caramelized Onions

Dal is an Indian cuisine comfort-food standby made with lentils, dried beans or peas. Tarka is a technique in which spices are sauteed in fat to magnify their flavor. And as we learned from spice guru Monica Bhide, you'll enjoy  even more vivid flavor if you grind whole spices. Depending on your choice of cooking fat and stock, you can make this vegan, dairy-free or gluten-free. Prepare the tarka and raita while the lentils simmer. Serve this dal with brown basmati rice, roasted cauliflower and our Fennel and Mint Raita.

Ingredients

  • 1 cup red lentils, rinsed and sorted
  • 2 cups chicken or vegetable stock
  • 1/2 cup water
  • 1 small dried red chile pepper (1 inch)
  • 2 tablespoons DIY Ghee (or canola oil or coconut oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground fennel
  • 1 small onion, thinly sliced vertically
  • 1 carrot, julienne cut
  • 4 cloves garlic, minced
  • sea salt, to taste
  • 1/2 cup frozen green peas, thawed
  • 1 tablespoon fresh lime juice
  • 4 lime wedges

Instructions

  • Combine lentils, stock and water in a medium saucepan, and bring to a boil. Reduce heat, and simmer 18 minutes, or until tender, stirring occasionally. Crush lentils with the back of a large spoon (or use an immersion blender to puree lentils to desired texture).
  • While the lentils simmer, place dried chile in a spice or coffee grinder, and process to grind (or use a mortar and pestle). Heat ghee in a heavy skillet over medium heat. Add ground chile, cumin, turmeric, coriander and fennel. Cook 1 minute, or until fragrant. Add onion, carrot and garlic. Reduce heat to medium-low, and cook 10 minutes, or until very tender. Season with salt to taste. Stir onion mixture, peas and lime juice into cooked lentils. Adjust seasoning. Serve lentils with lime wedges.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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