Whether as a vegetarian main dish, a hearty side dish or a quick lunch – lentil dal is versatile and a real chameleon in the kitchen.
Lentil dal is a traditional Indian dish made from lentils and is popular in various regions of India and Pakistan. It is a preferred choice among vegetarian recipes and in vegan cuisine due to its high protein content and versatility, but can also be prepared with pork or poultry. Depending on the region and personal preferences, different types of lenses may be used, including red, green, or yellow lentils. Preparation is often done in a pot or pressure cooker, cooking the lentils with vegetables, herbs and a variety of aromatic spices such as cumin, turmeric and coriander powder. The result is a delicious dish with a creamy texture and rich flavor that is often served as a main course or as a side dish with cooked rice, fluffy naan bread or chapati.
Indian cuisine is known for its diversity of flavors, spices and textures, which are reflected in a wide range of recipes. A traditional highlight is Bhaji with Raita, which consists of spicy, fried onion patties that are often served with a refreshing yogurt dip. Equally popular is Aloo Gobi, a flavorful curry creation made from potatoes (Aloo) and cauliflower (Gobi), which is refined with spices such as cumin, turmeric and coriander. Murgh Makhani, also known as Butter Chicken, is a rich and creamy dish made from tender chicken pieces cooked in a sauce of tomatoes, cream, butter and spices and served with naan bread, rice or as pasta. Samosas are crispy dumplings filled with a hearty mix of potatoes, peas and spices, often enjoyed as an appetizer or snack. These dishes are just a few examples of India's rich culinary tradition, which offers a wealth of taste experiences.
The classic lentil dal with rice works like this:
For the simple lentil dal you need the following ingredients:
2 tbsp coconut oil
100g onions, finely chopped
2 cloves of garlic, finely sliced
1 teaspoon ginger, finely chopped
0.5 tsp garam masala
1 teaspoon ground cumin
1 teaspoon coriander, ground
1 teaspoon sweet paprika powder
1 tsp turmeric
250 g red lentils
500 ml vegetable broth
200 ml coconut milk
200 g chopped tomatoes (canned)
1 tsp maple syrup
2 tbsp lime juice
1 tsp salt
0.5 tsp pepper
Topping:
Yogurt, to taste
black sesame, to taste
Coriander leaves, to taste
Free recipe ideas, food hacks and more are delivered to your inbox every week in the Simply Tasty newsletter. Register now.
Step by step to the lentil dal thanks to these preparation instructions:
Heat coconut oil in a pan and fry the onions until translucent. Briefly stir in the garlic and ginger. Add garam masala, cumin, coriander, paprika powder and turmeric and sauté briefly.
Wash the lentils in a sieve, drain and add to the pan along with the vegetable stock. Bring the dal to a boil, then reduce the heat and simmer until the lentils are tender, about ten minutes. Deglaze with coconut milk.
Then add chopped tomatoes, maple syrup, lime juice, salt and pepper and simmer everything together for about five minutes.
Garnish the dal with yogurt, sesame seeds and coriander leaves to taste. Serve with rice. Bon appetit!
Lentils: versatile legume in world cuisine
Lentils are a versatile legume that are used in many different cuisines around the world. Not only are they rich in protein and fiber, but they are also an excellent source of important nutrients such as iron, magnesium and vitamin B. In German cuisine, lentils are an important part of many traditional dishes, including the classic lentil stew with sausages, which is particularly popular in the is appreciated as a hearty and warming meal in colder months. Lentils are also often found in Mediterranean cuisine, for example in a pumpkin and lentil salad with feta. In Turkey, a popular dish is Mercimek Çorbası, an aromatic lentil soup flavored with spices such as cumin and paprika and a squeeze of lemon. In oriental cuisine, lentils are often made into delicious meatballs and served in a rich coconut and tomato sauce.