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Indian Dal





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Makes 5 cups; 5 servings

Serve this thick stew with hot cooked basmati rice or as a dip for toasted bread.

Indian Dal




James Carrier
 1 tablespoon salad oil
 1 teaspoon cumin seeds
 1/4 teaspoon ground cardamom
 1 quart vegetable or fat-skimmed chicken broth
 1 1/2 cups dried Red Chief lentils (12 oz.; see notes), sorted and rinsed
 1 cup chopped onion
  About 1/4 cup chopped fresh cilantro
 2 tablespoons minced fresh ginger
 2 tablespoons minced fresh jalapeño chilies
 1 tablespoon minced garlic
 1 teaspoon ground dried turmeric
  Salt
Step 1
1

In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes.

Step 2
2

Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories303
% Daily Value *
Total Fat 3.9g5%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 67mg3%
Total Carbohydrate 49g18%

Dietary Fiber 8.5g31%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.