Spicy Indian Lentil Dhal

Delicious as an appetizer or with salad

Course Appetizer, Meal, Side

Keyword Cayenne Pepper

Servings servings

Calories 243kcal

Ingredients

2 tablespoons butter
1 onion
1 clove garlic
1 inch fresh ginger
1 red chili jalapeno or birdseye work well
1 cup orange lentils a.k.a. red lentils
1 cube vegetable stock or chicken stock
2 tablespoons curry powder
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper powder
1 cups boiling water

US Customary - Metric

Instructions

Place a large saucepan over medium heat and add the butter. Stir occasionally until melted.
Peel and finely chop the onion, garlic, ginger, and chili. Add them to the butter then cook for 5 minutes until the onions are translucent and beginning to brown.
Add the cumin, turmeric, curry powder, and cayenne pepper. Stir for a few minutes until they become fragrant.
Crumble in the stock cube, then add the lentils and boiling water. Stir until the stock cube is dissolved.
Reduce the heat to low and simmer for 15 minutes, topping up with water if required.
Remove from the heat and serve with pita bread or atop a salad.

Video

Notes

You can also use this recipe as a base for a red lentil soup. Simply add more water to get the consistency you prefer. You may need to add additional spices to get the flavor to your liking.

Nutrition