Dal is both an ingredient and a dish. It refers to a type of dried split pea or lentil and the deeply spiced stew made from simmering the split peas until nicely broken down.
Total time: 2 hours 20 minutes (or overnight in the slowcooker)
Makes 12-14 servings
¼ cup butter
1 ½ cups diced onions
2 tbsp minced garlic
1 jalapeno pepper, cored, seeded and minced
1 tbsp cumin seeds. Toasted and crushed
2 cups orange lentils
2 tbsp Garam Masala (store bought)
2 tbsp finely minced ginger
1/2 tsp salt
1 tsp ground black pepper
1 bay leaf
¾ cup diced tomatoes
1 tbsp rice vinegar
8 cups chicken stock
In a large pot, heat the ghee and stir fry the onions just until wilted, do not brown.
Add the garlic, Jalapeño, cumin, lentils, ginger, garam masala, salt, pepper, and bay leaf.
Sauté for 1 or 2 min, until the herbs and spices bloom.
Add the tomatoes and deglaze with the vinegar.
Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, about 1 h 45 min – 2 hrs, stirring occasionally.
Taste and adjust season with cumin, salt and pepper.
Alternatively, you can combine everything in a slow cooker and cook on low overnight!
Tip: Serve with our jalapeño corn bread or toasted naan bread.
Recipe created by Amanda Hamel, RD
Click here for a printable PDF version of this recipe.
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