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Spicy Red Lentil Dal with Winter Vegetables

  • 6servings
  • 320calories

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Source: www.finecooking.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium yellow onion, coarsely chopped (1-1/2 cups)

  2. 4 medium cloves garlic, chopped

  3. 2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)

  4. 1 serrano chile, stemmed and chopped

  5. 2 Tbs. vegetable oil

  6. 1-1/2 tsp. brown mustard seeds

  7. 1 Tbs. garam masala or curry powder

  8. 1-1/2 cups red lentils

  9. 1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)

  10. 4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)

  11. 2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)

  12. 1 tsp. ground turmeric

  13. Kosher salt and freshly ground black pepper

  14. 1 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)

  2. Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.

  3. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

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