Green Lentil Dal
4 servings
120 minutes
Dal made from green lentils is a soulful Indian dish with deep roots in the history of Eastern cuisine. Lentils combined with aromatic fenugreek, onions, garlic, and spices transform into a tender, velvety mass infused with warm, spicy notes. Carrots and tomatoes add a light sweetness and acidity that balance the flavor. This dish is perfect for warming dinners and its presentation with greens and crispy Indian naan makes it a complete culinary experience. Dal is not only nutritious but also healthy, rich in protein and fiber, making it an ideal choice for vegetarians. In India, it is enjoyed with rice or flatbreads while savoring the complex aroma of spices that unfold with each bite.
1
Rinse the lentils with cold water and soak for an hour.
- Green lentils: 250 g
2
Put melted butter in a thick-bottomed pot.
- Clarified butter (ghee): 1 tablespoon
3
Add chopped onion and crushed garlic, sauté for a few minutes.
- Onion: 90 g
- Garlic: 4 cloves
4
Add fenugreek and fry with the vegetables for another minute.
- Fenugreek seeds: 30 g
5
Put diced carrots and tomatoes, lentils into a pot and pour in 450 ml of cold water.
- Carrot: 180 g
- Tomatoes: 120 g
- Green lentils: 250 g
6
Add finely chopped chili pepper, bay leaf, and salt.
- Chili pepper: 1 piece
- Bay leaf: 3 pieces
7
Bring to a boil, reduce heat, cover tightly and cook for 45 minutes - the lentils should be soft.
8
Serve with green onions, cilantro, and bread flatbreads.
- Spring onion: to taste
- Cilantro: to taste
- Naan (Indian flatbread): 2 pieces
