Best Green Lentil Dahl Recipes

1-POT-LENTIL DAL

Steps:

• Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
• Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.
• Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.
• Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood's Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.
• Serve warm with basmati rice, potatoes, or naan bread (flatbread), garnish with fresh herbs.

GREEN LENTIL DAL MAKHANI

Steps:

• In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
• Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
• Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
• Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
• Add the kidney beans, green lentils and 2.5 cups of boiling water.
• Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
• Remove from the heat. Stir in the cream and butter until melted in.
• Let set for about 5 minutes before serving.
• Scatter with coriander (cilantro) leaves after dishing it up.

GREEN LENTIL DAL (HARA MASOOR KI DAL)

Steps:

• Put the lentils in a bowl and add cold water to cover. Let stand two hours.
• Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
• Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
• Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.