This delicious and fragrant, protein and fiber packed recipe is totally vegetarian, and vegan if you don’t finish with the yogurt! The stars of the show in this dish are the fresh ginger and all of those spices. I just love the little bite that the whole seeds add.
This looks like a simple meal, but it is an absolute explosion of flavor, and when you eat it truly feels like a warm hug in a bowl. I just love Indian food.
Makes 2 servings: 33g Protein, 14g Fiber, 595 Calories per serving
Indian Spiced Dal (Red Lentils) with Jasmine Rice & Yogurt!
Description
I recommend doubling this recipe for a delicious meal prep idea that will be perfect for lunches during the week! To double it, use 5 cups of water instead of 6.
Ingredients
Instructions
In a medium saucepan, combine the dal with the water and the turmeric.
Bring the dal to a boil, then reduce to a simmer, and cook partially covered, until the dal is cooked (about 30 minutes - do not drain the dal).
In a small bowl, combine the cumin seed, mustard seed, coriander seed, chili powder, and asafoetida (if using).
In a large skillet over medium high heat, add the oil. When the oil starts to shimmer, add the spice mixture and cook for about 10-20 seconds, being careful not to burn the spices.
Add the onion, ginger, and garlic, and season with salt.
Saute the vegetables in the spiced oil until softened, and slightly browned.
Add the tomatoes, season the tomatoes with salt, and continue to cook until the tomatoes have softened.
Add the cooked dal with all of the cooking liquid to the vegetables and stir in the nutritional yeast.
Cook the dal on low heat for about 15 minutes so that the flavors meld.
Serve with rice and yogurt, garnish with cilantro, and enjoy!
