Ingredients and Weight: - 1 cup (200g) red split lentils, picked over and rinsed - 1 medium onion (150g), chopped - 2 cloves garlic (6g), minced - 1 teaspoon (5g) ginger-garlic paste - 1 teaspoon (5g) ground cumin - 1 teaspoon (5g) ground coriander - 1/2 teaspoon (2.5g) turmeric powder - 1/2 teaspoon (2.5g) red chili powder (adjust to taste) - 1/4 cup (60ml) tomato puree - 3 cups (720ml) vegetable broth or water - Salt to taste - Fresh cilantro (coriander) leaves for garnish
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. In a large saucepan or Dutch oven, heat some oil over medium heat. 2. Add the onions and cook until softened about 5 minutes. 3. Add the garlic, ginger-garlic paste, cumin, coriander, turmeric, and chili powder. Cook for another minute, stirring constantly. 4. Stir in the tomato puree and cook for 2 minutes. 5. Add the lentils, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender and the dal has thickened. 6. Garnish with fresh cilantro leaves and serve hot with rice, naan bread, or your choice of accompaniment.
Nutritional Information: - Calories: 250 per serving - Protein: 15g - Carbohydrates: 40g - Fat: 5g - Fiber: 10g
Dish Characteristics: - Rich and flavorful with a blend of Indian spices - Creamy and comforting texture - Versatile dish that can be paired with various accompaniments
User Comments: - "This was a delicious and easy-to-make dish that my whole family loved." - Sarah - "I'm not usually a big fan of lentils, but this recipe changed my mind. It was tasty and satisfying." - John - "The vibrant colors and flavors made this dish a real treat for the senses." - Mary
Special Precautions and Tips: - If you don't have tomato puree, you can use crushed tomatoes instead. - If you want a spicier dal, increase the amount of chili powder. - Serve with a dollop of yogurt or raita for a cooling contrast.