Ann's Simple Dal- anti-cancer recipes- cook for your life

Turmeric Dal

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.38 out of 5)
Loading...
Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Dal is one of the basics of Indian cooking. It’s easy to make and easy to digest — eat it with brown rice and you’ll get complete protein. Add some sautéed greens and you’ll...

Ingredients

  • 2 cups split red lentils picked over and washed well
  • 4 cups water
  • ½ inch ginger root peeled and quartered
  • ½ teaspoon of turmeric
  • salt to taste

For the spiced oil:

  • 2 tablespoons ghee, butter (see Chef Tips) or coconut oil
  • 2 teaspoons cumin seeds
  • 2 cloves garlic, sliced through the root
  • 1 to 2 whole dried red chilies (or to taste)
  • 2 tablespoons cilantro, chopped (optional)
Missing an Ingredient?
 Visit our ingredient substitution guide.

Nutrition Facts

Calories

406 cals

Fat

8 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

63 g

Sugar

2 g

Fiber

11 g

Protein

24 g

Sodium

803 mg

Powered by Edamam

*per serving

Directions

  1. Put the lentils, water, ginger, and turmeric into a heavy pot with a lid. Bring to a boil, skimming off any scum that forms on top. Add salt to taste. Turn the heat down to low and cover.
  2. Simmer until the lentils are soft and breaking up, about 25 to 30 minutes. Keep an eye on them as they thicken and soften, they will need stirring to stop them sticking to the bottom of the pan. When they are thick and creamy looking, remove from the heat, and discard the ginger. Cover and set aside.
  3. Heat the ghee in a small skillet over medium-high heat. When it has completely melted, and starts to ripple, add the cumin seeds. Cook for 30 seconds. Add the garlic and chili pods. Cook stirring until the garlic colors and the chili pods have darkened to a deep red. Add the cilantro. It will spit and sizzle. Cook for a few seconds then tip the spiced oil over the lentils. Mix well and serve immediately with Brown Basmati Rice.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

Tags:

Related Recipes

Lemon-Soy Baked Fish Recipe Image

Lemon-Soy Baked Fish
20 min prep
Steamed Snapper with Ginger & Scallions Recipe Image

Steamed Snapper with Ginger & Scallions
15 min prep
Asparagus, Lima Bean & Almond Pasta Recipe Image

Asparagus, Lima Bean & Almond Pasta
10 min prep
Broccoli Pesto Recipe Image

Broccoli Pesto
20 min prep
Spicy Chicken Meatball Sandwich Recipe Image

Spicy Chicken Meatball Sandwich
20 min prep
Eggplant Lasagna Recipe Image

Eggplant Lasagna
15 min prep
Grilled Chicken Breasts in Rosemary Marinade Recipe Image

Grilled Chicken Breasts in Rosemary Marinade
20 min prep
Miso Tofu Sandwich Recipe Image

Miso Tofu Sandwich
30 min prep

Leave a Review

Search