Not So Dal
Not So Dal
Ingredients
For the Dal Mix
- 1 1/2 cups red split lentils, (280g)
- 1/2 teaspoon turmeric powder
- 2 teaspoons salt
- 1 teaspoon sugar, coconut or brown sugar work well
- 1 teaspoon cinnamon powder
- 1 teaspoon sweet paprika
- 1 teaspoon cumin powder
- 2 teaspoons sesame seeds
- a good pinch cracked pepper
To Cook
- 1 tablespoon butter or oil
- 1 can chopped tomatoes, (400ml)
- 2 cans water, (800ml)
- 1/2 cup coconut cream, optional
Instructions
- 1
In a bowl, combine the red split lentils, turmeric powder, salt, sugar (coconut or brown sugar), cinnamon powder, sweet paprika, cumin powder, sesame seeds, and a good pinch of cracked pepper. If you prefer to rinse and soak your lentils, put the spices in a separate container and add them later.
⏱️ 5 min
- 2
In a large pot or cooking vessel, add 1 tablespoon of butter or oil and heat over medium heat.
⏱️ 1 min
- 3
Add the can of chopped tomatoes to the pot and stir well.
⏱️ 1 min
- 4
Pour in the two cans of water. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Add the dal mix (lentils and spices) to the pot. If you soaked your lentils separately, drain them and add them now, along with the reserved spices.
⏱️ 1 min
- 6
If using, stir in the 1/2 cup of coconut cream.
⏱️ 1 min
- 7
Reduce the heat to low, cover, and simmer, stirring occasionally, until the red split lentils have broken down into a creamy, porridge-like consistency. This typically takes about 20-25 minutes.
⏱️ 25 min
- 8
Taste the dal to ensure there are no gritty or hard centers remaining. Continue cooking for a few more minutes if needed.
⏱️ 2 min
- 9
Serve the Not So Dal as is, with rice, or with some cheesy pita bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Not So Dal
For the Dal Mix
- 1 1/2 cups red split lentils, (280g)
- 1/2 teaspoon turmeric powder
- 2 teaspoons salt
- 1 teaspoon sugar, coconut or brown sugar work well
- 1 teaspoon cinnamon powder
- 1 teaspoon sweet paprika
- 1 teaspoon cumin powder
- 2 teaspoons sesame seeds
- a good pinch cracked pepper
To Cook
- 1 tablespoon butter or oil
- 1 can chopped tomatoes, (400ml)
- 2 cans water, (800ml)
- 1/2 cup coconut cream, optional
Instructions
- 1
In a bowl, combine the red split lentils, turmeric powder, salt, sugar (coconut or brown sugar), cinnamon powder, sweet paprika, cumin powder, sesame seeds, and a good pinch of cracked pepper. If you prefer to rinse and soak your lentils, put the spices in a separate container and add them later.
⏱️ 5 min - 2
In a large pot or cooking vessel, add 1 tablespoon of butter or oil and heat over medium heat.
⏱️ 1 min - 3
Add the can of chopped tomatoes to the pot and stir well.
⏱️ 1 min - 4
Pour in the two cans of water. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Add the dal mix (lentils and spices) to the pot. If you soaked your lentils separately, drain them and add them now, along with the reserved spices.
⏱️ 1 min - 6
If using, stir in the 1/2 cup of coconut cream.
⏱️ 1 min - 7
Reduce the heat to low, cover, and simmer, stirring occasionally, until the red split lentils have broken down into a creamy, porridge-like consistency. This typically takes about 20-25 minutes.
⏱️ 25 min - 8
Taste the dal to ensure there are no gritty or hard centers remaining. Continue cooking for a few more minutes if needed.
⏱️ 2 min - 9
Serve the Not So Dal as is, with rice, or with some cheesy pita bread.
⏱️ 1 min