Making Indian Daal with Prema

split lentils

🥗Healthier: black beans

💰Cheaper: pigeon peas

Black beans provide protein while being more affordable.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often more accessible and offers a similar flavor profile.

oil

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil adds a unique flavor while being a healthier fat.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers sweetness without heat, while jalapeño provides a similar spice.

Wash 1 cup of red lentils under running water until the water runs clear.

Add 2 1/2 cups of water to the lentils and 1 teaspoon of turmeric.

Add a drop of oil on top to prevent boiling over and cook on low to medium-low heat without covering.

Prepare the garnish by chopping 1 onion finely.

Peel and chop 1 inch of ginger into small pieces.

Remove seeds from 1/2 green chili, chop finely, and set aside.

Wash cilantro leaves, squeeze out excess water, and chop.

Check the lentils occasionally, adding more water if needed, and cook for an additional 5-10 minutes until tender.

In a separate pan, heat 2 tablespoons of ghee on medium heat until hot.

Add 1 1/2 teaspoons of whole cumin seeds to the ghee and stir until they start to sizzle.

Add the chopped ginger and green chili to the pan and sauté for a couple of seconds.

Add the chopped onion to the pan and sauté until slightly brown, not burnt.

Once the lentils are cooked and homogeneous, mix in the sautéed ingredients from the pan.

Add salt to taste, about 1 1/2 teaspoons, and most of the chopped cilantro, reserving some for garnish.

Serve the daal over rice, garnished with remaining cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary