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Red Lentil Dhal

Red Lentil Dhal

Ayurvedic Red Lentil Dhal is a very easy to make dish that can be prepared whenever you don’t have much time and still want to eat something nutritious and delicious that will not make you feel like you have a brick in your stomach.

Dhal is the Sanskrit term for an indian soup.

What are red lentils?

Red lentils are an edible legume. They are actually a seed that grow in pods on bushy annual plants, about 40cm tall, with usually two seeds in each pod. Red lentils are mostly sold as split lentils, with the husks removed but they are also available as whole lentils with the husk in tact – these take longer to cook than the split variety but contain more dietary fibre.

The red lentil are one of the easiest beans to digest as they cook very well to a sauce like consistency.

These lentils are not only good for the easy digestive properties but they contain a host of nutrients such as iron, protein, zinc, fibre and essential vitamin Bs.

This dhal can be enjoyed by all body types. It is vegan, gluten free and grain free making it a great meal choice for those with a specific dietary needs. It is recommended to enjoy this dhal with basmati rice, brown rice or quinoa.

Lentils

  • 2 cups of red lentils soaked overnight
  • 6 cups water
  • 1 teaspoon turmeric powder
  • 1teaspoon chilli powder
  • 1teaspoon sea salt
  • 1teaspoon black salt

Sauce

  • 4 tablespoons ghee
  • 1teaspoon mustard seeds
  • 1teaspoon ajwain (Carom Seeds)
  • 1 medium onion
  • 1inch piece fresh ginger
  • 1 tomatoes
  • 5 garlic cloves

Directions

  1. In one pot put the lentils and water.
  2. Add the turmeric, chilly, salt and curry leaves and bring to boil.
  3. Cook for about 20 minutes.
  4. In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds.
  5. When you hear the seeds pop add the chopped onion and shredded ginger.
  6. Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic.
  7. Cook until the tomatoes become soft and are well mixed in the sauce.
  8. Add the sauce to the lentils and simmer for another 10 minutes.