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

Turmeric Dal

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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 Ann’s 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 chopped cilantro (optional)
Missing an Ingredient?
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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

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*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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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