Updated: Oct 30, 2018
This is a great dal recipe that would go nicely as a side dish to our chicken kabob recipe if you’re looking to add in some more protein. Super quick and easy to make and can even easily be made vegan friendly by subbing the ghee out for some olive oil!
Serving size: This recipe makes 6 (7.5 oz) servings
Macronutrient Balance: 8.2g Protein / 2.3g Fat / 22.2g Carbohydrates
1 tablespoons ghee
1 medium onion, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece of ginger - finely chopped
2 garlic cloves - minced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala (optional but traditional)
2 roma tomatoes - diced
1 teaspoon salt - add more to taste if needed
1 1/4 cup dried black lentils
4 cups water
finely chopped cilantro for garnish - optional
In a medium sauce pan, heat ghee over medium heat. Once hot, add the onion, cumin seeds, and fennel seeds and cook, stirring occasionally for about 2-3 minutes.
Add the garlic and ginger and cook for 1 minute.
Add the remaining spices and tomato and cook for 3-4 minutes.
Add lentils, water, and salt and bring to a simmer, reduce the heat to low and cover and cook until lentils are tender. Season with salt and pepper to taste.
Garnish with cilantro and serve!
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