Spicy Red Lentil Dal
Wonderful flavor. I added a whole can of coconut milk instead of just 1/2 cup, it still came out perfect."Gorgeous dish! Beautiful flavours, and so easy to make. I used some fresh green chili and a dash of cayenne pepper, just because I like them." - Jaguarandcubs
Yield: 6 Servings Ready in 45 minutes
65 people trying soon
|2 cupslow-sodium vegetable broth|
|1 cupred lentils; sorted and rinsed|
|1 Tbs.vegetable oil|
|1 medium-sized onion; chopped (about 1 1/2 cups)|
|2 cloves garlic; minced|
|1/2 tsp.crushed red pepper flakes|
|1 tsp.ground cumin|
|1 tsp.ground turmeric|
|1/2 tsp.ground coriander|
|1 Tbs.tomato paste|
|1/2 cuplight coconut milk|
|2 tsp.fresh lime juice|
Spicy Red Lentil Dal Preparation
Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partially cover and simmer 10 minutes, or until lentils are tender. Cover, and remove from heat.
Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper flakes; saut? 5 minutes. Add cumin, turmeric and coriander; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add coconut milk and lentils, and cook 3 minutes more.
Season to taste with salt and pepper, and stir in lime juice. Serve over rice.
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