Dahl
Dahl is more than just a dish; it’s a warm hug in a bowl, a celebration…
Ingredients
Ingredients
- 1 tablespooncoconut oil
- 1 smallonionsliced
- 4 clovesgarlicsmashed
- 1 tablespoongingerpeeled and grated
- 1 teaspoongaram marsala
- 1 teaspoonturmeric
- 1/2 teaspoonground coriander
- 1/2 teaspooncumin
- 1/2 teaspoonred pepper flakes
- 7 ouncesred lentilsrinsed and drained
- 14 ouncescanned tomatoesdiced
- 13 ouncescanned coconut milkfull fat
- 2 cupsvegetable broth
- 1/2 teaspoonsalt
- 1/2 teaspoonpepper
- 1/2 largelemonjuiced
- 1 cupbaby spinachloosely packed
Instructions
Instructions
- Heat 1tablespooncoconut oil in a large pan over medium-high heat until shimmering.
- Add 1smallonionsliced and sauté, stirring occasionally, for about 5 minutes until the onion is softened and translucent.
- Add 4clovesgarlicsmashed and 1tablespoongingerpeeled and grated; sauté for about 1 minute until fragrant.
- Add 1teaspoongaram marsala, 1teaspoonturmeric, 1/2teaspoonground coriander, 1/2teaspooncumin, and 1/2teaspoonred pepper flakes; cook, stirring constantly, for 30 seconds to 1 minute to bloom the spices.
- Stir in 7ouncesred lentilsrinsed and drained, 14ouncescanned tomatoesdiced, 13ouncescanned coconut milkfull fat, and 2cupsvegetable broth until combined.
- Season with 1/2teaspoonsalt and 1/2teaspoonpepper, then bring the mixture to a gentle boil.
- Reduce the heat to low and simmer, uncovered or partially covered, stirring occasionally, for about 20 minutes or until the lentils are tender and the liquid has reduced to your desired consistency.
- Stir in the juice of 1/2largelemonjuiced and 1cupbaby spinachloosely packed; cook 1–2 minutes more, until the spinach wilts.
- Remove from the heat and serve the dahl hot with rice and naan.
Notes
Notes
Instant Pot method
: In an Instant Pot, sauté onions, garlic, and ginger with spices, then add red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Cook on high pressure for 10 minutes, then quick release, and stir in lemon juice and baby spinach before serving.
Slow cooker method
: In a slow cooker, combine onions, garlic, ginger, and spices with red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper, then cook on low for 6-8 hours or high for 3-4 hours until the lentils are tender. Stir in lemon juice and baby spinach 15 minutes before serving.
Storage
: Keep the cooled leftovers in an airtight container in the fridge for up to 5 days.
Instant Pot method
: In an Instant Pot, sauté onions, garlic, and ginger with spices, then add red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Cook on high pressure for 10 minutes, then quick release, and stir in lemon juice and baby spinach before serving.
Slow cooker method
: In a slow cooker, combine onions, garlic, ginger, and spices with red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and pepper, then cook on low for 6-8 hours or high for 3-4 hours until the lentils are tender. Stir in lemon juice and baby spinach 15 minutes before serving.
Storage
: Keep the cooled leftovers in an airtight container in the fridge for up to 5 days.