A gently spiced Northern Indian dish that makes anyone want to eat their lentils.
||Put the lentils, 1/2 the tomatoes, jalapenos, ginger, garlic, coriander, and turmeric in a large pot.
||Add enough water to cover by 1 1/2 inches. Cover, bring to a boil over high heat, then reduce the heat to medium and simmer until the lentils are almost tender, about 30 minutes.
||Continue cooking lentils while you put the canola oil in a medium saucepan over medium heat. Add cumin seeds, cinnamon stick and cloves and cook, shaking pan occasionally for 2-3 minutes.
||Add the onions and cook until soft, about 10 minutes. Add the cayenne and 1 cup water, bring to a boil over medium-high heat, simmer 1 minute, turn off the heat.
||When the lentils are fully tender, partially puree them with an immersion blender (or leave whole if you prefer).
||Stir the onion mixture into the lentils along with the remaining tomatoes and coriander. Season liberally with salt and pepper.
||Simmer for 5 minutes, then turn off the heat and stir in the lemon juice.
There are 282 calories in 1 serving of Brown Lentil Dal.
Calorie split: 37% fat, 46% carbs, 18% protein.
Amount Per Serving
% Daily Values*
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