Spicy Indian Lentil Stew (Daal)

Ingredients and Weight:

• Yellow split lentils, 1 pound (454 grams)
• Onion, 1 medium (130 grams)
• Garlic, 4 cloves (12 grams)
• Ginger, 1 tablespoon minced (15 grams)
• Ground cumin, 1 tablespoon (6 grams)
• Ground coriander, 1 tablespoon (6 grams)
• Turmeric powder, 1 teaspoon (2 grams)
• Cayenne pepper, 1/2 teaspoon (1 gram)
• Vegetable broth, 4 cups (948 milliliters)
• Coconut milk, 1 cup (240 milliliters)
• Fresh cilantro, 1/2 cup chopped (15 grams)
• Lime wedges, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Rinse the lentils in a fine-mesh sieve until the water runs clear.
2. Heat a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute more.
4. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
5. Stir in the coconut milk and cilantro. Cook for an additional 15 minutes, or until the stew has thickened.
6. Season to taste with salt and pepper. Serve immediately, garnished with lime wedges if desired.

Nutritional Information:

• Calories: 260 per serving
• Fat: 6 grams
• Carbohydrates: 45 grams
• Protein: 15 grams
• Fiber: 10 grams

Dish Characteristics:

• Spicy and flavorful
• Creamy and comforting
• Healthy and satisfying
• Versatile, can be served with a variety of side dishes

User Comments:

• "This daal was so delicious! The perfect balance of spices and heat."
• "I loved the creamy texture of the coconut milk. It took the stew to the next level."
• "I served this daal with rice and naan bread. It was a hit with my guests."
• "I made this daal with red lentils instead of yellow lentils. It was still delicious, but a bit more mushy."
• "I added some chopped vegetables to my daal, such as carrots, celery, and bell peppers. It made it even healthier and more satisfying."

Special Precautions and Tips:

• If you don't have coconut milk, you can substitute heavy cream or yogurt.
• Be careful not to overcook the lentils. They should be tender but still hold their shape.
• If you want a spicier daal, you can add more cayenne pepper.
• Serve the daal hot, as it will thicken as it cools.